Name: No-Bake Strawberry Chocolate Chip Cheesecake
Prep time: 20 s
Cook time: 2 s
Total time: 262 s
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cups finely crushed Maria cookies; 5 tablespoons unsalted buttermelted; 2 packages (8 ounces each) reduced-fat cream cheeseat room temperature; 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk; 1 envelope (7 grams) unflavored gelatin; 1/4 cup cold water; 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels; 3 tablespoons strawberry preserves

Ingredients

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1 1/2 cups finely crushed Maria cookies
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5 tablespoons unsalted butter, melted
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2 packages (8 ounces each) reduced-fat cream cheese, at room temperature
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1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
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1 envelope (7 grams) unflavored gelatin
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1/4 cup cold water
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1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
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3 tablespoons strawberry preserves

Key Ingredients

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

Make It

Step 1

Combine crushed cookies and butter in medium bowl; stir well. Press cookie mixture onto bottom of 9- or 10-inch-round springform pan. Place in freezer while making the filling.

Step 2

Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth.

Step 3

Sprinkle gelatin over water in small saucepan; let stand for 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved. Remove from heat; let stand for 2 minutes. Stir gelatin into cream cheese mixture; mix until smooth. Stir in morsels.

Step 4

Pour into crust. Spoon strawberry preserves over cheesecake; use knife or spoon to gently swirl through cheesecake mixture to create marbling. Cover; refrigerate for at least 4 hours or overnight.