Marbled Cheesecake Made With Hershey'S Sugar Free C

Name: Marbled Cheesecake Made With Hershey'S Sugar Free Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST; 3/4 cup sugar-free cookie crumbs (recipe calls for sugar free shortbread cookie crumbs plus); 2 tablespoons sugar-free cookie crumbs (total of about 10 cookies); 1 1/2 tablespoons dark cocoa (or regular cocoa); 2 tablespoons Splenda granular; 3 tablespoons butter, melted (or margarine); FOR THE CHEESECAKE; 3 (8 ounce) packages cream cheese, softened; 1 cup Splenda granular; 1/2 cup nonfat dry milk powder; 3 eggs; 1 cup whipping cream, divided; 2 teaspoons vanilla extract; 3/4 cup unsweetened chocolate chips, such as HERSHEY'S Sugar Free Chocolate Chips

Servings: persons

FOR THE CRUST
3/4 cup sugar-free cookie crumbs (recipe calls for sugar free shortbread cookie crumbs plus)
2 tablespoons sugar-free cookie crumbs (total of about 10 cookies)
1 1/2 tablespoons dark cocoa (or regular cocoa)
2 tablespoons Splenda granular
3 tablespoons butter, melted (or margarine)
FOR THE CHEESECAKE
3 (8 ounce) packages cream cheese, softened
1 cup Splenda granular
1/2 cup nonfat dry milk powder
3 eggs
1 cup whipping cream, divided
2 teaspoons vanilla extract
3/4 cup unsweetened chocolate chips, such as HERSHEY'S Sugar Free Chocolate Chips

1
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to 350u00b0F
2
Stir together 3/4 cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa and 2 tablespoons Splenda. Blend in 3 tablespoons melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 8 minutes; cool.
3
TO MAKE THE CHEESECAKE: Heat oven to 350u00b0F
4
Beat cream cheese, Splenda and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 tablespoons whipping cream; blend remaining whipping cream and vanilla into cream cheese mixture. Set aside 3/4 cup batter; pour remaining batter into prepared crust.
5
Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually blend in reserved cheesecake batter. Blend in remaining 2 tablespoons whipping cream. Drop chocolate batter by tablespoons over vanilla batter. Swirl with knife for marbled effect.
6
Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
7
Cover; refrigerate several hours or until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 12 servings.

1031

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CRUST, 3/4 cup sugar-free cookie crumbs (recipe calls for sugar free shortbread cookie crumbs plus), 2 tablespoons sugar-free cookie crumbs (total of about 10 cookies), 1 1/2 tablespoons dark cocoa (or regular cocoa), and more.

Yes, Marbled Cheesecake Made With Hershey'S Sugar Free Chips falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Marbled Cheesecake Made With Hershey'S Sugar Free Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions