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Raspberry blueberry cheesecake, with a chocolate crust, topped with fruit compote.

Raspberry Blueberry Cheesecake with Chocolate Crust

Heather Smoke
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.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

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Prep Time 25 mins
Cook Time 12 mins
Chill Time 6 hrs
Total Time 6 hrs 37 mins
Course Dessert
Cuisine American
Servings 12


  • 8 or 9 inch Springform Pan with Removable Bottom
  • Electric Mixer (Stand or Hand-Held)



  • 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


  • 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


  • ½ cup seedless raspberry jam
  • 2 cups fresh or frozen and thawed blueberries
  • ½ tsp edible dried lavender (optional)



  • 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.


  • 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.


  • 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.


Leftover cheesecake should be loosely covered and refrigerated.  It's best eaten within 3 days.
Keyword Blueberry, Cheesecake, Chocolate Raspberry, No Bake
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