This chocolate raspberry no bake cheesecake is rich, chocolatey, creamy, and studded with tart fresh raspberries. It has a chocolate Oreo crust, and is topped with rich chocolate ganache and even more raspberries! It's perfectly rich with pops of tart juicy raspberries and is so easy to put together. Both melted chocolate and cocoa powder give this cheesecake the ultimate chocolate flavor that is so perfectly balanced.
For the chocolate raspberry fiend, make my chocolate raspberry cookies. These use frozen raspberries, require no chilling, and are ooey gooey delicous.
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🎂 Why you'll LOVE this recipe
- Easy to make: No bake cheesecakes like this chocolate raspberry cheesecake are so quick and easy to whip up.
- Rich creamy chocolate and tart juicy raspberries: One of the best dessert combinations EVER (according to me but I'm sure you probably agree)
- Chocolate cheesecake: Rich, chocolatey, creamy, with a mousse-like texture. This is hands down the best chocolate no bake cheesecake.
- Oreo crust: A classic chocolate oreo crust is the perfect base for this creamy and decadent cheesecake.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Cream cheese: Use full fat, brick style cream cheese for the best results.
- Raspberries: You will need fresh raspberries for this cheesecake. Don't use frozen raspberries as they will have a strange texture and will be soggy once defrosted. If you want to use frozen raspberries, make my lemon raspberry cheesecake.
- Oreo crumbs: Any chocolate cookies will work, but oreos taste the best! You can also find already crushed cookie crumbs specifically used for baking. That is what I used. If you're making your own crumbs, don't take the filling out of the oreos and crush them in a ziploc bag with a rolling pin or in a food processor.
- Sour cream: Makes for an extra creamy no bake cheesecake. If you don't have sour cream, you could sub in plain greek yogurt since it is also very thick but keep in mind that your cheesecake will end up with a softer texture.
- Dark Chocolate: Use your favorite dark or semisweet chocolate. You can also use semisweet chocolate chips! If you use milk chocolate however, the cheesecake may not set as well but it will still be delicious.
- Heavy whipping cream: Some gets whipped up and folded into the cheesecake to help it set thick and fluffy, and some gets heated and added to the chocolate ganache topping.
- Cocoa powder (dutch processed): Adds more chocolate flavor than just adding melted chocolate and also helps the cheesecake set.
👩🍳 How to make chocolate raspberry no bake cheesecake
Chocolate oreo cheesecake crust step by step
Step 1: In a large bowl, combine oreo crumbs, brown sugar, salt, and melted butter. Stir.
Step 2: Transfer the crumbs into a buttered 9" springform pan. Press the crumbs halfway up the sides and into the bottom of the pan tightly. Set aside.
No bake chocolate cheesecake filling step by step
Step 1: Melt the chocolate in the microwave (stirring every 20 seconds), or melt in a saucepan on very low heat (stirring constantly). Set it aside while you work on the filling.
Step 2: In a large bowl or stand mixer, combine softened cream cheese, powdered sugar, and cocoa powder. Mix until creamy, scraping down the bowl.
Step 3: Pour the melted chocolate into the bowl. Add vanilla, salt, and sour cream to the bowl and mix well. Scrape down the bowl.
Step 4: In a chilled bowl or stand mixer, add the chilled cream and whip to stiff peaks using a wire whisk attachment. Don't overmix or you will make butter!
Transfer the whipped cream into the cream cheese mixture and fold gently until fully incorporated.
Step 5: Break up the raspberries into smaller pieces and add into the cheesecake mixture. Fold gently to mix.
Step 6: Transfer the cheesecake filling into the prepared crust and smooth the top. Cover and refrigerate for at least 6 hours or preferably overnight. You can top it with ganache before or after chilling.
Chocolate ganache step by step
Step 1: Heat heavy whipping cream in a small saucepan on low heat until it comes to a simmer. Place the chocolate in a medium heat safe bowl.
Step 2: Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth and creamy.
Step 3: Pour the chocolate ganache onto the cheesecake and spread until the edges, smoothing the top. Pop the cheesecake into the fridge or freezer for 5-10 minutes to set the ganache just enough to top with raspberries.
Step 4: Take the ring of the cheesecake off. Arrange the raspberries on top in rings to cover the whole surface. Refrigerate to serve later or serve right away!
✔️ Expert no bake cheesecake tips
- Use fresh raspberries. This recipe won't work well with frozen raspberries because they will get too soggy once they defrost.
- Whip the cream to stiff peaks. This ensures that the cheesecake sets up stiff and fluffy.
- Let the cheesecake set in the fridge for at least 6 hours. This ensures that it will set stiff and makes it easier to cut.
- Don't freeze and thaw the cheesecake. Freezing and thawing the cheesecake will cause the raspberries to start getting very weepy and watery.
🥄 Make ahead and storage
Cheesecake is the perfect make ahead dessert because it needs to set in the fridge before enjoying. Make it a day ahead of time! I wouldn't make it too much ahead of time because the fresh raspberries will start to break down and can get too soggy.
I don't recommend freezing this chocolate and raspberry cheesecake because of the fresh raspberries. Defrosting can make the raspberries wilt and become soggy. Enjoy the cheesecake within 3-4 days of making it.
📖 Recipe FAQs
Starting off with softened cream cheese means that the fats in the cream cheese are softer and creamier, making it easier to mix (like softened butter). Then once it is refrigerated, the fats in the cream cheese solidify again creating a sliceable texture. Cream whipped to stiff peaks folded into the cream cheese gives it volume and helps it set to a lighter, fluffier texture instead of a dense brick. Furthermore, with chocolate cheesecakes that use melted chocolate, the chocolate will also firm up in the fridge further helping to set the cheesecake.
No you don't need to, just crush or grind the Oreos whole! It helps the crust form and adds the perfect flavor.
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📖 Recipe
Chocolate and Raspberry Cheesecake
Equipment
- 9 inch round springform pan
Ingredients
Chocolate Cheesecake Crust
- 2 ½ cups oreo crumbs precrushed or crushed with the filling
- 2 tablespoons brown sugar packed
- ¼ teaspoon sea salt
- ⅔ cup butter melted
Chocolate Raspberry Cheesecake Filling
- 1 cup dark chocolate chopped (5oz)
- 16 oz cream cheese softened, brick style full fat
- 1 ½ cups powdered sugar
- 3 tablespoons cocoa powder dutch processed
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt
- ⅓ cup sour cream
- 1 cup heavy whipping cream chilled
- 1 cup fresh raspberries 1 clamshell
Chocolate Ganache
- ½ cup heavy whipping cream
- 1 cup chopped dark chocolate or chocolate chips
- 2 cups fresh raspberries
Instructions
Chocolate Cheesecake Crust
- In a large bowl, combine Oreo crumbs, brown sugar, salt, and melted butter. Stir.2 ½ cups oreo crumbs, 2 tablespoons brown sugar, ¼ teaspoon sea salt, ⅔ cup butter
- Transfer the crumbs into a buttered 9" springform pan. Press the crumbs halfway up the sides and into the bottom of the pan tightly. Set aside.
Chocolate Raspberry Cheesecake Filling
- Melt the chocolate in the microwave (stirring every 20 seconds), or melt in a saucepan on very low heat (stirring constantly). Set it aside while you work on the filling.1 cup dark chocolate
- In a large bowl or stand mixer, combine softened cream cheese, powdered sugar, and cocoa powder. Mix until creamy, scraping down the bowl.16 oz cream cheese, 1 ½ cups powdered sugar, 3 tablespoons cocoa powder
- Pour the melted chocolate into the bowl. Add vanilla, salt, and sour cream to the bowl and mix well. Scrape down the bowl.1 tablespoon pure vanilla extract, ¼ teaspoon sea salt, ⅓ cup sour cream
- In a chilled bowl or stand mixer, add the chilled cream and whip to stiff peaks using a wire whisk attachment. Don't overmix or you will make butter!1 cup heavy whipping cream
- Transfer the whipped cream into the cream cheese mixture and fold gently until fully incorporated.
- Break up 1 cup of raspberries into smaller pieces if they're large, and add into the cheesecake mixture. Fold gently to mix.1 cup fresh raspberries
- Transfer the cheesecake filling into the prepared crust and smooth the top. Cover and refrigerate for at least 6 hours or preferably overnight. You can top it with ganache before or after chilling.
Chocolate Ganache
- Heat cream in a small saucepan on low heat until it comes to a simmer.½ cup heavy whipping cream
- Place the chocolate in a medium heat safe bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth and creamy.1 cup chopped dark chocolate
- Pour the chocolate ganache onto the cheesecake and spread until the edges, smoothing the top. Pop the cheesecake into the fridge or freezer for 5-10 minutes to set the ganache just enough to top with raspberries.
- Take the ring off the outside of the cheesecake and arrange the rest of the raspberries on top in rings to cover the whole surface. Refrigerate to serve later or serve right away!2 cups fresh raspberries
Video
Notes
- Use fresh raspberries, not frozen
- Whip the cream to stiff peaks to ensure a thick, creamy cheesecake texture
- Let the cheesecake set in the fridge for at least 6 hours
- Don't freeze and thaw the cheesecake as this will break down the fresh raspberries and they will start to weep
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