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This Dark Chocolate Raspberry Cheesecake brings together the perfect balance of rich, velvety dark chocolate and the bright, tart freshness of raspberries. It’s made with a crisp chocolate cookie crust that holds a silky, smooth cheesecake filling infused with cocoa and swirled with raspberries. Topped with a glossy dark chocolate ganache and fresh raspberries, it’s an impressive dessert that feels elegant yet is surprisingly easy to make. Whether for a special celebration or a cozy night in, this cheesecake never fails to delight.
I remember making this cheesecake for a family birthday and everyone kept asking for seconds. The combination of flavors always feels indulgent yet fresh, and it’s become one of my go to special treats.
Ingredients
- Chocolate sandwich cookies: crushed finely to form a crunchy, flavorful crust choose your favorite brand for quality
- Unsalted butter: melted to bind the cookie crumbs and create a sturdy base choose fresh butter for the best richness
- Fullfat cream cheese: softened to room temperature for a silky smooth filling avoid lowfat for texture and flavour
- Granulated sugar: to sweeten the cheesecake I prefer regular sugar for that clean vanilla caramel balance
- Unsweetened cocoa powder or melted dark chocolate: for deep chocolate flavour use cocoa powder for a lighter taste or dark chocolate for richness
- Sour cream or heavy cream: at room temperature to add moisture and creaminess to the filling sour cream gives a slightly tangy undertone
- Vanilla extract: to brighten and compliment the chocolate
- Large eggs: at room temperature to bind everything together without curdling warming eggs helps blend smoothly
- Fresh raspberries or raspberry coulis: for a tart contrast and pretty swirl fresh fruit is best for texture and natural acidity
- Heavy cream and finely chopped dark chocolate: for the optional ganache topping choose chocolate with 60 to 70 percent cacao for balanced flavour
- Extra fresh raspberries and chocolate shavings for garnish: to make it look as good as it tastes
Instructions
- Prepare the Crust:
- Preheat your oven to 325 degrees Fahrenheit or 163 degrees Celsius. Line the base of a nineinch springform pan with parchment paper to prevent sticking and make removal easy. Crush your choice of chocolate sandwich cookies until finely ground but not powdery. Combine the crumbs with melted unsalted butter until the mixture resembles damp sand. Press this firmly and evenly into the bottom of your pan and slightly up the sides to create a solid base. Bake the crust for eight to ten minutes until set and aromatic, then remove and allow it to cool slightly before filling.
- Make the Cheesecake Filling:
- Start by beating the softened cream cheese until it becomes smooth and free of lumps this is important for that silky texture. Add the granulated sugar, cocoa powder or melted dark chocolate, and vanilla extract into the cream cheese and mix thoroughly until the mixture looks creamy and even. Blend in room temperature sour cream or heavy cream to introduce gentle moisture without losing body. Crack in the eggs one at a time, mixing on low speed and just until each is combined avoid overmixing to prevent air bubbles and cracks in the cheesecake. Gently fold in fresh raspberries or swirl in raspberry coulis with a spatula for a beautiful marbled effect being careful not to break the fruit.
- Pour and Bake:
- Pour your luscious cheesecake filling over the slightly cooled crust, spreading it out evenly with a spatula for a smooth top. Place the springform pan on a baking sheet to catch any drips and slide it into your preheated oven. Bake for forty five to sixty minutes. The cheesecake edges should be set, but the center will have a slight wobble like jelly when you gently shake the pan. After baking, turn off the oven and crack the oven door, allowing the cheesecake to cool inside for thirty minutes to prevent rapid temperature change which can cause cracking. Finally, take the cheesecake out and let it cool completely on the countertop before moving it to the refrigerator.
- Chill and Add Ganache:
- Cover your cheesecake and refrigerate it for at least four to six hours overnight chilling is optimal to develop flavor and texture. To prepare the ganache, gently heat heavy cream just until it starts to simmer but does not boil; pour the hot cream over chopped dark chocolate and let it sit for a minute to soften the chocolate. Stir the mixture carefully until smooth and glossy. Spread the ganache over the fully chilled cheesecake with an offset spatula for an even, shiny finish. Return the cheesecake to the fridge for fifteen to twenty minutes so the ganache firms up.
- Garnish and Serve:
- Just before serving, decorate the cheesecake with fresh raspberries and chocolate shavings for extra color and texture. Run a warm knife around the edges of the pan to loosen the cheesecake, then release the springform. Use that warmed knife to slice the cheesecake cleanly to avoid cracks or uneven edges. Serve chilled and savor the enticing contrast of rich dark chocolate and bright fruit notes.
One family memory I treasure is making this cheesecake with my kids who got just as excited to eat it as they were to help swirl in the raspberry coulis.
Storage Tips
Store leftover cheesecake covered tightly in the fridge for up to five days. This keeps the texture creamy and protects the ganache from drying out. If freezing, wrap slices individually in plastic wrap and foil before placing in an airtight container thaw overnight in the refrigerator for best results.
Ingredient Substitutions
If you do not have sour cream, heavy cream works well too and adds a smooth texture. For those avoiding dairy, try a vegan cream cheese and coconut cream combo but expect slight textural differences. Raspberry coulis can be replaced with any berry coulis or jam for variety while keeping that tartness.
Serving Suggestions
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to add a creamy contrast. A drizzle of raspberry sauce or fresh mint leaves can brighten the plate for gatherings. This dessert pairs wonderfully with a rich espresso or a glass of dessert wine like a ruby port.
This dark chocolate raspberry cheesecake is an elegant make ahead dessert that rewards patient prep with spectacular flavor. Plan ahead for chilling and enjoy the showstopper result.
Common Questions About Recipes
- → What type of chocolate is best for the cheesecake?
Use quality dark chocolate with 60–70% cocoa for a balanced, rich flavor that complements the raspberries well.
- → Can I substitute sour cream in the filling?
Yes, heavy cream can be used as an alternative to sour cream to achieve a creamy texture.
- → How do I prevent cracks in the cheesecake?
Avoid over-mixing after adding the eggs and bake until the edges are set but the center slightly wobbles; then cool gradually.
- → Is the ganache topping necessary?
The ganache adds a glossy, rich finish but is optional. The cheesecake is delicious even without it.
- → How long should the cheesecake chill before serving?
Chill the cheesecake for at least 4–6 hours or overnight to develop a firm, smooth texture.
- → Can I use frozen raspberries for the filling?
Fresh raspberries are preferred for texture, but frozen raspberries can be used if thawed and drained to reduce excess moisture.