Upside down or right side up, this chocolate-raspberry cheesecake has what it takes to please a crowd: namely, chocolate cheesecake and raspberries.
What You Need
Original recipe yields 12 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 Tbsp. unsweetened cocoa powder
1 Tbsp. hot water
2 cups thawed COOL WHIP Whipped Topping
1 cup raspberries
14 OREO Cookies
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.