No Bake Chocolate Cheesecake

16 Slices
184 calories
15 carbs
11 grams fat
1 gram fiber
7 grams protein


1/2 cup finely crushed graham cracker crumbs
2 tablespoons butter, melted
1 envelope unflavored gelatin
3/4 cup fat free milk
2 ( 8 ounce) packages reduced fat cream cheese, softened
1 (8 ounce) package fat free cream cheese, softened
1 (8 ounce) carton fat free dairy sour cream
1/3 cup sugar or sugar substitute
2 teaspoons vanilla
4 ounces semisweet chocolate, melted and cooled

In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an eight inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.

In a small saucepan, sprinkle gelatin over milk; let stand for five 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 a mixer 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 the mixture. Spoon half the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again. Cover and chill about six hours or until set.

To serve, using a small sharp knife, loosen cheesecake from side of pan; remove side of pan. Cut cake into wedges. If desired, garnish with chocolate curls.