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

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This eye-catching cheesecake showcases red raspberries and heavenly dark chocolate. It’s a treat in our house for special occasions. —Robinne Hurt, Crossfield, Alberta
TOTAL TIME: Prep: 40 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 12 servings


  • 2 cups chocolate wafer crumbs (about 38 wafers)
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 1 envelope unflavored gelatin
  • 3/4 cup cold water
  • 2 cups heavy whipping cream
  • 3 packages (two 8 ounces, one 3 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 4 ounces semisweet chocolate, melted and cooled
  • 1 cup fresh or frozen raspberries
  • Fresh raspberries and mint, optional

Nutritional Facts

1 slice: 472 calories, 36g fat (22g saturated fat), 97mg cholesterol, 306mg sodium, 33g carbohydrate (22g sugars, 2g fiber), 6g protein.


  1. Combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
  2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly.
  3. In a large bowl, beat cream until stiff peaks form; set aside. In another large bowl, beat cream cheese and sugar; stir in cooled gelatin. Transfer half of the mixture to another bowl.
  4. To one bowl, fold in melted chocolate and half of the whipped cream. Pour over prepared crust. To the other bowl, gently fold in the remaining whipped cream, then the raspberries. Pour over chocolate layer. Refrigerate for 6 hours or overnight.
  5. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with berries and mint if desired. Yield: 12 servings.
Originally published as Raspberry Chocolate Cheesecake in Country February/March 2009, p49

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atlanticsunrise User ID: 1909920 218603
Reviewed Jan. 23, 2015

"One of our favorite no bake cheesecakes. I do add up to a tablespoon of vanilla or 1 1/2 teaspoons of almond flavoring to the "white" layer because we initially found it too bland. Have also tried it with blueberries and enjoyed it that way as well. 1 packet of gelatin equals 2 1/4 - 2 1/2 teaspoons (aprox 7 g)."

rudylenak User ID: 3071215 178213
Reviewed Feb. 11, 2013

"Love it"

msmom98 User ID: 5863453 96953
Reviewed Dec. 11, 2012

"The instructions are confusing. It tells you to mix cream cheese and set aside and then to mix more cream cheese with sugar and stir in gelatin and transfer half of thisto another bowl. How many bowls of cream cheese do we need and how much is in the small bowl and how much is in the large bowl...?"

jvanber User ID: 1717570 96952
Reviewed Apr. 25, 2011

"SO pretty and SO delicious! Not too sweet. Made this for Easter dessert. My family loved it!"

mgford User ID: 4212493 108824
Reviewed Feb. 14, 2010

"I think the crust should have been baked in order to hold its shape, and I totally agree with the "bland" rating. It is much more attractive than it is good tasting."

Lizalee User ID: 4756695 103635
Reviewed Feb. 8, 2010

"It's attractive and sounds good. But, it was a bit tedious to make, and the flavor is rather disappointingly bland. Chocolate layer not chocolately enough, and lacks a vibrant raspberry flavor."

swiss-angel User ID: 4619237 159776
Reviewed Feb. 3, 2010

"How many tsp is 1 envelope unflavoured gelatin as I would like to try this recipe. The gelatin sold here in Asia are packed differently / sizes. Thanks."

bookwormette User ID: 4365823 177102
Reviewed Feb. 2, 2010

"so good!!! No need to change a thing... will make it again for years to come.. Thanks!!!"

tkarinas User ID: 4389335 159774
Reviewed Feb. 2, 2010

"My family absolutely loves this recipe and it's a keeper, for sure. It's one that will be made for special occasions in our home for many years to come."

stephaniepew User ID: 4002832 96950
Reviewed Mar. 14, 2009

"This is the best cheesecake I have ever had!!!"

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