How to Make Gluten-Free Flour Mix

With this ratio of white rice flour, potato starch, sorghum flour, and xanthan gum, we created a gluten-free flour mix that you can swap cup-for-cup for regular all-purpose flour.

See More

Scalloped Potato Recipes

Need some sure winners to add to your list of potato sides? Look no further than these gooey scalloped potato recipes. From classic au gratin potato bakes to modern twists featuring sweet potatoes or fruit, these buttery golden casseroles have it all: cheese, crumbs, and taters!

View Slideshow

How to Make a Single-Crust Piecrust

Learn how to make a pie with tender, flaky crust in 11 simple steps.

See More

How to Brine a Turkey

Learning how to brine is the simple secret to serving a moist, tender turkey (plus, it enhances the bird's flavor). For most turkey brine recipes, start with a stir-together saltwater solution and be sure to plan ahead, since marinating takes eight to 12 hours.

See More

Flavorful Green Bean Casserole Recipes

The fresh flavor and creamy texture of green bean casserole have made it a go-to side dish. If you're looking for ways to switch up the classic comfort food, turn to these green bean recipes that showcase what you love about green bean casserole while adding surprising touches.

View Slideshow

How to Mash Potatoes

Make mashed potatoes from scratch -- the creamy results are a special side dish for any dinner. See how our Test Kitchen experts make their mashed potatoes using two types of potatoes and a surprisingly simple process.

View Video
Popular in Food

No-Bake Chocolate-Swirl Cheesecake

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

3.5 by 44 people
Rate me!
  • 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



Loading... Please wait...