Name: Decadent Dark Chocolate Raspberry Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 2 cups Crushed Chocolate Cookies (Substitute with graham crackers for a classic flavor); 1/2 cup Melted Butter (No substitutions recommended); 16 oz Cream Cheese (Use full-fat brick-style for best results); 1 cup Granulated Sugar (Brown sugar can be used for a deeper flavor); 8 oz Melted Dark Chocolate (Opt for chocolate with 60% to 72% cocoa for balance); 1 tsp Vanilla Extract (No alternatives suggested); 3 large Eggs (Beat minimally to prevent cracks); 1 cup Fresh Raspberries (Frozen raspberries can be used but may alter texture)

Introduction

Indulge in the rich and creamy delight of this Dark Chocolate Raspberry Cheesecake. Combining velvety dark chocolate with fresh raspberries, it’s a perfect dessert to impress guests or enjoy a special treat at home.

A slice of dessert with three main layers sits on a white plate over a white marbled surface. The bottom layer is thick and crumbly, dark brown in color, resembling a chocolate crust. Above it is a smooth, thick, pink creamy layer with a soft texture. The top layer is a shiny, dark brown chocolate glaze that drips slightly down the sides. On top of the glaze, several bright red raspberries are placed along with uneven, dark brown chocolate chunks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Crushed Chocolate Cookies (substitute with graham crackers for a classic flavor)
1/2 cup Melted Butter
16 oz Cream Cheese (use full-fat brick-style for best results)
1 cup Granulated Sugar (brown sugar can be used for a deeper flavor)
8 oz Melted Dark Chocolate (opt for chocolate with 60% to 72% cocoa for balance)
1 tsp Vanilla Extract
3 large Eggs (beat minimally to prevent cracks)
1 cup Fresh Raspberries (frozen raspberries can be used but may alter texture)

Instructions

Step 1: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing or lining it with parchment paper.
Step 2: In a medium bowl, combine crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan.
Step 3: In a large bowl, beat the cream cheese with granulated sugar until smooth. Then, gently fold in the melted dark chocolate and vanilla extract.
Step 4: Add eggs one at a time, mixing on low speed after each addition to avoid overmixing. Gently fold in the fresh raspberries.
Step 5: Pour the batter over the crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Step 6: Bake for about 60 minutes or until the center is slightly jiggly but not liquid. Be careful not to overbake to keep it creamy.
Step 7: Turn off the oven, crack the door open, and let the cheesecake cool inside for at least 1 hour. Then chill it in the refrigerator for at least 4 hours.
Step 8: Once chilled, remove the cheesecake from the fridge, unlatch the springform pan, slice, and serve. Garnish with additional raspberries or melted chocolate if desired.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.
For a different twist, substitute fresh raspberries with blackberries or strawberries.
To prevent cracks, avoid overmixing the batter and don’t open the oven door during baking.
Chill the cheesecake overnight for the best set and flavor development.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow it to come to room temperature for about 20 minutes before serving, though it is typically enjoyed chilled.

How to Serve

A slice of dessert with three visible layers on a white plate with a thin gold rim, placed on a white marbled texture surface. The bottom layer is dark brown and crumbly, like a chocolate cookie crust. The middle layer is thick, smooth, and bright pink, looking creamy and fluffy. The top layer is a shiny, dark chocolate sauce dripping down the sides of the pink layer. On top, there are several fresh, bright red raspberries and two pieces of dark chocolate placed among them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in this recipe?

Yes, frozen raspberries can be used, but they may release more moisture and slightly alter the texture of the cheesecake.

How do I avoid cracks on my cheesecake?

Beat the eggs minimally and mix on low speed to avoid incorporating too much air. Also, cool the cheesecake gradually by allowing it to rest in the oven with the door slightly open after baking.

Decadent Dark Chocolate Raspberry Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

Indulge in this decadent Dark Chocolate Raspberry Cheesecake, featuring a rich, velvety cream cheese filling infused with melted dark chocolate and fresh raspberries atop a chocolate cookie crust. This elegant dessert balances the deep flavors of dark chocolate with the tartness of ripe raspberries, perfect for special occasions or satisfying any chocolate lover’s craving.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 5 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust

2 cups Crushed Chocolate Cookies (Substitute with graham crackers for a classic flavor)
1/2 cup Melted Butter (No substitutions recommended)

For the Cheesecake Filling

16 oz Cream Cheese (Use full-fat brick-style for best results)
1 cup Granulated Sugar (Brown sugar can be used for a deeper flavor)
8 oz Melted Dark Chocolate (Opt for chocolate with 60% to 72% cocoa for balance)
1 tsp Vanilla Extract (No alternatives suggested)
3 large Eggs (Beat minimally to prevent cracks)
1 cup Fresh Raspberries (Frozen raspberries can be used but may alter texture)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper to prevent sticking.
Make the Crust: In a medium bowl, combine the crushed chocolate cookies with the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
Prepare Cheesecake Filling: In a large mixing bowl, beat the cream cheese with granulated sugar until smooth and creamy. Fold in the melted dark chocolate and vanilla extract gently to create a uniform mixture.
Add Eggs and Raspberries: Add the eggs one at a time into the cream cheese mixture, mixing on low speed after each addition to avoid incorporating too much air. Gently fold in the fresh raspberries to distribute them evenly without breaking.
Assemble and Smooth Batter: Pour the cheesecake batter over the prepared crust. Use a spatula to smooth the top evenly. Tap the pan gently on the countertop to release any trapped air bubbles for a smooth finish.
Bake the Cheesecake: Place the pan in the preheated oven and bake for about 60 minutes, or until the center is slightly jiggly but not liquid. Avoid overbaking to maintain a creamy texture.
Cool and Chill: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for at least 1 hour. Then refrigerate the cheesecake for a minimum of 4 hours to set completely.
Serve: Once chilled, remove the springform pan’s sides, slice the cheesecake, and serve with additional fresh raspberries or melted chocolate for extra indulgence.

Notes

Use full-fat cream cheese for a rich, creamy texture.
Be careful not to overmix eggs to prevent cracks in the cheesecake.
Fresh raspberries are preferred for texture, but frozen can be used with a change in consistency.
Letting the cheesecake cool gradually in the oven helps prevent cracking.
Chilling overnight is ideal for best flavor and texture.
Opt for dark chocolate with 60%-72% cocoa for balanced bitterness and sweetness.

Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate dessert, decadent cheesecake, baked cheesecake, chocolate raspberry dessert