No Bake Chocolate Raspberry Cheesecake Recipes

Steps:

• Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
• Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

Steps:

• For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
• Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
• For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
• Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.

Steps:

• Sprinkle crumbs onto bottom of 9-inch springform pan sprayed with cooking spray.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Cool 5 min. Pour into blender. Add cheeses; blend until smooth.
• Pour gelatin mixture into large bowl. Whisk in chocolate until blended. Stir in COOL WHIP. Pour into prepared pan; smooth top with spatula.
• Refrigerate 4 hours or until set. Remove side of pan just before serving. Top with raspberries.

Steps:

• For the crust, combine graham crumbs & powdered sugar; stir in melted butter.
• Press onto the bottom and 2 inches up the sides of a 9-inch springform pan; set aside.
• In a bowl, stir together 1 cup of the raspberries with the granulated sugar; set aside.
• For the filling, beat the cream cheese and condensed milk until combined, add eggs & vanilla; beat just until combined.
• Divide batter in half.
• Stir melted chocolate into half of the batter.
• Pour chocolate batter into the prepared pan.
• Stir the raspberry-sugar mixture into the remaining half of batter.
• Spoon this batter over the chocolate batter.
• Place on shallow baking pan.
• Bake at 350°F for 50-60 minutes or until center appears nearly set when shaken (only seems to take about 45 minutes in my oven). Cool in pan on wire rack for 15 minutes.
• Loosen crust from sides of pan,cool cake completely.
• Cover and chill at least 4 hours.
• Serve with remaining raspberries, whip cream if desired.

Steps:

• Process cookies in food processor until finely ground. Add margarine; mix well. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat Neufchatel and sugar in large bowl with mixer until blended. Add fruit spread; mix well. Stir in raspberries and COOL WHIP; spoon into crust.
• Refrigerate 4 hours or until firm. Sprinkle with grated chocolate just before serving.

Steps:

• For the base, combine biscuits & butter, then press into the base of a 23cm (9.5") springform tin.
• For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it. Allow to cool slightly.
• In another bowl, mix the soft cheese, sugar and whipping cream til smooth.
• Remove the vanilla pod from the chocolate mixture and stir the chocolate into the cream. Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).
• Remove from tin and decorate with raspberries to serve.