No-Bake Chocolate Raspberry Cheesecake

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This No-Bake Chocolate Raspberry Cheesecake is a creamy dark chocolate no-bake cheesecake with a fresh raspberry swirl and chunks of raspberries.

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A big slice of chocolate cheesecake on a white plate drizzled with chocolate and garnished with raspberries

Errrrr my gosh you guys, this cheesecake, I can’t even handle it. It’s like I forgot how good my best ever no-bake chocolate cheesecake is because I fell in love all over again with his baby.

Last summer, I made a white chocolate raspberry swirl cheesecake and I didn’t even give it a second thought when I decided I needed a chocolate version.

A large chocolate cheesecake garnished with whipped cream chopped chocolate and raspberries.

Of all the summer berries, raspberries are my favorite. At my house in Vermont my parents had huge gardens lining our property, and part of that included quite a large raspberry patch. We always had more raspberries than we knew what to do with.

I remember how much I loved to go grab some straight off the vines while trying to avoid all the bees that were flying around!

This No-Bake Chocolate Raspberry Cheesecake is a creamy dark chocolate no-bake cheesecake with a fresh raspberry swirl and chunks of raspberries.

A gold fork sinking into a slice of chocolate cheesecake that is loaded with raspberries

I knew that a simple swirl of raspberry puree would not be enough for this cheesecake, so I sliced up some whole raspberries and tossed them into the cheesecake as well. This is where the flavor really shines through.

I am pretty good at resisting my own desserts, but I cut a quarter of this cheesecake and saved it for my dad because he would be visiting me the following week. I’m definitely guilty of sneaking a few bites of this for myself, but I simply could not resist.

I loved that no matter how much food we ate for dinner, my dad cut himself a slice of cheesecake every night until it was gone. What can I say? The man loves his desserts.

A white plate with a message chocoalte drizzle, raspberries and a slice of cheesecake with a couple large bites taken out of it

Okay so to make this dessert, you first need to prepare your crust in a 9-inch springform pan or an 9-inch square pan, just make sure it’s 3 inches tall or you’ll be right up to the tippy top.

I prefer Oreos for the crust because they hold together so nicely, which makes for a very sturdy crust.

For the cheesecake filling, you have the usual suspects: cream cheese (be sure to use full-fat), sugar, cocoa powder, whipped cream and melted chocolate.

The melted chocolate really is the driving force behind the flavor here, so it’s important that you use a high-quality chocolate, and I prefer dark chocolate myself. You can use chocolate chips, but I find that chocolate bars melt the best.

A big slice of chocolate cheesecake on a white plate drizzled with chocolate and garnished with raspberries

I don’t like doing dishes, so first I prefer the whipped cream and then scoop it into a bowl (that can go in the dishwasher- duh), then I make my cheesecake filling in the same bowl.

My best advice I can give you is to make sure your cream cheese is somewhat soft, or well beaten so that it’s easier to incorporate the other ingredients.

Last but certainly not least is the raspberry sauce. First, puree 3 ounces of berries in a small food processor, or just smash them in a bag. You can decide if you want to strain out the seeds or just leave them in.

Next, you’ll slice some raspberries in half to layer in the dessert. Since the cheesecake batter is pretty heavy, I like to layer these in once I add the cheesecake batter to the pan.

A large chocolate cheesecake garnished with whipped cream chopped chocolate and raspberries.

First add 1/3 of the cheesecake batter to the crust, spread it evenly, then drizzle in about 1/3 of your raspberry puree. Gently swirl it with the knife, then place some sliced raspberries in there. Repeat and repeat again.

The reason I don’t just use the puree is because I don’t think it’s enough raspberry flavor for me. I don’t want to puree all the raspberries because the additional liquid makes it difficult for the cheesecake to set properly.

For the topping you can garnish however you’d like. I chopped up some of my leftover chocolate bar, made some whipped cream and added more berries.

There you have it folks. I wouldn’t blame you if needed to go make this Chocolate Raspberry Cheesecake right NOW!

No-Bake Chocolate Raspberry Cheesecake

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A big slice of chocolate cheesecake on a white plate drizzled with chocolate and garnished with raspberries

No-Bake Chocolate Raspberry Cheesecake

  • Author: Beyond Frosting
  • Prep Time: 45 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours and 45 minutes
  • Yield: 10 servings

Description

This No-Bake Chocolate Raspberry Cheesecake is a creamy dark chocolate no-bake cheesecake with a fresh raspberry swirl and chunks of raspberries.

Ingredients

For the Crust:

  • 1 14 oz package Chocolate Sandwich Cookies
  • 1/2 cup Unsalted Butter, melted

For the Filling:

  • 6 ounces Dark Chocolate
  • 9 ounces Raspberries, divided
  • 1 1/4 cups Heavy Whipping Cream, plus 2 tablespoons
  • 1/2 cup Powdered Sugar
  • 2 tablespoons Unsweetened Cocoa Powder
  • 16 ounces Cream Cheese, softened
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract

For the Topping:

  • 3/4 cup Heavy Whipping Cream
  • 23 tablespoons Powdered Sugar
  • Fresh Raspberries, for garnish
  • Chopped Chocolate, for garnish, optional

Instructions

For the Crust:

  1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  2. Grind the cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Filling:

  1. In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy cream.
  2. Melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
  3. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  4. Puree 3 ounces of raspberries in a small food processor. Strain through a fine sieve if desired. Set aside. Take the remaining 6 ounces of raspberries and slice in half.

For the Whipped Cream:

  1. Pour 1 1/4 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  2. Slowly add the powdered sugar and cocoa powder and continue beating at high speed until stiff peaks form. Set the whipped cream aside.
  3. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed.
  4. Next, add the granulated sugar and vanilla extract and continue beating until smooth.
  5. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
    Finally, slowly fold in the whipped cream until it’s completely smooth.

To Build the Layers:

  1. Pour 1/3 of the batter into the prepared crust and spread evenly.
  2. Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter.
  3. Then layer in a handful of the chopped raspberries and gently push into the batter.
  4. Repeat these steps two more times.
  5. Refrigerate for at least 4 hours to allow the cheesecake to set. Add the toppings before serving.

For the Topping:

  1. Prepare the second batch of whipped cream following the same method as described above.
  2. Pipe the whipped cream borders using a large open or closed star tip.
  3. Garnish with leftover raspberries and chopped chocolate if desired.
Nutrition Information:
1/10 of recipe
682
34g
294mg
50g
22g
53g
1g
5g
  • Category: Dessert
  • Method: Chilled
  • Cuisine: American

Keywords: chocolate cheesecake

This recipe originally appeared on Food Fanatic

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1 Response
  1. Carissa Nelson | Spoonful of Easy

    Hi Julianne,

    This looks amazing — that texture looks absolutely perfect and I feel like raspberries don’t get enough dessert love the the summer months. Excited to try it!

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