This rich and creamy No-Bake Raspberry Chocolate Cheesecake features plenty of fresh raspberries atop a decadent chocolate cheesecake.
Creamy no-bake cheesecakes are perfect for summertime when you want to make yummy desserts but don't want to turn on the oven to heat up the house! For other no-bake desserts to try this summer, be sure to check out my No-Bake Mini S'mores Cheesecakes, Oreo Cream Pie, or Blueberry Lemon Cheesecake!
This cheesecake made with loads of fresh and juicy raspberries is a great way to enjoy raspberries while they are in season. Be sure to try my Raspberry Lemon Coffee Cake or Raspberry Brioche Sweet Rolls next!
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⭐️ Why You Need to Make This Recipe
- Texture - Crunchy cookie crumb crust, creamy and smooth chocolate cheesecake, and juicy raspberries.
- Flavor - Rich and decadent chocolate shines in the slightly salted crust and the creamy filling paired with the tart raspberries is a match made in heaven!
- Adaptable - You can easily make this cheesecake gluten-free by using gluten-free cookies to make the crust!
🧈 Ingredients
Here are the ingredients needed to make this no-bake chocolate raspberry cheesecake.
Ingredient Notes
- Oreo Crumbs - You can buy pre-crushed Oreo crumbs or take the filling out of Oreo cookies and crush up just the cookie part to make this crust.
- Cream Cheese - I always use and recommend Philidelphia full-fat cream cheese for all of my homemade cheesecake recipes. Be sure to take the cream cheese out of the refrigerator to soften before starting the recipe to ensure it is incorporated into the batter smoothly.
- Chocolate - Any kind of semisweet chocolate works in this recipe such as chips, wafers, or chopped bars.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir together the cookie crumbs and melted butter. Press firmly into the bottom and up the sides of a springform pan that has been lined with wax paper.
Step 2: Heat the cream until scalding (just under boiling) and pour over the chopped chocolate.
Step 3: Let sit for 2 minutes before whisking until smooth. Let cool to room temperature.
Step 4: Cream together the softened cream cheese, sugar, and vanilla until smooth.
Step 5: Add the cooled-down chocolate mixture and mix on high speed for 1 minute until fluffy.
Step 6: Smooth over the prepared crust in the pan.
Step 7: Arrange fresh raspberries on top of the cheesecake. Cover and refrigerate for at least 4 hours or more until ready to slice and serve. You can top the cheesecake with some chocolate shavings and serve with whipped cream.
❓ Recipe FAQs
Yes! You can easily adapt this recipe to be gluten-free by using gluten-free Oreo cookie crumbs to make the crust.
Yes, you could top this cheesecake with strawberries, blackberries, or blueberries instead of raspberries.
Yes, you could make this cheesecake and distribute the crust and filling evenly between 18 mini jars to make individual serving cheesecakes.
I don't recommend topping it with frozen raspberries in place of fresh but you could make a raspberry sauce with frozen raspberries to serve on top of the chocolate cheesecake.
Store the cheesecake covered tightly in the refrigerator for up to 4 days.
❤️ More Raspberry Recipes
Looking for other recipes like this? Try these:
If you tried this No-Bake Chocolate Raspberry Cheesecake or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
No-Bake Raspberry Chocolate Cheesecake
Equipment
- 9-inch springform pan
- Wax paper
- electric handheld mixer
- mixing bowls
- rubber spatula
Ingredients
- 2 cups Oreo baking crumbs *
- ½ cup salted butter (melted)
- 16 ounces cream cheese (softened to room temperature)
- ¼ cup granulated white sugar
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate *
- 1 cup heavy whipping cream
- 2 cups fresh raspberries
Instructions
- Line the bottom and sides of a 9-inch springform pan with wax paper. Stir together the Oreo crumbs and melted butter and press into the bottom of the greased pan. Refrigerate while making the filling.
- Heat the cream until scalding (just under boiling) and pour over the chopped chocolate. Let sit for 2 minutes before whisking until smooth. Let cool to room temperature.
- Place the softened cream cheese, sugar, and vanilla in a mixing bowl and start beating on low speed increasing to high until the mixture is smooth. Add the cooled chocolate and cream mixture and continue beating until smooth. Increase the speed to high and beat for 1 minute or until fluffy.
- Spread filling over top of the prepared crust and arrange the fresh raspberries on top. Refrigerate for 4 hours before serving with whipped cream and chocolate shavings or chocolate sauce. Enjoy!
Notes
- Crush up Oreo cookies without the filling to make this crust. You can easily adapt this recipe to be gluten-free by using gluten-free Oreo cookies.
- Any kind of semisweet chocolate works in this recipe such as chips, wafers, or chopped bars.
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