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Indulge in Bliss: Easy No Bake Chocolate Raspberry Cheesecake - Featured Image

Indulge in Bliss: Easy No Bake Chocolate Raspberry Cheesecake

Learn how to make delicious No Bake Chocolate Raspberry Cheesecake. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Here’s what you’ll need to create this delicious dessert. Feel free to substitute as needed, just like my mom used to do when she turned whatever we had into something spectacular.

  • 1 1/2 cups chocolate cookie crumbs
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1/4 cup raspberry jam

If you don’t have chocolate cookie crumbs, graham crackers with a tablespoon of cocoa powder work just as well. And if fresh raspberries are out of season, frozen ones will do the trick, just like my dad’s stories that warmed our hearts regardless of the weather.

Instructions

Let’s get into the nitty-gritty of crafting this cheesecake. Trust me, it’s as easy as it is delicious.

  1. In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press this into the bottom of a 9-inch springform pan to create an even crust. Chill in the refrigerator while you prepare the filling.
  2. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. This should take about 3-4 minutes.
  3. Gradually add the whipping cream and vanilla extract, continuing to beat until the mixture is light and fluffy.
  4. Fold in the melted chocolate until well combined. This step always reminds me of watching my dad meticulously stir his pots of lentils, ensuring every bite was perfect.
  5. Gently fold in half of the raspberries, taking care not to crush them.
  6. Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
  7. In a small saucepan, warm the raspberry jam over low heat until it becomes liquid. Drizzle this over the top of the cheesecake, then swirl with a knife for a marbled effect.
  8. Decorate the top with the remaining raspberries, then refrigerate the cheesecake for at least 4 hours, or until set.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: No Bake Chocolate Raspberry Cheesecake, recipe, cooking, food