Over the winter months I desperately miss all of the fresh produce that comes in the summer, especially berries. Last week I splurged on a pint of raspberries that looked to good to pass up. Because I am a huge lover of anything with chocolate raspberry, I decided to dress these berries up and make a no bake cheesecake covered with raspberries and chocolate. The combination was amazing and also gave me my fresh berry fix.
Chocolate Raspberry Cheesecake
1 premade graham cracker crust
2 8oz packages of cream cheese, room temperature
1 14oz can of sweetened condensed milk
2 Tbsp lemon juice
1 pint raspberries, washed and dried
1 cup chocolate chips
1 Tbsp butter
In a large bowl, beat 2 packages of room temperature cream cheese until smooth. Add the can of sweetened condensed milk and beat on medium speed for about 2 minutes or until the mixture is smooth with no lumps. Add the lemon juice and mix to combine.
Pour mixture into your premade graham cracker crust and top with raspberries.
In a microwave safe bowl, place 1 cup of chocolate chips and 1 Tbsp of butter. Microwave for 30 seconds and stir. Continue to microwave and stir for 15 seconds at a time until the mixture melts completely and has no lumps.
Let cool slightly and then pour into a small ziplock bag. With a scissors, cut a small hole in the corner of the bag. Drizzle the melted chocolate over the raspberries. Refrigerate for about 2 hours or until set.
This cheesecake is a little stickier than a traditional, baked cheesecake but the taste and texture is divine.
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