Today is National Cheesecake Day!
I can’t think of a better type of day.
Yes, I have something of a sweet tooth. But I’m trying to balance that with a number of healthy recipes this year.
Hence, the slaw, salads, and protein-packed dishes.
But there comes a time when only something sweet, specifically cheesecake, will do.
And when a holiday is named for this specific food, I’m only too willing to accommodate.
This recipe for Chocolate No-Bake Cheesecake really meets the requirement for a quick-to-fix, delicious dessert.
And to think it is vintage – more than 50 years old! Something this yummy should definitely be kept at the front of everyone’s must-make dessert list forever!
I’m betting, like all good recipes, you have most, if not all, of the ingredients in your pantry. Pull them out and put this rich, chocolatey yumminess together today!
This recipe for Chocolate No-Bake Cheesecake is another gem found in a 1970-ish three-ring binder cookbook called ‘Cooking Adventures.’
The copyright date is not listed. I can only guess from the appearance and the way it is put together that it is from the 1970s.
Other recipes from this cookbook found at this blog:
This cookbook is a treasure trove of good dishes! I may keep dipping into it for more ideas to share!
Enjoy!
**
Chocolate No-Bake Cheesecake
Crust:
½ cup graham crackers crumbs
1/8 cup cocoa
1/8 cup sugar
¼ cup margarine, melted
Filling:
1 envelope unflavored gelatin
½ cup water
½ cup cocoa
½ can (7 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ pound cream cheese, softened
4 ounces frozen whipped topping, thawed
Fresh fruit and mint leaves
Option: ½ teaspoon instant coffee
To assemble the crust mix crumbs, cocoa, sugar in small bowl.
Add melted butter. Mix well.
Press firmly onto bottom of 9-inch springform or square pan.
Chill several hours.
To make filling soften package of gelatin in ½ cup water in small saucepan.
Heat on low and stir until dissolved and clear, about 3 minutes.
Place cocoa in small bowl. Add gelatin mix gradually, mixing until smooth.
Stir in sweetened condensed milk and vanilla.
In large bowl beat cream cheese until light and fluffy.
Gradually beat in cocoa mix and instant coffee, if desired; mix well.
Fold in whipped topping and mix well.
Pour on crust in springform pan.
Freeze until firm 3-4 hours.
Cut and garnish with fresh fruit, mint leaves, if desired.
Serve immediately.
Yield: 6 ½-cup servings
Vintage Eats of Kayleen Reusser 
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