Best 2 Raspberry Chocolate Greek Yogurt Cheesecake Recipe By Tasty Recipes

Indulge in a delightful symphony of flavors with our tantalizing Raspberry Chocolate Greek Yogurt Cheesecake. This no-bake cheesecake combines the richness of chocolate and the tanginess of raspberries, swirled together in a creamy Greek yogurt filling, all nestled on a graham cracker crust. For a vegan variation, our Vegan Raspberry Chocolate Greek Yogurt Cheesecake offers a dairy-free alternative without compromising on taste. If you're looking for a low-carb option, our Keto Raspberry Chocolate Greek Yogurt Cheesecake is a guilt-free treat that satisfies your sweet cravings without breaking your diet. And for those who prefer a classic cheesecake experience, our Traditional Raspberry Chocolate Cheesecake features a luscious filling made with cream cheese, sour cream, and a touch of vanilla. No matter your preference, these delectable cheesecakes are sure to impress your taste buds and leave you craving more.

Let's cook with our recipes!

LIGHTER RASPBERRY CHEESECAKE RECIPE BY TASTY

Lighter Raspberry Cheesecake Recipe by Tasty image

Here's what you need: graham crackers, milk, reduced fat cream cheese, honey, greek yogurt, eggs, vanilla extract, cornstarch, raspberry

Provided by Alvin Zhou

Categories Desserts

Yield 6 servings

Number Of Ingredients 9

Ingredients

10 graham crackers
3 tablespoons milk
16 oz reduced fat cream cheese, room temperature
⅓ cup honey
2 cups greek yogurt
2 eggs
1 tablespoon vanilla extract
2 tablespoons cornstarch
3 cups raspberry

Steps:

Place graham crackers in a plastic bag and crush with a rolling pin until fine.
Preheat oven to 350°F (180°C).
In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
In a large bowl, whisk the cream cheese until there are no lumps.
Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
Pour the cheesecake batter into the graham cracker crust. Spread evenly.
Bake for about 1 hour, then cool for about 30 minutes.
Top with fresh raspberries in a ring pattern on the top of the cheesecake.
Chill until the cheesecake has set, 2-4 hours.
Unmold, slice, then serve!
Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 49 grams, Fat 28 grams, Fiber 4 grams, Protein 16 grams, Sugar 37 grams

CHOCOLATE RIPPLE CHEESECAKE RECIPE BY TASTY

Chocolate Ripple Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, vanilla extract, heavy cream, gelatin powder, semi sweet chocolate

Provided by Kiano Moju

Categories Desserts

Yield 8 servings

Number Of Ingredients 8

Ingredients

24 chocolate sandwich cookies
4 tablespoons unsalted butter, melted
32 oz cream cheese, 4 packages
¾ cup sugar
1 teaspoon vanilla extract
4 cups heavy cream
1 ½ tablespoons gelatin powder
2 cups semi sweet chocolate, melted, divided

Steps:

Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
Pour cookie crumbs into a bowl with melted butter and mix until well combined.
Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
Slowly whisk in the heavy cream into the cream cheese until smooth.
Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
Enjoy!

Tips:

To ensure a creamy and smooth cheesecake, make sure the cream cheese is at room temperature before mixing.
For a richer chocolate flavor, use dark chocolate with a cocoa content of at least 70%.
If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess parchment paper around the edges.
To prevent the cheesecake from cracking, bake it in a water bath. This will help to create a more evenly cooked cheesecake.
Let the cheesecake cool completely before serving. This will help it to set properly and make it easier to slice.

Conclusion:

This raspberry chocolate Greek yogurt cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy and smooth texture, rich chocolate flavor, and tart raspberry topping, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!