Description
A dreamy dessert combining rich chocolate and cream cheese with tangy raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups chocolate graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1 cup heavy whipping cream
- 1 block (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 can (21 oz) raspberry pie filling
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 9×13 baking dish with cooking spray.
- In a mixing bowl, combine chocolate graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Pour the crumb mixture into the prepared baking dish, pressing it evenly to form a crust.
- Bake for 8 minutes, then remove and let it cool completely.
- In a mixing bowl, beat heavy whipping cream with an electric hand mixer until stiff peaks form.
- In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread this cheesecake layer evenly over the cooled crust.
- Carefully spread the raspberry pie filling evenly over the cheesecake layer.
- Cover the dish with plastic wrap and refrigerate for at least 6-8 hours, or ideally, overnight.
- Slice and serve chilled.
Notes
For serving, slice into squares and garnish with fresh raspberries or whipped cream. Store leftovers tightly covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cheesecake, chocolate, raspberry, dessert, easy recipe