Decadent Raspberry Chocolate Cheesecake 🍫🍰
A creamy, no-bake chocolate cheesecake swirled with raspberry sauce on a buttery Oreo crust—luxurious and easy!
Ingredients
For the Crust:
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2 cups (200g) Oreo crumbs (about 20 cookies, filling included)
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5 tbsp (70g) melted butter
For the Cheesecake Filling:
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16 oz (450g) cream cheese, softened
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1 cup (240ml) heavy cream, cold
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½ cup (100g) granulated sugar
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1 tsp vanilla extract
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½ cup (90g) melted dark chocolate (cooled slightly)
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1 tbsp cocoa powder
For the Raspberry Swirl:
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1 cup (120g) fresh/frozen raspberries
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2 tbsp sugar
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1 tsp lemon juice
Garnish (Optional):
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Fresh raspberries
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Chocolate shavings
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Whipped cream
Instructions
1. Make the Crust:
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Mix Oreo crumbs and melted butter. Press into a 9-inch springform pan. Chill 15 mins.
2. Prepare Raspberry Sauce:
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In a saucepan, cook raspberries, sugar, and lemon juice over medium heat for 5 mins, mashing berries. Strain to remove seeds. Cool.
3. Whip the Cheesecake Filling:
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Beat cream cheese, sugar, and vanilla until smooth.
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In another bowl, whip heavy cream to stiff peaks. Fold into cream cheese mix.
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Divide batter in half. Mix melted chocolate & cocoa powder into one half.
4. Layer & Swirl:
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Spoon chocolate batter onto crust. Drop raspberry sauce in dollops, then swirl with a knife.
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Repeat with plain batter and remaining sauce.
5. Chill & Serve:
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Refrigerate at least 6 hours (overnight best).
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Garnish with raspberries, chocolate curls, and whipped cream.
Pro Tips:
🔸 For a tangier twist, add 1 tbsp raspberry liqueur (Chambord) to the sauce.
🔸 Use frozen raspberries if fresh aren’t available.
🔸 No-bake magic: Perfect for warm weather—no oven needed!
This silky, fruity, chocolatey cheesecake is a showstopper! 💖🍫