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Chilled Raspberry Cheesecake


10 Min.
30 Min.
Skill Level:
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


Prevent your screen from going dark while you bake.


  • 1-1/2 cups
    vanilla wafer crumbs (about 45 wafers, crushed)
  • 1/3 cup
  • 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
  • 1 cup
    cold whipping cream (1/2 pt)
  • 1 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
oven oven
mixer mixer
springform pan springform pan
strainer strainer
bowls bowls
rubber scraper rubber scraper
measuring cups measuring cups
refrigerator 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.

Additional questions?