Decadent Dark Chocolate Raspberry Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake strikes the perfect balance—deep, dark chocolate richness paired with tart raspberries that keep it from being too heavy. It looks stunning on a dessert table, yet it’s surprisingly easy to make. Whether I’m baking for a celebration or just because, this cheesecake never fails to impress. And the best part? Every slice tastes like it came straight from a high-end bakery.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:
Crushed chocolate cookies
Melted butter

For the Cheesecake Filling:
Cream cheese (full-fat, brick-style)
Granulated sugar
Melted dark chocolate (60%–72% cocoa)
Vanilla extract
Eggs
Fresh raspberries

Directions

Step 1: Preheat and Prepare

I preheat the oven to 325°F (160°C) and grease a 9-inch springform pan. Sometimes I also line the bottom with parchment paper for easy removal.

Step 2: Make the Crust

In a bowl, I mix crushed chocolate cookies with melted butter until it looks like wet sand. I press this mixture firmly into the bottom of the pan, using the back of a measuring cup to get a smooth, even layer. Then I set it aside while I make the filling.

Step 3: Beat the Cream Cheese

I beat the softened cream cheese with sugar until smooth and creamy—this takes about 2 to 3 minutes. Then I slowly fold in the melted dark chocolate and vanilla extract until everything is silky and well combined.

Step 4: Add Eggs and Raspberries

I add the eggs one at a time, mixing gently after each one just until combined. I’m careful not to overmix here to avoid cracks. Then I gently fold in the fresh raspberries—they’ll give the cheesecake those beautiful, juicy pockets of tart flavor.

Step 5: Pour and Smooth

I pour the filling over the crust, smoothing the top with a spatula. A gentle tap of the pan on the counter helps release any air bubbles.

Step 6: Bake

I bake the cheesecake for about 60 minutes, until the edges are set and the center has a slight jiggle. I keep an eye on it so I don’t overbake—it should still look soft in the middle when I turn off the oven.

Step 7: Cool and Chill

After baking, I leave the cheesecake in the oven with the door cracked open for an hour. Then I transfer it to the fridge to chill for at least 4 hours, or overnight for best texture and flavor.

Step 8: Serve and Garnish

Before serving, I carefully remove the sides of the springform pan. I like to top it with fresh raspberries or drizzle a bit of melted chocolate over the top for extra flair. Every bite delivers rich chocolate creaminess with that bright raspberry zing.

Servings and timing

Yield: 12 servings
Preparation time: 25 minutes
Baking time: 60 minutes
Cooling + chilling time: 5+ hours
Total time: About 6.5 hours (including chill time)

Variations

I’ve made this cheesecake with different berries like blackberries or chopped cherries, and they work beautifully. For a twist on the crust, I’ve used graham crackers or even shortbread cookies. And if I want even more chocolate, I sometimes stir in chocolate chips or swirl raspberry preserves into the batter before baking.

Storage/Reheating

I keep leftover cheesecake covered in the fridge for up to 5 days. It actually tastes even better on day two as the flavors meld. For longer storage, I freeze individual slices wrapped tightly in plastic and foil. To serve, I just thaw a slice in the fridge overnight.

FAQs

Can I use frozen raspberries?

Yes, I’ve used frozen raspberries when fresh aren’t available. I don’t thaw them first to prevent excess moisture from affecting the texture.

How do I keep the cheesecake from cracking?

I avoid overmixing the eggs and allow the cake to cool slowly in the oven after baking. Both steps help prevent cracks. A water bath can help too, but I find this recipe does well without one.

Can I use milk chocolate instead of dark chocolate?

You can, but I prefer dark chocolate for its richer flavor and lower sweetness. Milk chocolate will make the cheesecake much sweeter and less balanced.

Do I need to use a springform pan?

Yes, it makes removing the cheesecake much easier and keeps the sides smooth. If you don’t have one, line a cake pan with parchment and be extra careful when removing the slices.

Can I make this ahead of time?

Definitely. I often bake it a day ahead and let it chill overnight. It sets beautifully and slices cleanly the next day.

Conclusion

This Decadent Dark Chocolate Raspberry Cheesecake is a dessert I keep coming back to. It’s rich, elegant, and full of bold flavors that complement each other perfectly. Whether I’m baking for a special event or just treating myself to something indulgent, this cheesecake never fails to deliver a slice of chocolatey joy.

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