No Bake Chocolate Raspberry Cheesecake Recipes

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NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE



No Bake White Chocolate Raspberry Cheesecake image

This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake for summer! It is SO smooth and creamy and you don't ever have to turn on the oven. It's the perfect no bake dessert for showing off summer berries -- strawberries or blueberries work just as well! Includes step by step RECIPE VIDEO

Provided by Ashley Fehr

Categories     Dessert

Time 30m

Number Of Ingredients 12

2 1/2 cups frozen raspberries (thawed)
1/2 cup sugar (100g)
2 tablespoons water
1 tablespoon corn starch
2 1/2 cups graham cracker crumbs (or chocolate baking crumbs)
1/2 cup butter (melted)
1 cup white chocolate chips (170g)
1/2 cup heavy cream (35%, divided)
24 oz full fat cream cheese (3 packages (room temperature))
1 1/2 cups powdered sugar ((reduce to 1 cup for a less sweet cheesecake))
1 teaspoon vanilla
1 1/2 cups fresh raspberries

Steps:

  • In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula.
  • Combine water and corn starch and stir into sauce to thicken. Set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).
  • OPTIONAL: Clamp a piece of parchment paper in between the bottom and the outer ring of a 9" Springform pan. This helps with easy removal.
  • In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and 1" up the sides of a 9-10" springform pan. Set aside.
  • In a medium bowl, stir together white chocolate and 1/4 cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.
  • In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/4 cup cream and beat on high until light and fluffy, 2-3 minutes.
  • Add cooled melted white chocolate and beat on medium speed until incorporated.
  • Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
  • Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
  • Chill at least 8 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.

Nutrition Facts : Calories 520 kcal, Carbohydrate 56 g, Protein 7 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 81 mg, Sodium 471 mg, Fiber 3 g, Sugar 41 g, ServingSize 1 serving

NO-BAKE CHOCOLATE RASPBERRY CHEESECAKE RECIPE



No-Bake Chocolate Raspberry Cheesecake Recipe image

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

Provided by Julianne Bayer Dell

Categories     Desserts

Time 4h45m

Number Of Ingredients 14

1 14 oz package chocolate sandwich cookies
1/2 cup unsalted butter, melted
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
3/4 cup heavy whipping cream
2-3 tablespoons powdered sugar
fresh raspberries, for garnish
chopped chocolate, for garnish, optional

Steps:

  • For the Crust: 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. Grind the cookies into a fine crumb using a food processor or blender. 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. 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: In a microwave-safe bowl, combined the chocolate and 2 tablespoons heavy cream. 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. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. 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. Prepare the Whipped Cream: 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. Slowly add the powdered sugar and cocoa powder and continue beating on high speed until stiff peaks form. Set the whipped cream aside. Beat the softened cream cheese until it's completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar and vanilla extract and continue beating until smooth. 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: Pour 1/3 of the batter into the prepared crust and spread evenly. Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter. Then layer in a handful of the chopped raspberries and gently push into the batter. Repeat these steps two more times. Refrigerate for at least 4 hours to allow the cheesecake to set. Add the toppings before serving. For the Topping: Prepare a second batch of whipped cream following the same method as described above. Pipe the whipped cream boarders using a large open or closed star tip. Garnish with leftover raspberries and chopped chocolate if desired.

Nutrition Facts : ServingSize 1 slice, Calories 682 calories, Fat 50 g, Carbohydrate 53 g, Fiber 1 g, Protein 5 g, SaturatedFat 22 g, Sodium 294 mg, Sugar 34 g

NO BAKE RASPBERRY CHOCOLATE CHEESECAKE RECIPE



No Bake Raspberry Chocolate Cheesecake Recipe image

Delicious, Easy Chocolate Cheesecake with a Delicious Oreo Crust, Creamy Chocolate Cheesecake and Topped with Fresh Raspberries and Chocolate Whipped Cream!

Provided by Julie Evink

Categories     Dessert

Time 45m

Number Of Ingredients 11

20 Oreos cookies
1/4 cup unsalted butter
2 1/2 cups cream cheese, room temperature
1/4 cup caster sugar or powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy cream
1 cup good quality dark chocolate
1 1/2 cups heavy cream
2 tablespoons cocoa powder
1 tablespoon icing or powdered sugar
1 1/2 cups fresh raspberries

Steps:

  • Lightly grease a 9 inch springform baking tin with a little butter and set aside. Add your Oreo cookies (cream and all) to a food processor and blend until they resemble fine crumbs. Melt your butter in the microwave and then pour over your crushed Oreos and whiz again until the mixture resembles wet sand. Place your Oreo mixture into your prepared tin and press down gently on the bottom of your tin to form an even layer. Pop in the fridge.
  • Add your softened cream cheese, caster sugar and vanilla to a large mixing bowl and beat with an electric beater until smooth and creamy. In a seperate bowl, add your cream and beat with an electric beater until whipped and soft peaks form. Finally, melt your dark chocolate in the microwave until it is just melted - give it a good stir. Then add your chocolate to your cream cheese mixture and beat until smooth. Then gently fold through the whipped cream until the mixture is smooth.
  • Pour your cheesecake mixture over the top of your Oreo crust and refrigerate for at least 4 hours or even better, overnight. To decorate, place your extra cream in a large mixing bowl and beat with an electric mixer until soft peaks form. Then sift in the icing or powdered sugar and the cocoa powder and gently fold through. Pop your chocolate cream in a piping bag fitted with a large star tip and pipe swirls along the edges. Decorate the top with fresh raspberries. Enjoy!

Nutrition Facts : Calories 570 kcal, Carbohydrate 28 g, Protein 6 g, Fat 49 g, SaturatedFat 28 g, Cholesterol 139 mg, Sodium 271 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving

NO-BAKE CHOCOLATE RASPBERRY CHEESECAKE



No-Bake Chocolate Raspberry Cheesecake image

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

Provided by Julianne Dell

Categories     Dessert

Number Of Ingredients 14

1 14 oz package Chocolate Sandwich Cookies
1/2 cup Unsalted Butter, melted
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
3/4 cup Heavy Whipping Cream
2-3 tablespoons Powdered Sugar
Fresh Raspberries, for garnish
Chopped Chocolate, for garnish, optional

Steps:

  • 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.
  • Grind the cookies into a fine crumb using a food processor or blender.
  • 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.
  • 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.
  • In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy cream.
  • 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.
  • Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  • 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.
  • 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.
  • Slowly add the powdered sugar and cocoa powder and continue beating at high speed until stiff peaks form. Set the whipped cream aside.
  • Beat the softened cream cheese until it's completely smooth. Scrape down the sides of the bowl as needed.
  • Next, add the granulated sugar and vanilla extract and continue beating until smooth.
  • 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.
  • Pour 1/3 of the batter into the prepared crust and spread evenly.
  • Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter.
  • Then layer in a handful of the chopped raspberries and gently push into the batter.
  • Repeat these steps two more times.
  • Refrigerate for at least 4 hours to allow the cheesecake to set. Add the toppings before serving.
  • Prepare the second batch of whipped cream following the same method as described above.
  • Pipe the whipped cream borders using a large open or closed star tip.
  • Garnish with leftover raspberries and chopped chocolate if desired.

Nutrition Facts : ServingSize 1/10 of recipe, Calories 682 calories, Sugar 34g, Sodium 294mg, Fat 50g, SaturatedFat 22g, Carbohydrate 53g, Fiber 1g, Protein 5g

RASPBERRY-CHOCOLATE NO-BAKE CHEESECAKE



Raspberry-Chocolate No-Bake Cheesecake image

Hot out? Oven occupied? This no-bake raspberry-chocolate cheesecake is the way to go. In fact, it's the way to go regardless of the weather or oven.

Provided by My Food and Family

Categories     Home

Time 4h25m

Yield 8 servings

Number Of Ingredients 8

2 chocolate graham crackers, crushed
2/3 cup boiling water
1 pkg. (0.3 oz.) JELL-O Raspberry Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
5 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
2 cups thawed COOL WHIP FREE Whipped Topping
1/2 cup fresh raspberries

Steps:

  • Sprinkle crumbs onto bottom of 9-inch springform pan sprayed with cooking spray.
  • Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Cool 5 min. Pour into blender. Add cheeses; blend until smooth.
  • Pour gelatin mixture into large bowl. Whisk in chocolate until blended. Stir in COOL WHIP. Pour into prepared pan; smooth top with spatula.
  • Refrigerate 4 hours or until set. Remove side of pan just before serving. Top with raspberries.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 13 g, Protein 9 g

NO-BAKE RASPBERRY CHEESECAKE



No-bake raspberry cheesecake image

Customise our raspberry cheesecake by adding white chocolate, yogurt or mascarpone, or, for a richer base, swap the digestive biscuits for shortbread

Provided by Samuel Goldsmith

Categories     Dessert

Time 30m

Number Of Ingredients 8

300g digestive biscuits
100g unsalted butter, melted
500g full-fat soft cheese
100g caster sugar, plus 2 tbsp
1 tsp vanilla extract
300ml double cream
300g raspberries
icing sugar, for dusting (optional)

Steps:

  • Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
  • Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
  • Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.

Nutrition Facts : Calories 459 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.79 milligram of sodium

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