Admittedly this seems like a lot of work (and it kinda was), but I really enjoyed this cheesecake and that over a hot weekend, I didn't have to turn on my oven to make it! A few notes: 1) for those that can find chocolate wafers, good for you; I couldn't so I just used a premade Oreo crust; 2) I also forgot the unflavored gelatin, so I did the following instead: sub cornstarch for gelatin in a bowl with 1% milk, heated for 30 seconds in micro; then ensured encorporated and stirred in 1/4 cup bittersweet chocolate chips until melted; set aside to cool. 3) I cut down the amount of powdered sugar to about 3/4-1 cup (I tasted until I liked the flavor); using the called for amount will likely make the cheesecake too sweet. 4) after whipping the 1/4 cup (really C.L., I really had to whip 1/4 cup of heavy whipping cream?), I added the chocolate mix from the processor to my stand mixer and whipped for another few minutes. Results = very good and would make again with my tweaks; Enjoy!
No-Bake Chocolate Cheesecake with Mixed Berries
Raspberries, strawberries, and blueberries colorfully adorn the top of No-Bake Chocolate Cheesecake with Mixed Berries.
More From Cooking Light
Total: 6 Hours, 25 Minutes
- Calories: 207
- Fat: 9g
- Saturated fat: 5.3g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.3g
- Protein: 4.9g
- Carbohydrate: 30g
- Fiber: 2.8g
- Cholesterol: 23mg
- Iron: 1mg
- Sodium: 146mg
- Calcium: 43mg
- 4 ounces chocolate wafers (such as Nabisco Famous Chocolate Wafers)
- 1 tablespoon honey
- 2 teaspoons unsalted butter, melted
- 3 tablespoons 2% reduced-fat milk
- 1 1/2 teaspoons unflavored gelatin
- 10 ounce 1/3-less-fat cream cheese, softened
- 1 1/4 cups powdered sugar
- 1 cup plain fat-free Greek yogurt
- 1/2 cup dark unsweetened cocoa powder (such as Hershey's Special Dark)
- 1/2 teaspoon vanilla extract
- 1 ounce bittersweet chocolate, melted and cooled
- 1/4 cup whipping cream
- 1 1/2 cups raspberries
- 1 1/2 cups strawberries, quartered
- 1 cup blueberries
- 1. Place chocolate wafers in a food processor; process until finely ground. Place ground wafers in a bowl; stir in honey and butter. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan. Cover and freeze 1 hour or until firm. Wipe food processor with a paper towel.
- 2. Combine milk and gelatin in a microwave-safe bowl; let stand 3 minutes. Microwave at HIGH 15 seconds; stir until gelatin dissolves. Cool slightly.
- 3. Combine cream cheese and next 4 ingredients (through vanilla) in food processor; process until smooth. Add milk mixture and cooled melted chocolate; process until smooth. Place whipping cream in a clean bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth of chocolate mixture into whipped cream. Fold whipped cream mixture into remaining chocolate mixture. Spoon chocolate mixture into prepared crust. Chill 6 hours or until set.
- 4. Combine berries in a bowl. Top cheesecake with berry mixture.
Only you will be able to view, print, and edit this note.Add Note