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.
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.

- 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.
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

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

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:
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.
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.
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.
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!
Print
Dark Chocolate Raspberry Cheesecake Recipe
- Prep Time: 25 minutes
- Chilling Time: 6 hours
- Cook Time: 1 hour 20 minutes
- Total Time: 8 hours 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Dark Chocolate Raspberry Cheesecake features a rich chocolate crust made from Oreo cookies and a luscious chocolate raspberry filling. The creamy cheesecake is baked in a water bath for perfect texture, then topped with a smooth chocolate ganache and fresh raspberries for an elegant dessert that combines intense chocolate flavor with the bright tang of raspberries.
Ingredients
For the Crust:
- 36 Oreo cookies, crushed into fine crumbs
- ½ cup unsalted butter, melted (113 grams)
For the Chocolate Raspberry Cheesecake:
- 2 cups semi-sweet chocolate, coarsely chopped (340 grams)
- 2 teaspoons espresso powder
- 1 and ½ pounds full-fat cream cheese, at room temperature (680 grams)
- 1 cup granulated sugar (198 grams)
- ⅓ cup light brown sugar, packed (71 grams)
- 2 and ½ tablespoons Dutch-process cocoa powder
- 4 large eggs plus 2 egg yolks, at room temperature
- ¾ cup heavy cream, at room temperature (170 grams)
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries (120 grams)
For the Chocolate Ganache:
- 1 and ⅓ cups semi-sweet chocolate, finely chopped (226 grams)
- 1 and ¼ cups heavy cream (283 grams)
- ¼ cup unsalted butter, at room temperature, cut into cubes (57 grams)
For Garnish (optional):
- 1 cup fresh raspberries (120 grams)
- 1 cup chocolate sauce (store-bought)
- ½ teaspoon cocoa powder
Instructions
- Prepare the crust: Preheat your oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9-inch springform pan and wrap the outside completely with heavy duty aluminum foil to protect it from the water bath later. In a large bowl, combine the crushed Oreo cookie crumbs with melted butter, mixing well. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove from oven and cool on a rack. Reduce oven temperature to 325 degrees Fahrenheit.
- Melt chocolate for cheesecake: Fill a medium pot one-third full with water and bring to a low simmer over medium heat. Place a heatproof bowl on top of the pot, ensuring it does not touch the water. Reduce heat to low, add chopped semi-sweet chocolate and espresso powder to the bowl, stirring occasionally until fully melted. Remove from heat and set aside.
- Make cheesecake batter: In a food processor, pulse the cream cheese until completely smooth, scraping down the bowl as needed for about 2 minutes. Add both sugars and Dutch-process cocoa powder, then beat until smooth. Add eggs and egg yolks one at a time, beating until just combined after each addition. Slowly add heavy cream and vanilla extract, blending for about 20 seconds until just combined. Fold in the melted chocolate carefully by hand with a spatula until evenly incorporated and the batter is thick.
- Assemble cheesecake: Pour half of the cheesecake filling over the baked crust in the springform pan. Evenly distribute fresh raspberries in a single layer over the filling. Pour remaining batter over the raspberries, making sure they are completely covered.
- Prepare water bath and bake: Place the springform pan inside a larger roasting or baking pan. Pour enough hot water into the outer pan to come 1 inch up the sides of the springform pan to create a water bath. Bake cheesecake at 325 degrees Fahrenheit for 1 hour and 10 minutes, or until the center is set but still slightly jiggly. Remove from oven and water bath, place pan on a wire rack, carefully loosen the foil, and run a sharp knife around the sides to prevent cracking.
- Cool and chill: Allow cheesecake to cool completely in the pan. Then refrigerate uncovered for at least 6 hours to fully set before removing from pan and slicing.
- Make chocolate ganache: Put chopped semi-sweet chocolate into a medium bowl. In a small saucepan over medium heat, bring heavy cream to a rolling boil, then remove from heat immediately. Pour hot cream over the chocolate and let sit for 1 minute, then whisk until smooth and glossy. Add butter cubes and stir with a spatula until fully melted and glossy. Let ganache cool at room temperature until ready to use.
- Top cheesecake: Pour ganache evenly over the chilled cheesecake. Let ganache set at room temperature for about 1 hour.
- Garnish and serve: Slice cheesecake with a thin sharp knife, wiping clean between cuts. Drizzle individual slices with chocolate sauce, top with fresh raspberries, and dust lightly with cocoa powder. Alternatively, drizzle the whole cheesecake and garnish before serving. Store loosely covered in the refrigerator up to 5 days.
Notes
- If you don’t have a food processor, a high-powered blender or an electric stand or hand mixer can be used instead to smooth the cream cheese filling.
- Use semi-sweet chocolate with 55% to 70% cocoa content for best flavor balance.
- Do not skip chilling the cheesecake; slicing it too soon will result in a softer, almost lava-cake like texture.
- For best freshness, store the cheesecake without toppings except the chocolate ganache and add garnishes just before serving.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 550 kcal
- Sugar: 45 g
- Sodium: 230 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 160 mg




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