No Bake Chocolate and Raspberry Cheesecake

    1 hour 45 minutes

    This is such a quick and easy recipe that I like to make in raspberry season, although I have been know to make it with frozen raspberries from time to time.


    New South Wales, Australia
    30 people made this

    Serves: 8 

    • Base
    • 150g crushed plain biscuit
    • 50g butter, melted
    • 1 tablespoon caster sugar
    • Filling
    • 120ml thickened cream
    • 150g dark chocolate, melted
    • 2 tablespoons cocoa powder, mixed with a little hot water
    • 200g cream cheese
    • 100g caster sugar
    • 1 cup raspberries

    Preparation:15min  ›  Extra time:1hour30min chilling  ›  Ready in:1hour45min 

    1. Base: Combine the crushed biscuits with the melted butter and sugar. Press into a 18cm cake tin then refrigerate while preparing the filling.
    2. Filling: Whip cream until soft peak stage. Add cooled melted chocolate and the cocoa powder mix. Blend well and set aside.
    3. Beat the cream cheese and sugar together. Fold in chocolate cream mixture and mix thoroughly. Gently fold in the raspberries.
    4. Place in the crushed biscuit base and smooth. Refrigerate for at least one hour before serving with more fresh strawberries if desired.

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