Indulge in Dark Chocolate Raspberry

This Dark Chocolate Raspberry Cheesecake brings together velvety cream cheese and bright, tangy raspberries for a truly indulgent treat. It’s the perfect dessert when you want something rich yet refreshing with a beautifully silky texture and bursts of fruity flavor. Whether it’s for a special occasion or just because, this cheesecake never fails to impress.

I first made this cheesecake for a holiday gathering and it quickly became the star dessert. My friends still ask for the recipe months later because the flavors just hit the spot every time.

Ingredients

• Crushed chocolate cookies: Two cups for a rich, chocolatey crust use graham crackers if you want a lighter, classic touch
• Melted butter: Half a cup to bind the crust with a perfect firm but crumbly base
• Cream cheese: One pound of full-fat brick-style for the smoothest, creamiest filling
• Granulated sugar: One cup to sweeten the filling evenly brown sugar works too if you like a deeper, caramel note
• Melted dark chocolate: Eight ounces with 60 to 72 percent cocoa content for a perfect bittersweet balance
• Vanilla extract: One teaspoon to brighten the chocolate and cheese flavors
• Large eggs: Three added carefully and beaten lightly to keep the texture silky and prevent cracks while baking
• Fresh raspberries: One cup for tart bursts frozen can be used but expect a softer texture

Step-by-Step Instructions

Preheat and Prepare the Pan:

Preheat your oven to 325 degrees Fahrenheit or 160 degrees Celsius. Grease a 9-inch springform pan lightly or line it with parchment paper to prevent sticking.

Make the Crust:

In a medium bowl, mix the crushed chocolate cookies with the melted butter. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan, making a solid foundation for your cheesecake.

Mix the Filling:

In a large bowl, beat the cream cheese and granulated sugar together until completely smooth. Gently fold in the melted dark chocolate and vanilla extract to create a rich chocolate base.

Add Eggs and Raspberries:

Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. Carefully fold in the fresh raspberries last so they remain intact and distribute throughout the batter.

Assemble and Bake:

Pour the filling over the crust and smooth the top with a spatula. Tap the pan lightly to release any trapped air bubbles. Bake for about one hour until the center jiggles slightly when you gently shake the pan. Avoid overbaking to keep it creamy.

Cool Gradually and Chill:

Turn off the oven and leave the cheesecake inside with the door cracked open for one hour. Then transfer it to the refrigerator and chill for at least four hours or overnight until fully set.

Serve:

Remove the cheesecake from the fridge and unlatch the springform pan carefully. Slice and serve with extra fresh raspberries or melted chocolate on the side for added indulgence.

Save

My favorite part of this cheesecake has to be the contrast between the bittersweet chocolate and the bright raspberry bursts. One holiday season we unexpectedly ran out of fresh berries and used a mix of fresh and frozen—it was still incredible but reminded me how fresh fruit really elevates it.

Storage Tips

Store leftover cheesecake in an airtight container in the refrigerator for up to four days. Make sure to cover the surface with plastic wrap or foil tightly to prevent the cake from drying out. This cheesecake also freezes well; slice before freezing and wrap pieces individually in plastic wrap and foil to preserve texture and flavor.

Ingredient Substitutions

If you cannot find crushed chocolate cookies, graham crackers make a nice alternative for a lighter crust. Dark chocolate chips can be melted for the filling if you prefer instead of bars. Brown sugar adds a little depth but stick with granulated sugar if you want the classic taste. For raspberries, frozen berries work but expect a softer texture and slight color change.

Serving Suggestions

Serve this cheesecake with a dusting of powdered sugar or a drizzle of warm raspberry sauce to enhance the fruitiness. Fresh mint leaves add a pretty touch and a hint of cool freshness. Pair it with a cup of strong coffee or a glass of sweet dessert wine for a lovely ending to dinner.

Cultural Context

Cheesecake has roots stretching back thousands of years and enjoyed variations worldwide. This particular take combines classic New York style cheesecake creaminess with rich European dark chocolate and fresh summer berries for a modern decadent twist. With its balance of sweet and tart, it’s a dessert that honors tradition while feeling completely indulgent and fresh.

Pro Tips

• Make sure all your ingredients are at room temperature to avoid lumps and get a smooth batter
• Avoid overmixing after adding eggs as this can incorporate too much air and cause cracks when baking
• Do not skip cooling the cheesecake in the oven with the door cracked open it helps prevent sudden temperature changes that can crack the surface

Recipe FAQs

→ What type of chocolate works best?

Use dark chocolate with 60% to 72% cocoa content for a balanced bitterness that complements the creamy filling.

→ Can I substitute the cookie crust?

Graham crackers can replace chocolate cookies for a milder, classic crust while maintaining a crunchy texture.

→ How to prevent cracks on top?

Beat eggs gently and avoid overmixing to keep the filling smooth and prevent cracking while baking.

→ Is fresh or frozen raspberry better?

Fresh raspberries offer a firmer texture and vibrant flavor, while frozen may alter texture slightly but still work well.

→ Why chill the dessert after baking?

Chilling allows the filling to set fully, enhancing flavors and making slices hold their shape for serving.

→ Can the crust be made ahead?

Yes, preparing and chilling the crust beforehand can help with quicker assembly and a firmer base.