Dark Chocolate Raspberry Cheesecake

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Dark Chocolate Raspberry Cheesecake

There are desserts that impress, and then there are desserts that stop conversations altogether. This Dark Chocolate Raspberry Cheesecake is definitely the latter. I originally created this recipe when I wanted something indulgent for a family birthday but didn’t want the usual chocolate cake. The tartness of fresh raspberries combined with the richness of dark chocolate felt like the perfect balance, and it absolutely delivered. The kids loved how pretty it looked, with its bright raspberry filling contrasting against the glossy chocolate ganache. My husband, who’s usually a cheesecake purist, went back for seconds and declared it “restaurant-worthy”—which, coming from him, is the ultimate compliment.

What I love most about this recipe is how it feels like a showstopper but doesn’t require professional baking skills. It’s surprisingly simple to put together, and the ingredients are easy to find. The cookie crust adds just the right amount of crunch, while the raspberry cream cheese filling is smooth and tangy, cutting through the richness of the chocolate topping. This cheesecake is perfect for special occasions, holidays, or even when you just need a sweet pick-me-up on a busy weeknight. Every time I make it, I’m reminded why I keep it in my recipe box—it’s that one dessert that makes people think you spent hours in the kitchen when you really didn’t.

Questions I Often Get Asked About This Recipe

Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work just fine! Just thaw and drain them well before using to avoid excess moisture in the filling.

Do I need to use dark chocolate, or can I substitute milk chocolate?
Dark chocolate balances the sweetness of the cheesecake beautifully, but if you prefer a sweeter flavor, milk chocolate is a great substitute.

Can I make this ahead of time?
Absolutely. This cheesecake can be made a day or two in advance and stored in the fridge until ready to serve.

Do I need a springform pan?
Yes, a springform pan is best for easy removal and presentation. It ensures your crust and filling hold their shape perfectly.

How long does it keep?
Stored in an airtight container in the refrigerator, it will stay fresh for up to 4 days.

What You Need to Make Dark Chocolate Raspberry Cheesecake

2 cups crushed chocolate cookies (for crust)

1/2 cup melted butter

16 oz cream cheese, softened

1 cup granulated sugar

1 cup fresh raspberries (or thawed frozen)

2 large eggs

1 tsp vanilla extract

1/2 cup sour cream

1 cup dark chocolate chips

1/2 cup heavy cream

Fresh raspberries and chocolate pieces for garnish

Special Equipment:

9-inch springform pan

Food processor or rolling pin (for cookie crust)

Hand mixer or stand mixer

How to Make Dark Chocolate Raspberry Cheesecake

Prepare the crust: Mix crushed chocolate cookies and melted butter until combined. Press firmly into the bottom of a springform pan. Refrigerate while preparing the filling.

Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla extract. Fold in raspberries gently.

Bake: Pour the filling over the crust and smooth the top. Bake at 325°F (160°C) for 45–50 minutes until the center is slightly set. Cool completely, then refrigerate for at least 4 hours or overnight.

Make the ganache: Heat heavy cream until hot but not boiling. Pour over chocolate chips, wait one minute, then stir until smooth.

Finish & serve: Pour ganache over chilled cheesecake, garnish with fresh raspberries and chocolate pieces, then slice and serve.

Tips for Making the Best Dark Chocolate Raspberry Cheesecake

Use full-fat cream cheese for the creamiest texture.

Don’t overmix after adding eggs—this prevents cracks in your cheesecake.

Chill thoroughly before adding the ganache to keep it glossy and smooth.

For a shortcut, use store-bought chocolate crust instead of homemade.

If raspberries are out of season, swirl in raspberry jam for the same vibrant flavor.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This cheesecake stole the show at our family reunion. Even the kids who usually avoid cheesecake loved it!” – Sarah T.

⭐️⭐️⭐️⭐️ “Amazing flavor combo! Next time, I might double the ganache because I’m a chocolate lover.” – Mark R.

⭐️⭐️⭐️⭐️⭐️ “Super easy to make, and it looked so impressive. Perfect for busy moms who still want to wow guests.” – Emily J.

⭐️⭐️⭐️⭐️ “Loved the taste, but my crust came out a bit crumbly. I’ll add a little more butter next time.” – Anna K.

⭐️⭐️⭐️⭐️⭐️ “I followed it exactly and it turned out perfect. Definitely adding this to my holiday dessert list.” – James W.

Printable Recipe

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