If you love the rich flavors of chocolate paired with the bright, tart kick of fresh raspberries, then this Dark Chocolate Raspberry Cheesecake Recipe is going to be your new favorite indulgence. It’s that perfect blend of silky, creamy, and crunchy all wrapped up in one delicious dessert.
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’m honestly obsessed with how luxuriously rich and creamy this cheesecake turns out. Every bite feels like a little celebration, and I can’t wait for you to experience that same joy.
- Decadent Oreo Crust: Gives a satisfyingly crunchy base with a hint of chocolate cookie goodness.
- Silky Chocolate-Raspberry Filling: The perfect balance of dark chocolate smoothness and fresh raspberry tartness.
- Velvety Ganache Topping: Adds an elegant, glossy finish that’s rich but not overpowering.
- Make-Ahead Friendly: Chill overnight and wow your guests with minimal last-minute effort.
Ingredients & Why They Work
When shopping for this cheesecake, choosing quality ingredients makes all the difference — especially the chocolate and fresh raspberries. Keep an eye out for good semi-sweet chocolate and ripe, vibrant berries to get the best results.

- Oreo cookies: Using the classic sandwich cookies crushed fine creates a sturdy, flavorful crust that complements the rich filling.
- Unsalted butter: Melted butter binds the crust crumbs together perfectly and adds that buttery richness.
- Semi-sweet chocolate: I love using chocolate that’s between 55% and 70% cocoa for a perfect bittersweet balance without overpowering sweetness.
- Espresso powder: A small amount intensifies the chocolate flavor without adding a coffee taste.
- Full-fat cream cheese: The silky smooth base for the cheesecake — make sure it’s at room temperature for easier mixing.
- Granulated and light brown sugar: Both add sweetness; the brown sugar brings a subtle molasses note that enhances the chocolate depth.
- Dutch-process cocoa powder: This provides a rich, mellow cocoa flavor and deep color.
- Eggs and egg yolks: Essential for structure and that creamy texture.
- Heavy cream: Adds lusciousness and lightness to the filling and ganache.
- Vanilla extract: Just a touch to round out the flavors.
- Fresh raspberries: The jewel-like fruits add bright bursts of tartness inside and on top of the cheesecake.
- Butter (for ganache): Helps create a glossy finish and smooth texture on your chocolate topping.
- Optional garnishes: Chocolate sauce and cocoa powder for those extra fancy touches when serving.
Make It Your Way
The beautiful thing about this Dark Chocolate Raspberry Cheesecake Recipe is how easily it can be tailored to your tastes or occasion. Whether you want to add a personal twist or accommodate a dietary preference, there’s a way to make this decadent dessert uniquely yours.
- Variation: For a nutty crunch, sprinkle chopped toasted hazelnuts over the chocolate ganache before it sets. I love how this adds a delightful textural contrast to the smooth filling and rich crust.
- Seasonal twist: Swap the fresh raspberries for sliced fresh strawberries or a mix of berries to keep things fresh and colorful year-round.
- Dairy-free attempt: Substitute the cream cheese with a high-quality vegan cream cheese and use coconut cream for the ganache. The texture shifts slightly but the indulgence remains.
- Extra chocolate lover’s delight: Add mini dark chocolate chips folded into the cheesecake batter for bursts of melty chocolate in every bite.
Step-by-Step: How I Make Dark Chocolate Raspberry Cheesecake Recipe

Step 1: Lay the Perfect Oreo Crust
Start by preheating your oven to 350°F. Grease the bottom and sides of your 9-inch springform pan, then wrap it tightly in heavy-duty aluminum foil to avoid water leaks during baking. Mix crushed Oreo cookie crumbs with melted butter until well combined, then press this mixture firmly into the pan’s bottom and slightly up the sides. Bake for 10 minutes — you’ll want the crust to be just set and fragrant. Let it cool on a rack, then reduce the oven temperature to 325°F for the next steps.
Step 2: Gently Melt Chocolate Over Warm Water
Fill a medium pot about one-third with water and bring it to a low simmer. Place a heatproof bowl on top so it doesn't touch the water, then reduce the heat to low. Add the semi-sweet chocolate and espresso powder to the bowl and slowly melt, stirring occasionally until silky smooth. Leave the bowl resting above the warm water while you prepare the cheesecake filling. This slow melting prevents the chocolate from seizing and keeps those deep flavors intact.
Step 3: Create a Silky Smooth Cheesecake Filling
In a food processor, beat the room temperature cream cheese until creamy and lump-free, scraping down the sides often—it usually takes about 2 minutes. Add both sugars and Dutch-process cocoa powder, mixing until fully incorporated and smooth. Slowly add the eggs and yolks one at a time, blending gently after each addition to avoid overmixing. Pour in the heavy cream and vanilla, mixing just until combined, about 20 seconds. Finally, fold in the melted chocolate with a rubber spatula; the batter will thicken beautifully here. The key tip: do not rush this step—careful folding guarantees the rich texture this Dark Chocolate Raspberry Cheesecake Recipe is known for.
Step 4: Layer with Fresh Raspberries and More Filling
Pour half of the luscious chocolate filling over the cooled Oreo crust, then gently arrange fresh raspberries in a single layer on top. This ensures every bite gets a burst of juicy tartness. Cover the raspberries with the remaining chocolate filling, fully submerging the fruit beneath the velvety batter. This layering technique creates a stunning surprise when you slice into the cheesecake.
Step 5: Bake in a Water Bath for a Creamy Finish
Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it’s about 1 inch up the sides of the cheesecake pan—this water bath slows the baking and prevents cracks by keeping the heat gentle and even. Bake at 325°F for 1 hour and 10 minutes until the center is mostly set but still has a touch of jiggle. Remove from the oven and carefully loosen the foil. Run a knife around the pan edges immediately to prevent cracking as the cake cools. Let it cool completely in the pan.
Step 6: Chill for a Firm, Silky Texture
Once completely cooled, transfer the cheesecake to the refrigerator to chill for at least 6 hours, or overnight if possible. This chilling time is crucial—it allows the cheesecake to set fully, developing its signature dense yet creamy texture. Trust me, slicing into a well-chilled cheesecake is pure satisfaction.
Step 7: Make the Luscious Chocolate Ganache
Place finely chopped semi-sweet chocolate in a medium bowl. Heat heavy cream in a small saucepan over medium heat until boiling, then pour it immediately over the chocolate. Let sit for 1 minute to soften the chocolate, then whisk until silky and glossy. Stir in the cubes of room temperature butter until fully melted and incorporated. Set the ganache aside at room temperature until it thickens just enough to pour but not run off the top.
Step 8: Glaze and Garnish for the Grand Finale
Pour the ganache evenly over the chilled cheesecake, smoothing the top carefully. Let it rest about an hour at room temperature until the ganache firms up to a beautiful, glossy finish. When ready to serve, slice with a thin sharp knife, wiping clean between cuts for perfect slices. Garnish each plate — or the whole cheesecake — with fresh raspberries, a drizzle of chocolate sauce, and a dusting of cocoa powder for that extra touch of elegance.
Top Tip
Mastering the Dark Chocolate Raspberry Cheesecake Recipe is all about the little details that make a big difference in flavor and texture. These tips come from plenty of hands-on experience and can help you avoid common pitfalls while elevating your dessert game.
- Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and cream are at room temp before mixing. This helps the batter stay smooth and prevents lumps in your cheesecake.
- Wrap the Pan Well: Fully covering the springform pan with heavy-duty foil is essential to prevent water from seeping in during the water bath bake — a crucial step to avoid a soggy crust.
- Don’t Skip the Chilling Time: Allow at least 6 hours, preferably overnight, for the cheesecake to set. Cutting too early often results in a lava cake texture instead of the rich, silky slice you want.
- Precision with Chocolate: Use semi-sweet chocolate with 55-70% cocoa content for the perfect flavor balance, and melt it gently in a double boiler to keep it glossy and smooth.
How to Serve Dark Chocolate Raspberry Cheesecake Recipe

Garnishes
One of my favorite parts about serving this cheesecake is the garnishes—you can keep it classic and elegant with fresh raspberries scattered on top and a light dusting of cocoa powder for an extra chocolatey touch. A drizzle of rich chocolate sauce adds visual appeal and a luscious finish. For a fancy presentation, arrange raspberries artfully over the smooth chocolate ganache just before serving.
Side Dishes
This dessert is rich and indulgent on its own, but if you want to complement it, consider serving alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. Fresh mint leaves can also brighten the plate and cut through the richness. For drinks, a cup of strong coffee or a glass of ruby port pairs beautifully with the dark chocolate and raspberry flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake loosely covered in the refrigerator for up to 5 days. Keeping the luscious chocolate ganache and some fresh raspberries on top not only looks pretty but also helps maintain freshness and moisture in the cake.
Freezing
You can freeze the cheesecake for longer storage. To do this, remove any fresh raspberries and chocolate sauce toppings first. Then wrap the whole cheesecake tightly in plastic wrap and aluminum foil. It will keep well for up to 2 months. When ready to enjoy, thaw the cheesecake overnight in the fridge before garnishing and serving.
Reheating
Reheating cheesecake isn’t usually recommended because it can affect texture, but if you want a slightly softer slice, allow the cheesecake to sit at room temperature for 20-30 minutes before serving. This way, it’s just perfect—soft but still firm enough to hold its shape.
Frequently Asked Questions:
Absolutely! While Oreo crumbs add a perfect chocolatey crunch, you can substitute with graham cracker crumbs, chocolate wafer crumbs, or even crushed biscotti for a different twist.
The water bath ensures gentle, even cooking and prevents the edges from drying out or cracking. It also helps maintain the creamy, silky texture that makes this cheesecake so special.
No worries! You can use a stand mixer, hand mixer, or even a high-powered blender to get your cream cheese smooth. Just be sure to scrape the sides of the bowl frequently to ensure even mixing.
Yes! In fact, the flavors mellow and improve after chilling overnight. Prep it a day before your event for best results and stress-free serving.
Final Thoughts
This Dark Chocolate Raspberry Cheesecake Recipe is one of those desserts that feels truly special every time you serve it. The combination of rich chocolate, bright raspberries, and creamy texture is irresistible. Whether it’s for a holiday gathering, birthday, or just to indulge yourself, take your time with each step—and don’t forget to savor every bite. Happy baking and even happier tasting!
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
Description
This rich and indulgent Dark Chocolate Raspberry Cheesecake combines a crunchy Oreo cookie crust with a silky chocolate and raspberry-infused cream cheese filling, topped with a luscious chocolate ganache and fresh raspberries. Perfect for special occasions or any time you want a decadent dessert that impresses.
Ingredients
For the Crust:
- 1 package Oreo cookies (36 sandwich cookies), crushed into fine crumbs
- ½ cup unsalted butter (113 grams), melted
For the Chocolate Raspberry Cheesecake:
- 2 cups semi-sweet chocolate (340 grams), coarsely chopped
- 2 teaspoons espresso powder
- 1 ½ pounds full-fat cream cheese (680 grams), at room temperature
- 1 cup granulated sugar (198 grams)
- ⅓ cup light brown sugar (71 grams), packed
- 2 ½ tablespoons Dutch-process cocoa powder
- 4 large eggs plus 2 egg yolks, at room temperature
- ¾ cup heavy cream (170 grams), at room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries (120 grams)
For the Chocolate Ganache:
- 1 ⅓ cups semi-sweet chocolate (226 grams), finely chopped
- 1 ¼ cups heavy cream (283 grams)
- ¼ cup unsalted butter (57 grams), at room temperature, cut into cubes
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 a 9-inch springform pan on the bottom and sides, then wrap it completely in heavy-duty aluminum foil to prevent water from leaking during the water bath baking. In a large bowl, combine the crushed Oreo cookie crumbs and melted butter until well mixed. Press this mixture evenly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then remove and let cool on a rack. Reduce oven temperature to 325 degrees Fahrenheit.
- Melt Chocolate for Filling: Fill a medium pot with about one-third water and bring it to a low simmer over medium heat. Place a heatproof bowl on top of the pot, ensuring it does not touch the water. Lower the heat and add the chopped semi-sweet chocolate and espresso powder to the bowl. Stir occasionally until melted completely, then remove the pot from heat keeping the bowl over the warm water.
- Make Cheesecake Filling: In a food processor bowl, pulse the room temperature cream cheese until smooth, scraping sides as needed, about 2 minutes. Add granulated sugar, light brown sugar, and Dutch-process cocoa powder; beat until smooth. Add eggs and yolks one at a time, mixing until just combined. Gradually stir in heavy cream and vanilla extract for about 20 seconds. Fold in the melted chocolate carefully with a rubber spatula until thick and uniform.
- Assemble Cheesecake: Pour half of the chocolate filling over the cooled crust. Arrange fresh raspberries in a single layer over the filling, then pour the remaining batter on top, covering the raspberries completely.
- Bake in Water Bath: Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan to come 1 inch up the sides of the springform pan. Bake at 325 degrees Fahrenheit for 1 hour and 10 minutes until the cheesecake center is set but slightly jiggly. Remove from oven and water bath, loosen foil carefully, and run a knife around the edges to prevent cracking. Cool completely in the pan.
- Chill Cheesecake: Transfer the cooled cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, to allow the filling to set firmly.
- Prepare Chocolate Ganache: Place finely chopped chocolate in a medium bowl. Heat heavy cream in a saucepan over medium heat until it reaches a rolling boil, then remove immediately. Pour hot cream over the chocolate and let sit for 1 minute, then whisk until smooth and glossy. Stir in cubes of unsalted butter until fully melted and combined. Let ganache sit at room temperature until slightly thickened but pourable.
- Top Cheesecake: Pour the ganache over the chilled cheesecake and spread evenly. Let set for about 1 hour at room temperature until ganache firms up.
- Garnish and Serve: When ready to serve, slice cheesecake using a thin, sharp knife wiping clean between cuts. Garnish each slice with a drizzle of chocolate sauce, fresh raspberries, and a light dusting of cocoa powder. For whole cheesecake presentation, drizzle chocolate sauce over top, scatter raspberries, and dust with cocoa powder.
- Storage: Store leftover cheesecake loosely covered in the refrigerator for up to 5 days. Ganache and raspberries on top help maintain freshness longer.
Notes
- If you don’t have a food processor, use a high-powered blender or an electric stand or hand mixer to achieve a smooth cream cheese texture.
- Use semi-sweet chocolate with cocoa content between 55% and 70% for the best flavor balance.
- Do not skip chilling the cheesecake; slicing it too early will cause texture issues like a lava cake consistency.
- The cheesecake keeps best without any toppings except the ganache; add fresh raspberries and sauce just before serving.
- Wrapping the springform pan tightly with foil is essential to prevent water leaking into the cheesecake during the water bath bake.
Nutrition
- Serving Size: 1 slice
- Calories: 600 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 180 mg




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