Chocolate Raspberry Slice Food

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

Time 4h45m

Number Of Ingredients 14

Ingredients

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

CHOCOLATE RASPBERRY SLICE

Chocolate Raspberry Slice image

Another popular New Zealand Slice. Normal size of a slice tin is 35cm long x 20 cm wide x 4 cm deep.

Provided by Jewelies

Categories Dessert

Time 30m

Yield 1 Slice

Number Of Ingredients 5

Ingredients

2 cups flour
4 tablespoons cocoa
1/4 cup icing sugar
250 g butter
1 cup raspberry jam

Steps:

Preheat oven to 180°C.
Melt butter and add to sifted flour, cocoa and icing sugar.
Keep 1/3 of mix aside, press the rest into a greased tray.
Top with jam.
Crumble the rest of the mix over the top, press lightly.
Bake 20-30 mins till golden.
Cut into fingers while warm.

Nutrition Facts : Calories 3778.1, Fat 206.3, SaturatedFat 128.1, Cholesterol 534.3, Sodium 1539.1, Carbohydrate 453.2, Fiber 14.3, Sugar 185.4, Protein 33.1

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From tasteofhome.com

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RAW VEGAN RASPBERRY, COCONUT AND CHOCOLATE SLICE ...

Raw Vegan Raspberry, Coconut and Chocolate Slice. Topped with silky smooth chocolate ganache, this raw vegan raspberry and coconut slice is sinfully delicious. Prep Time. Servings. 20 Min. 20 Slices. Ingredients . Base. 1 ½ cup (160g) roasted or raw almonds ¾ cup (160g) pitted dates, soak if dry for at least 2 hours ¼ cup (25g) cocoa powder Salt Filling. 3 cups (375g) …
From nutrientrescue.com

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CHOCOLATE AND RASPBERRY MARSHMALLOW SLICE - DONNA HAY

Preheat oven to 180°C (350°F). Line a 23cm x 35cm baking tray with non-stick baking paper. Place the flour, coconut, sugar and butter in a large bowl and mix to combine. Using the back of a spoon, press the mixture into the base of the tray and …
From donnahay.com.au

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