Dark Chocolate & Raspberry “No-Bake” Cheesecake
Courtesy of Elise Kuhar-Pitters, Manager, Personal Wine Experience Team
14 ounce package chocolate sandwich cookies
½ cup unsalted butter, melted
6 ounces dark chocolate, plus more for garnish (optional)
9 ounces fresh raspberries, plus more for garnish (optional)
1 quart heavy whipping cream
½ cup powdered sugar
2 tablespoons unsweetened cocoa powder
16 ounces cream cheese, softened
¼ cup granulated sugar
1 teaspoon pure vanilla extract
For the Crust
Lightly grease a 9 inch springform pan with butter or cooking spray. Grind sandwich cookies into a fine crumb using a food processor. In a small bowl, microwave butter for 30 seconds or until melted. Pour butter over the cookie crumbs and stir until the crumbs are well coated. Pour the crumbs into the springform pan and press firmly into the bottom and up the sides to create a thick crust.
For the Whipped Cream
Pour 1 ¼ cups heavy whipping cream into a mixing bowl and use an electric mixer on medium-high speed until the cream starts to thicken. Slowly add powdered sugar and cocoa powder and continue beating on high speed until stiff. Set aside.
For the Filling
In a microwave-safe bowl, combine chocolate and 2 tablespoons heavy cream. Melt the chocolate in the microwave in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside. Puree 3 ounces of raspberries in a small food processor and set aside. Take the remaining 6 ounces of raspberries and slice in half. Beat the softened cream cheese until completely smooth. Add granulated sugar and vanilla extract to the cream cheese, beat until smooth.
Add melted chocolate (reheat if necessary), beating until it’s completely mixed into the cream cheese. Fold in the whipped cream.
To Build the Layers
Pour ⅓ of batter into prepared crust and spread evenly. Spoon about ⅓ of the raspberry purée over the cream cheese and use a knife to swirl it into the batter. Layer in a handful of chopped raspberries and