Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 9-inch springform pan
- Saucepan
Ingredients
- 2 cups chocolate cookie crumbs (about 24 cookies, finely crushed)
- 1/3 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream cold
- 1/3 cup melted dark chocolate cooled slightly
- 1 1/2 cups mixed berries (cherries, raspberries, and blackberries, fresh or frozen)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Prepare the crust by mixing chocolate cookie crumbs with melted butter and pressing the mixture into a springform pan. Freeze while preparing the filling.
- Make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth, then whip heavy cream until stiff peaks form. Fold them together and add melted dark chocolate last.
- Prepare the berry topping by cooking mixed berries with sugar and lemon juice, then thicken with cornstarch slurry and cool completely.
- Assemble the cheesecake by spreading the berry topping over the chilled cheesecake and garnish as desired.
Notes
This cheesecake is best enjoyed after chilling overnight for optimal texture.
Feel free to substitute chocolate cookies with graham crackers or use coconut oil instead of butter for a dairy-free version.
Use fresh or thawed frozen berries for the topping depending on availability.
Leftovers will keep in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped in foil.
Drizzling melted white chocolate over the cheesecake can add a beautiful finishing touch and extra flavor!
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 180mg | Fiber: 2g | Sugar: 22g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!