No Bake Chocolate Swirl Cheesecake Recipes

NO-BAKE CHOCOLATE SWIRL CHEESECAKE

No-Bake Chocolate Swirl Cheesecake image

I received a flier in the mail for a new cookbook from Diabetic Living. This was one of the recipes that were included. The cook time listed is for the refrigeration time.

Provided by senseicheryl

Categories Cheesecake

Time 6h10m

Yield 1 8 inch cheesecake, 16 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup graham cracker crumbs
2 tablespoons butter, melted
1 (3 ounce) envelope unflavored gelatin
3/4 cup nonfat milk
2 (8 ounce) packages reduced-fat cream cheese, softened
1 (8 ounce) package fat free cream cheese, softened
1 (8 ounce) carton nonfat sour cream
1/3 cup Splenda granular
2 teaspoons vanilla
4 ounces semisweet chocolate, melted, cooled
chocolate curls (optional)

Steps:

To make the crust: In a bowl, combine graham cracker crumbs and butter until moistened. Press into bottom of an 8-inch springform pan. Cover, chill.
To make the filling: In a saucepan, sprinkle gelatin into milk; set stand for 5 minutes. Stir over low heat until gelatin is dissolved. Remove from heat; cool for 15 minutes.
In a bowl, beat cream cheeses until smooth. Beat in sour cream, Splenda and vanilla; slowly beat in gelatin mixture. Divide in half. Stir chocolate into one portion.
Spoon half of the chocolate filling into chilled crust; spread evenly. Carefully spoon half of the white filling into chocolate in small mounds. Using a narrow spatula or knife, swirl chocolate and while fillings, spreading each evenly. Swirl again. Cover and chill for 6 to 24 hours.
To serve, loosen cheesecake from pan; remove pan side. If desired, top with chocolate curls.

Nutrition Facts : Calories 174.5, Fat 10.8, SaturatedFat 6.7, Cholesterol 22.3, Sodium 215.5, Carbohydrate 9.7, Fiber 1.2, Sugar 2.7, Protein 11.7

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For crust, 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 (mixture may not completely cover bottom). Cover and chill while preparing filling.
For filling, 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.
In a large bowl beat cream cheese with an electric mixer on medium speed 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.
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