Dark Chocolate Raspberry Cheesecake – Decadent, Creamy & Beautifully Bold
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
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. 🍫🍓
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. 🍫🍓