This Recipe was made with

Gingersnap Gingersnap


  • 1/2 cup butter, melted
  • 2 cups Crushed Archway Gingersnaps
  • 2- 8-oz packages reduced fat cream cheese, softened
  • 2 – 6 ounce containers light strawberry flavored yogurt
  • 1/4 cup finely chopped crystallized ginger
  • 1/4 cup seedless raspberry jam
  • 2 cups fresh assorted berries (such as sliced strawberries, blueberries, raspberries or black berries)


To make crust:

  1. Combine the butter and the crushed Archway Gingersnaps in a medium sized bowl.
  2. Press mixture into a 9 inch spring form pan.
  3. Chill in refrigerator until firm.


  1. In a medium bowl beat the cream cheese until light and fluffy.
  2. Add the yogurt and beat until combined.
  3. Stir in the crystallized ginger.
  4. Spread cream cheese mixture over the chilled crust.
  5. Place the 2 tablespoons of raspberry jam in a medium microwave safe bowl; microwave on high for 20 seconds; stir in the berries and toss to coat with the jam.
  6. Gently spoon the berries over the cream cheese mixture in the crust.
  7. Refrigerate several hours or overnight.
  8. To serve remove outer edge of pan and slice cake into wedges.