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No Bake Chocolate Cheesecake
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No Bake Chocolate Cheesecake

3 Hr(s) 25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Filling:
1 envelope unflavored gelatin
1 cup cold water
4 squares (1 ounce each) semi-sweet chocolate, coarsely chopped
4 package s (8 ounces each) fat free cream cheese
1 cup Splenda No Calorie Sweetener
1/2 cup sugar
1/4 baking cocoa
2 teaspoon s vanilla extract
2 pre-made graham cracker pie crusts
Topping:
2 cups fresh raspberries or strawberries
1 ounce white chocolate
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Let's Make It
1
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add semi-sweet chocolate; stir until melted. In a mixing bowl, beat the cream cheese, Splenda, and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla.
2
Pour into the pie crusts; refrigerate for 2-3 hours or until firm.
3
After firm, arrange raspberries or strawberries on top of cheesecake. In a heavy saucepan or microwave, melt white chocolate; stir until smooth. Drizzle or pipe over berries. Refrigerate leftovers.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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