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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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings

Ingredients

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 envelope unflavored gelatin
  • 1 cup cold water
  • 4 ounces semisweet chocolate, coarsely chopped
  • 4 packages (8 ounces each) fat-free cream cheese
  • Sugar substitute equivalent to 1 cup sugar
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries

Directions

  • Preheat oven to 375°. Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake until lightly browned, 8-10 minutes. Cool in pan 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 chocolate mixture and the cocoa. Beat in vanilla. Pour onto crust; refrigerate until firm, 2-3 hours.
  • Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen.
Nutrition Facts
1 slice: 237 calories, 7g fat (4g saturated fat), 14mg cholesterol, 576mg sodium, 27g carbohydrate (17g sugars, 2g fiber), 14g protein. Diabetic exchanges: 2 starch, 1 lean meat, 1 fat.

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