NO-BAKE RASPBERRY AND CHOCOLATE CHEESECAKE RECIPE | INTHEKITCHENWITHELISA

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta provides a lighter texture and flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness with a unique flavor.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers health benefits and rich flavor.

Mix the cooled melted butter with crushed cookies until all cookie crumbs are soaked in butter.

Press the mixture into a 20 cm cake ring.

Soak 3 gelatine leaves in water.

Whip 400g of the cream until stiff with a hand mixer.

Mix in melted and cooled dark chocolate until combined.

Dissolve the soaked gelatine leaves according to the package instructions and mix into the chocolate mixture.

Pour the chocolate mixture immediately on top of the cookie base.

Soak 4 gelatine leaves in water.

Whip 200g of cream until stiff.

In a separate bowl, mix 150g quark and 6 tablespoons of raspberry jam.

Add the whipped cream to the quark and raspberry mixture and combine.

Dissolve the soaked gelatine leaves according to the package instructions and mix into the raspberry mixture.

Pour the raspberry mixture immediately on top of the chocolate layer.

Cover the cake with plastic wrap and refrigerate for at least 5 hours, preferably overnight.

Remove the cake from the cake ring using a hot spatula.

Whip 100g of whipped cream with sugar and decorate the cheesecake with whipped cream and fresh raspberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens