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Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake

Gorgeous, rich, Gluten free, high fiber, dessert! Healthy ingredients make this decadent chocolate raspberry cheesecake easy to love. Put this treasure on your
Holiday dessert table and watch it quickly vanish! 

Cheesecake is a definite favorite at our house as you will find if you search around in our cheesecake section…. And then I made THIS cheesecake… hands down all the family loves this yummy dessert! From the chocolate-almond crust to the rich, creamy chocolate cheesecake filling, to the lovely fresh raspberry topping. Flavor heaven!Chocolate Raspberry Cheesecake

I often replace ingredients with healthier choices in recipes.

Chocolate Raspberry Cheesecake came fully formed, as I like it; no adjusting necessary. My family is used to me sneaking in a new healthy ingredient once in awhile. Coconut oil is my staple cooking and baking oil now. They all love it!

Low fat options have been on my shopping list forever. I’m learning more and more about what fats do for us; which fats we need and those to avoid . Choosing healthier ingredients makes baking fun, creative and… healthy. Love that!Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake is perfect for a special day that needs celebration. Birthdays, anniversary, holiday or Valentines day. Make this for a crowd or just for your special Love. They will love it!

[tweetthis hidden_urls=”pic.twitter.com/jW1j2HbCKo”]Gorgeous, rich #glutenfree #highfiber #ValentinesDay #dessertrecipe #fresh #raspberries[/tweetthis]

Chocolate Raspberry Cheesecake Recipe:

This is an easy recipe. There are three basic parts. All easily accomplished. I have tips and suggestions in the points on the recipe instruction they apply to. Happy baking!

Crust :

  • Melt chocolate in your microwave in a small microwaveable pot for about a minute. Or heat on the stove on very low heat. stir and set aside.
  • Pulse Almonds and oats in a food processor until they are a fine crumb consistency.
  • In a medium bowl stir together, almond mixture, melted chocolate and coconut oil.
  • Add to a greased 9″ springfoam pan and press crumbs evenly on bottom and 1″ up the sides of the pan.(or just do the bottom, it will be thick. I used a fork to press down the crust. Then my fingertips to smooth it out).
  • If you find the crust hard to form; cool it a bit(15 min) while preparing the filling and complete shaping the crust when it is a little cooler than your finger tips.

Preheat oven to 350 degrees:

Filling :

  • Melt chocolate as you did for the crust, turn off heat when completely melted.
  • Chocolate should still be warm when adding to the filling.
  • Using an electric mixer, beat cheeses in a large mixing bowl until light and fluffy and smooth textured.
  • Add sugar, eggs individually, yogurt and vanilla beating after each addition until ingredients are fully incorporated.
  • Pour warm chocolate into mixture and mix until chocolate is well combined.
  • Pour filling into prepared crust, place on a cookie sheet and bake on the center oven rack 45 minutes, or until top is set. Some giggle should be visible in the center.(I did not use a water bath. When the cheesecake was fully cooked I did leave it in the oven and hour with the oven door cracked a bit.)
  • Leave cheesecake in it’s spring form pan while cooling on a rack, to room temperature. Cracks appearing in the top and settling are normal and will be filled with the topping.(Mine did not crack. But it did fall about an inch!)
  • Cool in the refrigerator until firmly set, about 2 to 3 hours.
  • Remove from the refrigerator and allow to set at room temperature about 5 minutes.
  • Run a warm knife around the outside of the cheesecake before releasing sides of springfoam pan.
  • Leave the cheesecake on the bottom part of the springfoam pan for easy serving. (I did remove it to a cake plate with no trouble once thoroughly cooled, but this is a crumbly crust!)

Sauce :

  • In a small sauce pan over medium heat, add jelly and stir until melted, remove from heat.
  • Add raspberries to warm jelly and gently toss to coat.
  • Pour raspberry sauce evenly over the top of the cheesecake and refrigerate until ready to serve.

Chocolate Raspberry Cheesecake

 

Chocolate Raspberry Cheesecake
Yield: 12 servings

Chocolate Raspberry Cheesecake

Prep Time: 40 minutes
Cook Time: 45 minutes
Additional Time: 4 hours
Total Time: 5 hours 25 minutes

Gorgeous, rich, Gluten free, high fiber, dessert! Healthy ingredients make this decadent chocolate raspberry cheesecake easy to love.

Ingredients

  • (Cheesecake Chocolate almond Crust)
  • 1 Cup raw almonds with skins
  • 1 Cup old-fashioned oats
  • 3 Tablespoons coconut oil, melted
  • 2 oz. bittersweet chocolate, melted
  • (Cheesecake Filling)
  • 2 ounces bittersweet chocolate, broken into small pieces
  • 16 oz. cream cheese room temperature
  • 1/2 Cup ricotta cheese
  • 1/2 Cup sugar
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • 1/4 Cup Greek yogurt, plain
  • (Sauce topping)
  • 1/2 Cup raspberry jelly
  • 1 pint fresh raspberries

Instructions

  1. Preheat oven to 350 degrees F

Crust:

  1. Melt chocolate on the lowest heat setting in a small pot. Stir occasionally to avoid burning, or use a double boiler
  2. Pulse Almonds and oats in a food processor until they are a fine crumb consistency
  3. In a medium bowl stir together, almond mixture, melted chocolate and coconut oil
  4. Press into a 9" springform pan and press crumbs evenly on bottom and 1" up the sides of the pan.
  5. Tip - Place plastic wrap over the fingers of one hand and press the crumbs in place. If you find the crust hard to form; cool it a bit while preparing the filling and complete shaping the crust when it is a little cooler than your finger tips

Filling:

  1. Melt chocolate as you did for the crust, turn off heat when completely melted. Cover and leave pan on burner while preparing filling. Chocolate should still be warm when adding to the filling
  2. Using a stand mixer, beat cheeses in a large mixing bowl until light and fluffy and smooth textured
  3. Add sugar, eggs individually, yogurt and vanilla beating after each addition until ingredients are fully incorporated
  4. Pour warm chocolate into mixture and mix gently until chocolate is well combined
  5. Pour filling into prepared crust
  6. Place on a cookie sheet and bake on the center oven rack 45 minutes, or until top is set. Some giggle should be visible in the center
  7. Leave cheesecake in the springform pan while cooling on a rack, to room temperature, about 3 to 4 hours
  8. Cracks appearing in the top and settling are normal and will be filled with the topping
  9. Place plastic wrap over the pan and refrigerate overnight or until completely chilled
  10. Remove from the refrigerator and allow to set at room temperature about 5 minutes
  11. Run a warm knife around the outside of the cheesecake before releasing sides of springform pan. Leave the cheesecake on the bottom part of the springform pan for easy serving

Sauce:

  1. In a small sauce pan over medium heat, add jelly and stir until melted, remove from heat
  2. Add raspberries to warm jelly and gently toss to coat
  3. Pour raspberry sauce evenly over the top of the cheesecake and refrigerate until ready to serve

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 402Total Fat 28gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 11gCholesterol 73mgSodium 148mgCarbohydrates 30gFiber 5gSugar 17gProtein 10g

Did you make this recipe?

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Chocolate Raspberry Cheesecake-Pin Image

Gorgeous, rich, gluten free, high fiber, dessert! Healthy ingredients make this decadent chocolate raspberry cheesecake easy to love. Put this treasure on your holiday dessert table and watch it quickly vanish!

Pin it:

Chocolate Raspberry Cheesecake-Pin Image

Rich, decadent and moist our chocolate raspberry cheesecake is a true chocolate lovers dessert. Our recipe is easy to follow and is topped with a homemade raspberry sauce.
#chocolatecheesecake #raspberrysauce #homemade #easy #best #cheesecake

Recipe Source: Skinny moms.com

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Susie

Thursday 11th of February 2016

Diane - I am going to make this in June for Carol's 50th Birthday! Wow!!!

homemadefoodjunkie

Friday 12th of February 2016

Hi Susie, She will love this cheesecake! It's rich, delicious, creamy and actually pretty healthy too! And it's easy to make! Enjoy!

Crustless New York Cheesecake - Homemade Food Junkie

Monday 9th of November 2015

[…] Yummy! If you’re a devoted gluten-free ¬†and crusty cheesecake fan go take a look at my Chocolate Raspberry cheesecake. It has a gluten free crust ” to die […]

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