This cheesecake is the perfect balance of rich and refreshing. The velvety chocolate filling melts in your mouth, while the raspberries add a fruity contrast that cuts through the richness. The chocolate cookie crust brings a delightful crunch, and the presentation is stunning enough for celebrations but simple enough to make at home. Every layer works in harmony for a show-stopping dessert that’s sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
Chocolate sandwich cookies or chocolate graham crackers
Unsalted butter (melted)
For the cheesecake filling:
Cream cheese (room temperature)
Granulated sugar
Eggs
Sour cream or heavy cream
Semi-sweet or dark chocolate (melted and cooled)
Vanilla extract
For the raspberry topping:
Fresh or frozen raspberries
Sugar
Cornstarch
Water
Lemon juice (optional, for brightness)
Optional garnish:
Extra raspberries
Chocolate shavings or ganache
Whipped cream
Directions
Prepare the crust: Preheat oven to 325°F (160°C). Pulse chocolate cookies into fine crumbs, mix with melted butter, and press into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla, then fold in the melted chocolate until fully combined.
Bake the cheesecake: Pour the filling over the cooled crust. Bake in a water bath (or place a pan of hot water on the oven rack below) for 55–65 minutes, until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill: Remove from the oven and chill in the fridge for at least 4 hours or overnight.
Make the raspberry topping: In a saucepan, cook raspberries, sugar, and lemon juice (if using) over medium heat until soft. Mix cornstarch with water and stir in to thicken. Let cool before spreading over the chilled cheesecake.
Assemble and serve: Spread raspberry topping over the cheesecake. Garnish with extra berries or chocolate if desired. Slice and serve chilled.
Servings and timing
This recipe makes 10–12 servings. Total time: 6–7 hours (including chilling) Prep time: 25 minutes Bake time: 55–65 minutes Cool and chill time: 4–6 hours
Variations
Use white chocolate in the filling for a sweeter twist.
Add raspberry purée into the batter for a marbled effect.
Make mini cheesecakes using a muffin tin for individual servings.
Use Oreo cookies for a richer crust.
Drizzle with chocolate ganache for an extra indulgent finish.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic wrap and foil (without the raspberry topping), and store for up to 2 months. Thaw overnight in the refrigerator and add topping before serving. Do not microwave to reheat—serve cold or let sit at room temperature for 15–20 minutes before serving.
FAQs
Can I use frozen raspberries for the topping?
Yes, frozen raspberries work great—no need to thaw first, just cook a little longer.
How do I prevent cracks in the cheesecake?
Use a water bath, avoid overmixing the batter, and let it cool gradually in the oven before refrigerating.
Can I make this cheesecake ahead of time?
Yes, it’s best made a day ahead to allow time to chill and set.
Can I skip the raspberry topping?
You can, but it adds a bright, fruity contrast that enhances the chocolate flavor.
What kind of chocolate should I use?
Use high-quality semi-sweet or dark chocolate for best flavor and texture.
Do I have to use a water bath?
It helps prevent cracking and promotes even baking, but placing a pan of water on the lower rack also works.
Can I use a different crust?
Yes, a graham cracker or shortbread crust also works well with this filling.
Is this cheesecake very sweet?
It’s rich and slightly sweet, balanced by the tart raspberry topping.
How do I know when the cheesecake is done?
The edges should be set, but the center should still jiggle slightly when gently shaken.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works fine. Just mix at low speed to avoid incorporating too much air.
Conclusion
Chocolate Raspberry Cheesecake is the ultimate dessert for anyone who loves the combination of rich chocolate and fresh berries. With its smooth, decadent filling and bright raspberry topping, it’s both elegant and comforting. Whether you’re baking for a holiday, birthday, or just because, this cheesecake is guaranteed to impress and satisfy every sweet craving.
Chocolate Raspberry Cheesecake is a rich, creamy dessert featuring a chocolate cookie crust, smooth chocolate cheesecake filling, and a vibrant raspberry topping. Elegant and indulgent, it’s perfect for holidays, special occasions, or any time you crave chocolate and fruit.
Ingredients
For the crust:
1 1/2 cups chocolate sandwich cookie or chocolate graham cracker crumbs
1/4 cup unsalted butter, melted
For the cheesecake filling:
24 oz (3 packages) cream cheese, room temperature
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream or heavy cream
8 oz semi-sweet or dark chocolate, melted and cooled
1 tsp vanilla extract
For the raspberry topping:
2 cups fresh or frozen raspberries
1/3 cup granulated sugar
1 tbsp lemon juice (optional)
2 tsp cornstarch
2 tbsp water
Optional garnish:
Extra raspberries
Chocolate shavings or ganache
Whipped cream
Instructions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Pulse cookies into fine crumbs and mix with melted butter. Press into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream (or heavy cream) and vanilla extract.
Fold in the melted chocolate until fully incorporated.
Pour the filling over the cooled crust. Smooth the top.
Bake in a water bath (or place a pan of hot water on the lower oven rack) for 55–65 minutes, until edges are set and center slightly jiggles.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove and refrigerate for at least 4 hours or overnight.
To make the topping, cook raspberries, sugar, and lemon juice (if using) in a saucepan over medium heat until berries break down.
Mix cornstarch and water in a small bowl, then stir into raspberry mixture. Cook until thickened. Let cool completely.
Spread raspberry topping over the chilled cheesecake. Garnish with fresh raspberries, whipped cream, or chocolate shavings if desired. Serve chilled.
Notes
Use high-quality chocolate for the richest flavor.A water bath helps prevent cracks but isn’t strictly necessary.Chilling overnight improves texture and flavor.You can substitute raspberry jam thinned with lemon juice for a shortcut topping.For clean slices, dip a knife in hot water and wipe between cuts.
