This no-bake chocolate raspberry cake is a fun treat that’s easy to make yet bursting with incredible flavor. This dessert consists of an Oreo cookie shell, followed by a delicious raspberry sauce, with a vivid red that provides a sweet and tart feel. Followed by chocolate cream and cream cheese filling. The filling is smooth and rich, creating an interesting contrast to the crispy crust.
Ingredients for an 8-inch (20 cm) cake
Makes about 8 servings
Oreo cookie shell
Oreo Cookies 7 oz (200g)
1/4 cup (60g) butter, melted
Chocolate Cheese Cream Filling
4 oz (120g) semi-sweet chocolate
1/4 cup (60g) whipped cream
Cream cheese 9 oz (250g), room temperature
3 tablespoons (24g) powdered sugar
1 teaspoon (5g) vanilla extract
1/3 cup (80g) whipped cream (35% fat), chilled
raspberry sauce
5 oz (150g) raspberries, fresh or frozen
2 tablespoons (30g) sugar
1 tablespoon (15g) lemon juice
2 teaspoons (6g) cornstarch
To decorate
fresh raspberries
powdered sugar, for sprinkling
small chocolate ice
Instruct
Butter an 8-inch (20 cm) tart or tart pan.
Prepare raspberry sauce.
In a small saucepan, add raspberries, sugar, lemon juice, and cornstarch and bring to a boil over medium-high heat, stirring constantly.
Simmer for about 5-10 minutes or until thickened. Turn off the heat and let cool until ready to use.
Prepare the crust.
Place the Oreo cookies in the bowl of a food processor. Mix until crumbs form. Add melted butter and process until completely combined.
Press the mixture with the back of a spoon and your fingers as needed, into the bottom and sides of the pan. Refrigerate for 15 minutes.
Drizzle raspberry sauce over crust. Freeze until you’re ready to make the chocolate filling.
Prepare the chocolate cream cheese filling.
Place semi-sweet chocolate and ¼ cup (60g) cream in a heatproof bowl and place in a saucepan of boiling water. Melts at low temperature. Cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix well. Mix in melted chocolate. Add whipped cream and continue mixing until stiff peaks form.
Assemble the cake.
Coat raspberry sauce with chocolate cream cheese filling. Smooth the top.
Place the cake in the fridge for 4-6 hours or even overnight.
Garnish with fresh raspberries, mini iced chocolate and sprinkle with powdered sugar. Enjoy!
