Indulge in this No-Bake Chocolate Raspberry Cheesecake that perfectly combines rich chocolate and tart raspberry flavors. It’s the ultimate dessert for chocolate lovers who also appreciate a fruity twist. Whether it’s a special occasion or a casual get-together, this cheesecake is sure to impress your guests and satisfy your sweet cravings.
The beauty of this recipe lies in its simplicity and the fact that you don’t even need to turn on the oven. Just imagine a creamy, velvety cheesecake filling sitting atop a buttery chocolate crust, all topped with luscious raspberry sauce. It’s a dessert that feels luxurious and indulgent but is surprisingly easy to make.
This No-Bake Chocolate Raspberry Cheesecake is not just a feast for the eyes; it’s a delightful blend of textures and flavors that will have your taste buds dancing. The rich chocolate pairs beautifully with the bright raspberry accents, making every bite a harmonious experience.
A Simple and Luxurious No-Bake Dessert
This No-Bake Chocolate Raspberry Cheesecake is a creamy dessert with a smooth chocolate filling complemented by a graham cracker crust. The tartness of fresh raspberries adds a burst of flavor, making it a truly delightful treat. Each slice is rich and satisfying, ideal for any dessert lover.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips, melted
- 1 cup fresh raspberries for topping
- Additional raspberry sauce for drizzling (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter, mixing until well-blended. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate for 15 minutes to set.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Stir in the melted chocolate until fully blended.
- Assemble: Pour the cheesecake filling over the prepared crust, spreading it evenly. Smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
- Serve: Once set, carefully remove the sides of the springform pan. Top the cheesecake with fresh raspberries and drizzle with raspberry sauce if desired. Slice and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 30g
