Chilled Raspberry Cheesecake

Name: Chilled Raspberry Cheesecake Recipe | Hersheyland
Prep time: 30 min
Total time: 540 min
Yield: 1 cheesecake
Ingredients: 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed); 1/3 cup HERSHEY'S Cocoa; 1/3 cup powdered sugar; 1/3 cup butter or margarine, melted; 1 package raspberry, frozen (about 2-1/2 cups) (10 oz), thawed; 1 envelope unflavored gelatin; 1/2 cup cold water; 1/2 cup boiling water; 2 packages cream cheese (8 oz each), softened; 1/2 cup granulated sugar; 1 tsp vanilla extract; 3 Tbsps seedless red raspberry preserves; fresh raspberries (optional); mint leaves (optional); 1/2 cup powdered sugar; 1/4 cup HERSHEY'S Cocoa; 1 cup cold whipping cream (1/2 pt); 1 tsp vanilla extract

Details

Timing
Timing
Total:: 9 Hr.
Bake:: 10 Min.
Prep:: 30 Min.
Skill Level:: Intermediate
Yields:: 1 cheesecake

A raspberry preserve coating tops this creamy, Chilled Raspberry Cheesecake recipe. Juicy red raspberry flavor balances out the richness of HERSHEY'S Cocoa and tangy cream cheese. The chocolate crust and whipped cream make it unforgettable. Don't forget to top with our homemade chocolate whipped cream and fresh raspberries if you've got some on hand. This stunning treat is great for parties or celebrations, like winter birthdays, Valentine's Day and beyond. There's no other dessert quite like cheesecake — tangy, sweet with a unique, silky texture. Plus, they're simple to make and are customizable. Browse our collection of Cheesecakes That Take the Cake to discover your next recipe.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 10 minutes
Cool Time: 10 minutes
Chill Time: 8 hours

Ingredients

1-1/2 cups

vanilla wafer crumbs (about 45 wafers, crushed)
1/3 cup

HERSHEY'S Cocoa
1/3 cup

powdered sugar
1/3 cup

butter or margarine, melted
1 package

raspberry, frozen (about 2-1/2 cups) (10 oz), thawed
1 envelope

unflavored gelatin
1/2 cup

cold water
1/2 cup

boiling water
2 packages

cream cheese (8 oz each), softened
1/2 cup

granulated sugar
1 tsp

vanilla extract
3 Tbsps

seedless red raspberry preserves
fresh raspberries (optional)
mint leaves (optional)
Chocolate Whipped Cream
1/2 cup

powdered sugar
1/4 cup

HERSHEY'S Cocoa
1 cup

cold whipping cream (1/2 pt)
1 tsp

vanilla extract

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven

mixer

springform pan

strainer

bowls

rubber scraper

measuring cups

refrigerator

Heat oven to 350°F.

Stir together crumbs, cocoa and powdered sugar in medium bowl; stir in melted butter. Press mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 minutes; cool completely.

Puree and strain raspberries; set aside. Sprinkle gelatin over cold water in small bowl; let stand several minutes to soften. Add boiling water; stir until gelatin dissolves completely and mixture is clear.

Beat cream cheese, granulated sugar and vanilla in large bowl until smooth. Gradually add raspberry puree and gelatin mixture, mixing thoroughly; pour into prepared crust. Refrigerate several hours or overnight. Using knife, loosen cake from side of pan; remove side of pan. Stir raspberry preserves to soften; spread over cheesecake top. Garnish with Chocolate Whipped Cream, raspberries and mint, if desired. Cover; refrigerate leftover cheesecake.

Chocolate Whipped Cream:

Combine 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl. Add 1 cup (1/2 pt) cold whipping cream and 1 teaspoon vanilla extract; beat until stiff.

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