No-Bake Chocolate Raspberry Cheesecake

It’s been a while since I’ve shared a recipe on here. That’s not from lack of trying and creating new recipes, though. Since getting my first apartment I’ve been baking and cooking up a storm! Mainly I’ve been focusing on heartier and healthier full meals for lunches and dinners, and not desserts; however yesterday I felt inspired to make a sweet treat. 

This recipe was inspired by some fresh local raspberries I got, and of course my love for cheesecake. With it being summer, I wanted to achieve a light and fluffier cheesecake requiring no heat from the oven on an already hot summer day. Having already had a couple of slices of the one I made, I’m a massive fan. Non-cheesecake lovers I know even approve of this recipe! Try it out!

Prep Time: 30-45 minutes 

Ingredients

Crust 
1 1/2 cups chocolate graham cracker crumbs 

1/4 cup brown sugar 

1/3 cup butter, melted

Filling 
2 (8 ounce) packages cream cheese 

1 pint heavy whipping cream 

1/2 cup white sugar
1/2 - 1 teaspoon vanilla or raspberry extract
10-20 drops of red food coloring

Steps

Crust 
Begin by crushing the chocolate graham crackers in a ziplock bag. Pour the crumbs into a small bowl. Add the brown sugar. Stir in the melted butter. Mix well. Press the mix into the bottom of a 8”-10” springform pan. Line edge with halved raspberries. Let set in the refrigerator until firm.

Filling 
In a medium bowl with an electric mixer, beat the cream cheese. Slowly and evenly pour the heavy whipping cream in while mixing. Beating until thick. Add the sugar, extract, and food coloring. Continue beating until stiff. Spoon the filling onto the crust. Place raspberries around the edge. Chill in the refrigerator for at least 3 hours.

Enjoy!

-Moll

Bloglovin' | Twitter | Instagram | Pinterest | Tumblr | YouTube