Chocolate Raspberry Cheesecake Delight

Chocolate raspberry cheesecake satisfaction is an nearly no-bake dessert with three delicious layers! A chocolate graham cracker crust, creamy sweet cheesecake center, and topped with raspberry pie filling

I suppose i have had summer season BBQ’s, picnics, gatherings, and potlucks at the mind currently due to the fact college is almost out. i will’t trust it. I swear it turned into just the day past i used to be crying approximately sending my oldest to 1st grade!

With all the gatherings and BBQ’s occurring you constantly want a sweet, no longer too heavy dessert, and something with a view to feed the hundreds. This my pals is just that. The crust is a chocolate graham cracker crust, with a creamy and simple 3-factor cheesecake filling, after which crowned off with a can of raspberry pie filling.

Ingredients :

Chocolate Crust

• 2 cups chocolate graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) butter, melted

Cheesecake

• 1 cup heavy whipping cream
• 1 block (8 oz) cream cheese, softened
• 1 cup powdered sugar

Raspberry Topping

• 1 can (21 oz) raspberry pie filling

Instructions :

1. Heat oven to 350 degrees and spray a 9x13 baking dish lightly with cooking spray.
2. To make the crust: Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl and combine together. Pour into the prepared baking dish and press evenly into the pan. Bake for 8 minutes. Let cool completely.
3. To make the filling: Pour heavy whipping cream into a mixing bowl. Using an electric hand-mixer, or bowl of a stand mixer, beat cream until stiff peaks form and it's thick.
4. In another bowl, beat together the cream cheese and powdered sugar. Fold in the whipped cream. Pour it onto your graham cracker crust and gently spread out evenly over the crust.
5. Top the cheesecake layer with the can of raspberry pie filling. Spread out evenly.
6. Cover with saran wrap and let refrigerate for at least 6-8 hours or for best results refrigerate overnight.