No-Bake Raspberry Cheesecake with Chocolate Crust

A classic combination of raspberry and chocolate, this no-bake cheesecake is a chilled and refreshing dessert for summer. A little jell-o powder gives it that extra punch of flavor.
  • Yield: 1 cheesecake; serves 10-12
  • Prep Time: 15 minutes
  • Chill Time: 4 hours


  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 2 teaspoons blue raspberry Jell-O powder
  • 2 cups raspberry preserves 1½ cups powdered sugar
  • 1 store-bought (or homemade) chocolate cookie crust
  • 1 pint fresh raspberries


1. In the bowl of a stand mixer fitted with the paddle, combine the cream cheese, whipped topping, and Jell-O powder. Mix on high until well blended, about 5 minutes.
2. Add the raspberry preserves and powdered sugar.
3. Pour the filling into the prepared chocolate crust and top with the fresh raspberries.
4. Refrigerate the pie for 4 hours. Serve chilled.

The Jell-O provides color and flavor, making it one of my favorite double- agent secret ingredients!

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