Raspberry Cheesecake Chocolate Cups are a beautiful and tasty addition to your Easter weekend. Since each raspberry cheesecake chocolate cup is a single serving, they are great for picnics or as treats for the kids after their Easter egg hunts. Put them on a nice serving dish and raspberry cheesecake chocolate cups are a show-stealer for Easter brunch. Think of them as brightly colored chocolate cups of fun!
This is Joan’s son CJ. I have enjoyed cheesecake since I was little. My mother used to make cheesecakes from whatever she found in her pantry. She made large cheesecakes and little individual cheesecakes, fruity cheesecakes and chocolate ones.
Whenever one of my mom’s cheesecakes was in the fridge, I’d rush to get some because I love the cold, creamy goodness. I am a sucker for cold desserts like this delicious raspberry cheesecake or a bowl of some ice cream. Cheesecake was always my top choice after helping with the dishes or helping my mom with a computer problem.
It’s so easy to be creative with cheesecakes. You can change the base or add a topping and you have an entirely new dessert. My mom taught me and my sisters how to make no-bake cheese cakes when we were young. Since Easter was coming up, I wanted to make a no-bake cheesecake with the color of an Easter egg so I chose raspberry.
I thought cheesecake would be the perfect addition to the chocolate cups my Aunt Gail made for her Baileys Irish Cream Mousse. The raspberry cheesecake really stands out in the chocolate cups and raspberries and chocolate go so well together. The colors and flavors are perfect for Easter or Valentines day or any afternoon you want to indulge your sweet tooth.
These Raspberry Cheesecakes Chocolate Cups will bring a smile to your face whether you found a hundred Easter eggs or even just one or two because who needs Easter eggs when you have some chocolate and fruit, right?
Raspberry Cheesecake Chocolate Cups
- 1 (8 ounce) package of cream cheese (softened to room temp)
- 1/2 cup sugar
- 1 small box of raspberry Jello gelatin
- 1 (12 ounce) container of Cool Whip
- 10 Oreo cookies
for the chocolate cups
- 16 chocolate melting wafers (1/2 cup)
- Place 8 silicone cupcake cups in freezer to cool. Melt wafers according to directions in microwave. Spoon one heaping tablespoonfull of melted chocolate into each cupcake cup and tilt and roll chocolate around to coat the inside of each cup. Return cups to freezer to chill while you mix the filling.
- Chop Oreo cookies in food processor and set aside.
- Whip cream cheese and sugar until smooth. Add raspberry jello powder and mix well. Fold the Cool Whip into the mixture. Remove chocolate cups from freezer. Spoon cheesecake mixture into a gallon size plastic bag. Then, cut about 1/2 inch (1 cm) off one corner of the bag. Sprinkle about half the oreo cookie crumbs into the bottom of the chocolate cups. Squeeze cheesecake mixture in a swirl pattern on top of the cookie crumbs. Repeat with each cup. Sprinkle the remaining cookie crumbs on top of each cheesecake cup.
- Return cheesecake cups to freezer for at least 30 minutes. About 30 minutes before serving, remove the cups from the freezer and gently pull silicon cup away from chocolate. Put in the refridgerator to thaw.
- Optional: garnish with fresh raspberries and serve.
You can substitute homemade whipped cream or dream whip for Cool Whip.
Or you can make your own cool whip by following this recipe
Or these yummy triple chocolate cheesecake bars
Or this no-bake Reeses peanut butter cup cheesecake from beyond frosting
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