Caramel Chocolate Pie with Cheesecake filled Raspberries


Jasmine Hickok and Gianna Graffeo-Seda

The final step of making your dessert,eating! YUM!

Gianna Graffeo-Seda and Jasmine Hickok

Making: Caramel Chocolate Pie with cheesecake filled raspberries     


  • Entire pack of Oreos
  • Two sticks of butter
  • ¼ cup whipping cream 
  •  Brown sugar
  • Dark chocolate chips 


  • 6 ounces ( 30 raspberries) Raspberries
  • ¾ of dark or milk chocolate 
  • 2 ounces of full fat cream cheese at room temperature 
  • 1 tablespoon& teaspoon of white sugar
  • ¼ teaspoon vanilla extract 

p l a n n i n g ( p i e ) :

  1. Wash your hands and pull your hair back! 
  2. Crush the Oreos into tiny,fine pieces. You can do this by putting them in a blender, a food processor, or you could place them in a ziplock bag and crush them with a rolling pin.Then pour them into a medium-sized bowel.
  3. Melt one stick of butter (or 8 tablespoons). Then pour it into the bowl with the Oreos and mix them.
  4. Press the mixture into a tart pan as the crust. We used a 9 inch wide by 2 inch deep tart pan, but a 10 inch wide by 2 inch deep tart pan is recommended. If you can’t use these dimensions, it’s okay, just try to use a tart pan.
  5. Place the crust in the freezer for 10 minutes until set. 
  6. Grab a small saucepan and put one stick of butter (or 8 tablespoons) and ⅔ cup of brown sugar in the pan and cook it on the stove on medium-heat. Whisk constantly, or it will burn, do this until it begins to bubble (simmer).
  7. Continue whisking for 1 minute. Then remove it from the heat and add ¼ cup heavy whipping cream until smooth. Put it to the side and let it cool for 15 minutes. 
  8. Once the caramel is cooled, pour it into the Oreo crust and place it back into the freezer for about 30-45 minutes until set and just chilled (not fully frozen).
  9. Pour one bag of dark chocolate chips into a glass bowl and put it to the side.
  10. Grab a sauce pan and pour in one cup of heavy whipping cream. Bring it to a simmer on top of the stove on medium-high heat. 
  11. Pour it into the chocolate chips and let it set for 5 minutes. Then whisk until smooth.
  12. Take the caramel and Oreo crust out of the freezer and pour the chocolate over the caramel. Freeze for another 30 minutes until just chilled and set or refrigerate, covered, until it is ready to be served.
  13. Make the raspberries and put them on top or you could just enjoy it plain! 


p l a n n i n g ( r a s p b e r r i e s ) :

  1. Prepare a large sheet pan with parchment paper,then set it aside.This will prevent the raspberries from sticking to the sheet pan.
  2. Pour the chocolate chips in a small microwave safe bowl. Place the bowl in the microwave for 15 seconds at a time,stirring in between.Do this until completely melted.
  3. Dip 2⁄3rds of the raspberries in the melted chocolate and place them onto the parchment paper face down,allow to set.
  4. Meanwhile, in a medium sized bowel,take the cream cheese sugar and vanilla extract(if wanted).Then mix these ingredients together until completely smooth. When done transfer into a plastic/Ziploc bag and cut the tip off with scissors,to make a new piping bag.
  5. Take the raspberries and fill them up with your piping bag.Then if desired smooth with a butterknife.Freeze them in the fridge with plastic wrap on top or you can enjoy this sweet treat right away.