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No-Bake Chocolate-Swirl Cheesecake

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

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3.5 by 60 people

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  • Makes: 16 servings
  • Prep: 35 mins
  • Stand: 5 mins
  • Cool: 15 mins

No-Bake Chocolate-Swirl Cheesecake

Directions

  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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Reviews (3)

60 Ratings
202 Days Ago
Doesn't taste like cheesecake, more like sour cream cake.  It was very creamy.  Not very chocolatey at all.  It helped to serve it with ice cream for extra sweetness. Maybe if the sugar and chocolate were increased it would taste better, but there's no getting over that sour cream taste.
1323 Days Ago
agar-agar (aka China grass) is a vegetable gelatin it comes un-flavored and can be used just like regular gelatin.
1345 Days Ago
I haven't tried this recipe, but make similar things. I noticed that the notes from the Test Kitchen said that it's vegetarian, which is incorrect. Gelatin is made from animals, so this isn't vegetarian. You could replace a packet of vanilla instant pudding mix for gelatin, which would make the recipe vegetarian. You can use the pudding just like you would the gelatin, except that you wouldn't have to heat up the milk.

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