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Chilled Raspberry Cheesecake Recipe

Chilled Raspberry Cheesecake
Intermediate

Prep Time: 30 Minutes

Skill Level: Intermediate

Recipe Rating

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
  • 1 package (10 oz.) frozen raspberries (about 2-1/2 cups)
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup boiling water
  • 2 packages (8 oz. each) cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons seedless red raspberry preserves
  • CHOCOLATE WHIPPED CREAM
  • Fresh raspberries
  • Mint leaves

Directions

  • 1. Heat oven to 350°F.
  • 2. 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.
  • 3. 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.
  • 4. 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. Makes 12 servings.
  • 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.

Ratings & Reviews

    So delicious and easy to make. What a treat!