Servings | Prep Time | Cook Time |
---|---|---|
12 | 40 mins | 0 mins |
1. | Pour water in microwavable bowl. Dissolve vanilla and gelatin in water. |
2. | Add chocolate to bowl. Microwave until melted, in 15 second intervals, stirring after each. |
3. | When chocolate is melted, stir in sugar substitute. Cut softened cream cheese into small pieces, stir in chocolate mixture. Blend with electric mixer until smooth. |
4. | Pour into an 8 or 9 hole pie pan that has been sprayed with Pam. Refrigerate until cheesecake sets up, several hours. |
5. | Note: add a little more gelatin for a thicker cheesecake and use less Splenda to cut down on carbs. I freeze individual portions to stay in control! |
There are 235 calories in 1 serving of Chocolate Cheesecake.
Calorie split: 56% fat, 38% carbs, 6% protein.
|
Serving Size | 1 serving |