Chocolate Raspberry Cheesecake Recipe -
Chocolate Raspberry Cheesecake Recipe
  • READY IN 50 mins

Chocolate Raspberry Cheesecake

Recipe by  

"An elegant dessert perfect for your holiday celebration! Made with a KEEBLER® READY CRUST® Chocolate Pie Crust, fresh raspberries and indulgent cheesecake this decadent pie is prepared in only 15 minutes!"

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 350 degrees F. Beat cream cheese until fluffy with mixer. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.
  2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
  3. In small saucepan over low heat, melt semisweet baking chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill. Garnish as desired. Refrigerate leftovers.
Kitchen-Friendly View


  • Note
  • Soften cream cheese in microwave on high 15 to 20 seconds.

Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2006

In spite of other comments I thought raspberry, cream cheese, and chocolate went very well together! I just added a bit more lemon juice because I thought the cheese cream was too sweet otherwise. I'll definitely make it again.

Most Helpful Critical Review
Oct 11, 2002

I got this recipe from the package of the chocolate Ready Crust. Choco & raspberries usually go well together, but though not bad, I'd never make this again. The cream cheese taste was completely overwhelmed by the other flavors even though I used an 8-oz pk, not 6. Maybe more cream cheese, less choco would be better - Ready Crust needs to work on this one.


25 Ratings

Nov 06, 2003

sinfully elegant,,yet simple enough to add as a family favorite,,thanks allrecipe..

Oct 11, 2002

I had this dessert for New Year's Day dinner and thought it was really great! Everyone there asked for the recipie and it was gone in a flash. It was very rich and being so rich it could serve more than 8 people. All you need is a small slice.

Dec 29, 2003

Very easy and quick to make. Everyone loves it. I have had several people ask for the recipe. It works better with fresh raspberries. If you use frozen raspberries make sure they are thawed and drain them well as the juice will make the crust soggy.

Oct 11, 2002

This recipe is ok but I will try other cheesecake recipes. The combination wasn't quite right and the texture was quite right either.

Oct 11, 2002

This recipe was not only easy, it was delicious. We served it on Thanksgiving and there were no leftovers.

Oct 11, 2002

This is one of the easiest and most elegant looking cheesecake recipes I've found on; however, I'm afraid something's lacking in the taste department. I'm not a big fan of semi-sweet chocolate, so maybe that's why ... it just didn't seem to go very well with the raspberries. And if I made it again, I'd definitely use a homemade crust. The "Ready crust" was convenient, but nothing special. Other than that, it's an okay recipe -- not one of those desserts that "disappear," though.


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  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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