Site Overlay

Chocolate Raspberry No-Bake Cheesecake

Chocolate Raspberry No-Bake Cheesecake

Chocolate Raspberry No-Bake Cheesecake

Courtesy of Chef Angela Song – Double D’s Cheesecake


Cheesecake Filling
1 cup Philadelphia cream cheese, softened
3/4 cup icing sugar
1 1/3 cups whipped cream (recipe below)
1/3 cup skim milk
1/4 cup dark chocolate chips or chopped dark chocolate bar
2 Tbsp raspberry Jello powder
1/4 cup fresh or frozen raspberries (if frozen, place in a strainer, thaw out completely, discard juice)
1 1/2 cups chocolate crust (recipe below)

Whipped Cream
2/3 cup heavy whipping cream
2/3 cup skim milk
1 tsp pure vanilla extract

Chocolate Crust
2 2/3 cups graham crumbs
1/3 cup unsweetened cocoa powder
2 Tbsp white granulated sugar
1/2 cup margarine


1. In a small, microwave safe bowl, melt the dark chocolate in 30 second increments, stirring each time until chocolate is completely melted.
2. In a separate bigger bowl, beat the cream cheese until completely smooth.
3. Add the icing sugar and raspberry Jello powder and continue beating until smooth.
4. Add the melte d dark chocolate, beating until combined.
5. Add raspberries and beat until all raspberries are in small pieces.
6. Slowly fold in whipped cream until smooth.

Whipped Cream
1. Place a bowl in the fridge to chill for 1/2 – 1 hour beforehand.
2. Mix whipping cream, skim milk and vanilla in the chilled bowl with an electric mixer on medium-high until the cream starts to thicken.
3. Continue mixing at high speed until stiff peaks form.

Chocolate Crust
1. Using a 9” springform pan, line the bottom with parchment paper or lightly grease the bottom with cooking spray and wipe away
excess spray.
2. Melt the margarine in the microwave for 30-45 seconds.
3. Mix together white sugar, cocoa powder and add to the melted margarine.
4. Grind the graham crackers into a fine crumb using a food processor or blender
5. Pour the crumb mixture, approx. 1 cup, into the springform pan and press down firmly. This can also be baked in the oven at 225°F for 2 1/2 minutes.
4. Set aside.

1. Pour the batter into the prepared crust and spread evenly using a spatula.
2. Gently push down and tap the batter with a spatula, then gently shake the pan to get rid of any bubbles.
3. Refrigerate for at least 4 hours for the cheesecake to set.
4. Remove cake to thaw at room temperature 10 mintues before serving.
4. Garnish with leftover raspberries and chopped chocolate if desired.

Yield 1 cake or 10 mini






Copyright © 2024 . All Rights Reserved. | Catch Vogue by Catch Themes