No Bake Chocolate Cheesecake With Raspberry Balsamic Glaze Recipe

You know those days when you just want to treat yourself? Let’s dive into making a chocolate raspberry cheesecake that’s so dreamy, it feels like a hug on a plate. This decadent masterpiece combines creamy richness with a tangy raspberry balsamic twist, perfect for satisfying those dessert cravings!

I enjoy making desserts that blend bold flavors and are simple to accomplish. This chocolate cheesecake, which requires no baking, is a blend of creamy richness and melted semisweet chocolate, with the taste intensified by the addition of a bit of vanilla.

When served with a glaze made from fresh raspberries married with balsamic vinegar, this cheesecake takes on a whole new level of yumminess. You cannot believe the intense combination of flavors this dessert presents.

The only thing that could make it even more rich and exciting would be if it were topped with a layer of milk chocolate instead of served alongside the chocolate cheesecake. But I’m getting ahead of myself.

Ingredients

• Chocolate Cookie Crumbs: Provide a crunchy, sweet base with rich cocoa flavor.
• Cream Cheese: Delivers creamy texture and tanginess; good source of protein.
• Powdered Sugar: Sweetens cheesecake; dissolves easily for smooth texture.
• Semisweet Chocolate Chips: Adds rich chocolate flavor; contains antioxidants.
• Fresh Raspberries: High in fiber; offers tartness and antioxidant benefits.
• Balsamic Vinegar: Offers tangy, complex flavor contributing to the glaze’s depth.

Ingredient Quantities

• 1 and 1/2 cups chocolate cookie crumbs
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 cup semisweet chocolate chips, melted and slightly cooled
• 1 cup fresh raspberries
• 2 tbsp balsamic vinegar
• 2 tbsp granulated sugar
• 1 tbsp water
• 1 tsp cornstarch

How to Make this

1. In a medium bowl, blend the chocolate cookie crumbs with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. While preparing the filling, refrigerate the crust.

2. Using an electric mixer, beat the softened cream cheese in a large mixing bowl until it is smooth.

3. Slowly incorporate the powdered sugar and vanilla extract into the cream cheese while beating until everything is well blended together.

4. In another bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the cream cheese mixture.

5. Incorporate and smooth out the melted and slightly cooled chocolate chips into the cream cheese mixture.

6. The chocolate cheesecake filling should be poured over the prepared crust, and then it should be spread evenly. To achieve a smooth top, use a spatula. The cheesecake can be refrigerated for at least 4 hours, or until it is set.

7. To create the raspberry balsamic reduction, mix ripe raspberries, balsamic vinegar, sugar, and water in a small saucepan over moderate heat. Stir frequently until the raspberries are thoroughly smashed, about 5-7 minutes.

8. Combine the cornstarch and a small amount of water in a bowl, then add to the raspberry mixture. The glaze will thicken as it continues to cook over medium heat with stirring. Allow to cool before using.

9. After the cheesecake has set, delicately take it out of the springform pan and place it on a serving plate.

10. When ready to serve the cheesecake, drizzle the cooled raspberry balsamic glaze over it. You may garnish with additional fresh raspberries if you desire. Then enjoy!

Equipment Needed

1. Medium bowl
2. 9-inch springform pan
3. Large mixing bowl
4. Electric mixer
5. Spatula
6. Additional bowl for whipping cream
7. Small saucepan
8. Stirring spoon
9. Measuring cups and spoons
10. Small bowl (for cornstarch mixture)
11. Serving plate

FAQ

• Q:Is there another type of cookie I can use for the crust? A: If you want a different flavor for the crust, you can use any kind of cookie crumbs, including those made from graham crackers.
• Q:What can take the place of heavy cream?
  A:
  Whipped topping can substitute for heavy cream, though the texture will not be quite the same.
• Q:Are frozen raspberries an acceptable substitute for fresh ones?
  A: Yes. But it is crucial to thaw and drain them properly to prevent excess moisture from ruining the glaze.
• Q:How long does the cheesecake need to chill before serving?
  A: The cheesecake should chill in the refrigerator for a minimum of 4 hours or until solid. A: It should chill in the refrigerator for at least 4 hours or until firm.
• Q:Can I prepare the cheesecake in advance?
  Definitely! You can get it ready the day before and keep it in the refrigerator until you’re set to serve.
• Q:Is it possible to utilize a sugar alternative in the glaze?
  A: Baking requires ingredients in precise amounts, and sugar doesn’t just sweeten baked goods; it serves vital roles in taste and texture that are important for quality. So, can you safely substitute for sugar in baking? Yes, but your substitutes must be sugar substitutes—and also suitable for baking.

No Bake Chocolate Cheesecake With Raspberry Balsamic Glaze Recipe Substitutions and Variations

Substitute graham cracker crumbs for the chocolate cookie crumbs for a more delicately flavored crust.
Replace unsalted butter with coconut oil for a dairy-free cooking fat.
Substitute mascarpone cheese for cream cheese to achieve a taste profile with more body.
Replace powdered sugar with granulated sugar, but blend it until it is a finer consistency to maintain a smooth texture.
Substitute dark chocolate for semisweet chocolate chips to achieve a deeper chocolate flavor.

Pro Tips

1. Chill the Equipment: For the best results when whipping the heavy cream, make sure your bowl and beaters are well-chilled beforehand. This helps the cream whip faster and achieve better volume.