If you’re looking to impress your friends, treat your family, or simply indulge your own cravings, few desserts deliver quite like Dark Chocolate Raspberry Cheesecake. This decadent creation marries the bold intensity of dark chocolate with the bright, juicy sweetness of fresh raspberries, all nestled in a chocolate cookie crust and crowned with a glossy chocolate ganache. The creamy filling and fruit-studded bursts make each bite a memorable, melt-in-your-mouth experience that feels as joyous to eat as it is stunning to serve at any celebration.

Dark Chocolate Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of classic ingredients, you can transform simple staples into a show-stopping dessert. Each item here plays a crucial role—whether it’s adding luscious creaminess, delivering a rich cocoa note, or giving that perfect pop of fresh raspberry color and flavor.

Chocolate cookie crumbs: These create the decadent base—use Oreos without the filling for best results and extra chocolatey depth.
Unsalted butter: Melted butter binds the crust and helps it hold together with rich, buttery flavor.
Cream cheese: The backbone of any cheesecake, softened cream cheese ensures a smooth, creamy filling.
Granulated sugar: Just enough sweetness to balance out the chocolate and highlight the raspberries.
Sour cream: This adds a slight tang and lovely silkiness to the cheesecake filling.
Large eggs: Eggs provide structure and richness, making sure your cheesecake slices beautifully.
Vanilla extract: A splash of vanilla elevates the chocolate and raspberry flavors.
Dark chocolate chips (filling and topping): Melted into the batter and used for the ganache topping, these provide an intense chocolate taste and gorgeous, glossy finish.
Unsweetened cocoa powder: For even more chocolate flavor and a deeper color in the filling.
Fresh raspberries: Both folded into the cheesecake and scattered on top, they offer sweet-tart bursts of fruitiness and vivid pink color.
Heavy cream: Essential for making a smooth, pourable chocolate ganache for the final luxurious finish.

How to Make Dark Chocolate Raspberry Cheesecake

Step 1: Prepare the Pan and Crust

Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan—this ensures your Dark Chocolate Raspberry Cheesecake releases cleanly later. To avoid water leaks, wrap the pan’s bottom and sides tightly with foil. Combine your chocolate cookie crumbs and melted butter in a small bowl, pressing the mixture firmly into the base of the pan. This layer bakes for just 8 to 10 minutes, setting up perfectly for the creamy filling.

Step 2: Make the Filling

In a large bowl, beat the softened cream cheese with granulated sugar until everything is velvety smooth—no lumps! Mix in sour cream for a creamy tang, then add the eggs one by one, beating well after each addition. Blend in the vanilla extract, melted dark chocolate chips, and cocoa powder until the batter takes on a dreamy, chocolatey hue. Gently fold in your fresh raspberries to infuse every slice with bright fruit flavor. Carefully pour the filling over your cooled crust and smooth the top.

Step 3: Bake to Perfection

For the silkiest texture, nestle your wrapped springform pan into a larger baking dish and pour in enough hot water to reach halfway up the sides, creating a water bath. Bake for 50 to 60 minutes—the center should be just set but still slightly wobbly if you gently jostle the pan. Turn off the oven, crack the door, and let the cheesecake slowly cool inside for 1 hour. This gradual cooling helps prevent cracks and ensures your Dark Chocolate Raspberry Cheesecake comes out picture-perfect.

Step 4: Chill and Set

Once cooled, transfer your cheesecake to the refrigerator and chill for at least 4 hours, or overnight if you can wait (trust me, it’s worth it). This rest helps the flavors meld and gives the filling its signature, satisfyingly dense texture.

Step 5: Make the Ganache Topping and Decorate

To top your masterpiece, heat the heavy cream until just hot and pour over dark chocolate chips. Let the mixture stand for a minute, then gently stir until smooth and glossy. Pour the ganache over your chilled cake, smoothing it out to the edges. Finish with a scatter of fresh raspberries for a pop of color and bright taste. Chill again until ready to slice and serve.

How to Serve Dark Chocolate Raspberry Cheesecake

Garnishes

For a final flourish, pile extra fresh raspberries on top and dust with a touch of cocoa powder or powdered sugar. If you’re feeling extra fancy, add a few curls of dark chocolate or mint leaves for contrast. These colorful touches make your Dark Chocolate Raspberry Cheesecake as stunning to look at as it is delicious to eat.

Side Dishes

Although this dessert steals the show solo, it pairs beautifully with a cup of rich, dark coffee or a chilled glass of sweet dessert wine like raspberry liqueur. For something lighter, try serving with a simple spoonful of softly whipped cream or a scoop of vanilla bean ice cream for a delightful contrast.

Creative Ways to Present

Cut your Dark Chocolate Raspberry Cheesecake into slim wedges for a party platter, or try serving individual slices topped with a few extra berries and a drizzle of raspberry coulis. For an even more playful twist, layer mini cheesecake squares into dessert jars with whipped cream and extra chocolate cookie crumbs. Your guests will love the thoughtful presentation!

Make Ahead and Storage

Storing Leftovers

Wrap leftover cheesecake slices well or store the whole cake (covered) in the fridge—this beauty keeps fresh for up to five days. The flavors actually seem to deepen after a day or two, making it the perfect make-ahead dessert for busy schedules.

Freezing

Dark Chocolate Raspberry Cheesecake freezes wonderfully. Chill the baked, untopped cake, then wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator. Hold off on adding the fresh raspberry garnish until just before serving for the best texture and color.

Reheating

Cheesecake is meant to be enjoyed chilled, but if you prefer your slice closer to room temperature, just let it sit on the counter for 20 minutes before serving. Avoid microwaving, as this can affect the creamy texture and cause the ganache to separate.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! If fresh raspberries aren’t in season, frozen berries work great—just fold them into the filling straight from the freezer. No need to thaw, which prevents extra moisture in your Dark Chocolate Raspberry Cheesecake.

How do I prevent cracks in my cheesecake?

The key is slow, even cooling and a gentle bake in a water bath. Beating the batter on low speed and avoiding overmixing the eggs also helps keep the texture ultra-creamy and crack-free every time.

Can I make this cheesecake a day ahead?

Yes, and it actually tastes even better after some time to rest in the fridge! Prepare your Dark Chocolate Raspberry Cheesecake a day before your event and garnish it fresh just before serving.

What’s the best way to slice the cheesecake cleanly?

Warm your knife under hot water, wipe it dry, and slice. Clean and rewarm your knife between each cut for perfect, neat wedges that will wow your guests.

Do I need a springform pan?

A springform pan makes removing the cheesecake a breeze and helps create that classic tall-sided look. If you don’t have one, you can use a deep-dish pie pan lined with parchment, though serving might be a bit trickier.

Final Thoughts

If you’re after a spectacular dessert that combines elegance, richness, and a burst of fruitiness, the Dark Chocolate Raspberry Cheesecake truly delivers. Give this recipe a try for your next gathering or special treat—you’ll find it’s as rewarding to serve as it is irresistible to eat!

Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

Author: admin
Total Time: 6 hours 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent flavors of this Dark Chocolate Raspberry Cheesecake. A creamy and luscious dessert that combines the tangy sweetness of raspberries with the deep, intense taste of dark chocolate.

Ingredients

Scale

For the crust:

1½ cups chocolate cookie crumbs (such as Oreos, without filling)
¼ cup unsalted butter, melted

For the filling:

16 oz cream cheese, softened
½ cup granulated sugar
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract
½ cup dark chocolate chips, melted and slightly cooled
¼ cup unsweetened cocoa powder
½ cup fresh raspberries

For the topping:

½ cup dark chocolate chips
¼ cup heavy cream
½ cup fresh raspberries

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat to 325°F (163°C). Grease and prepare the springform pan.
Prepare the crust: Combine cookie crumbs and melted butter, press into pan, and bake.
Make the filling: Beat cream cheese and sugar, add sour cream, eggs, vanilla, melted chocolate, cocoa, and raspberries. Pour over crust.
Bake: Place in a water bath and bake until set. Cool and refrigerate.
Prepare topping: Heat cream, pour over chocolate chips, stir until smooth. Spread over chilled cheesecake and garnish with raspberries.

Notes

Use frozen raspberries if fresh are unavailable—do not thaw before folding into the batter.
This cheesecake can be made a day in advance and keeps well in the fridge for up to 5 days.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American