Recipes and Cooking No-Bake Chocolate-Swirl Cheesecake 3.6 (71) 3 Reviews Make slicing cheesecake easier by dipping your knife in water between cuts. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 21, 2012 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 35 mins Stand Time: 5 mins Cool Time: 15 mins Chill Time: 6 hrs Total Time: 6 hrs 55 mins Servings: 16 Jump to Nutrition Facts Ingredients ½ cup finely crushed graham crackers 2 tablespoon butter, melted 1 envelope unflavored gelatin ¾ cup fat-free milk 2 8 ounce packages reduced-fat cream cheese (Neufchâtel), softened 1 8 ounce package fat-free cream cheese, softened 1 8 ounce carton fat-free sour cream ⅓ cup sugar 2 teaspoon vanilla 4 ounce dark chocolate, melted and cooled Fresh blackberries and/or raspberries (optional) Directions 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. 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. 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. 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. 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. Tips Prepare as directed through Step 4, except cover and chill for up to 24 hours. Serve as directed in Step 5. Tips To make this recipe gluten-free, use gluten-free graham crackers. Tips Icon: vegetarian Rate it Print Nutrition Facts (per serving) 184 Calories 11g Fat 15g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 184 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 28mg 9% Sodium 259mg 11% Total Carbohydrate 15g 5% Total Sugars 10g Protein 8g Calcium 121.2mg 9% Iron 0.7mg 4% Potassium 158mg 3% Folate, total 12.1mcg Vitamin B-12 0.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.