Raspberry Blueberry Cheesecake with Chocolate Crust
A creamy no bake cheesecake with a raspberry and shaved chocolate filling on a chocolate graham cracker crust. Blueberry raspberry sauce poured over the cheesecake makes a pretty presentation.
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Equipment
- 8 or 9 inch Springform Pan with Removable Bottom
- Electric Mixer (Stand or Hand-Held)
Ingredients
Crust
- 1 ½ cups finely crushed chocolate graham crackers (or chocolate sandwich cookies, without the filling)
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Filling
- 1 ½ cups cold heavy whipping cream, divided
- 1 envelope (1/4 oz) unflavored powdered gelatin
- 1 ½ lbs cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 cup seedless raspberry jam
- 1 tsp vanilla extract
- 3 oz bittersweet chocolate, finely chopped
- 6 oz fresh raspberries
Topping
- ½ cup seedless raspberry jam
- 2 cups fresh or frozen and thawed blueberries
- ½ tsp edible dried lavender (optional)
Instructions
Crust
- Preheat the oven to 325. In a bowl, combine the crushed graham crackers and salt. Drizzle with the melted butter and toss with a fork until moistened. Press against the bottom of an 8 or 9-inch springform pan.
- Bake the crust for 12 minutes, then set aside to cool completely.
Filling
- Pour 1/2 cup of the heavy whipping cream into a microwave-safe dish. Add the gelatin and whisk with a fork to combine. Let stand for 5 minutes; it will be thick and clumpy. Microwave on high for 45-60 seconds to dissolve the gelatin. If any lumps of gelatin remain, you can strain them out with a small mesh strainer. Set aside until needed.
- In a large bowl, beat the cream cheese and powdered sugar for 2 minutes until smooth. Beat in the raspberry jam and vanilla extract until smooth.
- Gradually add the remaining 1 cup of heavy whipping cream, and beat until the mixture is thick and fluffy.
- Beat in the warm cream/gelatin mixture until smooth and thick.
- Fold in the chopped chocolate and raspberries.
- Immediately spread the cheesecake over the cooled crust and smooth out the top. Cover with plastic and refrigerate for 4-6 hours, or overnight.
Topping
- To serve, carefully remove the sides of the pan by running a sharp knife around the sides to loosen the cheesecake, then unlock the pan.
- Toss the remaining 1/2 cup raspberry jam with the blueberries until they are coated with jam; pile on top of the cheesecake, letting the jam drip over the sides. Sprinkle with lavender, if desired.
Notes
Leftover cheesecake should be loosely covered and refrigerated. It's best eaten within 3 days.
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