Decadent Dark Chocolate Raspberry Cheesecake
This rich, indulgent cheesecake blends velvety dark chocolate with tart raspberries for a show-stopping dessert that’s perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 slices
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
1 ½ cups crushed chocolate cookies (e.g., chocolate wafers or sandwich cookies without filling)
¼ cup melted butter
For the Cheesecake Filling:
24 oz (3 bricks) full-fat cream cheese, softened
1 cup granulated sugar
1 cup melted dark chocolate (60%–72% cocoa recommended)
1 teaspoon vanilla extract
3 large eggs
1 cup fresh raspberries (plus more for garnish)
Instructions
Preheat Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
Make the Crust:
Combine crushed chocolate cookies and melted butter in a bowl. Mix until the texture resembles wet sand. Press firmly into the bottom of the springform pan to form an even crust. Set aside.
Make the Filling:
In a large bowl, beat softened cream cheese with granulated sugar until smooth and fluffy (2–3 minutes). Add melted dark chocolate and vanilla extract, and mix until combined.
Add Eggs and Raspberries:
Add eggs one at a time, mixing on low speed after each addition. Do not overmix. Gently fold in fresh raspberries.
Pour and Smooth:
Pour the filling over the prepared crust. Smooth the top with a spatula and tap the pan gently on the counter to release air bubbles.
Bake the Cheesecake:
Bake for about 60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour.
Chill:
After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Serve and Garnish:
Remove from the springform pan. Slice and serve with fresh raspberries or a drizzle of melted chocolate.
Notes
Use full-fat brick cream cheese for best texture.
Frozen raspberries can be used but may release extra moisture—toss them in a teaspoon of flour before folding in.
To prevent cracking, avoid overmixing the batter and bake in a water bath if desired.
Store in the fridge for up to 5 days or freeze slices individually.
