Description

This no bake dessert is perfect anytime of the year, but especially when it's too hot to use the oven. Serve it for Christmas, Valentine's Day, Fourth of July or anytime in the spring or summer to enjoy the graham cracker crust, cheese filling, the raspbe

Ingredients

• Crust:
• 9 whole graham crackers (1 sleeve)
• 5 T. unsalted butter, melted
• 2 T. brown sugar, packed
• Raspberry Layer:
• 2 c. fresh raspberries
• 2 T. sugar
• 1 T. cornstarch
• Cheesecake Filling:
• 8 oz. cream cheese, at room temperature
• 1/3 C. sugar
• 1 T. vanilla extract
• 1/2 C. heavy cream, whipped to firm peaks
• Chocolate Topping:
• 3 oz. dark chocolate, chopped (or dark chocolate chips)
• 3 T. unsalted butter, melted

Steps

1. Lightly spray and line a 9x9 inch baking pan with 2 sheets of parchment paper that are criss-crossed; long ends should hang over the sides.
2. Crush graham crackers into fine crumbs in a food processor, first breaking up the crackers a little before placing in the processor. Pulse in the sugar; drizzle in the butter; process until the crumbs are moist.
3. Pat the crust evenly into the prepared baking pan. Place in the refrigerator while making the fillings.