This gorgeous Chocolate Raspberry Cheesecake takes almost no time to make and does not require baking! An easy, yet impressive dessert that is perfect for summertime!
Does anyone else have a garden that's absolutely FULL of raspberries right now? They just keep coming, so I've just kept on making this cheesecake which uses plenty of fresh raspberries. I made this 3 times last week!! That means we've eaten 6 (8-ounce) blocks of cream cheese in the past week, but let's just not talk about that.
As I was editing these photos, it occurred to me that this would make for an amazing Valentine's Day dessert. It's so elegant and decadent looking with the chocolate and juicy red raspberries. And it's cheesecake, like come on!! 😍 All the heart eyes!!!
While you don't have to top this cheesecake with whipped cream and a drizzle of chocolate sauce, I highly recommend that you do!! It just adds to the experience.
Let's go over the 3 easy steps to making this no bake Chocolate Raspberry Cheesecake:
Start with the Oreo crumb crust: simply mix Oreo baking crumbs and melted butter, press into a greased springform pan and refrigerate while you make the filling.
Filling: beat cream cheese, some sugar, and vanilla. Add melted chocolate. Then some whipping cream and blend until fluffy. Smooth over the crust, arrange the raspberries on top all pretty, and refrigerate for at least 2 hours before serving. That's it!
Topping: just fresh raspberries (plus additional whipped cream and chocolate sauce, if you're super extra). Or you could top this showstopping cheesecake with a raspberry sauce made from frozen raspberries if they aren't in season right now where you are.
If you make this recipe, I invite you to please share an honest review in the comments below, or share on social media using #kneadsomesweets!
Chocolate Raspberry Cheesecake {no bake}
Equipment
- 10-inch springform pan
- non-stick spray
- electric handheld mixer
- mixing bowls
- rubber spatula
Ingredients
- 2 cups Oreo baking crumbs
- ½ cup salted butter, melted
- 2 (8-ounce) packages cream cheese, softened to room temperature
- ¼ cup granulated white sugar
- 1 teaspoon vanilla extract
- 6 ounces semisweet bakers chocolate, melted (you could use ¾ cup semisweet chocolate chips instead)
- 1 cup whipping cream
- 2 cups fresh raspberries
Instructions
- Grease the bottom and sides of a 10-inch springform pan. Mix together the Oreo crumbs and melted butter and press into the bottom of the greased pan. Refrigerate while making the filling.
- Place the softened cream cheese, sugar, and vanilla to the mixing bowl and start beating on low speed increasing to high until mixture is smooth. Add the melted chocolate* and continue beating until smooth. Lastly, add the whipping cream and beat on high speed for about 30 seconds or until whipped and creamy.
- Spread filling over top of the prepared crust and arrange the fresh raspberries on top. Refrigerate for 4 hours before serving with whipped cream, chocolate sauce, and more raspberries. Enjoy!
Notes
Love and Cookies,
Naomi
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Jasmine Tucker
Such a delicious cheesecake! And easy to make. I love the combination of chocolate and raspberries! I made this for company and everyone loved it...there were no leftovers;). Will definitely make this cheesecake again!
Naomi
I'm so happy to hear that you enjoyed this cheesecake recipe! Thank you for the fantastic review!!
Naomi
Katrina McAllister
This no-bake cheesecake is amazing!! It was simple to make and the flavour of the chocolate and raspberries is just SO delicious. Will definitely be making again.
Naomi
Yay!! Thank you so much for reviewing this recipe, Katrina!
Naomi