chocolate raspberry cheesecake

Cheesecake squares, lightened up with yogurt and light cream cheese, baked on a chocolate graham cracker crust drizzled with melted chocolate and topped with fresh raspberries.

Skinny Chocolate Raspberry Cheesecake

cooking spray

crushed chocolate graham cracker crumbs

butter

reduced fat cream cheese (softened)

sugar

vanilla Greek yogurt (I used Chobani)

tsp vanilla extract

tbsp all purpose flour

oz Baker's semi-sweet dipping chocolate

raspberries

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.

Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set.

Cool to room temperature then chill a few hours in the refrigerator.

Cut the cake into 9 slices.

Melt the chocolate in the microwave, 30 seconds at a time until melted, careful not to burn.

Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!

Creamy, dreamy vegan chocolate cheesecake with optional raspberry sauce! Super chocolaty, decadent, and gluten-free. Just 9 ingredients required!

Easy Baked Chocolate Cheesecake (Vegan + GF)

almond flour

arrowroot starch

cocoa powder

tsp sea salt

Tbsp refined coconut oil (solid, not melted)

maple syrup

raw cashews

coconut cream

cheese

Tbsp arrowroot starch

Tbsp coconut oil

sea salt

raspberries ((~2 cups))

½ tsp arrowroot starch

Preheat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8×8 inch baking dish) with parchment paper. Set aside.

CRUST: To a medium bowl add almond flour, arrowroot starch, cocoa powder, and salt and stir to combine. Add solid coconut oil and cut it into the dry ingredients using a pastry cutter, fork, or clean hands. The mixture should look like wet sand and hold together when squeezed. Add the maple syrup and stir until combined.

Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed.

Bake the crust for 15 minutes or until dry and slightly firm to the touch — it’s okay if it still feels a little soft. Remove from oven and set aside to cool slightly. At this time, turn your oven temperature down to 325 F (162 C).

FILLING: While the crust cools, add all of the filling ingredients (cashews, coconut cream, vegan cream cheese, arrowroot starch, maple syrup, coconut oil, cocoa powder, and salt) to a high-speed blender. Blend on high until very smooth and creamy — about 1 minute — scraping down the sides as needed.

Taste and adjust flavor as needed, adding more maple syrup for sweetness, salt for balance, or cocoa powder for a richer chocolate flavor.

Pour the filling onto the pre-baked crust and tap it down on the counter to release any air bubbles.

Bake for 45-50 minutes, until the top looks and feels tacky and the center is still a little jiggly. The center might sink slightly when you remove it from the oven — that’s okay!

RASPBERRY SAUCE: While your cheesecake is baking, make your raspberry sauce (if using). Place your raspberries in a medium saucepan and turn the heat to low. Begin smashing the raspberries with a wooden spoon until no large pieces remain, then add the maple syrup and arrowroot starch and stir to combine.

Turn the heat up to medium-high and stir constantly until the mixture begins to bubble slightly. Lower the heat to medium (you want it steaming a bit, but not bubbling) and continue stirring for 5-10 minutes until the sauce begins to thicken and is a rich, red color. At this point, you can set it aside to cool or strain the seeds out using a fine mesh strainer for an extra smooth sauce (we prefer straining)! Let sauce cool completely before serving, and store in the refrigerator.

When your cheesecake is baked, remove it from the oven and let it rest for 20 minutes at room temperature, then transfer to the refrigerator (uncovered) to let cool completely. Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.

To serve, lift out of pan with parchment paper and cut into bars or triangles (we carefully cut off the very end pieces because they weren’t as creamy as the center pieces.) Drizzle slices with the raspberry sauce.

Store leftovers in the refrigerator, covered, up to 3-4 days, though best within the first 2 days.

https://www.youtube.com/watch?v=2GnDcGE8p3Q

Creamy, dreamy vegan chocolate cheesecake with optional raspberry sauce! Super chocolaty, decadent, and gluten-free. Just 9 ingredients required!

Full Recipe: https://minimalistbaker.com/easy-baked-vegan-chocolate-cheesecake-gluten-free/
 
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Easy Baked Chocolate Cheesecake (Vegan + GF) | Minimalist Baker Recipes

This Chocolate Raspberry Cheesecake features a rich chocolate layer and fresh raspberries, balancing sweet and tart flavors perfectly.

Irresistible Chocolate Raspberry Cheesecake You’ll Love to Make

Chocolate Graham Cracker Crumbs (Can substitute with regular graham crackers mixed with cocoa powder.)

Sugar (Sweetens the crust.)

Unsalted Butter

oz Cream Cheese (Softened.)

Sugar

Sour Cream (Adds moisture.)

Eggs (Mix in one at a time.)

tsp Vanilla Extract (Enhances flavor.)

oz Bittersweet Chocolate (Melted; semi-sweet can be used.)

Preheat the oven to 350°F (175°C). Firmly press the chocolate graham cracker crumb mixture into the bottom of the springform pan to form the crust.

Beat the softened cream cheese and granulated sugar in a large bowl until smooth. Gradually mix in the sour cream, eggs, and vanilla extract, adding each ingredient in one after the other.

Gently fold in the melted bittersweet chocolate until fully combined.

Pour half of the cheesecake batter over the prepared crust and spoon dollops of fresh raspberry puree on top. Add the remaining batter over the raspberry puree.

Bake for 50-60 minutes, then turn off the oven and let cool inside for about an hour.

Refrigerate the cheesecake for at least 4 hours or overnight. Garnish with fresh raspberries before serving.

Preparation

This Chocolate Raspberry Cheesecake is a stunning dessert that combines rich chocolate and vibrant raspberry flavors, perfect for any occasion.

Decadent Chocolate Raspberry Cheesecake That Wows Every Time

Cream Cheese (Make sure it's at room temperature to avoid lumps.)

Sour Cream (Adds moisture and tanginess.)

Large Eggs (Essential for structure.)

Vanilla Extract (Opt for high-quality pure vanilla

Bittersweet Chocolate (Provides a deep, rich flavor.)

Preheat the oven to 350°F (175°C).

Combine chocolate graham cracker crumbs, sugar, and melted butter in a bowl. Mix until well incorporated, then press the mixture firmly into the bottom of a 9-inch springform pan.

Beat softened cream cheese and sugar together until smooth. Add in sour cream, eggs one at a time, and vanilla extract. Blend until creamy.

Stir in the melted bittersweet chocolate until thoroughly combined.

Pour half of the chocolate mixture over the crust. Dollop fresh raspberries on top, then cover with the remaining chocolate mixture.

Gently swirl the raspberry puree into the chocolate filling using a knife.

Bake for 50-60 minutes until the edges are set and the center slightly jiggles. Cool in the oven with the door ajar for 1 hour.

Refrigerate for at least 4 hours, or overnight if time allows.

How to Make Chocolate Raspberry Cheesecake

A decadent Chocolate Raspberry Cheesecake with Oreo crust, creamy raspberry filling, and smooth chocolate ganache topping.

Chocolate Raspberry Cheesecake

Oreo crumbs

bricks cream cheese, room temperature

sour cream

vanilla extract

eggs, room temperature

chocolate chips

heavy cream

Mint leaves

Preheat the oven to 350 degrees F. Spray the sides and bottom of a 9-inch springform pan lightly with non-stick baking spray and line the bottom with parchment paper. Set aside.

In a small mixing bowl, combine  and .

Add the crumb mixture to the prepared pan and firmly pack along the bottom of the pan. Bake for 10 minutes, remove from the oven and allow to cool while making the cheesecake filling.

After you remove the pan with the crust, place an oven-safe container (I use a roasting pan) on the lower oven rack and pour in 4-5 cups of very hot water.

To make the crust:

Defrost . In a blender or food processor, blend the raspberries until pureed. Strain the puree using a sieve to remove the seeds.

In a small saucepan over medium heat, add the pureed raspberries and begin to heat. Continue to cook until the mixture begins to thicken. Transfer to a small bowl and allow to cool in the refrigerator.

In a large mixing bowl, using a stand mixer or a hand mixer, beat  and  until smooth and creamy.

Add the raspberry puree, , and . Mix until completely combined.

Add  and mix until combined.

Pour the batter into the pan and spread out evenly over the crust.

Place the cake pan on a large baking sheet. Bake for 1 hour 15 minutes - 1 hour 30 minutes. The cheesecake will be done when the center is just slightly jiggly. Remove the cheesecake from the oven.

Allow the cheesecake to cool at room temperature for 1 hour before transferring it to the refrigerator to cool for at least 5 hours or overnight.

To make the cheesecake filling:

Add the chocolate chips to a microwave safe bowl. In a separate bowl, microwave the heavy cream just until it begins to boil.

Pour the hot cream over the chocolate chips and let sit for a couple minutes to allow the chocolate to melt. Whisk with a fork until smooth and combined.

Allow the ganache to cool to room temperature.

Pour the ganache over the completely cooled cheesecake, then return the cheesecake to the refrigerator to set. If desired, garnish with fresh raspberries and mint leaves.

To make the ganache:

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