Chocolate raspberry cheesecake delight is an almost no-bake dessert with three delicious layers! A chocolate graham cracker crust, creamy sweet cheesecake middle, and topped with raspberry pie filling.
CHEESECAKE DELIGHT DESSERT
Wow! This dessert you guys, is crazy delish and best thing of all it’s so pretty. Don’t you just love pretty things? I do. Especially if it’s pretty food. This one is gorgeous. Three layers of deliciousness. Don’t let it fool you though, it’s actually much easier than it looks.
In my “normal” life (aka- not my food blogging life) I don’t make several desserts every week. I really don’t. I try and feed my kids good food and make healthy (and some health-ish) meals for dinner. Which is why I am not sure what as gotten into me lately with all these desserts and no-bake treats. Like this lemon pie, or the Oreo pie, and you can’t forget the coconut pistachio pie. That’s a lot of pies. Luckily, my husband’s co-workers love it when he brings all the extra desserts just as much as I love making them all 🙂
I think I have had summer BBQ’s, picnics, gatherings, and potlucks on the brain lately because school is almost out. I can’t believe it. I swear it was just yesterday I was crying about sending my oldest to 1st grade!
With all the gatherings and BBQ’s happening you always need a sweet, not too heavy dessert, and something that will feed the masses. This my friends is just that. The crust is a chocolate graham cracker crust, with a creamy and simple 3-ingredient cheesecake filling, and then topped off with a can of raspberry pie filling.
I topped mine with some freshly whipped cream and then I reserved some of the chocolate graham cracker crumbs and sprinkled them on top.
I whipped my own cream and then put it inside a piping bag, but you could also just use some Cool Whip and dollop it onto each piece. Or just serve it as is. Either way I know you’re going to love it.
If you’re not a fan of raspberries then try a can of cherry pie filling or strawberry. I am partial to the raspberry because raspberry desserts are one of my favorite things ever.
- 2 cups chocolate graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1 cup heavy whipping cream
- 1 block (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 can (21 oz) raspberry pie filling
Heat oven to 350 degrees and spray a 9x13 baking dish lightly with cooking spray.
To make the crust: Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl and combine together. Pour into the prepared baking dish and press evenly into the pan. Bake for 8 minutes. Let cool completely.
To make the filling: Pour heavy whipping cream into a mixing bowl. Using an electric hand-mixer, or bowl of a stand mixer, beat cream until stiff peaks form and it's thick.
In another bowl, beat together the cream cheese and powdered sugar. Fold in the whipped cream. Pour it onto your graham cracker crust and gently spread out evenly over the crust.
Top the cheesecake layer with the can of raspberry pie filling. Spread out evenly.
Cover with saran wrap and let refrigerate for at least 6-8 hours or for best results refrigerate overnight.
I crushed a little extra graham crackers so that I could reserve some to sprinkle on top for garnish. I also whipped some additional heavy cream to pipe onto the top of each serving.
To crush the graham crackers, place them into a Ziploc bag and use a meat pounder or something else heavy and crush into crumbs. You could also just put the graham crackers in a food processor. 2 cups crushed is equal to about 1 1/2 sleeves of chocolate graham crackers.
You want to make sure the cream cheese is softened so it does not make the cheesecake lumpy. I unwrap the cream cheese, put it on a microwave-safe plate, and microwave it for about 25-30 seconds to get it nice and soft so it blends easily.
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recipe inspired from this one that I found on Pinterest