Chocolate and Raspberry Cheesecake Recipe
Chocolate and Raspberry Cheesecake Recipe photo by Taste of Home
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Chocolate and Raspberry Cheesecake Recipe

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Your valentine will fall in love with this sweet treat from our Test Kitchen. Each silky smooth slice is topped with juicy raspberries and a drizzle of white chocolate, making it an attractive finish to a special meal.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12 servings


  • 3/4 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 envelope unflavored gelatin
  • 1 cup cold water
  • 4 ounces semisweet chocolate, coarsely chopped
  • 4 packages (8 ounces each) fat-free cream cheese
  • Sugar substitute equivalent to 1 cup sugar
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries
  • 1 ounce white candy coating

Nutritional Facts

1 slice: 227 calories, 7g fat (4g saturated fat), 7mg cholesterol, 457mg sodium, 30g carbohydrate (0g sugars, 2g fiber), 13g protein .


  1. In a large bowl, combine cracker crumbs and margarine; press onto the bottom of a 9-in. springform pan. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
  2. For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.
  3. In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour into crust; refrigerate for 2-3 hours or until firm.
  4. Arrange raspberries on top of cheesecake. In a microwave, melt white candy coating; stir until smooth. Drizzle or pipe over berries. Carefully run a knife around edge of pan to loosen. Refrigerate leftovers. Yield: 12 servings.
Originally published as No-Bake Chocolate Cheesecake in Light & Tasty February/March 2003, p14

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mkbauerle 122757
Reviewed Feb. 19, 2013

"My whole family loved this cheesecake. It is a bit softer than regular cheesecake, but it was easy to put together and tasted great. This is a nice lower sugar cheesecake, which my diabetic dad really appreciated. No one else noticed it was lower sugar. It was a yummy Valentine's Day treat!"

lmarryat 45979
Reviewed Feb. 15, 2008

"I love Cheesecake and Chocolate. I made this for Valentines Day and I'm sad to say that after 1 piece this went in the trash! I think the combination of artifical sweetner and chocolate was too much. The only thing I tasted was the splenda."

grannyj71 118625
Reviewed Feb. 9, 2008

"My question also?"

debcal1946 61513
Reviewed Feb. 6, 2008

"the recipe sounds good, but just out of curiosity, why are we using both sugar and sugar substitute?"

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