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Chocolate Raspberry Cheesecake

Course: Dessert
Servings: 8

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 1/2 stick butter
  • 1/4 cup sugar

Cheesecake

  • 1 cup frozen raspberries
  • 8 oz cream cheese
  • 1 14 oz can sweetened condensed milk
  • 1 egg
  • 3 tbsp lemon juice
  • 1 tbsp vanilla

Chocolate Topping

  • 2 oz dark chocolate
  • 1/4 cup heavy cream

Instructions

Crust

  • Preheat the oven to 350 degrees F.
  • Melt butter in a microwave safe bowl.
  • Mix in graham cracker crumbs and sugar.
  • Press evenly into a 9 inch pie plate and up the sides. 5. Bake for 8-10 minutes. Let cool.

Cheesecake

  • In a medium bowl with an electric mixer, beat together the cream cheese and sweetened condensed milk until combined.
  • Add the egg and beat until combined.
  • Add the lemon juice and vanilla and beat until just combined.
  • Tap the bowl on the counter several times to release any air bubbles created while mixing.
  • Arrange the raspberries on top of your cooled pie crust, breaking up any chunks.
  • Pour the cheesecake mixture over the raspberries. Some will float to the top just make sure they aren't peaking out of the mixture.
  • Bake for 28-32 minutes until set.
  • Cool completely.

Topping

  • Slowly microwave or use the stove top to melt the chocolate and heavy cream.
  • Pour the chocolate onto the cheesecake and let set in the refrigerator overnight.