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How It Works
No-bake chocolate raspberry cake topped with fresh raspberries and chocolate shavings.
Desserts Vegetarian Summer Nut-Free

No-Bake Chocolate Raspberry Cake Recipe

A chilled chocolate raspberry cake with a chocolate cookie crust, creamy chocolate filling, raspberry swirls, fresh raspberries and chocolate shavings.

Prep 30 min
Cook 0 min
Total 6 hr 30 min
Servings 12 slices
Difficulty Easy
Jump to Recipe Adapt This Recipe
Pan9 inches (in) round Air fryerConversion not recommended

Contains: Milk · Wheat

Chocolate sandwich cookies and bittersweet chocolate vary by brand and may contain soy or other allergens. Check the labels of the products you use if allergens are a concern.

WHY IT WORKS

Why This Recipe Works

01

Chocolate Helps It Set

Melted bittersweet chocolate firms as the cake chills, giving the filling enough structure to slice cleanly without gelatin.

02

Whipped Cream Keeps It Light

Folding whipped cream into the chocolate and cream cheese mixture softens the dense filling and gives it a lighter texture.

03

Raspberry Flavor Without Excess Moisture

Seedless raspberry preserves create concentrated fruit swirls without adding as much liquid as a fresh raspberry puree.

WHAT YOU’LL NEED

Equipment

9-inch springform pan
Food processor
Large mixing bowl
Electric hand mixer or stand mixer
Microwave-safe bowl

THE RECIPE

Ingredients & Method

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Measurements
Servings

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Ingredients

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Measurements
  • Crust
  • Tools
  • Filling
  • Tools
  • Tools
  • Topping

Method

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  1. Line the base of a 9-inch springform pan with parchment paper.
  2. Pulse the chocolate sandwich cookies in a food processor until finely crushed. Stir in the melted butter, then press the mixture firmly and evenly into the base of the pan. Refrigerate for 20 minutes while you prepare the filling.
  3. Put the 7 ounces (oz) chopped bittersweet chocolate in a microwave-safe bowl. Microwave in 20-second bursts, stirring well after each burst, until smooth. Let it cool for about 5 minutes, until barely warm.
  4. Beat the cream cheese, powdered sugar and vanilla in a large bowl until smooth. Beat in the cooled melted chocolate until evenly combined.
  5. In a separate clean bowl, whip the cold heavy cream to stiff peaks. Fold it into the chocolate mixture in two additions until no white streaks remain.
  6. Spread half the filling over the chilled crust. Spoon half the raspberry preserves over the filling in small dollops and swirl lightly with the tip of a knife. Add the remaining filling, then dollop and swirl the remaining preserves over the top.
  7. Cover the pan and refrigerate for at least 6 hours, or overnight, until the cake is firm enough to slice cleanly.
  8. Release the cake from the springform pan. Top with the fresh raspberries and shaved bittersweet chocolate. Keep chilled until serving, and use a warm, dry knife for the cleanest slices.

COOKING GUIDANCE

Practical Cooking Notes

Make Ahead

Assemble the cake up to 24 hours ahead, cover it and refrigerate it until firm. Add the fresh raspberries and chocolate shavings shortly before serving so the topping stays fresh and neat.

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Dietary options

Make This Recipe Work for You

Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.

Already Vegetarian ✓
Make It Vegan

Change the following ingredients:

Replace9 ounces (oz) chocolate sandwich cookies

With9 ounces (oz) vegan chocolate sandwich cookies

Replace5 tablespoons (tbsp) unsalted butter, melted

With5 tablespoons (tbsp) vegan butter, melted

Replace7 ounces (oz) bittersweet chocolate, chopped

With7 ounces (oz) dairy-free vegan dark chocolate, chopped

Replace16 ounces (oz) full-fat block cream cheese, at room temperature

With16 ounces (oz) firm vegan cream cheese, at room temperature

Replace1 US cup heavy cream, cold

With1 US cup plant-based whipping cream, cold

Replace1 ounce (oz) bittersweet chocolate, shaved

With1 ounce (oz) dairy-free vegan dark chocolate, shaved

Choose firm plant-based cream cheese and a plant-based cream specifically formulated for whipping. The final set may be slightly softer, so chill it fully before slicing and check packaged-product labels for suitability.

Make It Dairy-Free

Change the following ingredients:

Replace9 ounces (oz) chocolate sandwich cookies

With9 ounces (oz) dairy-free chocolate sandwich cookies

Replace5 tablespoons (tbsp) unsalted butter, melted

With5 tablespoons (tbsp) dairy-free butter, melted

Replace7 ounces (oz) bittersweet chocolate, chopped

With7 ounces (oz) dairy-free dark chocolate, chopped

Replace16 ounces (oz) full-fat block cream cheese, at room temperature

With16 ounces (oz) firm dairy-free cream cheese, at room temperature

Replace1 US cup heavy cream, cold

With1 US cup dairy-free whipping cream, cold

Replace1 ounce (oz) bittersweet chocolate, shaved

With1 ounce (oz) dairy-free dark chocolate, shaved

Use dairy-free versions of the cookies, chocolate, cream cheese and whipping cream. Choose products designed to set or whip firmly, and check labels if avoiding milk strictly.

Make It Gluten-Free

Change the following ingredient:

Replace9 ounces (oz) chocolate sandwich cookies

With9 ounces (oz) gluten-free chocolate sandwich cookies

Use labelled gluten-free chocolate sandwich cookies and check the chocolate and raspberry preserve labels if avoiding gluten strictly.

For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.

Recipe Notes

Ingredient Notes

Use full-fat block cream cheese rather than a soft tub-style spread because the lower moisture helps the cake hold its shape. Bittersweet chocolate around 60% cacao gives a balanced chocolate flavor and a reliable set, while fresh raspberries work best for the topping.

Useful Substitutions

Semisweet chocolate can replace the bittersweet chocolate for a sweeter result, although the filling may be slightly softer. Seedless raspberry jam can replace the preserves in the same quantity.

INGREDIENT QUALITY

Quality Note

Full-fat block cream cheese and bittersweet chocolate around 60% cacao give the filling the best balance of firmness and creaminess. Avoid soft tub-style cream cheese, which can make the set less reliable.

SPEND LESS

Cost-Saving Tip

Store-brand chocolate sandwich cookies work well for the crust, so there is little benefit in paying for a premium cookie. Let the raspberry preserves provide most of the fruit flavor and use one small pack of fresh raspberries for the topping.

COOKING TIPS

Tips

Cool the Melted Chocolate

Let the melted chocolate stand until it is barely warm before beating it into the cream cheese. Very hot chocolate can soften the filling too much.

Use Room-Temperature Cream Cheese

Softened cream cheese blends more smoothly with the sugar and chocolate and helps prevent small lumps in the finished filling.

Whip the Cream Firmly

Whip the cold cream to stiff peaks before folding it in. Under-whipped cream can leave the filling softer than intended.

Give It the Full Chill

Refrigerate the assembled cake for at least 6 hours. Cutting it early is the most likely reason for soft, untidy slices.

MAKE IT LAST

Storing, Freezing & Reheating

Storing

Keep the cake covered in the refrigerator and use it within 4 days. Return leftovers to the refrigerator promptly because the filling is dairy-based.

Freezing

For the best appearance, freeze the cake without the fresh raspberry topping. Wrap it well and freeze for up to 1 month, then thaw overnight in the refrigerator and add fresh raspberries before serving.

ESTIMATED PER SERVING

Nutrition

1 of 12 slices

510 kcal Calories
38 g Fat 49% DV
22 g Saturated fat 110% DV
38 g Carbohydrate 14% DV
3 g Fiber 11% DV
28 g Sugars
5 g Protein
220 mg Sodium 10% DV
75 mg Cholesterol 25% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

No-Bake Chocolate Raspberry Cake FAQs

Can I make no-bake chocolate raspberry cake ahead of time?

Yes. Assemble and chill the cake up to 24 hours before serving, then add the fresh raspberries and chocolate shavings shortly before serving.

Can I use frozen raspberries?

Fresh raspberries are better for the topping because thawed berries release extra liquid and soften quickly. The raspberry flavor inside the cake comes from preserves, so frozen berries are not needed for the filling.

Why is my no-bake cake too soft?

The most common causes are not chilling it long enough, using soft tub-style cream cheese, or under-whipping the cream. Give the cake at least 6 hours in the refrigerator before slicing.

Can I make this without a springform pan?

A springform pan gives the cleanest release. A 9-inch cake pan lined with enough parchment to lift the chilled cake out can work, but removing it neatly is more difficult.

Can I use milk chocolate instead of bittersweet chocolate?

Milk chocolate makes the filling noticeably sweeter and can produce a softer set. Semisweet chocolate is a closer substitute if you do not want to use bittersweet chocolate.

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