Dark Chocolate Raspberry Cheesecake

Dark Chocolate Raspberry Cheesecake is an indulgent, rich, and silky dessert that brings together the bold intensity of dark chocolate with the bright, tart sweetness of raspberries. With a buttery chocolate cookie crust, a creamy chocolate filling, and a glossy raspberry topping or swirl, this showstopping cheesecake is perfect for holidays, celebrations, or any time you want to treat yourself to something extraordinary.

Why You’ll Love This Recipe

This cheesecake is the ultimate dessert for chocolate and berry lovers alike. The contrast between the deep, velvety dark chocolate and the fresh, tangy raspberries is nothing short of decadent. It’s a crowd-pleaser that looks elegant yet is simple to make ahead. Each bite is balanced, smooth, and satisfying—perfect for when you want a dessert that feels both luxurious and comforting.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Chocolate cookie crumbs (such as Oreos, without filling)
• Unsalted butter (melted)

For the filling:

• Cream cheese (room temperature)
• Granulated sugar
• Sour cream
• Eggs
• Vanilla extract
• Dark chocolate (melted and cooled slightly)
• Unsweetened cocoa powder (optional, for deeper chocolate flavor)
• Salt

For the raspberry topping or swirl:

• Fresh or frozen raspberries
• Sugar
• Lemon juice
• Cornstarch + water (to thicken, if making a topping)

Optional garnish:

• Dark chocolate curls
• Fresh raspberries
• Whipped cream

directions

1. Prepare the crust:
   Preheat oven to 325°F. Mix cookie crumbs and melted butter until combined. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Let cool.
2. Make the filling:
   In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in sour cream, then eggs one at a time. Mix in vanilla, cocoa powder (if using), and a pinch of salt. Finally, fold in melted dark chocolate until smooth.
3. Pour and swirl:
   Pour filling over the cooled crust. For a raspberry swirl, drop spoonfuls of raspberry sauce on top and use a knife to swirl gently.
4. Bake the cheesecake:
   Bake in a water bath at 325°F for 55–65 minutes, or until the center is slightly jiggly. Turn off oven, crack the door, and let the cheesecake sit for 1 hour before removing. Cool completely, then chill at least 4 hours or overnight.
5. Top with raspberry sauce or fresh berries:
   If not swirling, spoon cooled raspberry sauce on top before serving.

Servings and timing

Prep time: 25 minutes
Cook time: 1 hour
Cooling + chilling time: 5+ hours (or overnight)
Total time: About 6.5 hours
Servings: 12 slices

Variations

• Gluten-free: Use gluten-free chocolate cookies for the crust.
• White chocolate version: Swap dark chocolate for white chocolate for a lighter twist.
• No-bake option: Use a no-bake chocolate cheesecake base and chill instead of baking.
• Espresso kick: Add a teaspoon of espresso powder to the filling to enhance the chocolate.
• Layered style: Add a raspberry mousse layer on top of the cheesecake before chilling.

storage/reheating

Store cheesecake covered in the refrigerator for up to 5 days.

To freeze, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Can I use milk chocolate instead of dark?

Yes, but it will make the cheesecake sweeter and less intense. Adjust sugar slightly if needed.

Can I use frozen raspberries?

Yes, just thaw and strain out excess liquid before using in the sauce or swirl.

Do I need a water bath?

It helps prevent cracking and ensures even baking, but you can bake without it and cover any cracks with toppings.

Can I make this ahead?

Absolutely. This cheesecake is best made a day in advance for proper chilling and flavor development.

How do I know when it’s done?

The edges should be set and the center slightly jiggly. It will firm up as it cools.

Can I skip the raspberry part?

Yes! It’s delicious as a plain dark chocolate cheesecake or topped with other berries or sauces.

What’s the best chocolate to use?

Use high-quality dark chocolate (60–70% cocoa) for the richest flavor.

Can I add a raspberry layer?

Yes, you can add a thin layer of raspberry preserves or fresh raspberry compote between the crust and filling.

How should I garnish it?

Top with whipped cream, chocolate shavings, fresh raspberries, or a dusting of cocoa powder.

Can I make mini cheesecakes?

Yes, use a muffin tin with liners and reduce bake time to 20–25 minutes.

Conclusion

Dark Chocolate Raspberry Cheesecake is the kind of dessert that turns heads and satisfies deeply. With its creamy texture, bold chocolate flavor, and tart raspberry contrast, it’s a luxurious treat that’s perfect for holidays, special occasions, or any time you want to indulge. Make it once, and it’s sure to become a signature favorite on your dessert table.

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