Chocolate Raspberry Cheesecake
Prep Time
20 mins
Total Time
20 mins
Servings: 6
Ingredients
The Base
- 75 g / 2 ½ oz butter
- 220 g / 8oz Digestive Biscuits or Honey Graham Crackers cookies
The Filling
- 200 ml / 7 fl oz fresh whipping cream
- 200 g / 7 oz cream cheese room temperature
- 450 g or 1 pint raspberries and extra for decorating the top how you wish.
- Mini White chocolate chips enough to put one inside each of your raspberries and some for decoration on top.
- 30 g / ¼ cup of unsweetened cocoa powder
- 2 Tablespoons Icing sugar / powdered sugar (Optional if your berries are not very sweet. Taste them and you will know!)
Instructions
Make the Base
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Crush the cookies in a food processor or in a bag with a rolling pin.
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Melt butter and add to the cookie crumbs and combine with a fork.
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Put the mixture in an 8 inch loose bottom pan and leave in the fridge.
The Filling:
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Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. And add the cocoa powder.
-
Add the cream cheese and mix in well.
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Fill your raspberries with the chocolate chips.
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Add the filling to the tin and push the raspberries into the filling and smooth over. Arrange the fruit on the top with any other decorations you wish.
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Place in the fridge for 4 hours MINIMUM. Dust with powdered sugar if you wish.
Recipe Notes
Please note you will need 4 hours minimum chill time.