There’s something irresistible about combining rich chocolate with fresh raspberries, and this Dark Chocolate Raspberry Cheesecake Recipe is a decadent celebration of those flavors. It’s creamy, luscious, and just the right balance between intense chocolate and bright berries.

The image shows a round chocolate cake on a white plate with three visible layers: a dark brown crumbly cookie crust at the bottom, a thick rich chocolate filling layer with bits of red raspberries inside, and a smooth glossy chocolate glaze layer on top. The glaze is decorated with fresh bright red raspberries clustered mostly on one side and a few scattered around the plate. One slice is removed, showing the dense inner texture and the layered cross section. There is a light dusting of cocoa powder on the glaze and plate, all set on a wood textured surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Dark Chocolate Raspberry Cheesecake Recipe
Top Tip
How to Serve Dark Chocolate Raspberry Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Dark Chocolate Raspberry Cheesecake Recipe

Why You'll Love This Recipe

I’ve made this cheesecake a handful of times now, and every single time it wows the crowd – from casual friends to serious dessert lovers. It’s truly one of those showstopper desserts that’s easier to make than it looks.

Intense flavor combo: The dark chocolate and fresh raspberries create a perfect harmony of rich and tart notes.
Moist and creamy texture: Baking the cheesecake in a water bath ensures it sets beautifully without cracking or drying out.
Crunchy Oreo crust: Adds a familiar, chocolaty crunch that complements the silky filling perfectly.
Elegant presentation: The glossy chocolate ganache and fresh raspberries on top make this dessert look as stunning as it tastes.

Ingredients & Why They Work

When it comes to this chocolate raspberry cheesecake, quality ingredients really shine. Here’s what you’ll need along with some quick tips on why each plays a starring role.

Flat lay of crushed Oreo cookie crumbs in a small white ceramic bowl, a small white bowl of melted unsalted butter, coarsely chopped semi-sweet chocolate on a white ceramic plate, a small white bowl of espresso powder, a large block of full-fat cream cheese, two small white bowls containing granulated sugar and packed light brown sugar, a small white bowl of Dutch-process cocoa powder, six whole clean brown eggs with shells, a small white bowl of heavy cream, a small white bowl of vanilla extract, fresh red raspberries scattered naturally on the surface, a small white bowl of unsalted butter cubes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oreo cookies: Using these for the crust gives a deep chocolate crunch and slight sweetness without extra prep.
Unsalted butter: Melting it into the cookie crumbs helps bind the crust while keeping the flavor balanced.
Semi-sweet chocolate: I prefer 55% to 70% cocoa for that rich chocolate flavor without overpowering bitterness.
Espresso powder: Just a hint adds complexity and enhances the chocolate’s depth.
Full-fat cream cheese: This is key for creamy richness and that velvety cheesecake texture.
Granulated and light brown sugar: The combo balances sweetness with a touch of molasses flavor.
Dutch-process cocoa powder: Adds robust chocolate flavor and makes the cheesecake a beautiful dark color.
Eggs and egg yolks: Provide structure and silkiness to the filling.
Heavy cream: Adds silkiness and richness, making the cheesecake luxuriously smooth.
Vanilla extract: A warm flavor boost that complements both chocolate and berries.
Fresh raspberries: The star fruit here, adding bright tartness and freshness inside and as garnish.
Butter for ganache: Helps the chocolate ganache become glossy and smooth for that luscious finish.
Optional garnishes: Extra raspberries, chocolate sauce, and a sprinkle of cocoa powder bring it all together beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Dark Chocolate Raspberry Cheesecake Recipe is how wonderfully versatile it is. Feel free to get creative and make it your own with a few tweaks or additions that suit your taste or occasion.

Variation: I once added a splash of orange liqueur to the melted chocolate before folding it into the batter. The bright citrus notes complemented the tart raspberries beautifully, giving the cheesecake a subtle grown-up twist.
Dairy-Free Option: For those avoiding dairy, you can swap the cream cheese and heavy cream for plant-based alternatives, like coconut cream and vegan cream cheese. Just be sure to adjust chilling time as these may set differently.
Seasonal Twist: Try swapping fresh raspberries with blackberries or chopped strawberries when raspberries aren’t in season. The chocolate pairs equally well with these juicy fruits!
Nutty Upgrade: Sprinkle toasted hazelnuts or chopped pistachios on top of the ganache for an extra crunch and a nutty flavor contrast.

Step-by-Step: How I Make Dark Chocolate Raspberry Cheesecake Recipe

A slice of rich chocolate cake with three visible layers is shown on a white plate with a white marbled background. The bottom layer is a dark, crumbly chocolate base, the middle layer is dense chocolate mousse with bits of red fruit inside, and the top layer is smooth chocolate ganache dripping down the sides. Three fresh red raspberries sit on top of the cake. There is cocoa powder dusted around the cake slice on the plate, and a piece of the cake with ganache and raspberries sits in front of the slice. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create The Perfect Oreo Crust

First things first: preheat your oven to 350°F and prep your 9-inch springform pan by greasing it and wrapping it fully with heavy-duty aluminum foil—this is essential for the water bath later. Mix 36 crushed Oreo cookies with ½ cup of melted unsalted butter until they resemble wet sand. Press this mixture firmly into the bottom and slightly up the sides of your pan for that irresistible chocolatey base. Bake it for exactly 10 minutes, then let it cool while you reduce your oven temperature to 325°F.

Step 2: Melt Chocolate and Infuse Espresso Magic

Set up a double boiler by filling a medium pot one-third full with water and bring it to a low simmer. Place a heatproof bowl on top (it shouldn’t touch the water). Add 2 cups of coarsely chopped semi-sweet chocolate and 2 teaspoons of espresso powder to the bowl. Melt gently — stirring occasionally — until silky smooth and glossy. This coffee infusion intensifies the chocolate’s rich flavor, making your cheesecake utterly decadent.

Step 3: Whip Up The Creamy Chocolate Cheesecake Batter

In your food processor, beat 1½ pounds of room temperature cream cheese until perfectly smooth, scraping the sides as you go (about 2 minutes). Add 1 cup granulated sugar, ⅓ cup packed light brown sugar, and 2½ tablespoons Dutch-process cocoa powder, blending until silky. Next, add 4 large eggs plus 2 egg yolks one at a time, beating just until combined — overmixing can affect texture. Slowly pour in ¾ cup heavy cream and 2 teaspoons vanilla extract, blending for about 20 seconds. Finally, fold in the melted chocolate by hand with a spatula. The batter will thicken beautifully at this point — don’t rush it! Evenly mixed batter is key for that smooth, luscious finish.

Step 4: Layer Your Cake With Raspberries

Pour half the batter over your baked Oreo crust in the springform pan. Gently scatter 1 cup of fresh raspberries in a single layer across the filling. Then cover them completely with the remaining batter. This layering gives delightful bursts of tart fruit perfectly balanced with creamy chocolate richness.

Step 5: Bake To Perfection In A Water Bath

Place your springform pan into a larger roasting pan. Pour enough hot water around it to come up about 1 inch on the sides of the pan. This water bath ensures even heat distribution and prevents cracking. Bake at 325°F for exactly 1 hour and 10 minutes — you want the center to be set but still gently jiggly. After baking, carefully remove the springform pan from the water bath, loosen the foil, and run a sharp knife blade around the pan sides. This step really helps prevent cracks as it cools.

Step 6: Chill Until Firm

Let the cheesecake cool completely at room temperature before transferring it to the fridge. Chill uncovered for a minimum of 6 hours—this resting time is crucial so your cheesecake sets perfectly and slices cleanly. Believe me, the wait is worth it!

Step 7: Prepare The Silky Chocolate Ganache

Chop 1⅓ cups semi-sweet chocolate finely and place in a medium bowl. Heat 1¼ cups heavy cream in a small saucepan over medium heat just to a rolling boil, then remove immediately. Pour the hot cream over the chocolate and let sit for 1 minute, then whisk until smooth and glossy. Stir in ¼ cup unsalted butter cut into cubes until completely melted, adding a luscious shine to your ganache. Let it cool at room temperature until ready to spread.

Step 8: Top, Garnish, and Serve

Pour the ganache evenly over your chilled cheesecake and let it set at room temperature for about 1 hour. When ready to serve, slice with a thin sharp knife, wiping it clean between cuts for perfect, neat slices. Each slice shines with a drizzle of chocolate sauce, a few fresh raspberries, and a light dusting of cocoa powder. Or, for a show-stopping presentation, dress the whole cheesecake this way before serving. Keep leftovers loosely covered in the fridge for up to 5 days—though I bet it won’t last that long!

Top Tip

These tips are here to help you create the most stunning and flavorful Dark Chocolate Raspberry Cheesecake Recipe, ensuring everything turns out silky smooth and beautifully balanced every time.

Perfect Crust Prep: Press the Oreo crust firmly and evenly into the pan. This prevents cracks and keeps it sturdy enough to hold that luscious filling without crumbling.
Melt Chocolate Gently: When melting your semi-sweet chocolate with espresso powder, keep the heat low and stir often. It keeps the chocolate glossy and avoids seizing, which can ruin your batter’s texture.
Blend But Don’t Overmix: Use your food processor or mixer to smooth the cream cheese, but once you add eggs, mix just until combined. Overbeating can cause cracks during baking.
Water Bath Wisdom: Wrapping your springform pan well with heavy duty foil and baking in a water bath is the key step to prevent cracking and to achieve that creamy, even texture your cheesecake deserves.

How to Serve Dark Chocolate Raspberry Cheesecake Recipe

A round white bowl filled with a thick, smooth layer of creamy chocolate spread, swirling in the center as it is being poured. Bright red raspberries are scattered evenly around the edges under the chocolate layer, providing a bright contrast. The bowl sits on a white marbled surface. A blurred woman's hand holding a spoon is visible in the foreground, adding the chocolate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh raspberries scattered over the top bring a vibrant pop of color and that fresh tang that pairs beautifully with rich chocolate. Drizzle with silky chocolate sauce and dust lightly with cocoa powder for a polished, elegant look. You can also add a few mint leaves for a hint of freshness and a festive touch.

Side Dishes

Keep your sides simple and complimentary. Fresh whipped cream or a scoop of vanilla bean ice cream is a classic partner that never fails. For a nutty crunch, offer toasted almonds or pecans on the side. If serving at a gathering, a small bowl of fresh raspberries or mixed berries lets guests add as much fruity brightness as they like.

Make Ahead and Storage

Storing Leftovers

Store your Dark Chocolate Raspberry Cheesecake covered loosely in the refrigerator, ideally without the fresh raspberry garnish to keep them fresh longer. The ganache-topped cheesecake will hold beautifully for up to 5 days, letting you enjoy it well after the initial celebration.

Freezing

You can freeze the cheesecake after it’s fully chilled but before adding any fresh fruit garnish. Wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. When you're ready to enjoy, thaw it overnight in the refrigerator for the best texture.

Reheating

Cheesecake is best enjoyed chilled, so reheating isn’t usually necessary. If you prefer it slightly warmer, leave slices at room temperature for 20 minutes before serving. This softens the ganache gently without losing that rich, creamy texture.

Frequently Asked Questions:

Can I use another type of chocolate for this cheesecake?

For the best flavor balance, use semi-sweet chocolate with 55% to 70% cocoa content as recommended. Using milk or white chocolate will make the cheesecake sweeter and less rich, while dark chocolate above 70% may be too intense or bitter.

Why is the water bath necessary for baking this cheesecake?

The water bath provides gentle, even heat which prevents the cheesecake from cracking and helps achieve that creamy, smooth texture. Wrapping the springform pan in foil also protects it from water seeping in.

Can I prepare this cheesecake a day in advance?

Absolutely! In fact, chilling the cheesecake for at least 6 hours—or overnight—improves the texture immensely. Preparing it in advance also makes serving easier for special occasions.

What’s the best way to slice this rich cheesecake?

Use a thin, sharp knife and wipe it clean between each cut for perfectly neat slices. Slightly warming the knife under hot water before slicing can also help achieve cleaner cuts through the ganache and creamy filling.

Final Thoughts

There’s just something truly satisfying about crafting such an elegant dessert like this Dark Chocolate Raspberry Cheesecake Recipe at home. With every bite, you get that perfect harmony of bittersweet chocolate, fresh berries, and a luxuriously creamy texture. Whether it’s a special occasion or just a treat for yourself, this cheesecake always feels like a celebration. So take your time, savor the process, and enjoy sharing this decadent delight with friends and family—it’s cheer in every slice!