Why You’ll Love This Recipe

Dark Chocolate Raspberry Cheesecake is an indulgent, elegant dessert that perfectly balances rich, velvety chocolate with the bright, tangy sweetness of raspberries. Set on a crisp chocolate cookie crust and topped with a glossy ganache or fresh berries, this cheesecake is perfect for special occasions or when you’re craving a deeply satisfying treat.

ingredients

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

for the crust
chocolate sandwich cookies or chocolate graham crackers (crushed)
unsalted butter (melted)

for the filling
cream cheese (softened)
granulated sugar
eggs
sour cream
vanilla extract
dark chocolate (melted and slightly cooled)
unsweetened cocoa powder
fresh raspberries or raspberry preserves

for the topping (optional)
dark chocolate ganache or raspberry sauce
fresh raspberries
shaved chocolate or powdered sugar for garnish

directions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Mix crushed cookies with melted butter and press into the bottom of the pan. Bake for 10 minutes, then cool slightly.

In a large bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla.

Mix in melted dark chocolate and cocoa powder until fully combined.

Fold in raspberry preserves or gently swirl in fresh raspberries.

Pour the batter over the crust and smooth the top.

Bake for 50–60 minutes, until the center is set but slightly jiggly.

Turn off oven and crack the door. Let cheesecake cool inside for 1 hour, then chill in the fridge at least 4 hours or overnight.

Top with ganache, raspberry sauce, or fresh raspberries before serving.

Servings and timing

This recipe serves 10–12.
Preparation time: 25 minutes
Baking time: 50–60 minutes
Cooling and chilling time: 5+ hours
Total time: 6–7 hours (mostly inactive)

Variations

Use a brownie base instead of a cookie crust.
Add a layer of raspberry jam between the crust and filling.
Make mini cheesecakes in a muffin tin.
Use white chocolate for a different twist.
Add Chambord or raspberry liqueur for enhanced flavor.

storage/reheating

Store covered in the fridge for up to 5 days.
Freeze whole or sliced, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before serving.
Best served chilled—no reheating needed.

FAQs

Can I use frozen raspberries?
Yes, but thaw and drain them well before using.

Do I need a water bath?
It helps prevent cracks, but you can bake without one—just be sure not to overbake.

Can I make it ahead of time?
Absolutely—this cheesecake is perfect for making a day in advance.

Can I use milk chocolate instead of dark?
Yes, but the result will be sweeter and less intense.

Why is my cheesecake cracked?
It may have baked too long or cooled too quickly. Topping can cover cracks beautifully.

Is the filling overly sweet?
No, it’s rich and chocolatey with just enough sweetness balanced by raspberries.

Do I need to use sour cream?
It adds creaminess and tang but can be substituted with plain Greek yogurt.

Can I skip the topping?
Yes, it’s delicious plain, or just dust with cocoa or powdered sugar.

How do I get clean slices?
Use a hot knife, wiping it clean between cuts.

Can I double the raspberry amount?
Yes, but too many may affect the structure—fold them in gently.

Conclusion

Dark Chocolate Raspberry Cheesecake is a show-stopping dessert that marries intense chocolate with the brightness of berries in every creamy, decadent bite. Whether you’re celebrating or just indulging, this cheesecake delivers elegance, richness, and a satisfying balance of flavors. One slice is never enough.