Chocolate and Raspberry Cheesecake

Name: Chocolate and Raspberry Cheesecake
Prep time: 25 min
Total time: 25 min
Yield: 12 servings.
Ingredients: 3/4 cup graham cracker crumbs; 2 tablespoons butter, melted; 1 envelope unflavored gelatin; 1 cup cold water; 4 ounces 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; 2 cups fresh raspberries

Your valentine will fall in love with this sweet treat. Each silky smooth slice is topped with juicy raspberries and a drizzle of white chocolate, making it an attractive finish to a special meal. —Taste of Home Test Kitchen

Ingredients

3/4 cup graham cracker crumbs
2 tablespoons butter, melted
1 envelope unflavored gelatin
1 cup cold water
4 ounces 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
2 cups fresh raspberries

Directions

In a large bowl, combine cracker crumbs and butter; press onto the bottom of a greased 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. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour onto crust; refrigerate for 2-3 hours or until firm.
Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen. Refrigerate leftovers.

Nutrition Facts

1 slice: 237 calories, 7g fat (4g saturated fat), 14mg cholesterol, 576mg sodium, 27g carbohydrate (17g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Originally published as No-Bake Chocolate Cheesecake in Light & Tasty February/March 2003

Reviews

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Average Rating:

lolson01

Dec 31, 2018

Great recipe. Looks beautiful with raspberries on top. Relatively simple to make. I just used regular sugar, 1 cup plus 1/2 cup.
mkbauerle

Feb 19, 2013

My whole family loved this cheesecake. It is a bit softer than regular cheesecake, but it was easy to put together and tasted great. This is a nice lower sugar cheesecake, which my diabetic dad really appreciated. No one else noticed it was lower sugar. It was a yummy Valentine's Day treat!
lmarryat

Feb 15, 2008

I love Cheesecake and Chocolate. I made this for Valentines Day and I'm sad to say that after 1 piece this went in the trash! I think the combination of artifical sweetner and chocolate was too much. The only thing I tasted was the splenda.
grannyj71

Feb 9, 2008

My question also?
debcal1946

Feb 6, 2008

the recipe sounds good, but just out of curiosity, why are we using both sugar and sugar substitute?