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No-bake raspberry cheesecake with a chocolate crust.
For the crust:
Melt butter, and mix with the chocolate crumbs until everything is moist. Then, press into a 9 inch springform pan. I like to harden mine in the freezer, you can also bake it for 5-8 minutes at 350F. But if you bake it I always find the crust gets too hard and won’t come out nicely.
For the cheesecake:
Heat the raspberries in a saucepan and dissolve a half cup of honey in the berries. Once they are nice and juicy, strain off 1/2 cup of juice for optional garnish.
In a bowl, combine cream cheese, butter, the other half cup of melted honey and vanilla until nice and fluffy. Divide the mixture in half and put one half in a separate bowl. Add sweetened raspberry mixture to one half of the cream cheese mixture. Divide whipped cream in half, and carefully fold half into each of the cream cheese mixtures. Spoon the mixes into the pie pan, alternating between white and raspberry, and then swirl around.
Bring raspberry mixture to a rolling boil. Mix cornstarch and water together and then mix in to the raspberry mixture, whisking constantly. Once thickened, drizzle over top of the cheesecake.
Freeze until needed and thaw to serve, or chill in the refrigerator for at least 4 hours.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!