Chocolate Cheesecake (Diabetic)


1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed
1/3 cup reduced-calorie margarine, melted
1/4 teaspoon ground cinnamon
Cooking spray
1 (.25 ounce) envelope unflavored gelatin
1 cup fat-free milk
2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel), softened
2 teaspoons vanilla extract
14 tablespoons granulated sugar substitute with aspartame (such as Equal
1/4 cup unsweetened cocoa
5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped (such as
Sweet 'N Low)


1. Combine first 3 ingredients, stirring well. Press into bottom and 1 inch
up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack.
2. Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook
over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly.
3. Beat cream cheese at medium speed of an electric mixer until creamy. Add
vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar
substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers.

Helpful Hints:

Per Serving:
Calories 238 Fat 16.5g (sat 8.4g) Protein 8.1g Carbohydrate 20.8g Fiber 1.5g
Cholesterol 36mg Sodium 308mg
Exchanges: 11/2 Starch, 3 Fat

Return To List Of Recipe Titles