No-Bake Chocolate Swirl Cheesecake

No-Bake Chocolate Swirl Cheesecake

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From: Diabetic Living Magazine

Make slicing this elegant cheesecake easier and keep the swirls in place by dipping your knife in water between cuts.

Ingredients 16 servings

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Original recipe yields 16 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • ½ cup finely crushed graham crackers
  • 2 tablespoons butter, melted
  • 1 envelope unflavored gelatin
  • ¾ cup fat-free milk
  • 2 (8 ounce) packages reduced-fat cream cheese (Neufchatel), softened
  • 1 (8 ounce) package fat-free cream cheese, softened
  • 1 (8 ounce) carton fat-free dairy sour cream
  • ⅓ cup sugar (see Tips)
  • 2 teaspoons vanilla
  • 4 ounces semisweet chocolate, melted and cooled
  • Chocolate curls (optional)

Preparation

  • Prep

  • Ready In

  1. In a medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.
  2. In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
  3. In a large bowl, beat cream cheese with an electric mixer until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
  4. Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again. Cover and chill about 6 hours or until set.
  5. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. If desired, garnish with chocolate curls.
  • Tip: If using a sugar substitute, use Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to ⅓ cup granulated sugar.
  • Make-ahead Tip: Prepare as directed through step 4, except cover and chill for up to 24 hours. Serve as directed in step 5.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 184 calories; 11 g fat(7 g sat); 1 g fiber; 15 g carbohydrates; 7 g protein; 29 mg cholesterol; 232 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, 1 starch

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