Experience the unique taste of White Chocolate, Berry & Rhubarb Cheesecake. Our White Chocolate, Berry & Rhubarb Cheesecake is an amazing no-bake recipe.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Bring fruit and 1/2 cup water to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 3 to 5 min. or until rhubarb is softened, stirring occasionally. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Stir in remaining water.
- Pour into shallow dish sprayed with cooking spray. Refrigerate 2 hours or until thickened.
- Meanwhile, microwave butter and 2 oz. chocolate in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in cookie crumbs; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
- Melt remaining chocolate as directed on package; mix with cream cheese in medium bowl until blended. Gently stir in COOL WHIP.
- Spoon gelatin mixture over crust; spread to evenly cover crust. Cover with cream cheese mixture. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 19 g, Protein 4 g
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