Introduction

Indulge in the rich and tangy flavors of this Dark Chocolate Raspberry Cheesecake. Combining a chocolate cookie crust with a creamy dark chocolate-infused filling and bursts of fresh raspberries, it’s a decadent dessert perfect for any special occasion.

A slice of cheesecake with three clear layers sits on a white plate over a white marbled background. The bottom layer is a dark chocolate crust, firm and crumbly. Above that is a thick, creamy white cheesecake layer with a few red raspberries embedded near the bottom center. The top layer consists of a shiny, smooth dark chocolate ganache dripping slightly over the edges. On top of the ganache, there are fresh, bright red raspberries and a few small pieces of chocolate shavings arranged neatly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed chocolate cookies
¼ cup melted butter
24 ounces cream cheese, softened
½ cup sugar
¼ cup melted dark chocolate
1 teaspoon vanilla extract
3 eggs
½ cup fresh raspberries

Instructions

Step 1: Preheat your oven to 325°F (160°C).
Step 2: In a bowl, combine the crushed chocolate cookies with the melted butter. Press this mixture firmly into the bottom of a springform pan to form the crust.
Step 3: Beat the cream cheese, sugar, melted dark chocolate, and vanilla extract together until the mixture is smooth and creamy.
Step 4: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
Step 5: Gently fold in the fresh raspberries, being careful not to break them up too much. Pour the filling evenly over the prepared crust.
Step 6: Bake the cheesecake for about 60 minutes, or until the center is set but still slightly jiggly.
Step 7: Allow the cheesecake to cool completely at room temperature before removing it from the pan and serving.

Tips & Variations

For a smoother crust, pulse the chocolate cookies in a food processor before mixing with butter.
Substitute fresh raspberries with frozen ones, but toss them in a bit of flour to prevent sinking.
Add a teaspoon of espresso powder to the filling for a richer chocolate flavor.
Top with extra fresh raspberries or a drizzle of chocolate ganache for an elegant finish.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh, wrap tightly with plastic wrap or place in an airtight container. Reheat individual slices slightly at room temperature for best flavor, if desired, but cheesecake is typically enjoyed chilled.

How to Serve

A cheesecake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is dark, crumbly, and looks like crushed cookies. The thick middle layer is creamy pale yellow, smooth in texture and firm, resembling classic cheesecake filling. The top layer has melted dark chocolate dripping down the sides and is decorated with bright red raspberries and small chunks of chocolate sprinkled over. In the background, there is a white bowl with more raspberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s ideal to make the cheesecake a day in advance to allow flavors to develop and ensure it sets properly.

What if I don’t have a springform pan?

A springform pan is recommended for easy removal, but you can use a regular cake pan lined with parchment paper. Carefully loosen the edges before serving.

Dark Chocolate Raspberry Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

This rich and decadent Dark Chocolate Raspberry Cheesecake combines a smooth dark chocolate-infused cream cheese filling with fresh raspberries on a crunchy chocolate cookie crust. Baked to perfection, this dessert offers a luscious blend of chocolate and tart raspberry flavors, perfect for any special occasion or a satisfying treat.

Author: zara
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 3 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups crushed chocolate cookies
¼ cup melted butter

Filling

24 ounces cream cheese, softened
½ cup sugar
¼ cup melted dark chocolate
1 teaspoon vanilla extract
3 eggs
½ cup fresh raspberries

Instructions

Preheat oven: Set your oven to 325°F (160°C) to prepare for baking the cheesecake.
Prepare crust: Mix the crushed chocolate cookies with the melted butter until well combined. Press this mixture evenly into the bottom of a springform pan to form the crust.
Make filling: In a mixing bowl, beat the softened cream cheese, sugar, melted dark chocolate, and vanilla extract until the mixture is very smooth and creamy.
Add eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a smooth batter.
Fold in raspberries: Gently fold the fresh raspberries into the cream cheese mixture to distribute them without breaking them apart.
Assemble and bake: Pour the filling over the cookie crust in the springform pan. Bake in the preheated oven for 60 minutes, or until the center of the cheesecake is set but still slightly jiggly.
Cool: Allow the cheesecake to cool completely at room temperature, then refrigerate for several hours or overnight before serving to achieve the best texture.

Notes

Use a springform pan for easy removal of the cheesecake.
Make sure cream cheese is softened to avoid lumps in the batter.
To prevent cracking, avoid overbaking; the center should remain slightly jiggly when removed from the oven.
Fresh raspberries can be replaced with frozen ones if fresh are out of season. Just thaw and drain excess moisture before folding in.
For a glossy top, optionally drizzle melted dark chocolate over the cooled cheesecake before serving.

Keywords: Dark Chocolate Cheesecake, Raspberry Cheesecake, Chocolate Raspberry Dessert, Baked Cheesecake, Chocolate Cookie Crust