ats
No Bake Chocolate Raspberry Cheesecake – very nice combination of raspberries, chocolate and cheese! So smooth, creamy and moist! An easy recipe that is great option for these warm summer days!
This No Bake Chocolate Raspberry Cheesecake is very easy recipe and I can say that it is a real freshness for these summer days. It is perfect combination of chocolate, raspberry, cheese and no bake layer.
I know that there are many of similar recipes out there but I need to share with you my favorite recipe with raspberry and chocolate combination. This recipe is perfect for everyone who loves quick and no bake cakes and I really like it too. Nice, creamy and very delicious cake which you will like at the first bite! Everyone likes this cake and especially when they see the look. This No Bake Chocolate raspberry Cheesecake is very similar to my Layered Chocolate Cheesecake with Oreo Crust recipe but in this recipe I added raspberries so I got that nice look and super flavor.
This No Bake Chocolate Raspberry Cheesecake is very easy recipe and I can say that it is a real freshness for these summer days. It is perfect combination of chocolate, raspberry, cheese and no bake layer.
I know that there are many of similar recipes out there but I need to share with you my favorite recipe with raspberry and chocolate combination. This recipe is perfect for everyone who loves quick and no bake cakes and I really like it too. Nice, creamy and very delicious cake which you will like at the first bite! Everyone likes this cake and especially when they see the look. This No Bake Chocolate raspberry Cheesecake is very similar to my Layered Chocolate Cheesecake with Oreo Crust recipe but in this recipe I added raspberries so I got that nice look and super flavor.
tgh
No Bake Chocolate Raspberry Cheesecake Recipe
INGREDIENTS
For the crust:
2 ½ cups Oreo cookie crumbs
6 tablespoon unsalted butter, melted
For cheesecake filling:
4 (8 oz) packages cream cheese, softened
1 cup powdered sugar
2 teaspoon vanilla extract
2 cup heavy cream
10 ounces bittersweet chocolate- chopped
Pink food coloring, optional
1 cup fresh raspberries + ½ cup raspberries (for puree)
For topping:
2 cups whipped cream
For chocolate topping:
½ cup heavy cream
½ cup bittersweet chocolate, finely chopped
1 cup raspberries, for garnishing
INSTRUCTIONS
To make crust:
- Finely crush the cookies in a food processor, add melted butter and blend until it is all moistened
- Press crumb mixture onto bottom of the prepared 9 inch springform pan by lightly greasing the edges of the pan with cooking spray
- Place in the freezer while you make the filling
