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No-Bake Chocolate Swirl Cheesecake

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“I received a flier in the mail for a new cookbook from Diabetic Living. This was one of the recipes that were included. The cook time listed is for the refrigeration time.”
READY IN:
6hrs 10mins
SERVES:
16
YIELD:
1 8 inch cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the crust: In a bowl, combine graham cracker crumbs and butter until moistened. Press into bottom of an 8-inch springform pan. Cover, chill.
  2. To make the filling: In a saucepan, sprinkle gelatin into milk; set stand for 5 minutes. Stir over low heat until gelatin is dissolved. Remove from heat; cool for 15 minutes.
  3. In a bowl, beat cream cheeses until smooth. Beat in sour cream, Splenda and vanilla; slowly beat in gelatin mixture. Divide in half. Stir chocolate into one portion.
  4. Spoon half of the chocolate filling into chilled crust; spread evenly. Carefully spoon half of the white filling into chocolate in small mounds. Using a narrow spatula or knife, swirl chocolate and while fillings, spreading each evenly. Swirl again. Cover and chill for 6 to 24 hours.
  5. To serve, loosen cheesecake from pan; remove pan side. If desired, top with chocolate curls.

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