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Ingredients
- INGREDIENTS for Cheesecake:
- 1 (8-inch) store-bought graham cracker crust – chocolate or regular*
- 1 cup frozen or fresh raspberries
- 6 ounces cream cheese
- 1 14-ounce can sweetened condensed milk
- 1 egg
- 3 Tablespoons lemon juice
- 1 teaspoon vanilla
- INGREDIENTS for Chocolate Glaze:
- 2 ounces semi-sweet chocolate (I use 1/3 cup chocolate chips)
- 1/4 cup whipping cream (or milk)
Preparation
Step 1
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You can serve it anytime of the year, of course, but the combination of rich cream cheese, smooth indulgent chocolate, and tangy red raspberries makes it absolutely perfect for this holiday.
This “cheesecake” is much less intimidating to make than a “real” cheesecake. No worries about it cracking or falling apart. It is super easy to put together, but it looks impressive and always wins rave reviews. Most importantly, it tastes amazing!
Makes ones 8-inch pie
DIRECTIONS:
Preheat the oven to 350 degrees.
Arrange raspberries on the bottom of the crust (if using frozen raspberries, do not thaw; if using fresh, make sure they are not wet).
Beat together cream cheese and sweetened condensed milk until smooth. Beat in egg, lemon juice, and vanilla. Mix well.
Carefully pour on top of the raspberries.
Melt the semi-sweet chocolate and whipping cream together over low heat, stirring often (I do this in the microwave).
Pour over the cheesecake. Chill several hours before serving.