Raspberry Chocolate Cheesecake
Dark Chocolate Cheesecake Recipe With Fresh Raspberries & Chocolate Shards. No bake cheesecake recipe
Servings Prep Time
2People 20Minutes
Cook Time Passive Time
0 Minutes 4Hours
Servings Prep Time
2People 20Minutes
Cook Time Passive Time
0 Minutes 4Hours
Instructions
  1. Place each steel ring onto a baking tray covered in baking paper. Melt the butter in a saucepan. In a food processor crumb the biscuits. Pour in the melted butter and pulse again till everything is combined. Divide equally and tip into each steel ring pressing down so you get a solid base then refrigerate for 20 minutes.
  2. In a bowl whisk the cream until fairly stiff, add the cream cheese and whisk again to combine. Pour this mixture on top of the set biscuit bases.
  3. In a sieve over a small bowl crush the raspberries so you get the juices dripping through into the bowl leaving the seeds behind in the sieve. Carefully spoon the raspberry sauce over each cheesecake and using a knife swirl the raspberry sauce to decorate the cheesecake. Place in a fridge to set overnight or at least 4 hours.
To Make The Chocolate Shards
  1. Break the chocolate into chunks and place into a bowl and over a saucepan of boiling water making sure the bowl does not touch the hot water. Leave to melt.
  2. Once melted pour onto a baking tray and speed evenly to a maximum depth of 5mm. Leave to set naturally. Do not be tempted to place in a fridge to speed the process as this may result in the chocolate cracking.
  3. Once set, take a flat blade, wallpaper scrapper or a baking scrapper and drag downwards towards you, creating broken shards of chocolate.
Recipe Notes

To Serve:

Run a knife under some hot water then slip it down the side of the steel ring to help release the cheesecake. Slide the steel ring up to release the cheesecake. Place the chocolate shards around the edge of your cheesecake, decorate with fresh raspberries and sprinkle with icing sugar.

Over To You:

What’s your favourite no bake cheesecake flavour? Comment below.