NO-BAKE CHOCOLATE SWIRL CHEESECAKE
I received a flier in the mail for a new cookbook from Diabetic Living. This was one of the recipes that were included. The cook time listed is for the refrigeration time.
Provided by senseicheryl
Categories Cheesecake
Time 6h10m
Yield 1 8 inch cheesecake, 16 serving(s)
Number Of Ingredients 11
Steps:
- To make the crust: In a bowl, combine graham cracker crumbs and butter until moistened. Press into bottom of an 8-inch springform pan. Cover, chill.
- To make the filling: In a saucepan, sprinkle gelatin into milk; set stand for 5 minutes. Stir over low heat until gelatin is dissolved. Remove from heat; cool for 15 minutes.
- In a bowl, beat cream cheeses until smooth. Beat in sour cream, Splenda and vanilla; slowly beat in gelatin mixture. Divide in half. Stir chocolate into one portion.
- Spoon half of the chocolate filling into chilled crust; spread evenly. Carefully spoon half of the white filling into chocolate in small mounds. Using a narrow spatula or knife, swirl chocolate and while fillings, spreading each evenly. Swirl again. Cover and chill for 6 to 24 hours.
- To serve, loosen cheesecake from pan; remove pan side. If desired, top with chocolate curls.
Nutrition Facts : Calories 174.5, Fat 10.8, SaturatedFat 6.7, Cholesterol 22.3, Sodium 215.5, Carbohydrate 9.7, Fiber 1.2, Sugar 2.7, Protein 11.7
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