Crustless Chocolate Swirl Cheesecake
Lisa Ann DiNunzio
- 2 (8 oz.) pkg
- cream cheese, softened
- 2/3 c
- raw sugar or natural sugar substitute
- 1 tsp
- pure vanilla extract
- 5 oz
- dark chocolate, melted
- strawberry topping (see recipe)
cream cheese, eggs, raw sugar and vanilla, beat
with an electric mixer until ingredients are well
combined. Pour batter into a pie pan coated with
non-stick cooking spray. Drizzle melted chocolate
over the surface of the cheesecake and using a
butter knife swirl the chocolate into the batter just
until decorative swirls form, don't over swirl, or you'll
lose the pretty swirled effect. Place cheesecake in the
oven and bake for 30 - 40 minutes. Remove cheesecake
from oven and let completely cool on a wire rack, then
cover cheesecake with plastic wrap and place in the
refrigerator for 3 - 4 hours, to overnight. Before serving,
place a piece of cheesecake onto a serving dish add
strawberry topping, or fruit topping of your choice, and
a dollop of whipped cream, if desired.
1 bag frozen unsweetened strawberries, thawed
2-3 tbs. raw sugar or natural sugar substitute
In a small bowl, add the strawberries and sugar, mix well.
Place topping into the refrigerator for 2 hours or longer.
Add a few tablespoons on top of each slice of cheesecake
As always, Bon Appetit!