I’ve got a fun little treat for you if you’re not in the “turn the oven on” mood….
Ice Box Raspberry Chocolate Chip Cheesecake! I love a good ice box dessert. The first time I was introduced to the idea of an ice box dessert was as a kid. I’m sure many of you have had those layered graham cracker with pudding “eclair” desserts where layers of graham crackers absorb the moisture from your pudding/filling of choice and soften into a kind of cake like treat? I always enjoyed them. (I also love the fact that we still call these desserts “icebox.”)
One day, my college roommate and I left school for a weekend to visit her hometown. I’ll skip the details about how carsick I got on the 10 million hills we had to drive up and down to get out of Dodge and to her house. We lived on a no car campus, so her mother came to pick us up. The three of us sat in the front seat together. Yep, three in the front seat. I know. They don’t make cars like that anymore; my husband and I always joke about how it was a group effort to move the seat forward :) I just remember that I burped at one point and I thought my roommate was going to leap through the front window. I could NOT stop laughing at her reaction. (I’m laughing about it now as I write this!) I felt better after that. Laughter can be the best medicine.
One of the nights at her house, her mother made the Famous Chocolate Wafer dessert. You know, the one where thin crispy chocolate wafers are layered with, then completely covered with sweetened whipped cream? Well, I didn’t know. I had never heard of it or tasted it before that night. I was really impressed as she sliced through the whipped cream covered log that had transformed into a creamy, cakey treat. Yep, I was wowed. Such a simple dessert was just so good!
I made it a few times after I graduated and was on my own. And then, I completely forgot about it. Until today, when I decided to try a new twist on that classic favorite. I switched it up and made a cheesecake version. I used Whipped Cream Cream Cheese Frosting and added chocolate chips. When the frosting sets up, it’s basically like a no bake cheesecake and therefore, perfect for this idea.
The creamy frosting mixture is simply layered in mini stacks along with fresh raspberries. I cut each berry in half so that it would sit nicely between the layers. I was worried the berries would get really juicy and run all over, but I had no issues there. My berries were completely dry when I used them, so that helped.
The cookies are not completely encased in the filling, so they definitely get soft, but not as soft as when you completely cover them with whipped cream. This dessert has a bit more texture than the classic rendition. The filling is thicker, the cookies get soft, but still hold their structure and the mini chips add even more texture. My family loved the chocolate chips. I thought they were good, but the next time I do this, I think I will go with shaved chocolate for my “chips.” I think I would like a gentler bite and I think the shavings will let the chocolate flavor come through more easily.
Once you mix up your filling, and cut your berries, you can whip up over a dozen of these pretty quickly. It’s a perfect make ahead dessert, since it actually has to be made ahead. It will need a few hours in the refrigerator for the cookies to soften. It’s fun to make for a weeknight treat and it works really well for a larger get together. Icebox Raspberry Chocolate Chip Cheesecake. Rows of pretty little cheesecake stacks topped with a raspberry and a sprig of fresh mint.
Color me impressed.