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Chocolate and Raspberry Cheesecake

 Chocolate and Raspberry Cheesecake
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.
12 ServingsPrep: 25 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 2 cups fresh raspberries
  • 1 ounce white candy coating


  • 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.
  • 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.

2 of 2

Chocolate and Raspberry Cheesecake (continued)

Directions (continued)

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