Raspberry Swirl Choc Crackle Cheesecake

Easy no-bake raspberry swirl chocolate cheesecake recipe

Recipe By:

Copha

www.copha.com.au [1]

Prep Time:

40 mins + 6 hrs 20 mins setting time

Cook Time:

5 mins

Serves:

This make-ahead cheesecake is an impressive, no-bake dessert recipe sure to be enjoyed by everyone! The combination of the chocolate crackle base paired with a delicious raspberry cheesecake filling makes for a decadent dessert.

Chocolate Crackle Base

Ingredients

125g (½ block) Copha, chopped
2 cups (80g) Kellogg’s Coco Pops
⅓ cup (30g) desiccated coconut
⅓ cup (55g) icing sugar mixture

Method

Grease and line the base and sides of a 22cm (base) round springform cake tin.
Heat Copha in a saucepan until melted. Remove from heat.
Combine the Coco Pops, coconut and icing sugar in a large bowl. Add Copha and mix to combine. Press gently into the base of the tin and refrigerate for 20 minutes, or until set.

Cheesecake Filling

Ingredients

500g cream cheese, chopped and softened
2 teaspoons vanilla bean paste
395g can sweetened condensed milk
1 tablespoon gelatine dissolved in 2 tablespoons boiling water, cooled
300ml thickened cream, whipped
2 tablespoons raspberry jam, room temperature
125g fresh raspberries
Extra raspberries and jam to decorate

Method

Beat cream cheese and vanilla with electric beaters until smooth. Add condensed milk and dissolved gelatine and continue beating until smooth and well combined. Gently fold through the whipped cream. Spoon the filling over the base. Smooth the top.
In a small bowl, add jam and raspberries and crush raspberries with a fork. Mix to combine. Dollop over cheesecake and swirl using a skewer or chopstick. Refrigerate for 6 hours or overnight, or until set.
Remove cheesecake from tin. Decorate with extra raspberries and jam.

Tips & Hints

Loosen jam and raspberries by warming for 10 seconds in the microwave before drizzling over the cheesecake.
Invert the base of the cake tin to make it easier to remove the cheesecake from the base. Slide a metal spatula between the cheesecake and pan base and slide onto a serving plate.
Cheesecake can be made up to 2 days in advance.
Keep cheesecake refrigerated for 2-3 days in a sealed container.