No-Bake Chocolate Cheesecake with Mixed Berries

By tcasteel2000

Mary Drennen, Cooking Light

JULY 2013

Ingredients

• 4 ounces chocolate wafers (such as Nabisco Famous Chocolate Wafers)
• 1 tablespoon honey
• 2 teaspoons unsalted butter, melted
• 3 tablespoons 2% reduced-fat milk
• 1 1/2 teaspoons unflavored gelatin
• 10 ounce 1/3-less-fat cream cheese, softened
• 1 1/4 cups powdered sugar, try 3/4 cup instead
• 1 cup plain fat-free Greek yogurt
• 1/2 cup dark unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1 ounce bittersweet chocolate, melted and cooled
• 1/4 cup whipping cream
• 1 1/2 cups raspberries
• 1 1/2 cups strawberries, quartered
• 1 cup blueberries

Details

Servings 14
Adapted from myrecipes.com

Preparation

Step 1

1. Place chocolate wafers in a food processor; process until finely ground. Place ground wafers in a bowl; stir in honey and butter. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan. Cover and freeze 1 hour or until firm. Wipe food processor with a paper towel.

2. Combine milk and gelatin in a small saucepan, let stand 3 minutes. heat on stovetop on low, stir until gelatin dissolves. Cool slightly.

3. Combine cream cheese and next 4 ingredients (through vanilla) in food processor; process until smooth. Add milk mixture and cooled melted chocolate; process until smooth. Place whipping cream in a clean bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth of chocolate mixture into whipped cream. Fold whipped cream mixture into remaining chocolate mixture. Spoon chocolate mixture into prepared crust. Chill 6 hours or until set.

4. Combine berries in a bowl. Top cheesecake with berry mixture.