Dark Chocolate Raspberry Cheesecake – Decadent, Creamy & Beautifully Bold

❤️ Introduction

When luxury meets comfort food, the result is something magical — like this Dark Chocolate Raspberry Cheesecake. It’s rich and indulgent, yet perfectly balanced by the tart burst of fresh raspberries. Imagine a creamy chocolate cheesecake nestled on a chocolate cookie crust, topped with a swirl of raspberry goodness. 🍰✨

This dessert is perfect for special occasions, romantic dinners, or when you just want something a little extra. And while it looks like something out of a bakery window, the process is simple and straightforward — no water bath required!

Let’s bring this show-stopping dessert to life.

🛒 Ingredients

🍪 For the Crust:

• 2 cups chocolate cookies (crushed into fine crumbs)
• ¼ cup butter (melted)

🧁 For the Cheesecake Filling:

• 24 oz cream cheese (room temperature)
• ½ cup sugar
• 3 eggs
• 1 tsp vanilla extract
• ¼ cup dark chocolate (melted and cooled slightly)
• ½ cup fresh raspberries

👨‍🍳 Directions

Step 1: Prep the Pan and Oven

• Preheat oven to 325°F (160°C).
• Line the bottom of a 9-inch springform pan with parchment paper. Grease the sides lightly.

Step 2: Make the Crust

1. In a bowl, mix the chocolate cookie crumbs with melted butter until fully combined.
2. Press the mixture into the bottom of the springform pan.
3. Bake for 8–10 minutes. Let cool while you prepare the filling.

Step 3: Make the Filling

1. In a large bowl, beat the cream cheese until smooth.
2. Add sugar and beat until combined.
3. Add eggs, one at a time, beating well after each addition.
4. Mix in vanilla extract and melted dark chocolate until fully incorporated.
5. Gently fold in the raspberries.

Step 4: Bake

1. Pour the filling over the cooled crust and smooth the top.
2. Bake for 45–55 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.

Step 5: Chill and Serve

• Transfer to the fridge and chill for at least 4 hours or overnight.
• Garnish with additional raspberries and a dusting of cocoa or chocolate shavings before serving.

⏱️ Servings & Time

• Servings: 10–12
• Prep Time: 20 minutes
• Bake Time: 50 minutes
• Cooling/Chill Time: 5 hours
• Total Time: ~6 hours 10 minutes

🍽️ Serving Suggestions

• Serve with whipped cream or a drizzle of raspberry sauce.
• Pair with coffee, dessert wine, or even a glass of red wine for contrast.
• Top with a chocolate ganache layer for an extra-decadent touch.
• Sprinkle with freeze-dried raspberries or chocolate curls.

🔄 Variations

• White Chocolate Twist: Swap dark chocolate for white for a lighter variation.
• Nut Crust: Use ground almonds or walnuts instead of cookie crumbs.
• Mini Cheesecakes: Bake in a muffin tin for personal portions.
• No-Bake Option: Use gelatin and a chilled crust — no oven required!
• Gluten-Free: Use gluten-free chocolate cookies.

🧊 Storage & Reheating

Storage:

• Store in the fridge covered for up to 5 days.
• Best enjoyed chilled.

Freezing:

• Freeze whole or by the slice. Wrap tightly and freeze for up to 2 months.
• Thaw in fridge overnight before serving.

❓ 10 Frequently Asked Questions

1. Can I use frozen raspberries?

Yes, just thaw and drain them before folding in.

2. How do I know when the cheesecake is done?

The center should jiggle slightly but be set around the edges.

3. Can I skip the crust?

You can, but the crust provides essential structure and flavor.

4. What’s the best way to melt chocolate?

Use a double boiler or microwave in short bursts, stirring frequently.

5. Can I use a different chocolate?

Yes! Semi-sweet or bittersweet works well too.

6. Can I make this ahead of time?

Absolutely — it tastes even better the next day!

7. What makes it crack-free?

Avoid overbeating, bake gently, and cool slowly.

8. Can I add more raspberries?

Yes, but keep the ratio balanced so the cheesecake sets properly.

9. Do I need a water bath?

Nope! This recipe doesn’t require one — just don’t overbake.

10. Can I use mascarpone?

Yes, substitute up to ⅓ of the cream cheese for mascarpone for extra richness.

💡 Pro Tips

• Use room temperature cream cheese for the smoothest filling.
• Don’t overmix once eggs are added — this prevents cracks.
• Press your crust firmly to avoid crumbling later.
• For clean slices, use a warm knife wiped between cuts.
• Chill fully before serving for best flavor and texture.

🏁 Conclusion

This Dark Chocolate Raspberry Cheesecake is the ultimate indulgence for chocolate lovers who crave something elegant and rich — without being overly sweet. It’s a dessert that feels fancy but is easy enough for any home baker to pull off.

Each bite is a balance of velvety chocolate and bright raspberry freshness. Whether it’s for a birthday, a holiday, or just a Friday night, this cheesecake is guaranteed to impress. 🍫🍓

Dark Chocolate Raspberry Cheesecake – Decadent, Creamy & Beautifully Bold

Adam

When luxury meets comfort food, the result is something magical — like this Dark Chocolate Raspberry Cheesecake. It’s rich and indulgent, yet perfectly balanced by the tart burst of fresh raspberries. Imagine a creamy chocolate cheesecake nestled on a chocolate cookie crust, topped with a swirl of raspberry goodness. 🍰✨This dessert is perfect for special occasions, romantic dinners, or when you just want something a little extra. And while it looks like something out of a bakery window, the process is simple and straightforward — no water bath required!Let’s bring this show-stopping dessert to life.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake Cooling/Chill Time 5 hours hrs 50 minutes mins

Total Time 6 hours hrs 10 minutes mins

Servings 12 servings

Ingredients

  

🍪 For the Crust:

• 2 cups chocolate cookies crushed into fine crumbs
• ¼ cup butter melted

🧁 For the Cheesecake Filling:

• 24 oz cream cheese room temperature
• ½ cup sugar
• 3 eggs
• 1 tsp vanilla extract
• ¼ cup dark chocolate melted and cooled slightly
• ½ cup fresh raspberries

Instructions

 

Step 1: Prep the Pan and Oven

• Preheat oven to 325°F (160°C).
• Line the bottom of a 9-inch springform pan with parchment paper. Grease the sides lightly.

Step 2: Make the Crust

• In a bowl, mix the chocolate cookie crumbs with melted butter until fully combined.
• Press the mixture into the bottom of the springform pan.
• Bake for 8–10 minutes. Let cool while you prepare the filling.

Step 3: Make the Filling

• In a large bowl, beat the cream cheese until smooth.
• Add sugar and beat until combined.
• Add eggs, one at a time, beating well after each addition.
• Mix in vanilla extract and melted dark chocolate until fully incorporated.
• Gently fold in the raspberries.

Step 4: Bake

• Pour the filling over the cooled crust and smooth the top.
• Bake for 45–55 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.

Step 5: Chill and Serve

• Transfer to the fridge and chill for at least 4 hours or overnight.
• Garnish with additional raspberries and a dusting of cocoa or chocolate shavings before serving.

Notes

🍽️ Serving Suggestions
Serve with whipped cream or a drizzle of raspberry sauce.

Pair with coffee, dessert wine, or even a glass of red wine for contrast.

Top with a chocolate ganache layer for an extra-decadent touch.

Sprinkle with freeze-dried raspberries or chocolate curls.

🔄 Variations
White Chocolate Twist: Swap dark chocolate for white for a lighter variation.

Nut Crust: Use ground almonds or walnuts instead of cookie crumbs.

Mini Cheesecakes: Bake in a muffin tin for personal portions.

No-Bake Option: Use gelatin and a chilled crust — no oven required!

Gluten-Free: Use gluten-free chocolate cookies.

🧊 Storage & Reheating
Storage:
Store in the fridge covered for up to 5 days.

Best enjoyed chilled.

Freezing:
Freeze whole or by the slice. Wrap tightly and freeze for up to 2 months.

Thaw in fridge overnight before serving.

❓ 10 Frequently Asked Questions
1. Can I use frozen raspberries?
Yes, just thaw and drain them before folding in.

2. How do I know when the cheesecake is done?
The center should jiggle slightly but be set around the edges.

3. Can I skip the crust?
You can, but the crust provides essential structure and flavor.

4. What’s the best way to melt chocolate?
Use a double boiler or microwave in short bursts, stirring frequently.

5. Can I use a different chocolate?
Yes! Semi-sweet or bittersweet works well too.

6. Can I make this ahead of time?
Absolutely — it tastes even better the next day!

7. What makes it crack-free?
Avoid overbeating, bake gently, and cool slowly.

8. Can I add more raspberries?
Yes, but keep the ratio balanced so the cheesecake sets properly.

9. Do I need a water bath?
Nope! This recipe doesn’t require one — just don’t overbake.

10. Can I use mascarpone?
Yes, substitute up to ⅓ of the cream cheese for mascarpone for extra richness.

💡 Pro Tips
Use room temperature cream cheese for the smoothest filling.

Don’t overmix once eggs are added — this prevents cracks.

Press your crust firmly to avoid crumbling later.

For clean slices, use a warm knife wiped between cuts.

Chill fully before serving for best flavor and texture.

🏁 Conclusion
This Dark Chocolate Raspberry Cheesecake is the ultimate indulgence for chocolate lovers who crave something elegant and rich — without being overly sweet. It’s a dessert that feels fancy but is easy enough for any home baker to pull off.

Each bite is a balance of velvety chocolate and bright raspberry freshness. Whether it’s for a birthday, a holiday, or just a Friday night, this cheesecake is guaranteed to impress. 🍫🍓