January 10, 2024
Review RecipeChocolate Raspberry Cheesecake Delight
Experience the perfect fusion of rich chocolate, tart raspberries, and velvety cheesecake in our irresistible chocolate raspberry cheesecake delight.
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Discover the magic of chocolate and raspberries in every bite of our chocolate raspberry cheesecake delight. With its velvety cheesecake layers, vibrant raspberry topping, and crunchy Oreo crust, this dessert is a heavenly treat.
Chocolate Raspberry Cheesecake Delight Ingredients
This dessert’s base is a delightful blend of Oreo cookies, melted butter, and a touch of salt.
The raspberry layer bursts with fruity flavor thanks to raspberry jello gelatin, and frozen raspberries.
The creaminess of the cheesecake layer comes from cream cheese, powdered sugar, vanilla extract, instant white chocolate pudding, and cold whole milk.
You’ll need:
For The Chocolate Cookie Crust:
- 13.29-ounce package of Oreo cookies (33 standard chocolate creme cookies)
- ½ cup of unsalted butter, melted
- ½ teaspoon of salt
For The Raspberry Layer:
- 3-ounce package of raspberry jello gelatin
- 1 cup of boiling water
- 1 cup of ice
- 12-ounce bag of frozen raspberries
For The Cheesecake Layer:
- 16 ounces of cream cheese, softened to room temperature
- 1 cup of powdered sugar, sifted
- 1½ teaspoons of vanilla extract
- 2 (3.4-ounce) packages of instant white chocolate pudding
- 3 cups of whole milk, cold
For The Garnish:
- 12 dollops of Cool Whip extra creamy whipped topping, thawed (from an 8-ounce tub)
- 1 tablespoon of semi-sweet chocolate bar shavings (from a chocolate baking bar)
Substitutions and Additions
OREO COOKIES: You substitute the Oreo cookies with any brand of chocolate creme sandwich cookies.
RASPBERRY JELLO: Try other fruit-flavored jello for a unique twist.
FROZEN RASPBERRIES: Fresh raspberries work well, too, in this recipe; adjust sweetness accordingly.
WHITE CHOCOLATE PUDDING: You can substitute vanilla or cheesecake-flavored instant pudding for the white chocolate pudding, which will still be delicious.
How To Make This Chocolate Raspberry Cheesecake Delight Recipe
This easy, no-bake dessert is all about creating each decadent layer. Start with the cookie crust, followed by the creamy cheesecake and pudding layer, and top it all off with the vibrant red raspberry layer.
OUR RECIPE DEVELOPER SAYS
Make sure the cream cheese is at room temperature to ensure you don’t end up with any lumps in the cheesecake layer.
STEP ONE: Add the Oreo cookies to the bowl of a food processor and pulse until you get fine crumbs.
STEP TWO: Add the chocolate cookie crumbs to a medium bowl with the melted butter and salt. Stir to combine. Press the cookie crumbs firmly into the bottom of a 9×13 baking dish.
Your Oreo cookie crust needs to be tightly packed into the bottom of the baking dish so that it holds together when sliced.
Place the baking dish into the freezer to allow the cookie crust to firm up while you prepare the remaining layers.
STEP THREE: To make the raspberry layer, add the raspberry gelatin to a medium bowl and whisk in the boiling water until all the gelatin granules have dissolved.
Stir in the ice and frozen raspberries. Whisk the mixture for 2-3 minutes or until the ice has melted and the raspberries have been thoroughly mixed in.
PRO TIP:
You may need to take the back of a spoon and crush some of your raspberries if they are still in larger frozen chunks. You may also have to use a slotted spoon to remove any remaining bits of ice in the mixture.
STEP FOUR: Place the raspberry mixture into the refrigerator for 15 minutes to firm up.
STEP FIVE: While your raspberry layer is firming up, you will make the cheesecake layer by adding the cream cheese and sifted powdered sugar to a large mixing bowl.
Mix on medium speed using a hand mixer for 1-2 minutes or until light and fluffy and no lumps remain. Add the vanilla extract and mix again just until fully incorporated. Set aside.
STEP SIX: Add the instant white chocolate pudding and cold whole milk in a separate mixing bowl. Whisk for 3-4 minutes or until soft set.
STEP SEVEN: Add the white chocolate pudding to the cream cheese mixture and fold together until fully combined and the mixture is smooth.
STEP EIGHT: Remove the baking dish with the chocolate cookie crust from the freezer and spread the cheesecake mixture evenly over the chocolate cookie crust.
STEP NINE: Spread the thickened raspberry mixture evenly over the cream cheese layer, being careful not to combine the two layers.
If your raspberry sauce is still too thin to hold its layer together, place the mixture back into the refrigerator for another 10-15 minutes before adding it to the cream cheese layer.
STEP TEN: Refrigerate the chocolate raspberry cheesecake delight for 5-6 hours or up to overnight.
STEP ELEVEN: When ready to slice and serve, garnish with 12 dollops of extra creamy whipped topping and chocolate bar shavings.
PRO TIP:
You can add your thawed whipped topping to a large pastry bag fitted with a large
piping tip or plastic zip-top bag with the corner snipped off and pipe decorative dollops into the center of where each piece will be sliced for a more decorative presentation.
How To Serve
This perfect dessert will look pretty at any family gathering or special occasion. Add a scoop of vanilla ice cream on the side for an extra indulgent treat.
A dessert like this needs a special drink on the side. Whether you stick with a cold glass of milk or choose something extra decadent like a chocolate milkshake or Wendy’s Frosty.
These layered, no-bake desserts are always a winner. Try our lemon lasagna and butterscotch delight.
MORE DELIGHT RECIPES
Storage
IN THE FRIDGE: Keep the cheesecake delight covered in the refrigerator for up to three days, ensuring its delectable taste.
IN THE FREEZER: If you plan to freeze this chocolate raspberry cheesecake delight, we suggest preparing it in a disposable aluminum 9×13 pan.
You can wrap the pan in a layer of plastic wrap, followed by a layer of aluminum foil, before freezing. It will keep for up to a month.
You will need to thaw this dessert in the refrigerator before slicing and serving.
Why We Love This Recipe
CREAMY INDULGENCE: The velvety cheesecake layer perfectly complements the burst of raspberry goodness, creating a truly indulgent treat.
VISUAL DELIGHT: The layers and garnish combine to make this dessert a feast for the eyes before it even reaches your taste buds.
Indulge in the scrumptious flavors in our chocolate raspberry cheesecake delight. From its luxurious layers to its fruity and creamy ingredients, this dessert will surely be a hit.
Frequently Asked Questions
Can I use fresh raspberries instead of frozen ones in this chocolate raspberry cheesecake recipe?
Absolutely, fresh raspberries will work well. Adjust sweetness if needed.
Can I use a different type of pudding mix?
Vanilla or cheesecake-flavored pudding can be substituted for a unique twist.
Can I use a different type of crust?
You can experiment with different chocolate cookies for the crust.
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Chocolate Raspberry Cheesecake Delight
Experience the perfect fusion of rich chocolate, tart raspberries, and velvety cheesecake in our irresistible chocolate raspberry cheesecake delight.
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings 12
Ingredients
Chocolate Cookie Crust
- 13.29 ounces Oreo cookies, 33 standard chocolate creme cookies
- ½ cup unsalted butter, melted
- ½ teaspoon salt
Raspberry Layer
- 3 ounces raspberry jello gelatin
- 1 cup boiling water
- 1 cup ice
- 12 ounces frozen raspberries
Cheesecake Layer
- 16 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar, sifted
- 1½ teaspoons vanilla extract
- 6.8 ounces instant white chocolate pudding
- 3 cups whole milk, cold
Garnish
- 12 dollops extra creamy whipped topping, thawed (from an 8-ounce tub)
- 1 tablespoon semi-sweet chocolate bar shavings, from a chocolate baking bar
Instructions
- Add the Oreo cookies to the bowl of a food processor and pulse until you get fine crumbs.
- Add the chocolate cookie crumbs to a medium bowl with the melted butter and salt. Stir to combine. Press the cookie crumbs firmly into the bottom of a 9×13 baking dish. Your crust needs to be tightly packed into the bottom of the baking dish so that it holds together when sliced. Place the baking dish into the freezer to allow the cookie crust to firm up while you prepare the remaining layers.
- To make the raspberry layer, add the raspberry gelatin to a medium bowl and whisk in the boiling water until all the gelatin granules have dissolved. Stir in the ice and frozen raspberries. Whisk the mixture for 2-3 minutes or until the ice has melted and the raspberries have been thoroughly mixed in. You may need to take the back of a spoon and crush some of your raspberries if they are still in larger frozen chunks. You may also have to use a slotted spoon to remove any remaining bits of ice in the mixture.
- Place the raspberry mixture into the refrigerator for 15 minutes to firm up.
- While your raspberry layer is firming up, you will make the cheesecake layer by adding the cream cheese and sifted powdered sugar to a large mixing bowl and mixing on medium speed, using a handheld mixer, for 1-2 minutes or until light and fluffy and no lumps remain. Add the vanilla extract and mix again just until fully incorporated. Set aside.
- Add the instant white chocolate pudding and cold whole milk in a separate mixing bowl. Whisk for 3-4 minutes or until soft set.
- Add the white chocolate pudding to the cream cheese mixture and fold together until fully combined and the mixture is smooth.
- Remove the baking dish with the chocolate cookie crust from the freezer and spread the cream cheese mixture evenly over the chocolate cookie crust.
- Spread the thickened raspberry mixture evenly over the cream cheese layer, being careful not to combine the two layers. Note: If your raspberry sauce is still too thin to hold its layer together, you can place the mixture back into the refrigerator for another 10-15 minutes before adding it to the cream cheese layer.
- Refrigerate the chocolate raspberry cheesecake delight for 5-6 hours or up to overnight.
- When ready to slice and serve, garnish with 12 dollops of extra creamy whipped topping and chocolate bar shavings.
Notes
- Make sure the cream cheese is at room temperature to ensure you don’t end up with any lumps in the cheesecake layer.
- You may need to take the back of a spoon and crush some of your raspberries if they are still in larger frozen chunks. You may also have to use a slotted spoon to remove any remaining bits of ice in the mixture.
- You can add your thawed whipped topping to a large pastry bag fitted with a large piping tip or plastic zip-top bag with the corner snipped off and pipe decorative dollops into the center of where each piece will be sliced for a more decorative presentation.
Nutrition
Calories: 524kcal | Carbohydrates: 60g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 1021mg | Potassium: 271mg | Fiber: 3g | Sugar: 35g | Vitamin A: 854IU | Vitamin C: 7mg | Calcium: 131mg | Iron: 4mg
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