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!
6ounces semisweet bakers chocolatemelted (you could use ¾ cup semisweet chocolate chips instead)
1cupheavy cream
2 cupsfresh 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
* Melt bakers chocolate by chopping into small pieces and heating in the microwave in 15-second intervals, stirring between each, until melted. Follow the same method if using chocolate chips.