Chocolate-Raspberry Cheesecake Dessert

Chocolate-Raspberry Cheesecake Dessert

Prep Time:
10 Min
Start to Finish:
2 Hr 55 Min
Servings:
24
Print:
8.5 x 11 6 x 4

Ingredients

  • 1 package Betty Crocker® SuperMoist® chocolate fudge cake mix
  • 1/2 cup butter or margarine, softened
  • 2 packages (8 oz each) cream cheese, softened
  • 1 container (6 oz) Yoplait® Original red raspberry yogurt (2/3 cup)
  • 1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
  • 3 eggs
  • 1 1/2 cups raspberry pie filling or topping

Directions

  1. Heat oven to 325°. Lightly grease bottom of rectangular pan, 13x9x2 inches.
  2. Beat dry cake mix and butter in large bowl on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan.
  3. Beat cream cheese, yogurt and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour over crust. Sprinkle with reserved crumbly mixture.
  4. Bake about 45 minutes or until center is set; cool. Refrigerate at least 2 hours before serving. Cut into 2-inch squares. Serve with pie filling. Cover and refrigerate any remaining dessert.

Nutrition Facts

Nutritional Information Per Serving; 24:

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