Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake


"An elegant dessert perfect for your holiday celebration! Made with a KEEBLER® READY CRUST® Chocolate Pie Crust, fresh raspberries and indulgent cheesecake this decadent pie is prepared in only 15 minutes!"


50 m {{adjustedServings}} servings 413 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Beat cream cheese until fluffy with mixer. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.
  2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
  3. In small saucepan over low heat, melt semisweet baking chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill. Garnish as desired. Refrigerate leftovers.
Tips & Tricks


  • Note
  • Soften cream cheese in microwave on high 15 to 20 seconds.
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  1. 25 Ratings


I got this recipe from the package of the chocolate Ready Crust. Choco & raspberries usually go well together, but though not bad, I'd never make this again. The cream cheese taste was complet...

In spite of other comments I thought raspberry, cream cheese, and chocolate went very well together! I just added a bit more lemon juice because I thought the cheese cream was too sweet otherwis...

sinfully elegant,,yet simple enough to add as a family favorite,,thanks allrecipe..