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No-bake chocolate raspberry cheesecake

April 19, 2011

This was truly going to be a post about how food that looks good doesn’t always taste as good. I had great suspicions as I was making this chocolate raspberry cheesecake that it would taste disasterous. I tried the mixture whilst making, tweaked a bit, and still didn’t really like the result. I thought it was too rich, but not cheesy enough, uncertain about the combination of raspberry and milk chocolate…unhappy about the appearance…well by the end of things I’d convinced myself at least to be happy with appearances yet genuinely apprehensive about people eating the darn thing.

Well. It turns out that when the end of our cheese and wine evening came (hence the cheesecake concoction) either a) everyone was very polite b) everyone was too drunk or c) the cheesecake was actually quite nice. Chef bakeescape watched with true scientific scrutiny as people all around seemed to be eating the dessert not only without grimacing but also whilst uttering compliments. Having a slice also it was concluded that personally it wasn’t quite AS bad as previously feared.

BUT. And yes there’s a but. I now know something new about dear old me: mixing fruit and milk or dark chocolate = personal no no. White chocolate, ok yes (it’s sweet enough to be married with tart fruit such as berries). I’d make an exception for chocolate & orange, but otherwise count me out. Unless you’re like me therefore, I’d say try this recipe out! I fiddled about and experimented a bit, making a thicker biscuit crust (with chocolate digestives) and swapped the 200 ml double cream for creme fraiche. If you were to use low fat cream cheese it is practically a healthy dessert. (Just stop thinking about the biscuits, butter, sugar, chocolate etc etc)…Recipe originally from


  • 200g chocolate digestives or hobnobs
  • 85g butter, melted
  • 100g milk chocolate (plus a little extra for drizzling)
  • 100g sugar
  • 150g raspberries
  • 300g cream cheese (normal or light)
  • 200 ml creme fraiche (or double cream for a richer version)
Butter and line a loose-bottomed 8″ flan/pie dish. Process the biscuits in a food processor with the butter until they start to combine. Remove from the mixer and press into the base and along the sides of the pie dish. Now either bake at a low temperature  (170 oC ish) oven for around 15 mins, or you can just refridgerate to set, for the no-bake version (I used the oven). Meanwhile, process together the creme fraiche, sugar and the cream cheese until smooth. Next throw in 3/4 of the raspberries and mix by hand, breaking up the fruit a little as you mix to give a marbled effect. Melt the chocolate in a microwave and then pour into the bowl, swirling a little again to give a marbled effect. Spoon the filling into the now set case and level. Dot the remaining raspberries over the cheesecake and press them in slightly. Finally, either use a little extra melted chocolate (or save some from the 100g), or you can mix together melted butter, cocoa, and sugar (trial and error, here, with quantities – I’ll let you experiment) at drizzling consistency, and create a pattern over the top. Chill for 1-2 hours then dust with some icing sugar.

Serve with some ice cream. I think I’d serve everything in life with ice cream, to be truly honest.

One Comment leave one →
  1. April 19, 2011 10:14 am

    This was DELICIOUS. And it wasn’t because we had sampled 6 wines. It truly was scrummy! I liked the fact that it wasn’t rich or sickly, but was light and softly sweet. BIG thumbs up. Oh and it looked beautiful too


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