Chocolate Raspberry Cheesecake Delight recipe is prepared lasagna-style, with 3 luscious layers: an Oreo cookie crust, cheesecake center, and thick raspberry sauce on top.
No Bake Raspberry Delight
Our easy Chocolate Raspberry Cheesecake Delight has a fruity layer like my Blueberry Cheesecake Bars and Apple Cheesecake Bars, a creamy middle mixture like my classic cheesecake, and a crunchy chocolate base like my Oreo Cream Pie, but this no-bake raspberry cheesecake dessert most resembles my Raspberry Lasagna without the tangy lemon taste.
While many raspberry delight recipes start by making a buttery graham cracker crust and covering it with silky smooth cream cheese middle, this chocolate raspberry dessert contains an Oreo cookie base and is prepared with a package of jello and frozen fruit instead of a can of raspberry pie filling.
This delicious raspberry delight dessert recipe is a creamy, cool, fruity cheesecake bar full of light and fluffy layers arranged over an Oreo cookie crumb crust – it’s a perfectly portable grab-and-go snack served as a square instead of a pie slice.
Why We Love This Chocolate Raspberry Cheesecake Recipe
- Quick and easy to prepare and make ahead for your party.
- Uses a handful of simple ingredients.
- Creamy, cool, fruity, and crunchy all at the same time.
- Tasty twist on a traditional Jell-O cheesecake recipe.
- Delicious no-bake dessert for potlucks, a holidays, family get-togethers, or serving as a snack.
Chocolate Raspberry Cheesecake Delight Ingredients
- Oreo cookies: Feel free to use your favorite brand of chocolate creme cookies.
- Unsalted butter
- Salt
- Raspberry jello gelatin
- Boiling water
- Ice
- Frozen raspberries
- Cream cheese
- Powdered sugar
- Vanilla extract
- Instant white chocolate pudding
- Whole milk
- Extra creamy whipped topping: You can also use Cool Whip, or Whipped Cream.
- Semi-sweet chocolate baking bar
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Create Your Crust: Any brand of chocolate creme cookies will work for this crust. You want to be sure you are using the standard cookies, not the double stuff or thin options. You can also use chocolate graham cracker crumbs to create your crust.
- Pick Your Pudding: You can substitute vanilla or cheesecake-flavored instant pudding for the white chocolate pudding, which will still be delicious.
How to Make Chocolate Raspberry Cheesecake Delight
- Create the Crust: Crush Oreos, mix with melted butter and salt, then press firmly into the pan (Image 1). Freeze to firm up.
- Make the Raspberry Mixture: Dissolve raspberry gelatin in boiling water, stir in ice and frozen raspberries. Refrigerate to firm up.
- Prepare the Cheesecake Mixture: Blend cream cheese and powdered sugar until smooth. Add vanilla extract and mix. Set aside.
- Prepare the Pudding: Whisk pudding and milk until soft set, then fold into the cream cheese mixture.
- Assemble: Spread the cheesecake mixture over the chocolate cookie crust (Image 2) and top with the thickened raspberry mixture. (Image 3)
- Chill: Refrigerate for 5-6 hours or overnight.
- Serve: Garnish with whipped topping and chocolate shavings (Image 4). Enjoy!
Tips For Making The Best Cheesecake Delight
- Make sure your cream cheese has softened to room temperature before making the cheesecake mixture.
- You can add your thawed whipped topping to a large pastry bag fitted with a large piping tip or plastic zip-top bag with the corner snipped off and pipe decorative dollops into the center of where each piece will be sliced for a more decorative presentation.
- Transform this dessert into a raspberry pie by making it in a pie dish. Follow the steps listed above, but layer in a pie tin (a deep dish pie tin is recommended). Since the pie dish will be a little smaller, don’t feel you must use all the mixture for each layer.
- This raspberry delight is best made ahead and chilled overnight in the refrigerator to allow all the layers to set properly. Chilling it overnight will also make it easier to cut and give it a thicker consistency.
How to Store Chocolate Raspberry Cheesecake Delight
- To Store: You can store this dessert in the refrigerator, covered with plastic wrap, for up to 3 days.
- To Freeze: You can freeze this dessert for up to 1 month.
More Raspberry Recipes
Other Easy Layered Desserts
- Turtle Lasagna
- Banana Delight
- Chocolate Lasagna
- Pumpkin Delight
- White Chocolate Raspberry Cheesecake Bars
- Chocolate Delight
If you tried this Chocolate Raspberry Cheesecake Delight Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Chocolate Raspberry Cheesecake Delight
Serves — 12
This no-bake Chocolate Raspberry Cheesecake Delight is a light, fluffy, fruity dessert with layers spread over an Oreo cookie crust.
Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Ingredients
Chocolate Cookie Crust
- 13.29 ounce package of Oreo cookies (33 standard chocolate creme cookies)
- ½ cup unsalted butter melted
- ½ teaspoon salt
Raspberry layer
- 3 ounce package of raspberry jello gelatin
- 1 cup boiling water
- 1 cup ice
- 12 ounce bag of frozen raspberries
Cheesecake layer
- 16 ounces cream cheese softened to room temperature
- 1 cup powdered sugar sifted
- 1½ teaspoons vanilla extract
- 6.8 ounces (2 3.4-ounce) packages of instant white chocolate pudding
- 3 cups whole milk cold
Garnish
- 12 dollops extra creamy whipped topping thawed (from an 8-ounce tub)
- 1 tablespoon semi-sweet chocolate bar shavings from a chocolate baking bar
Instructions
- Add the Oreo cookies to the bowl of a food processor and pulse until you get fine crumbs.13.29 ounce package of Oreo cookies
- Add the chocolate cookie crumbs to a medium bowl with the melted butter and salt. Stir to combine. Press the cookie crumbs firmly into the bottom of a 9×13 baking dish. Your crust needs to be tightly packed into the bottom of the baking dish so that it holds together when sliced. Place the baking dish into the freezer to allow the cookie crust to firm up while you prepare the remaining layers.½ cup unsalted butter, ½ teaspoon salt
- To make the raspberry layer, add the raspberry gelatin to a medium bowl and whisk in the boiling water until all the gelatin granules have dissolved. Stir in the ice and frozen raspberries. Whisk the mixture for 2-3 minutes or until the ice has melted and the raspberries have been thoroughly mixed in. You may need to take the back of a spoon and crush some of your raspberries if they are still in larger frozen chunks. You may also have to use a slotted spoon to remove any remaining bits of ice in the mixture.3 ounce package of raspberry jello gelatin, 1 cup boiling water, 1 cup ice, 12 ounce bag of frozen raspberries
- Place the raspberry mixture into the refrigerator for 15 minutes to firm up.
- While your raspberry layer is firming up, you will make the cheesecake layer by adding the cream cheese and sifted powdered sugar to a large mixing bowl and mixing on medium speed, using a handheld mixer, for 1-2 minutes or until light and fluffy and no lumps remain. Add the vanilla extract and mix again just until fully incorporated. Set aside.16 ounces cream cheese, 1 cup powdered sugar, 1½ teaspoons vanilla extract
- Add the instant white chocolate pudding and cold whole milk in a separate mixing bowl. Whisk for 3-4 minutes or until soft set.6.8 ounces (2 3.4-ounce) packages of instant white chocolate pudding, 3 cups whole milk
- Add the white chocolate pudding to the cream cheese mixture and fold together until fully combined and the mixture is smooth.
- Remove the baking dish with the chocolate cookie crust from the freezer and spread the cream cheese mixture evenly over the chocolate cookie crust.
- Spread the thickened raspberry mixture evenly over the cream cheese layer, being careful not to combine the two layers. Note: If your raspberry sauce is still too thin to hold its layer together, you can place the mixture back into the refrigerator for another 10-15 minutes before adding it to the cream cheese layer.
- Refrigerate the chocolate raspberry cheesecake delight for 5-6 hours or up to overnight.
- When ready to slice and serve, garnish with 12 dollops of extra creamy whipped topping and chocolate bar shavings.12 dollops extra creamy whipped topping, 1 tablespoon semi-sweet chocolate bar shavings
Jenn’s Notes
Yields: 12 (3×3 inch) servings
Storage:
- To Store: You can store this dessert in the refrigerator, covered with plastic wrap, for up to 3 days.
- To Freeze: You can freeze this dessert for up to 1 month.
- Make sure your cream cheese has softened to room temperature before making the cheesecake mixture.
- You can add your thawed whipped topping to a large pastry bag fitted with a large piping tip or plastic zip-top bag with the corner snipped off and pipe decorative dollops into the center of where each piece will be sliced for a more decorative presentation.
- Transform this dessert into a raspberry pie by making it in a pie dish. Follow the same steps listed above but layer in a pie tin (a deep dish pie tin is recommended). Since the pie dish will be a little smaller, don’t feel like you have to use all of the mixture for each layer.
- This raspberry delight is best made ahead and chilled overnight in the refrigerator to allow all the layers to set properly. Chilling it overnight will also make it easier to cut and give it a thicker consistency.
Nutrition Info
Calories: 431kcal | Carbohydrates: 61g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 1167mg | Potassium: 325mg | Fiber: 3g | Sugar: 36g | Vitamin A: 367IU | Vitamin C: 7mg | Calcium: 227mg | Iron: 4mg
Can you use the whipped cream cheese instead?
Do you have any desserts for diabetics ?????
Ollo