Raspberry Cream Cake Slice with Chocolate Cookie Crust
This chilled raspberry cream cake brings together a crisp chocolate cookie crust, a smooth raspberry-cream filling, and a glossy berry topping for a dessert that slices cleanly and feels special without needing a complicated bake. The texture lands somewhere between cheesecake and mousse cake: rich, creamy, and light enough for warm-weather serving.
Original recipe: 8 to 10 slices.
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How much are you cooking?
8 portions · 1 full batch · 2 portions now · 6 for later
Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.
For the original batch: Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.
Ingredients
For the chocolate cookie crust
- 2 cups chocolate sandwich cookie crumbs, finely crushed
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- Pinch of fine salt
For the raspberry cream filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup raspberry purée, strained to remove seeds if desired
- 1 tablespoon lemon juice
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
For the raspberry topping
- 1 1/2 cups raspberries, fresh or frozen
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For garnish, optional
- Optional: Fresh raspberries
- Optional: Sweetened whipped cream
- Optional: Chocolate curls or shaved chocolate
- Optional: Mint leaves
Method
Recipe by Heather Schiefelbein.
- Prepare the pan. Line the bottom of an 8-inch springform pan with parchment paper. Lightly grease the sides. This makes the cake easier to release cleanly after chilling.
- Make the crust. Stir the cookie crumbs, melted butter, sugar, and salt together until the mixture looks like damp sand. Press firmly into the bottom of the prepared pan, using the bottom of a measuring cup to pack it tightly. Chill while you make the filling.
- Bloom the gelatin. Sprinkle the gelatin over the cold water in a small bowl. Let it stand for 5 minutes, until the granules absorb the water and look spongy.
- Mix the cream base. In a large bowl, beat the cream cheese, sugar, and vanilla until completely smooth. Add the raspberry purée and lemon juice, then mix again until fully combined. The filling should be pink and silky, with no lumps.
- Warm the gelatin. Microwave the bloomed gelatin for 10 to 15 seconds, just until liquid, or warm it gently over low heat. Stir 2 tablespoons of the raspberry cream mixture into the gelatin, then whisk that mixture back into the bowl. This helps it blend evenly.
- Whip the cream. In a separate bowl, beat the cold heavy cream with the powdered sugar until medium peaks form. The cream should hold its shape but still look soft and smooth, not dry.
- Finish the filling. Fold the whipped cream into the raspberry cream mixture in 2 or 3 additions. Fold gently so the filling stays airy and mousse-like. Spread it over the chilled crust and smooth the top.
- Chill until firm. Refrigerate the cake for at least 4 hours, or until the center feels set when you lightly touch the pan. Overnight chilling gives the cleanest slices.
- Cook the topping. In a small saucepan, combine the raspberries, sugar, lemon juice, cornstarch, and water. Bring to a gentle simmer over medium heat, stirring often, until the berries break down and the mixture turns glossy and thick, about 4 to 6 minutes.
- Cool the topping. Let the raspberry layer cool until just barely warm. It should be thick enough to spoon, not runny.
- Assemble the top layer. Spoon the cooled topping over the chilled filling and spread it to the edges. Return the cake to the refrigerator for at least 2 more hours, until the topping is set.
- Serve. Run a thin knife around the edge of the pan before releasing the springform ring. For neat slices, dip a sharp knife in hot water and wipe it dry between cuts. Garnish with extra berries, whipped cream, mint, or chocolate curls if you like.
Serving, later meals and useful notes
Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
For the smoothest texture, make sure the cream cheese is fully softened before mixing. If you want a slightly tangier filling, add an extra teaspoon of lemon juice. If you prefer a deeper berry flavor, swap 1/4 cup of the raspberry purée for strained raspberry jam stirred until smooth.
If you do not want to use gelatin, you can still make the dessert by increasing the chilling time, though the filling will be softer and less sliceable. For the cleanest presentation, gelatin helps the cake hold its shape at the table.
These are published Cyrus Ramsey recipes; editorial checks are not a physical kitchen test.