No-Bake Chocolate Swirl Cheesecake
Recipe from Diabetic Living

Make slicing this elegant cheesecake easier and keep the swirls in place by dipping your knife in water between cuts.



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Servings: 16
Serving size: 1  slice
Prep Time: 45 mins
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Ingredients
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    1/2  cup 
    finely crushed graham crackers
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    2   tablespoons 
    butter, melted
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    1   envelope 
    unflavored gelatin
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    3/4  cup 
    fat-free milk
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    2  8  ounce package 
    reduced-fat cream cheese (Neufchatel), softened
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    1  8  ounce package 
    fat-free cream cheese, softened
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    1  8  ounce carton 
    fat-free dairy sour cream
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    1/3  cup 
    sugar or sugar substitute* equivalent to 1/3 cup sugar
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    2   teaspoons 
    vanilla
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    4   ounces 
    semisweet chocolate, melted and cooled
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    Chocolate curls (optional)

Directions
1.
In a medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.
2.
In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
3.
In a large bowl, beat cream cheese with an electric mixer until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
4.
Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again. Cover and chill about 6 hours or until set.
5.
To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. If desired, garnish with chocolate curls. Makes 16 slices.
Tip
  • *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.
    PER SERVING WITH SUBSTITUTE: same as above, except cal., mg chol., mg sodium, g carbo. Exchanges:
Make Ahead Tip
  • Make-ahead Directions: Prepare as directed through step 4, except cover and chill for up to 24 hours. Serve as directed in step 5.
Nutrition information
Per Serving: cal. (kcal) 184, Fat, total (g) 11, chol. (mg) 29, sat. fat (g) 7, carb. (g) 15, fiber (g) 1, pro. (g) 7, sodium (mg) 232, Starch () 1, Fat () 2, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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