No-Bake Chocolate-Swirl Cheesecake

By gwendee1

Make slicing cheesecake easier by dipping your knife in water between cuts.

Ingredients

• 1/2 cup finely crushed graham crackers
• 2 tablespoons butter, melted
• 1 envelope unflavored gelatin
• 3/4 cup fat-free milk
• 2 8 ounce packages reduced-fat cream cheese (Neufchatel), softened
• 1 8 ounce package fat-free cream cheese, softened
• 1 8 ounce carton fat-free sour cream
• 1/3 cup sugar
• 2 teaspoons vanilla
• 4 ounces dark chocolate, melted and cooled
• Fresh blackberries and/or raspberries (optional)

Details

Preparation time 35mins
Cooking time 55mins

Preparation

Step 1

For crust, in a medium bowl stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (mixture may not completely cover bottom). Cover and chill while preparing filling.
For filling, in a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixture in small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.
To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.

From the Test Kitchen

Prepare as directed through Step 4, except cover and chill for up to 24 hours. Serve as directed in Step 5.

To make this recipe gluten-free, use gluten-free graham crackers.

Icon: vegetarian
Nutrition Facts:

Per serving:
184 kcal cal.,
11 g fat
(6 g sat. fat,
0 g polyunsaturated fat,
3 g monounsatured fat),
28 mg chol.,
259 mg sodium,
15 g carb.,
1 g fiber,
10 g sugar,
8 g pro.
Percent Daily Values are based on a 2,000 calorie diet