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No-Bake Chocolate-Swirl Cheesecake

Make slicing cheesecake easier by dipping your knife in water between cuts.

3.5 by 44 people
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  • Makes: 16 servings
  • Prep: 35 mins
  • Stand: 5 mins
  • Cool: 15 mins

No-Bake Chocolate-Swirl Cheesecake



  1. For crust, 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 (mixture may not completely cover bottom). Cover and chill while preparing filling.
  2. For filling, 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 on medium speed 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 in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixture in small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.
  5. To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.

From the Test Kitchen

Prepare as directed through Step 4, except cover and chill for up to 24 hours. Serve as directed in Step 5.

To make this recipe gluten-free, use gluten-free graham crackers.

Icon: vegetarian

Nutrition Facts (No-Bake Chocolate-Swirl Cheesecake )

    Per serving:
  • 184 kcal cal.,
  • 11 g fat
  • (6 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 28 mg chol.,
  • 259 mg sodium,
  • 15 g carb.,
  • 1 g fiber,
  • 10 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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