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.

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’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.

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 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.

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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 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

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: 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

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

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:

Can I use a different crust instead of Oreo cookies?

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.

Why do I need the water bath when baking this cheesecake?

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.

What if I don’t have a food processor?

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.

Can I make this cheesecake ahead of time?

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!