Wednesday, February 6, 2013


This lovely chocolate cheesecake was made by my friend Ruth Ann.
It is the non-bake kind which  means the filling is poured
over a prepared crust and then simply chilled until set.
No-bake cheesecakes tend to be lighter in texture than baked
cheesecakes, but both are equally appealing in flavor.

Ruth Ann and I were overnight guests at her friends' home
and this was a hostess gift.
Needless to say it was 'sweetly' appreciated.


1¼ cups chocolate wafer crumbs
2 tbsp. sugar
3 tbsp. butter or margarine, melted
(if using using crushed creme-filled chocolate cookies, omit sugar)

Combine crumbs, sugar and butter; press onto bottom of 9-inch springform pan.

1 envelope unflavored gelatin
1/3 cup cold water
2 pkg. (8oz.) cream cheese
1 cup sugar

5 (1 oz. each) squares semi-sweet chocolate, melted
1½ cups whipping cream, whipped

Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, beating until fluffy.
Add chocolate mixture and beat until combined.
Gradually add gelatin, mixing until smooth; cool slightly.
Fold in whipped cream, scrape onto prepared crust.
Chill several hours, until firm.
Garnish with additional whipped cream.
Yield: 12 servings

1 comment:

  1. Happy Valentine's Day Judy! I made this as a treat for my family today for Valentine's Day & it was such a hit. It's light yet rich & the perfect amount of chocolate & sweetness. The only change I made was that I made a graham cracker baked crust. Thanks for another great recipe!