Chocolate Raspberry Cheesecake – a delicious recipe with bakers, water, cream cheese, fruit, water, fresh raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt the chocolate with 1/4 Cup water in microwave on high for 1 - 1 1/2 minutes or heat on stove on low stirring constanty until almost melted; remove from heat and stir until completely melted.
2
(Mixture will be very thick).
3
Beat chocolate, cream cheese, and 1/4 Cup fruit spread.
4
Immediately stir in 2 1/2 Cups Cool Whip until smooth.
5
Sprad in a 8 or 9 in pie plate.
6
Freeze for 3-4 hours.
7
Remove from freezer, let stand for 15 minutes.
8
Briefly heat and stir remaining 1/4 Cup fruit spread 2 Tablespoons of water until well blended.
9
Spread remaining cool whip on top of cheesecake, drizzle with fruit/water mixture.
10
Top with fresh raspberries and crushed chocolate cookie wafers.
11
Store leftovers in the freezer.
475
kcal
Calories
31
g
Fat
44
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 ounces bakers semi-sweet chocolate baking squares, ¼ cup water, 1 (8 ounce) package cream cheese, softened, 12 raspberry spreadable fruit, and more.
Yes, Chocolate 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.
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