No-Bake Chocolate Cheesecake

Rev BJ Friley

By
@RevBJFriley

Well this recipe contains 2 of my favorites - chocolate and cheesecake, Yummy

Rating:
★★★★★ 2 votes
Comments:
Cook:
10 Min
Method:
Convection Oven

Ingredients

3/4 c
graham cracker crumbs
2 Tbsp
reduced-fat margarine, melted
1
envelope unflavored gelatin
1 c
cold water
4
sqaures (1 ounce each) semisweet chocolate, coarsely chopped
4
packages (8 ounces each) fat-free cream cheese
1 c
splenda
1/2 c
sugar
1/4 c
baking cocoa
2 tsp
vanilla extract

TOPPING (OPTIONAL)

2 c
fresh raspberries or strawberries
1 oz
white candy coating

Step-By-Step

1Preheat oven to 375 degrees
2In a large mixing bowl - Combine graham cracker crumbs and margarine
3Press this mixture onto the bottom of a 9-inch springform pan
4Bake at 375 degrees for 8 - 10 minutes or until lightly browned
5Cool on a wire rack
6For Filling: In a small saucepan - sprinkle gelatin over cold water; let stand for 1 minute
7Heat over low heat while stirring gelatin until it is completely dissolved
8Add the semisweet chocolate; stil until melted
9In another large mixing bowl - Beat the cream cheese, sugar substitute and sugar until smooth
10Gradually add the chocolate mixture and cocoa
11Beat in vanilla
12Pour into crust
13Refrigerate for 2 - 3 hours or until firm
14Arrange raspberries on top of cheesecake
15In a heavy saucepan or microwave - Melt white candy coating; stil until smooth
16Drizzle over berries
17Carefully run a knife around edge of pan to loosen
18Remove sides of pan
19Refrigerate leftovers

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Non-Edible or Other
Regional Style: American