Introduction

Indulge in a rich and luscious dark chocolate raspberry cheesecake that perfectly balances decadent chocolate with fresh fruit tang. This creamy dessert is sure to impress both in flavor and presentation, making it ideal for special occasions or a wonderful treat anytime.

A slice of cake with four distinct layers on a white plate with a thin gold rim. The bottom layer is a dark brown crumbly chocolate crust. Above it is a thick, glossy dark chocolate layer mixed with small bits of raspberry. On top of that is a smooth, bright pink raspberry mousse layer with a velvety texture. The top is covered with a shiny, dark chocolate ganache that drips slightly down the sides. On the ganache, there are four fresh, red raspberries and five dark chocolate chunks arranged in a line near the front edge of the cake. A small drop of chocolate ganache sits on the plate near the base of the slice. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed chocolate cookies (Substitute with graham crackers for a classic flavor.)
1/2 cup melted butter (No substitutions recommended.)
16 oz cream cheese (Use full-fat brick-style for best results.)
1 cup granulated sugar (Brown sugar can be used for a deeper flavor.)
8 oz melted dark chocolate (Opt for chocolate with 60% to 72% cocoa for balance.)
1 tsp vanilla extract (No alternatives suggested.)
3 large eggs (Beat minimally to prevent cracks.)
1 cup fresh raspberries (Frozen raspberries can be used but may alter texture.)

Instructions

Step 1: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining the bottom with parchment paper.
Step 2: In a medium bowl, combine the crushed chocolate cookies with the melted butter until the mixture resembles wet sand. Press this firmly into the bottom of the prepared pan to form the crust.
Step 3: In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Fold in the melted dark chocolate and vanilla extract gently until fully combined.
Step 4: Add the eggs one at a time, mixing on low speed after each addition to keep the batter smooth. Carefully fold in the fresh raspberries using a spatula.
Step 5: Pour the cheesecake batter evenly over the crust in the springform pan. Smooth the top with a spatula and gently tap the pan on the counter to release any trapped air bubbles.
Step 6: Bake for about 60 minutes, or until the center is slightly jiggly but the edges are set. Avoid overbaking to keep the cheesecake creamy.
Step 7: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for at least 1 hour to prevent cracks.
Step 8: After cooling, chill the cheesecake in the refrigerator for at least 4 hours, or overnight, to set fully.
Step 9: Once chilled, remove the cheesecake from the refrigerator, unlatch the springform pan, slice, and serve. Optionally, garnish with extra fresh raspberries or chocolate shavings.

Tips & Variations

For a classic crust flavor, substitute the crushed chocolate cookies with graham crackers.
Use brown sugar instead of granulated sugar for a richer flavor depth.
Choose dark chocolate with 60% to 72% cocoa for the ideal balance of bitterness and sweetness.
If using frozen raspberries, gently thaw and drain them to avoid excess moisture affecting texture.
To prevent cracks, avoid overmixing the batter and bake at a low temperature.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Ensure it is wrapped tightly to maintain moisture and prevent odors. Before serving, you can let it sit at room temperature for about 15 minutes to soften slightly. Reheat is not recommended as it affects texture and flavor.

How to Serve

A slice of dessert with three main layers sits on a white plate on a white marbled texture. The bottom layer is a crumbly dark brown chocolate crust with a rough texture. Above it is a thick smooth pink filling, with a few small red berry pieces embedded at the edge. The top layer is a shiny dark chocolate glaze, glossy and dripping slightly over the sides. On top of the glaze are fresh bright red raspberries and broken pieces of dark chocolate arranged in a small pile. 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, this cheesecake benefits from chilling overnight, which enhances its flavor and texture. Just store it properly covered in the refrigerator.

What can I use if I don’t have a springform pan?

A springform pan is best for easy removal, but you can use a regular 9-inch cake pan lined with parchment paper. You may need to invert the cheesecake carefully before serving.

Decadent Dark Chocolate Raspberry Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

This decadent Dark Chocolate Raspberry Cheesecake combines a rich, creamy dark chocolate filling with the fresh tartness of raspberries, all set on a crunchy chocolate cookie crust. It’s a perfect dessert for special occasions or when you want to treat yourself to an indulgent yet elegant cake.

Author: Marco
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 5 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

2 cups Crushed Chocolate Cookies (Substitute with graham crackers for a classic flavor)
1/2 cup Melted Butter (No substitutions recommended)

Filling

16 oz Cream Cheese (Use full-fat brick-style for best results)
1 cup Granulated Sugar (Brown sugar can be used for a deeper flavor)
8 oz Melted Dark Chocolate (Opt for chocolate with 60% to 72% cocoa for balance)
1 tsp Vanilla Extract (No alternatives suggested)
3 large Eggs (Beat minimally to prevent cracks)
1 cup Fresh Raspberries (Frozen raspberries can be used but may alter texture)

Instructions

Prepare the pan: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining the base with parchment paper to prevent sticking.
Make the crust: In a medium bowl, combine the crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of the prepared springform pan to form the crust.
Mix the filling base: In a large bowl, beat the cream cheese together with the granulated sugar until smooth and creamy. Avoid overmixing to keep the filling light.
Add chocolate and flavor: Fold in the melted dark chocolate and vanilla extract gently, ensuring the chocolate is well incorporated without deflating the mixture.
Incorporate eggs and raspberries: Add the eggs one at a time, mixing on low speed after each addition to incorporate without introducing too much air. Then gently fold in the fresh raspberries carefully to avoid breaking them and coloring the whole batter.
Fill the crust: Pour the cheesecake batter over the cookie crust and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles for a smooth finish.
Bake the cheesecake: Bake in the preheated oven for about 60 minutes, or until the center is just slightly jiggly but the edges are set. Avoid overbaking to keep a creamy texture.
Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for at least 1 hour to prevent cracking from sudden temperature changes.
Chill thoroughly: After cooling, refrigerate the cheesecake for at least 4 hours to firm up completely before serving.
Serve: Remove the cheesecake from the refrigerator, unlatch the springform pan, slice into portions, and serve. Optionally garnish with additional fresh raspberries or chocolate shavings.

Notes

Use full-fat cream cheese and brick-style for the best texture and flavor.
Ensure the dark chocolate melted is between 60% to 72% cocoa for a balanced taste.
Do not overbeat eggs to avoid cracking during baking.
Tapping the pan before baking helps prevent air bubbles in the cheesecake.
Cooling in the oven with door cracked helps prevent the cheesecake top from cracking.
Chill cheesecakes thoroughly for best slicing and texture.
Substitute crushed cookies with graham crackers for a lighter crust option.
Frozen raspberries can be used but may release extra moisture, slightly affecting texture.

Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate dessert, baked cheesecake, chocolate raspberry dessert