Chocolate and Raspberry Cheesecake with Hot Chocolate Sauce

Individual layered no-bake cheesecake featuring fresh raspberries and oats, topped with a rich, silky homemade hot chocolate sauce.

Vegetarian Chocolate Raspberry Cheesecake No-Bake

Estimated Nutrition

Calories

2185.2

kcal / serving

2185.2 kcal total

Carbs

215.1g

per serving

215.1 g total

Fat

138.4g

per serving

138.4 g total

Protein

19.8g

per serving

19.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

tbsp

Dark Chocolate

Grated

tsp

Icing Sugar

To dust

100

Caster Sugar

For sauce

Cocoa Powder

Dark Chocolate

Chopped

Dairy

serving

For greasing

Fruits

Fresh

GrainsCereals

tbsp

Porridge Oats

Liquids

Water

Boiling

NutsSeeds

sprig

Mint

Fresh, for garnish

OilsFats

tbsp

Vegetable Oil

Method

Layer half the oats and half the raspberries into the ring.

Mix cream cheese, cream, and sugar in a bowl until smooth.

Spoon the cream mixture over the raspberries.

Grease a 5cm chef's ring and place it on a serving plate.

Top with remaining oats and grated chocolate.

Warm the ring with a blowtorch and slide it off carefully.

Garnish with remaining raspberries and a mint sprig.

Heat sauce ingredients in a saucepan until melted and thickened.

Drizzle the hot chocolate sauce over the cheesecake and serve.