Printable | Taste of Home

No-Bake Chocolate Cheesecake

3/4 cup graham cracker crumbs
2 tablespoons reduced-fat margarine, melted
1 envelope unflavored gelatin
1 cup cold water
4 squares (1 ounce each) semisweet chocolate, coarsely chopped
4 packages (8 ounces each) fat-free cream cheese
Sugar substitute equivalent to 1 cup sugar
1/2 cup sugar
1/4 cup baking cocoa
2 teaspoons vanilla extract
TOPPING:
2 cups fresh raspberries
1 ounce white candy coating

In a bowl, combine cracker crumbs and margarine; press onto the bottom of a 9-in.
springform pan. Bake at 375° for 8-10 minutes or until lightly browned. Cool
on a wire rack. For filling, in a small saucepan, sprinkle gelatin over cold
water; let stand for 1 minute. Heat over low heat, stirring until gelatin is
completely dissolved. Add the semisweet chocolate; stir until melted. In a
large bowl, beat the cream cheese, sugar substitute and sugar until smooth.

Printed from tasteofhome.com Oct 6, 2008

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No-Bake Chocolate Cheesecake cont.

Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour into crust;
refrigerate for 2-3 hours or until firm. Arrange raspberries on top of
cheesecake. In a microwave, melt white candy coating @ 70% power for 1 minute;
stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Drizzle or pipe over berries. Carefully run a knife around edge of pan to
loosen. Remove sides of pan. Refrigerate leftovers.

Yield: 12 servings.