Rating: 3.61 stars
71 Ratings
  • 5 star values: 16
  • 4 star values: 25
  • 3 star values: 18
  • 2 star values: 10
  • 1 star values: 2
  • 71 Ratings

A luscious, no-bake cheesecake with a rich, chocolate cookie crust can be put together in a snap before chilling for an hour. Due to its delicate stature, it’s perfect for an intimate gathering or simple weeknight dessert.

Martha Stewart Living, February 1998

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
One 6-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the crust: Place cookies in the bowl of a food processor and pulse until finely ground. Transfer to a medium bowl. Add 3 tablespoons sugar and 6 tablespoons butter and mix until evenly moistened. If needed, add remaining 2 tablespoons butter. Press into bottom and 3/4 of the way up the sides of a 6-inch springform pan. Freeze while you prepare the filling.

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  • Make the filling: Using a hand mixer, beat cream cheese, lemon juice, and remaining 1/3 cup sugar on medium speed until well combined, about 2 minutes. In another bowl, whip cream to soft peaks; gently fold into cream cheese mixture (do not overmix.) Pour filling over frozen crust, spreading evenly to edges. Cover with plastic wrap; freeze until set, at least 30 minutes. Transfer to refrigerator and chill until firm, at least 30 minutes and up to 1 day.

  • To serve, press half of the raspberries through a fine mesh sieve into a clean bowl to create a puree. Slice cake and serve drizzled with puree and topped with remaining berries. 

Cook's Notes

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

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Reviews

71 Ratings
  • 5 star values: 16
  • 4 star values: 25
  • 3 star values: 18
  • 2 star values: 10
  • 1 star values: 2