New This Month

No-Bake Chocolate-Crust Cheesecake


Cookies, sugar, and butter hold this no-bake cheesecake crust together. The cake will set in the freezer.

  • Servings: 4

Photography: Dana Gallagher

Source: Martha Stewart Living, February 1998


  • 7 ounces chocolate wafer cookies
  • 1/3 cup plus 3 tablespoons sugar
  • 6 to 8 tablespoons unsalted butter, melted
  • 1 eight-ounce package cream cheese
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup heavy cream
  • 1 pint fresh raspberries


  1. Place cookies in a food processor; process until finely ground. Combine cookies and 3 tablespoons sugar in a bowl. Add 6 tablespoons butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter. Transfer cookie mixture to a 6-inch springform pan, and pat out evenly to make the crust, lining sides of pan only about 3/4 of the way up. Place in freezer while proceeding.

  2. Combine cream cheese, lemon juice, and remaining 1/3 cup sugar in a mixer, and beat until combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling. Remove crust from freezer, and pour filling evenly into pan. Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.

  3. To serve, pass half the raspberries through a fine strainer to puree. Serve slices of the cake with whole raspberries and puree.

Cook's Notes

This cake may be made a day ahead and kept, covered, in the refrigerator.

Reviews Add a comment

  • MS112580279
    29 MAR, 2010
    I couldn't find the wafers so I substituted coconut cookies. Was delish. I would use the coconut cookies again I also added a splash of lemoncello to the raspberry sauce for some brightness. My cake was not quite set...I may have over folded???Don't know why? My dinner guests really liked it too. I have to confess that I wanted the little spring form pan! Very cute!