Chocolate and Raspberry Cheesecake
“You’ll fall in love with this sweet treat. Each silky slice is topped with juicy raspberries. Yes, you can have cheesecake without breaking the calorie budget.” —Taste of Home Test Kitchen
| Servings | Prep Time |
| 12 | 25minutes + chilling |
| Servings | Prep Time |
| 12 | 25minutes + chilling |
Ingredients
- 3/4 cup graham cracker crumbs
- 2 tbsp butter melted
- 1 envelope unflavoured gelatin
- 1 cup cold water
- 4 oz semisweet chocolate coarsely chopped
- 4 pkg fat-free cream cheese 8 ounces each
- 1 cup Sugar substitute
- 1/2 cup sugar
- 1/4 cup baking cocoa
- 2 tsp vanilla extract
- 2 cups fresh raspberries
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
- For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.
- In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour onto crust; refrigerate for 2-3 hours or until firm.
- Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen.
- Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Recipe Notes
Nutrition Facts
1 slice: 237 calories, 7g fat (4g saturated fat), 14mg cholesterol, 576mg sodium, 27g carbohydrate (17g sugars, 2g fibre), 14g protein.
Diabetic exchanges: 2 starch, 1 lean meat, 1 fat.
