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Crustless Chocolate Raspberry Cheesecake
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- #25665
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
3 ounces semisweet chocolate
1/4 cup water
8 ounces cream cheese, softened
1/2 cup raspberry fruit spread
12 ounces lite whipped topping
2 tablespoons water
36 fresh raspberries
2 chocolate wafer cookies, crushed
directions
Melt chocolate with water on low heat until almost melted, remove and stir until completely melted. Beat chocolate, cream cheese and 1/4 cup fruit spread. Immediately stir in whipped topping until smooth.
Spread in 8 or 9" pie plate; freeze 3 to 4 hours. Remove from freezer, let stand 15 minutes. Briefly heat and stir remaining fruit spread and water until well blended; garnish.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 4, 2013
I put this into a graham cracker crumb crust and skipped the crushed cookies on top. It was a good cheesecake that wasn't too sweet but was nice and creamy.
July 8, 2013
I wasn't sure about this recipe because the chocolate sounded like it would be so thin and in turn make the cheese filling thin but it worked out fine! I wasn't sure what to do with the crushed cookies but I guess that they are supposed to be the garnish?
October 6, 2009
I normally don't like cheesecake of any kind, but this was really good! This is very easy and quick to make. I used raspberry jam for the topping and I mixed in a little bit of cool-whip aswell. I also added a wafer coookie crust.