Reviews Add Rating & Review 71 Ratings 5 star values: 16 4 star values: 25 3 star values: 18 2 star values: 10 1 star values: 2
Back to No-Bake Chocolate-Crust Cheesecake All Reviews for No-Bake Chocolate-Crust Cheesecake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 20 mins Servings: 4 Yield: One 6-inch cake no bake chocolate crust cheesecake
Ingredients Ingredient Checklist 7 ounces chocolate wafer cookies (about 30 cookies) 1/3 cup, plus 3 tablespoons sugar, divided 6 to 8 tablespoons unsalted butter, melted 8 ounces cream cheese, room temperature 2 tablespoons fresh lemon juice 1/4 cup heavy cream 3 ounces raspberries (3/4 cup), plus more serving
Cook’s Notes This cake may be made a day ahead and kept, covered, in the refrigerator.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4 Yield: One 6-inch cake no bake chocolate crust cheesecake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4 Yield: One 6-inch cake
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4 Yield: One 6-inch cake
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
Yield: One 6-inch cake
4
One 6-inch cake
no bake chocolate crust cheesecake
no bake chocolate crust cheesecake
Ingredients
Ingredients
- 7 ounces chocolate wafer cookies (about 30 cookies) 1/3 cup, plus 3 tablespoons sugar, divided 6 to 8 tablespoons unsalted butter, melted 8 ounces cream cheese, room temperature 2 tablespoons fresh lemon juice 1/4 cup heavy cream 3 ounces raspberries (3/4 cup), plus more serving
Directions
Make the crust: Place cookies in the bowl of a food processor and pulse until finely ground. Transfer to a medium bowl. Add 3 tablespoons sugar and 6 tablespoons butter and mix until evenly moistened. If needed, add remaining 2 tablespoons butter. Press into bottom and 3/4 of the way up the sides of a 6-inch springform pan. Freeze while you prepare the filling.
Make the filling: Using a hand mixer, beat cream cheese, lemon juice, and remaining 1/3 cup sugar on medium speed until well combined, about 2 minutes. In another bowl, whip cream to soft peaks; gently fold into cream cheese mixture (do not overmix.) Pour filling over frozen crust, spreading evenly to edges. Cover with plastic wrap; freeze until set, at least 30 minutes. Transfer to refrigerator and chill until firm, at least 30 minutes and up to 1 day.
To serve, press half of the raspberries through a fine mesh sieve into a clean bowl to create a puree. Slice cake and serve drizzled with puree and topped with remaining berries.
Cook’s Notes This cake may be made a day ahead and kept, covered, in the refrigerator.
Cook’s Notes
This cake may be made a day ahead and kept, covered, in the refrigerator.
Reviews
Add Rating & Review 71 Ratings 5 star values: 16 4 star values: 25 3 star values: 18 2 star values: 10 1 star values: 2
Reviews
Add Rating & Review 71 Ratings 5 star values: 16 4 star values: 25 3 star values: 18 2 star values: 10 1 star values: 2
Add Rating & Review
71 Ratings 5 star values: 16 4 star values: 25 3 star values: 18 2 star values: 10 1 star values: 2
71 Ratings 5 star values: 16 4 star values: 25 3 star values: 18 2 star values: 10 1 star values: 2
71 Ratings 5 star values: 16 4 star values: 25 3 star values: 18 2 star values: 10 1 star values: 2
5 star values: 16 4 star values: 25 3 star values: 18 2 star values: 10 1 star values: 2
All Reviews for No-Bake Chocolate-Crust Cheesecake
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for No-Bake Chocolate-Crust Cheesecake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
