Chocolate Raspberry Cheesecake Delight

Chocolate raspberry cheesecake delight is an almost no-bake dessert with three delicious layers! A chocolate graham cracker crust, creamy sweet cheesecake middle, and topped with raspberry pie filling.
Chocolate raspberry cheesecake delight is an almost no-bake dessert with three delicious layers! A chocolate graham cracker crust, creamy sweet cheesecake middle, and topped with raspberry pie filling
Ingredients
Chocolate Crust
  • 2 cups chocolate graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted

Cheesecake
  • 1 cup heavy whipping cream
  • 1 block (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • Raspberry Topping
  • 1 can (21 oz) raspberry pie filling

Instructions
  • Heat oven to 350 degrees and spray a 9x13 baking dish lightly with cooking spray.
  • To make the crust: Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl and combine together. Pour into the prepared baking dish and press evenly into the pan. Bake for 8 minutes. Let cool completely.
  • To make the filling: Pour heavy whipping cream into a mixing bowl. Using an electric hand-mixer, or bowl of a stand mixer, beat cream until stiff peaks form and it's thick.
  • In another bowl, beat together the cream cheese and powdered sugar. Fold in the whipped cream. Pour it onto your graham cracker crust and gently spread out evenly over the crust.
  • Top the cheesecake layer with the can of raspberry pie filling. Spread out evenly.
  • Cover with saran wrap and let refrigerate for at least 6-8 hours or for best results refrigerate overnight.

Recipe Notes
  • I crushed a little extra graham crackers so that I could reserve some to sprinkle on top for garnish. I also whipped some additional heavy cream to pipe onto the top of each serving.
  • To crush the graham crackers, place them into a Ziploc bag and use a meat pounder or something else heavy and crush into crumbs. You could also just put the graham crackers in a food processor. 2 cups crushed is equal to about 1 1/2 sleeves of chocolate graham crackers.
  • You want to make sure the cream cheese is softened so it does not make the cheesecake lumpy. I unwrap the cream cheese, put it on a microwave-safe plate, and microwave it for about 25-30 seconds to get it nice and soft so it blends easily.