Chocolate-Raspberry Upside-Down Cheesecake - Kraft Recipes Top

Chocolate-Raspberry Upside-Down Cheesecake

Prep Time
Total Time

12 servings

Upside down or right side up, this chocolate-raspberry cheesecake has what it takes to please a crowd: namely, chocolate cheesecake and raspberries.

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What You Need

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Make It

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  • Whisk cream cheese and sugar in medium bowl until blended. Dissolve cocoa powder in hot water. Add to cream cheese mixture; mix well. Stir in COOL WHIP.
  • Line 9-inch pan with foil, with ends of foil extending over sides. Arrange berries upside down on bottom of pan; cover with cream cheese mixture. Top with cookies, gently pressing into cream cheese mixture.
  • Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Special Equipment Needed

Size Wise

Since this indulgent cheesecake makes 12 servings, it is the perfect dessert to serve at your next party.

For 9-inch Round Cheesecake

Line bottom of 9-inch springform pan with large piece of plastic wrap, with ends of wrap extending over side of pan. Use to prepare cheesecake as directed. When ready to serve, remove side of pan. Invert cheesecake onto serving plate; remove and discard plastic wrap.

Frozen Chocolate-Raspberry Cheesecake

Prepare recipe as directed; cover with foil. Freeze until firm. Remove from freezer about 15 min. before serving; let stand at room temperature until slightly softened.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 150
Total fat 8g
Saturated fat 5g
Cholesterol 15mg
Sodium 100mg
Carbohydrate 19g
Dietary fiber 1g
Sugars 12g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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