Ultimate Dark Chocolate Raspberry Cheesecake Recipe

This Dark Chocolate Raspberry Cheesecake is pure indulgence without the guilt of being too sweet. Rich dark chocolate meets tart raspberries in a creamy filling that melts on your tongue. It's the kind of dessert that makes people pause mid-bite and close their eyes.

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There's something magical about the first bite of a Dark Chocolate Raspberry Cheesecake. The way the tangy raspberries cut through that rich, velvety chocolate, the creamy filling that melts on your tongue. My sister still talks about the time I brought this to her birthday dinner last spring.

She said it tasted like something from a high end dessert menu, but honestly? It's one of those elegant desserts that looks way harder than it actually is. This chocolate raspberry dessert recipe has become my go-to whenever I need to impress without spending all day in the kitchen.

Why You'll Love This Dark Chocolate Raspberry Cheesecake

This dark chocolate raspberry cheesecake is hands down one of my favorite chocolate based desserts because it hits that perfect sweet spot. It's a not too sweet dessert that actually lets you taste the berries and the chocolate without overwhelming your palate. My husband used to think all cheesecake recipes chocolate versions were too heavy, but this one changed his mind completely. The dark chocolate adds depth without being bitter, and those fresh raspberries bring a brightness that makes every bite feel special.

Whether you're planning food recipes for date night or just treating yourself on a Tuesday, this chocolate and raspberry cheesecake delivers that bakery-quality experience right from your own kitchen. Plus, it's one of those fun cheesecake ideas that looks stunning on the table but doesn't require pastry school skills to pull off.

What You'll Need

The beauty of this recipe is that most ingredients are probably sitting in your pantry right now. I always keep cream cheese in my fridge because you never know when cheesecake cravings will hit.

The dark chocolate is the star here, so grab a good quality bar, nothing fancy, just something you'd actually enjoy eating on its own. Fresh raspberries make all the difference, though frozen works in a pinch if you're making this in winter.

Main Ingredients

• Chocolate cookie crumbs
• Melted butter
• Cream cheese, softened
• Granulated sugar
• Large eggs
• Sour cream
• Dark chocolate, melted and cooled
• Fresh raspberries
• Vanilla extract
• Salt

Optional Extras

You can add a tablespoon of raspberry liqueur to the filling for extra depth, or swap in white chocolate raspberry ganache on top for a different twist. Some people love adding lemon zest to brighten things up even more.

The full instructions are right in the card below.

How To Make Dark Chocolate Raspberry Cheesecake

Prepare The Crust

Preheat your oven to 325°F and wrap the outside of a 9-inch springform pan with aluminum foil. Mix those buttery cookies crumbs with melted butter until it looks like wet sand, then press firmly into the bottom of your pan. I use the bottom of a measuring cup to really pack it down. Bake for 10 minutes, then let it cool while you make the filling.

Mix The Filling

Beat that softened cream cheese with an electric mixer until it's completely smooth, no lumps allowed. This takes about 2 minutes on medium speed. Add the sugar and beat again until fluffy. Now add the eggs one at a time, mixing just until each one disappears into the batter. Stir in the sour cream, vanilla, and salt. Finally, pour in your cooled melted dark chocolate and fold it through until you have this gorgeous, silky chocolate mixture.

Add The Raspberries

Gently fold half of those fresh raspberries into your chocolate filling. Don't overmix or they'll turn everything pink. Pour the filling over your cooled crust and smooth the top with a spatula. Take the remaining raspberries and press them lightly into the top of the cheesecake, spacing them out so every slice gets some.

Can I use frozen raspberries instead of fresh? Absolutely, just make sure to thaw them completely and pat them dry with paper towels first. Frozen berries release a lot of moisture, and you don't want that water pooling in your cheesecake. I've done it both ways and honestly, once it's baked, most people can't tell the difference.

Bake Low And Slow

Place your springform pan into a larger roasting pan and fill the roasting pan with hot water until it comes halfway up the sides of the springform. This water bath keeps your cheesecake from cracking. Bake at 325°F for about 55 to 65 minutes. The edges should be set but the center will still jiggle slightly when you shake the pan. That's exactly what you want.

Cool Completely

Turn off the oven and crack the door open. Let your cheesecake sit in there for an hour as the oven cools down. This gradual temperature change prevents cracks. Then take it out, remove the foil, and let it cool to room temperature on the counter before covering and refrigerating for at least 4 hours, though overnight is even better. I know waiting is torture, but cold cheesecake is infinitely better than warm.

Ingredient Substitutions & Variations

If you can't find dark chocolate, semi-sweet works fine, just reduce the sugar to half a cup. For a lighter version, you can use reduced fat cream cheese, though the texture won't be quite as rich. Greek yogurt can replace the sour cream if that's what you have on hand. Want to try white chocolate raspberry? Swap the dark chocolate for white and add an extra squeeze of lemon juice to cut the sweetness.

Storage & Reheating Instructions

Keep your cheesecake covered in the fridge for up to five days. It actually tastes better on day two once all the flavors have had time to meld together. You can freeze individual slices wrapped tightly in plastic wrap and then foil for up to two months. Just thaw them overnight in the fridge before serving. I don't recommend reheating this one, it's meant to be enjoyed cold straight from the fridge.

What To Serve With Dark Chocolate Raspberry Cheesecake

This is one of those rich desserts that stands beautifully on its own, but if you're serving it for a dinner party, I love pairing it with a strong espresso or a glass of port wine. My sister always asks for whipped cream on the side, and honestly, a little dollop of unsweetened whipped cream does cut through that richness nicely. Fresh mint leaves make a pretty garnish if you're feeling fancy.

FAQs About Dark Chocolate Raspberry Cheesecake

More Recipes You'll Love

If you're into these kinds of easy raspberry desserts, you'll want to try my raspberry tart recipe next. It has that same tangy fruit flavor but in a buttery pastry shell. My Lava Cake Recipe is another crowd pleaser if you're looking for something a bit more hands on. And for those who prefer uncommon dessert recipes that still feel approachable, check out my collection of unique Dessert recipes baking section. There's everything from summer desserts for party season to cozy winter treats.

Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.

Ultimate Dark Chocolate Raspberry Cheesecake Recipe

5 from 1 vote

Aliana Recipes

This Dark Chocolate Raspberry Cheesecake is pure indulgence without the guilt of being too sweet. Rich dark chocolate meets tart raspberries in a creamy filling that melts on your tongue. It's the kind of dessert that makes people pause mid-bite and close their eyes.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Chilling Time 4 hours hrs

Total Time 5 hours hrs 30 minutes mins

Servings:12 slices

Course:Date Night, Dessert, Party Dessert, Special Occasion

Cuisine:American, Bakery Style, Elegant Dessert

Calories:385kcal

Cost:$12.50

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 cups chocolate cookie crumbs Like Oreos with filling removed
• 5 tablespoons butter melted
• 24 oz cream cheese Softened to room temperature
• ¾ cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 6 oz dark chocolate 70% cocoa, melted and cooled
• 1 ½ cups fresh raspberries Can use frozen if thawed and dried
• 1 teaspoon vanilla extract
• 1 pinch salt

Equipment

• 1 9-inch springform pan To shape and bake the cheesecake
• 1 Aluminum foil To wrap pan for water bath
• 1 Electric mixer To beat cream cheese until smooth
• 1 Large roasting pan For water bath during baking
• 1 Double boiler or microwave-safe bowl To melt dark chocolate
• 1 Spatula To fold ingredients and smooth top

Method

 

1. Preheat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil.
2. Mix chocolate cookie crumbs with melted butter until it looks like wet sand. Press firmly into bottom of pan. Bake 10 minutes, then cool.
3. Beat softened cream cheese with electric mixer until completely smooth, about 2 minutes. Add sugar and beat until fluffy.
4. Add eggs one at a time, mixing just until each disappears. Stir in sour cream, vanilla, and salt. Fold in cooled melted dark chocolate.
5. Gently fold half the fresh raspberries into chocolate filling. Don't overmix or they'll turn everything pink.
6. Pour filling over cooled crust and smooth top with spatula. Press remaining raspberries lightly into top, spacing them out.
7. Place springform pan in larger roasting pan. Fill roasting pan with hot water halfway up sides of springform.
8. Bake at 325°F for 55 to 65 minutes. Edges should be set but center will jiggle slightly when shaken.
9. Turn off oven and crack door open. Let cheesecake sit in oven 1 hour as it cools. Remove foil.
10. Cool to room temperature, then cover and refrigerate at least 4 hours or overnight before serving.

Nutrition

Serving: 154gCalories: 385kcalCarbohydrates: 34gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 110mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 24gVitamin A: 850IUVitamin C: 6mgCalcium: 95mgIron: 1.8mg

Notes

The secret to this cheesecake is patience. Let it cool slowly in the oven with the door cracked, then chill it overnight. Those raspberries you press into the top? They create little pockets of tartness that balance every rich, chocolatey bite.

Pairing

These are my favorite dishes to serve with Dark Chocolate Raspberry Cheesecake Recipe:

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