Indulge in a luxurious dessert that blends the velvety richness of dark chocolate with the bright, tangy burst of raspberries. This dark chocolate raspberry cheesecake is the perfect masterpiece for special occasions—or anytime you crave pure decadence.
Why You’ll Love This Recipe
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Sumptuous flavor marriage: The deep complexity of dark chocolate meets fresh raspberry tartness, creating a beautifully balanced, memorable treat.
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Creamy yet refreshing: The cheesecake’s rich texture is lightened by juicy raspberries, giving every bite contrast and vitality.
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Elegant presentation: Whether topped with a ganache, fresh raspberries, or dusted with cocoa, it looks as fabulous as it tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust
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2 cups crushed chocolate cookies (such as chocolate graham crackers)
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¼ cup melted butter
For the Filling
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24 oz cream cheese, softened (approximately three 8‑oz packages)
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½ cup granulated sugar
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¼ cup dark chocolate, melted
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1 teaspoon vanilla extract
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3 large eggs
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½ cup fresh raspberries
Directions
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Preheat your oven to 325 °F (160 °C). Grease a 9‑inch springform pan or line its bottom with parchment paper.
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Make the crust: Mix the crushed cookies with melted butter until the texture resembles wet sand. Press firmly into the bottom of the pan.
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Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth. Stir in the melted dark chocolate and vanilla until well combined.
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Add the eggs: Incorporate eggs one at a time on low speed, mixing just until combined to avoid overmixing.
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Fold in raspberries gently using a spatula, keeping them intact for bursts of flavor.
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Assemble and bake: Pour the batter over the crust and smooth the top. Tap the pan gently to release air bubbles. Bake for about 1 hour, until set at the edges and slightly jiggly in the center
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Cool and chill: Let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight
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Serve with extra fresh raspberries, a drizzle of chocolate, or dusting of powdered sugar for a refined finish.
Servings and Timing
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Servings: Approximately 12 slices
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Timing:
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Prep time: ~25 minutes
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Bake time: ~60 minutes
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Chill time: At least 4 hours, overnight preferred
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Variations
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Water bath (bain-marie): For smoother texture and fewer cracks, bake the pan in a water bath or place a tray of hot water underneath it in the oven
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Crust options: Swap the chocolate cookie crust for Oreo crumbs or graham crackers for different flavor and texture profiles
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Ganache top: Add a chocolate ganache swirl or layer for extra richness, or top with a raspberry sauce for a fruitier finish
Storage / Reheating
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Refrigerator: Store in an airtight container or covered well for up to 5 days
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Freezer: Freeze individual slices, wrapped airtight, for up to 6 months Thaw in the fridge before serving.
FAQs
1. Can I use frozen raspberries instead of fresh?
Frozen raspberries tend to become mushy and dilute the flavor. Fresh raspberries are strongly recommended for the best texture and taste
2. Why did my cheesecake crack?
Cracks often result from overmixing or oven dryness. Use low mixing speeds and consider a water bath to reduce this risk
3. Can I use a different type of crust?
Yes—Oreos work beautifully for a chocolate crust, while graham crackers offer a lighter, classic finish
4. How do I know when it’s done baking?
The edges should be firm while the center remains slightly jiggly—much like gelatin. The cheesecake will firm up fully once chilled ?
Chilling overnight ensures a firm, creamy texture and better slicing. Shorter chilling time may result in a softer cheesecake
6. Can I add a ganache or sauce topping?
Absolutely! Chocolate ganache dramatically intensifies the flavor, while raspberry sauce adds freshness. Both elevate presentation and taste
7. What if I don’t have a springform pan?
You can use a pie or cake pan, but removing the cheesecake will be trickier and may be less tidy
8. Can I lighten the recipe (e.g., lower-fat ingredients)?
You can use reduced-fat cream cheese or partial substitutes, but expect a difference in flavor and texture—less rich and creamy.
9. How do I prevent soggy crust?
Use melted butter and pack the crust firmly. Letting it chill before filling helps it set well and stay crisp.
10. Can I prepare components ahead of time?
Yes—make crust ahead, even days in advance. Just cover and refrigerate until ready to fill and bake.
Conclusion
This dark chocolate raspberry cheesecake is a showstopper—rich, elegant, and utterly indulgent. With its creamy texture, complex flavors, and stunning look, it’s designed to impress. Prep ahead of time and let it chill overnight for the best possible result. Each slice is an invitation to savor the sublime harmony of dark chocolate and vivid raspberries. Enjoy every decadent bite
Print
Dark Chocolate Raspberry Cheesecake
- Total Time: 5 hours 20 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
This Dark Chocolate Raspberry Cheesecake perfectly balances rich, velvety chocolate with the tang of fresh raspberries. Smooth, creamy, and luxurious, it’s ideal for special occasions, holiday gatherings, or when you simply want a decadent dessert that wows both visually and on the palate
Ingredients
For the Crust:
2 cups crushed chocolate cookies (such as chocolate graham crackers)
¼ cup melted butter
For the Filling:
24 oz cream cheese, softened
½ cup granulated sugar
¼ cup melted dark chocolate
1 tsp vanilla extract
3 large eggs
½ cup fresh raspberries
Optional Toppings:
Additional fresh raspberries
Melted chocolate drizzle
Powdered sugar
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan, or line the bottom with parchment paper for easy removal.
Step 2: Make the Crust
In a medium bowl, combine crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan using the back of a spoon or a flat-bottomed glass.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth. Mix in melted dark chocolate and vanilla extract until fully incorporated.
Step 4: Add the Eggs
Add eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracking.
Step 5: Fold in the Raspberries
Gently fold in the fresh raspberries with a spatula, keeping them whole for beautiful bursts of flavor throughout the cheesecake.
Step 6: Assemble and Bake
Pour the cheesecake batter over the prepared crust and smooth the top. Tap the pan lightly on the counter to release air bubbles. Bake for 60 minutes, until the center is mostly set but still slightly jiggly.
Step 7: Cool and Chill
Let the cheesecake cool to room temperature. Refrigerate for at least 4 hours or overnight to allow it to fully set.
Step 8: Serve and Enjoy
Top with extra raspberries, a drizzle of melted chocolate, or a dusting of powdered sugar for a sophisticated presentation. Slice and serve chilled.
Notes
- Chocolate Lovers: Add chocolate chips to the filling for extra indulgence.
- Raspberry Swirl: Gently swirl raspberries into the melted chocolate before folding into the batter for a marbled effect.
- Make it Gluten-Free: Use gluten-free chocolate cookies for the crust
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 60 minutes
- Category: dessert
- Method: chill
- Cuisine: american
