No-Bake Chocolate Swirl Cheesecake |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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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. 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) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, loosen cheesecake from pan; remove pan side. If desired, top with chocolate curls.
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