Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

Mary Drennen
Recipe by Cooking Light July 2013

Gallery

Credit: Randy Mayor; Stylist: Cindy Barr

Recipe Summary

hands-on:
25 mins
total:
6 hrs 25 mins
Yield:
Serves 14 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine milk and gelatin in a microwave-safe bowl; let stand 3 minutes. Microwave at HIGH 15 seconds; stir until gelatin dissolves. Cool slightly.

  • 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.

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

Nutrition Facts

207 calories; fat 9g; saturated fat 5.3g; mono fat 1.2g; poly fat 0.3g; protein 4.9g; carbohydrates 30g; fiber 2.8g; cholesterol 23mg; iron 1mg; sodium 146mg; calcium 43mg.
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