Chilled Raspberry Cheesecake Recipe

Name: Chilled Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups vanilla wafer crumbs (about 45 wafers, crushed); ⅓ cup hershey's cocoa (I used store brand and it worked just fine); ⅓ cup powdered sugar; ⅓ cup butter or ⅓ cup margarine, melted; 1 (10 ounce) package frozen raspberries, thawed (I forgot to thaw mine and they worked just fine); 1 (1/4 ounce) envelope unflavored gelatin; ½ cup cold water; ½ cup boiling water; 2 (8 ounce) packages cream cheese, softened; ½ cup granulated sugar; 1 teaspoon vanilla extract; 3 tablespoons seedless red raspberry preserves; chocolate whipped cream (recipe follows); ½ cup powdered sugar; ¼ cup hershey's cocoa; 12 pint chilled whipping cream; 1 teaspoon vanilla extract

Servings: persons

1 ½ cups vanilla wafer crumbs (about 45 wafers, crushed)
⅓ cup hershey's cocoa (I used store brand and it worked just fine)
⅓ cup powdered sugar
⅓ cup butter or ⅓ cup margarine, melted
1 (10 ounce) package frozen raspberries, thawed (I forgot to thaw mine and they worked just fine)
1 (1/4 ounce) envelope unflavored gelatin
½ cup cold water
½ cup boiling water
2 (8 ounce) packages cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons seedless red raspberry preserves
chocolate whipped cream (recipe follows)
½ cup powdered sugar
¼ cup hershey's cocoa
12 pint chilled whipping cream
1 teaspoon vanilla extract

1
Heat oven to 350 degrees.
2
Stir together crumbs, cocoa and powdered sugar in medium bowl, stir in melted butter.
3
Press mixture onto bottom and 1-1/2 inches up the side of a 9 inch spring form pan.
4
Bake 10 minutes, cool completely.
5
Puree and strain raspberries; set aside.
6
Sprinkle gelatin over cold water in small bow; let stand several minutes to soften.
7
Add boiling water; stir until gelatin dissolves completely and mixture is clear.
8
Beat cream cheese, granulated sugar and vanilla in large bowl until smooth.
9
Gradually add raspberry puree and gelatin, mixing thoroughly; pour into prepared crust.
10
Refrigerate several hours or overnight.
11
Loosen cake from side of pan with knife; remove side of pan.
12
Spread raspberry preserves over top.
13
Garnish with Chocolate Whipped Cream.
14
Cover; refrigerate leftovers.
15
Chocolate Whipped Cream: Stir together 1/2 cup powdered sugar and 1/4 cup Hershey's Cocoa in medium bowl.
16
Add 1/2 pint chilled whipping cream and 1 teaspoon vanilla extract; beat until stiff.

2095

kcal

Calories

172

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ½ cups vanilla wafer crumbs (about 45 wafers, crushed), ⅓ cup hershey's cocoa (I used store brand and it worked just fine), ⅓ cup powdered sugar, ⅓ cup butter or ⅓ cup margarine, melted, and more.

Yes, Chilled Raspberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chilled Raspberry Cheesecake

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