The raspberries are looking so beautiful this time of year, aren’t they? So I just thought, I have to do something with these.
Not that just gobbling them up isn’t fine too! But it’s been a while since I’ve made a cheesecake. And as you all may know by now, I DO love cheesecake. Of course, I also love chocolate. So I thought, Why not layer them with chocolate…in a cheesecake?
You could use frozen defrosted raspberries if they’re not in season. Just make sure to drain them well first.
The beauty of this recipe is that it’s made without eggs (for those who can’t have them). And if you want them grain-free? No problem. Simply use crushed almonds instead of the cookie crust. Nut free? No problem. Simply use crushed gluten free graham crackers, instead of the almonds.
I’ve left the top plain to show you how that would look and because I know not everyone loves chocolate as much as I do. But it’s really delicious with some melted chocolate drizzled over the top, and totally decadent if you pour a melted layer over the whole thing! A little whipped cream is also nice, and my husband even likes it with a dollop of Greek yogurt.
- CRUST -
- almonds or GF graham crackers - 1 1/2 cups (crushed)
- coconut oil or unsalted butter - 1/4 cup
- coconut sugar (Sucanat, organic cane sugar, or honey) - 1 Tablespoon or 1/2 Tablespoon agave
- FILLING -
- cream cheese - 3 - 8 oz. (24 oz. total) room temperature
- coconut sugar (Sucanat, organic cane sugar or honey) - 1/3 cup + 3 Tablespoons or 2 1/2 Tablespoons + 1 1/2 Tablespoon agave
- raspberries - 1 1/2 cups (fresh or frozen/defrosted)
- dark or semi-sweet chocolate - 1 cup (+more for drizzling or topping)
- milk (of your choosing) - 1/4 cup + 2 Tablespoons
- pure vanilla extract - 1 Tablespoon
- baking powder - 1/2 teaspoon
- tapioca starch, arrowroot, or cornstarch - 2 teaspoons
First we'll make the crust:
Preheat oven to 325 degrees Fahrenheit.
Using a 9" pie pan, tart pan (with removable bottom), or spring form pan - spray or grease lightly.
Finely crush almonds or gluten free graham crackers and remeasure, making sure you have at least 1 1/2 cups. Add to that 1/4 cup gently melted coconut oil or butter and 1 Tablespoon sugar. You may omit the sugar here if you prefer.
Stir it together well and press into the bottom of your prepared baking dish.
Bake for 15 minutes. Remove and set aside to cool.
Increase the oven temperature to 350 degrees Fahrenheit.
To make the filling:
It is important and works best if your cream cheese is at room temperature before beginning. In a bowl with a hand mixer or in your standing mixer, place the cream cheese, vanilla, milk, baking powder, 1/3 cup sugar, and tapioca starch and whip them together until creamy smooth.
Then remove half of it and place it in a separate bowl.
In a small saucepan on the stove, slowly and gently heat up 1 cup chocolate with 2 Tablespoons milk and stir constantly. Add this to 1/2 of the separated cream cheese mixture and whip together. Scoop it gently onto the prepared crust and smooth.
Now for the raspberry layer! If using frozen, make sure they've been defrosted and drained well first. If using fresh - I like to reserve a few of the prettier ones to garnish, but it's not necessary. :)
Using the other half of the prepared cream cheese, dump all of the raspberries (but what you're saving for garnish), and 3 Tablespoons sugar (1 1/2 Tablespoons agave) into the mix and give it a whirl. It will turn a very pretty shade of pink!
Now scoop that over the top of your chocolate layer and smooth.
Place it on a baking sheet (in case any of the raspberry goodness bubbles over) and bake for 35 - 40 minutes. When you jiggle it, it should be mostly firm. Remove and cool. Then refrigerate for several hours before cutting.
If you'd like to add a chocolate drizzle or chocolate top: After the cheesecake has chilled, gently melt 3/4 - 1 cup chocolate and one or two Tablespoons of milk (more if it's not thin enough for you) and drizzle or spread over the top. Pop into the freezer for a few minutes and voila! Your deliciously decadent dessert will be ready to serve. :D