No-Bake Chocolate Cheesecake with Mixed Berries

2 Reviews
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Photo: Randy Mayor; Stylist: Cindy Barr
Hands-on Time:
25 Mins
Total Time:
6 Hours 25 Mins
Yield:
Serves 14 (serving size: 1 slice)
By Mary Drennen
July 2013
RECIPE BY Cooking Light

Raspberries, strawberries, and blueberries colorfully adorn the top of No-Bake Chocolate Cheesecake with Mixed Berries.

Ingredients

  • 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

Nutritional Information

  • Calories 207
  • Fat 9g
  • Satfat 5.3g
  • Monofat 1.2g
  • Polyfat 0.3g
  • Protein 4.9g
  • Carbohydrate 30g
  • Fiber 2.8g
  • Cholesterol 23mg
  • Iron 1mg
  • Sodium 146mg
  • Calcium 43mg

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Combine berries in a bowl. Top cheesecake with berry mixture.

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Ratings & Reviews

SkinnyJeans5's Review

SkinnyJeans5
June 22, 2014
This was delicious and the texture smooth and amazing. I could not find the wafer cookies so I used chocolate Graham crackers. I prefer milk chocolate so I used 1ounce milk chocolate.....and I will confess I had ready whip :) So I used a cup of it instead of whipping my own..... My husband said Don't lose that recipe!

jmeleeS's Review

jmeleeS
June 24, 2013
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!