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No Bake Chocolate Cheesecake

Submitted by Marc A. Brown

Ingredients

For the crust:

  • 3 T Margarine (light margarines such as Smart Balance light are acceptable, as this recipe will not be baked)
  • 8 oz Voortman's SF chocolate chip cookies
  • 1 t Cocoa powder
  • 1/2 t Cinnamon

For the filling:

  • 1/2 C Splenda granulated
  • 1/2 C Cocoa powder
  • 8 oz Fat free cream cheese
  • 8 oz Sugar-free Cool Whip
  • 1 t Vanilla extract

Instructions

Crust:

  1. Pulse cookies, cocoa powder (for crust), and cinnamon in a food processor until finely ground.
  2. Add melted margarine, and blend until evenly moistened.
  3. Press very firmly onto bottom of 9 inch spring form pan or 9 inch deep dish pie plate and set aside.

Filling:

  1. Blend cream cheese, Cool Whip, sugar, cocoa powder, and vanilla together until fluffy.
  2. Spoon into crust.
  3. Chill at least 2 hours.

Notes: Serves 8 "normal" slices or 16 slices for a bariatric post-op.

Approximate nutrition info for 1/16 of the cheesecake (a "bariatric portion"):

130.5 calories (58 cal from fat)
6.5 g fat (3 g sat. fat)
2.5 mg cholesterol
149 mg sodium 18 g carbohydrates (0.7 g fiber, 1.3 g sugars)
3 g protein

Recipe contains some sugar alcohols (from the cookies).