While this recipe called for a 9-inch springform pan, I chose to use my new Williams Sonoma Springform Mini Cheesecake Pan which by the way, I loved.
I typically choose to bake my cheesecakes, however, it was too hot in my house to turn my oven on so I chose a no-bake cake and I’m glad I did. This mini-cheesecakes were excellent and a perfect dessert at the end of a warm summer night.
This is the first recipe I have attempted from this cookbook and if the rest of the recipes are as good as this one was, I will be baking a lot more from it.
If you know anything about me, you know I can’t cook or bake and typically my work in the kitchen does not go disaster free. It took me two hours to make this cake, which should have taken no longer than one. But in the beginning, I did drop all of the oreo cookie crumbs onto my kitchen area rug, therefore, had to sweep and vacuum, go back to the store, buy more, and scrape off all of the cream between the cookies from two more boxes. Good times.
I hope you enjoy!
No-Bake Chocolate Raspberry Cheesecake
Recipe calls for 9 inch springform pan but you can use a mini-cheesecake pan also
- 2 1/4 Oreo cookie crumbs
- 5 tablespoons salted butter, melted
- 1 1/2 cups fresh raspberries
- 5 tablespoons powdered sugar
- 1 1/2 tsp unflavored powdered gelatin
- 1/2 cup semisweet chocolate chips
- 24 ounces cream cheese, room temperature
- 1/2 cup sugar
- 2 tablespoons natural unsweetened cocoa powder
- 1 1/4 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- Chocolate bar for chocolate shavings
- Chocolate sauce as needed
- Step 1 Line the bottom of 9-inch springform pan or 12 mini-cheesecake pan with parchment paper and use cooking spray on the sides.
- Step 2 Make the crust by combining the Oreo cookie crumbs and butter in a small bowl. Press the mixture onto the bottom of the pan and up the sides or divide evenly between the 12 mini-cheesecake cutouts and then use a shot glass to press onto the bottom and up the sides. Refrigerate while preparing filling.
- Step 3 Puree the raspberries with a food processor, strain the puree through a fine-mesh sieve and discard seeds. Whisk in the powdered sugar, then put the puree in a shallow microwave safe dish. Sprinkle the gelatin over the puree and let it sit for 5 minutes.
- Step 4 Put the chocolate chips in microwave-safe bowl. Microwave the chocolate chips in 15-second intervals, stirring between each interval until melted. Set aside to cool to room temperature.
- Step 5 In a large mixer bowl, beat the cream cheese, sugar and cocoa powder together until well combined and smooth. Sit in the melted chocolate chips. Set aside.
- Step 6 Heat the raspberry mixture in the microwave in 10-second intervals, whisking between each interval, until melted and smooth. Set aside and cool to room temperature.
- Step 7 Make the whipped cream by adding the heavy cream to a mixer bowl fitted with the whisk attachment and whip on high speed until it begins to thicken. Add the powdered sugar and vanilla extract and continue whipping on high speed until still peaks form. Gently fold about one-third of the whipped cream into the cream cheese mixture until combined. Add the remaining whipped cream and gently fold until completely combined. Add 1/3 of the cheesecake filling to the crust, drizzle with half of the raspberry mixture, then use a toothpick to lightly swirl the raspberry mixture into the cheesecake filling. Repeat the process with another third of the cheesecake filling and remaining raspberry mixture. Top with the remaining filling.
- Step 8 Refrierate the cheesecake until firm, approximately 5 to 6 hours.
- Step 9 When cool and firm, remove from the pan and set on serving plate. Top with raspberries and chocolate shavings then drizzle with the chocolate sauce.
- Step 10 Refrigerate until you are ready to serve. Best eaten within 2 to 3 days but should be fine for 4 to 5 days.