No-Bake Chocolate Cheesecake |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Milky Way candy bars and make-ahead convenience give this sweet specialty its fantastic flair. Our children and their families love this eye-appealing dessert, says Pat Pierce of Epworth, Iowa. And I never worry about left-overs because it's gone in a flash. Ingredients:
1 envelope unflavored gelatin |
1 cup cold milk |
4 milky way candy bars (2.05 ounces each), sliced |
1-1/2 cups finely crushed chocolate wafers |
1/4 cup butter, melted |
2 packages (8 ounces each) cream cheese, softened |
2 tablespoons sugar |
1 teaspoon vanilla extract |
1 cup heavy whipping cream |
whipped topping and fresh raspberries or fresh strawberries |
Directions:
1. In a large saucepan, combine the milk and gelatin; let stand for 1 minute. Add the candy bars; cook and stir over medium heat for 5 minutes or until candy is melted and gelatin is dissolved. Cool to room temperature, about 45 minutes.
2. Meanwhile, in a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
3. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add chocolate mixture and cream. Beat on high speed for 4 minutes. Pour into prepared crust. Cover and refrigerate for 8 hours or overnight.
4. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with whipped topping and berries. Yield: 8-10 servings.
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