NO-BAKE CHOCOLATE RASPBERRY CHEESECAKE
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 Dell
Categories Dessert
Number Of Ingredients 14
Steps:
- 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.
- In a microwave-safe bowl, combine the chocolate and 2 tablespoons of 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.
- 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 at 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.
- 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.
- Prepare the second batch of whipped cream following the same method as described above.
- Pipe the whipped cream borders using a large open or closed star tip.
- Garnish with leftover raspberries and chopped chocolate if desired.
Nutrition Facts : ServingSize 1/10 of recipe, Calories 682 calories, Sugar 34g, Sodium 294mg, Fat 50g, SaturatedFat 22g, Carbohydrate 53g, Fiber 1g, Protein 5g
NO-BAKE CHOCOLATE RASPBERRY CHEESECAKE RECIPE
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
Categories Desserts
Time 4h45m
Number Of Ingredients 14
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
NO-BAKE RASPBERRY CHEESECAKE
That it's a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
- Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
- For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
- Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.
RASPBERRY-CHOCOLATE NO-BAKE CHEESECAKE
Hot out? Oven occupied? This no-bake raspberry-chocolate cheesecake is the way to go. In fact, it's the way to go regardless of the weather or oven.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Sprinkle crumbs onto bottom of 9-inch springform pan sprayed with cooking spray.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Cool 5 min. Pour into blender. Add cheeses; blend until smooth.
- Pour gelatin mixture into large bowl. Whisk in chocolate until blended. Stir in COOL WHIP. Pour into prepared pan; smooth top with spatula.
- Refrigerate 4 hours or until set. Remove side of pan just before serving. Top with raspberries.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 13 g, Protein 9 g
WHITE CHOCOLATE-RASPBERRY NO-BAKE CHEESECAKE
Looking for a no-bake cheesecake that also happens to be gorgeous? This White Chocolate-Raspberry No-Bake Cheesecake is an excellent choice!
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Process cookies in food processor until finely ground. Add margarine; mix well. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
- Beat Neufchatel and sugar in large bowl with mixer until blended. Add fruit spread; mix well. Stir in raspberries and COOL WHIP; spoon into crust.
- Refrigerate 4 hours or until firm. Sprinkle with grated chocolate just before serving.
Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 35 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
NO BAKE RASPBERRY CHEESECAKE
This is a creamy, light, and refreshing no bake cheesecake! Simply omit the lime juice and raspberries to make a "plain" version.
Provided by dalamy
Categories Cheesecake
Time 8h30m
Yield 1 cheesecake, 9 serving(s)
Number Of Ingredients 11
Steps:
- CRUST.
- Mix crumbs and butter together and lightly press into 9 inch square baking dish. Refrigerate while making filling.
- FILLING.
- Beat cream cheese, marshmallow crème, lime juice, and vanilla with electric mixer until light and fluffy. Gently fold in fresh raspberries and spoon filling over crust.
- RASPBERRY COULIS.
- Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
- Use a flexible rubber spatula to push the raspberries through a fine mesh strainer. Press down to extract as much juice as possible. Continue to press until all that remains is seeds.
- Stir in lime juice to taste and cool.
- Spoon the coulis in a plastic bag. Snip small corner of plastic bag and drizzle the coulis over the raspberry cheesecake filling in a zig zag pattern. For a decorative effect, run a knife through coulis, in opposite directions.
- Any leftover coulis can be refrigerated in an airtight container for up to 3 days.
- Cover and refrigerate at least 4 hours, but preferably overnight.
Nutrition Facts : Calories 312.7, Fat 14.2, SaturatedFat 8.7, Cholesterol 50.6, Sodium 215.5, Carbohydrate 39.9, Fiber 2.6, Sugar 19.6, Protein 6.8
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