If you’re searching for a dessert that combines the rich flavors of coffee with the tartness of fresh raspberries, look no further than this No-Bake Raspberry Mocha Cheesecake. It’s the perfect treat for coffee lovers and berry enthusiasts alike, offering a delightful balance of sweet and tangy notes that will leave your taste buds dancing.
Imagine a smooth and creamy cheesecake infused with the bold essence of mocha and layered with luscious raspberry sauce. This dessert is not just easy to prepare, but it’s also a stunning centerpiece for any gathering, impressing your guests with its beautiful presentation and indulgent flavors.
What makes this No-Bake Raspberry Mocha Cheesecake even better? You can make it ahead of time! Just whip it up, chill in the fridge, and let it set while you prepare for your event. It’s a stress-free way to ensure you have a show-stopping dessert ready to go.
An Easy No-Bake Dessert Delight
This creamy No-Bake Raspberry Mocha Cheesecake is a delightful fusion of flavors, with a rich chocolate and coffee cheesecake filling swirled with fresh raspberry puree. The taste is a perfect harmony, balancing the bitterness of coffee with the sweetness of raspberries for a refreshing finish.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1/4 cup brewed coffee, cooled
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons sugar (for raspberry sauce)
- Chocolate shavings or raspberries for garnish (optional)
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator for 15 minutes.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, heavy cream, cooled coffee, cocoa powder, and vanilla extract. Beat until well combined and fluffy.
- Prepare the Raspberry Sauce: In a small saucepan, combine fresh raspberries and sugar. Cook over medium heat, stirring gently until the raspberries break down and form a sauce. Remove from heat and let cool.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the chilled crust, then drizzle half of the raspberry sauce on top. Repeat with the remaining filling and sauce, swirling gently with a knife for a marbled effect.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours or overnight until set.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with chocolate shavings or additional raspberries 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
