No-Bake Chocolate Cheesecake with Mixed Berries

By Reen

Cooking Light July 2013 Mary Drennen, Cooking Light
JULY 2013
Amount per servingCalories: 207
Fat: 9g
Saturated fat: 5.3g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 0.3g
Protein: 4.9g
Carbohydrate: 30g
Fiber: 2.8g
Cholesterol: 23mg
Iron: 1mg
Sodium: 146mg
Calcium: 43mg

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
• 1 cup plain fat-free Greek yogurt
• 1/2 cup dark unsweetened cocoa powder (such as Hershey's Special Dark)
• 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

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 microwave-safe bowl; let stand 3 minutes. Microwave at HIGH 15 seconds; 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