Chocolate Raspberry Slice
Indulge in the luxurious layers of this Chocolate Raspberry Slice, a no-bake dessert that’s equal parts decadent and refreshing. Featuring a buttery digestive biscuit base, a silky dark chocolate ganache center, and a luscious raspberry cream cheese topping, this recipe is a showstopper for any occasion. The tartness of fresh raspberries beautifully balances the richness of the chocolate, while a hint of vanilla adds warmth to every bite. With minimal prep time and simple ingredients, this elegant treat is as easy to make as it is to devour. Perfect for entertaining, these slices can be garnished with drizzled milk chocolate and extra raspberries for a stunning finish. Whether served at a dinner party or enjoyed as a weekend indulgence, this dessert will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 250 grams Digestive biscuits (or graham crackers)
- 150 grams Unsalted butter, melted
- 200 grams Dark chocolate, chopped
- 100 milliliters Heavy cream
- 150 grams Fresh raspberries
- 50 grams Powdered sugar
- 200 grams Cream cheese, softened
- 1 teaspoon Vanilla extract
- 50 grams Milk chocolate, chopped (optional for garnish)
- 50 grams Extra raspberries (for garnish)
Instructions
Prepare an 8-inch (20 cm) square baking tin by lining it with parchment paper, ensuring extra paper hangs over the sides for easy removal later.
Crush the digestive biscuits (or graham crackers) into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
In a bowl, combine the biscuit crumbs and melted butter until the mixture resembles wet sand.
Press the biscuit mixture firmly and evenly into the base of the prepared baking tin. Chill in the refrigerator for 15 minutes to set.
In a saucepan over low heat, melt the dark chocolate with the heavy cream, stirring until smooth. Let cool slightly.
Pour the chocolate mixture over the chilled biscuit base, spreading it evenly. Chill again for 15 minutes until the chocolate layer is firm.
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Lightly mash the fresh raspberries with a fork, then gently fold them into the cream cheese mixture, leaving some small chunks of raspberry for texture.
Spread the raspberry cream cheese mixture over the firm chocolate layer, smoothing the top with a spatula. Chill the slice for at least 2 hours or until fully set.
Once the slice is set, carefully remove it from the tin using the parchment overhang and place it on a cutting board.
Optional: Melt the milk chocolate and drizzle it over the top of the slice in a decorative pattern. Garnish with extra fresh raspberries.
Cut into 12 equal slices using a sharp knife, wiping the blade clean between cuts for neat edges.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.2 g | 448% | |
| Saturated Fat | 195.9 g | 980% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2030 mg | 88% | |
| Total Carbohydrate | 416.8 g | 152% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 194.1 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 2195 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
