Chocolate Raspberry No-Bake Cheesecake Jars

Name: Chocolate Raspberry No-Bake Cheesecake Jars
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 serving
Ingredients: 4 ounces dark chocolate (I use 70%), roughly chopped; 1 tablespoon honey or other sweetener of your choice; 8 ounces Neufchâtel cheese, at room temperature; 1 cup 2% vanilla Greek yogurt; ¼ teaspoon vanilla extract; 1 container (6 oz) raspberries; 2 teaspoons lemon juice; 2 teaspoons honey or other sweetener of your choice; ¾ cup crushed graham cracker crumbs; 1 tablespoon melted unsalted butter or coconut oil; Fresh raspberries and chocolate shavings

User Reviews

4.9

39 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings
6
Calories
287 kcal
Course
Dessert
Cuisine
American

Chocolate Raspberry No-Bake Cheesecake Jars

Kaitlin Farley

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My Chocolate Raspberry No-Bake Cheesecake Jars have all of the flavors of cheesecake with none of the guilt.

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Ingredients

Servings

Cheesecake Filling:

4 ounces dark chocolate (I use 70%), roughly chopped
1 tablespoon honey or other sweetener of your choice
8 ounces Neufchâtel cheese, at room temperature
1 cup 2% vanilla Greek yogurt
¼ teaspoon vanilla extract

Raspberry Sauce:

1 container (6 oz) raspberries
2 teaspoons lemon juice
2 teaspoons honey or other sweetener of your choice

Crust:

¾ cup crushed graham cracker crumbs
1 tablespoon melted unsalted butter or coconut oil

Garnish:

Fresh raspberries and chocolate shavings

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Instructions

Melt the chocolate in a double boiler on the stove or in a bowl in the microwave. To melt it in the microwave, place the chopped chocolate in a small bowl and heat at 30 second intervals, stirring in between, until melted and smooth. Stir in the honey.
Whip the Neufchâtel cheese with an electric mixer to loosen it. Add the yogurt, vanilla extract, and melted chocolate. Whip until ingredients are well combined.
To make the raspberry sauce, heat the raspberries, lemon juice and honey together in a small saucepan. Cook until the berries break down and release their juices, 5-8 minutes. Cool.
To make the crust, pulse the graham cracker crumbs and coconut oil in a food processor until the mixture looks like wet sand.
To assemble the jars, spoon equal amounts of the graham cracker mixture into 6 small mason jars. Tap the crumbs down with the handle of a wooden spoon to compact it. Transfer the cheesecake filling to a piping bag. If you don’t have a piping bag, use a resealable plastic bag and cut off one corner. Pipe equal amounts of the filling into each jar on top of the crust. Spoon some raspberry sauce on top of each one. Garnish with fresh raspberries and chocolate shavings.

Notes

Since this recipe only uses a few ingredients, be sure to use a good quality dark chocolate.
dark chocolate

Nutrition Information

Show Details

Serving 1 jar Calories 287kcal (14%) Carbohydrates 28g (9%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 23mg (8%) Sodium 268mg (11%) Potassium 258mg (7%) Fiber 4g (16%) Sugar 15g (30%) Vitamin A 249IU (5%) Vitamin C 8mg (9%) Calcium 120mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 287 kcal

% Daily Value*

Serving	1 jar
Calories	287kcal	14%
Carbohydrates	28g	9%
Protein	9g	18%
Fat	16g	25%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	23mg	8%
Sodium	268mg	11%
Potassium	258mg	5%
Fiber	4g	16%
Sugar	15g	30%
Vitamin A	249IU	5%
Vitamin C	8mg	9%
Calcium	120mg	12%
Iron	2mg	11%