If you’re dreaming of a dessert that’s rich, decadent, and sure to make every occasion extra special, you’ll fall head over heels for Dark Chocolate Raspberry Cheesecake. With a crisp chocolate cookie crust, a luscious dark chocolate cheesecake filling, and a vibrant raspberry swirl that brings just the right hint of tartness, this treat is a true showstopper. Every bite balances creamy luxury with fruity brightness, making it the kind of dessert you want to share with your favorite people—or maybe keep just for yourself!

Dark Chocolate Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Dark Chocolate Raspberry Cheesecake is how a handful of straightforward ingredients combine into an unforgettable dessert. Each item brings either richness, tang, or fresh flavor to the table—and together, they create something truly spectacular.

Chocolate cookie crumbs: Use cookie crumbs without the filling, like classic Oreos, for a sturdy, chocolatey crust that’s the perfect base for the creamy filling.
Unsalted butter: Melted butter binds the crust and provides a light golden finish with a satisfying snap.
Cream cheese: Softened cream cheese forms the backbone of the filling, offering the signature creamy texture you crave in every bite.
Granulated sugar: Sweetens up the filling and the raspberry swirl, ensuring both elements shine without overpowering the dark chocolate.
Sour cream: Adds a gentle tang and silken smoothness that makes the cheesecake irresistibly velvety.
Eggs: The secret to structure—eggs hold everything together while keeping the filling tender.
Vanilla extract: Just a splash boosts complexity and balances the richness.
Dark chocolate chips: Melted and gently cooled, they infuse the filling with deep, bittersweet flavor—choose 60–70% cocoa for best results.
Raspberries (fresh or frozen): The real star of the swirl, raspberries bring juicy tartness and brilliant color.
Sugar (for raspberry swirl): Tames the tartness of the berries for the perfect jammy finish.
Lemon juice: A teaspoon is all you need to enhance the freshness of the raspberries.
Optional toppings (extra raspberries, shaved dark chocolate, whipped cream): These finishing touches make your cheesecake bakery-beautiful and extra festive.

How to Make Dark Chocolate Raspberry Cheesecake

Step 1: Prep Your Pan and Oven

Preheat your oven to 325°F. Lightly grease a 9-inch springform pan and, if you plan on using a water bath to keep your cheesecake extra creamy, wrap the outside of the pan with foil to prevent leaks and make sure the crust stays crisp.

Step 2: Make and Bake the Crust

Combine your chocolate cookie crumbs and melted butter in a bowl until evenly moistened. Press the mixture firmly and evenly into the bottom of your pan to create a compact layer. Bake for 8 minutes, then let it cool slightly—this will keep your crust from getting soggy once you add the filling.

Step 3: Create the Raspberry Swirl

In a small saucepan over medium heat, simmer raspberries, sugar, and lemon juice for 5 to 7 minutes, stirring occasionally and mashing the berries to release all their juices. Once syrupy, strain the mixture through a fine sieve to remove the seeds, leaving a vibrant and silky sauce perfect for swirling into your cheesecake.

Step 4: Whip Up the Chocolate Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and completely creamy. Add the sour cream and vanilla extract, mixing just until combined. One at a time, beat in the eggs, pausing to scrape the sides of the bowl as needed. Finally, stir in your melted dark chocolate, folding gently to infuse the whole batter with rich, bittersweet flavor.

Step 5: Assemble and Swirl

Pour the chocolate cheesecake batter over your slightly cooled crust and smooth the top. Spoon dollops of that beautiful raspberry puree over the surface. Grab a toothpick or a thin knife and gently swirl it through the batter to create a gorgeous marbled effect—be careful not to over-mix or you’ll lose those pretty, distinct swirls.

Step 6: Bake to Perfection

Place the pan in a water bath or simply set it on a baking sheet for easy handling. Bake in your preheated oven for 50 to 60 minutes. The edges should look set while the center has a gentle jiggle—that means it’s perfectly baked. When time’s up, turn off the oven, crack the door, and let the cheesecake cool inside for an hour. This gentle cool-down keeps the top from cracking.

Step 7: Chill and Garnish

After cooling at room temperature, refrigerate the cheesecake for at least 4 hours, or overnight—this is key for dreamy texture and easy slicing. Before serving, top with fresh raspberries, shaved dark chocolate, and a flourish of whipped cream as desired.

How to Serve Dark Chocolate Raspberry Cheesecake

Garnishes

A showstopper like Dark Chocolate Raspberry Cheesecake deserves equally stunning garnishes. Scatter a handful of plump fresh raspberries over the top, sprinkle on a generous amount of dark chocolate shavings, and finish with soft peaks of freshly whipped cream. These not only add color and flair, but each offers a delicious pop that complements the flavors inside every slice.

Side Dishes

Since the cheesecake is so rich and full-flavored, pair it with light accompaniments. A small bowl of mixed berries, a simple fruit coulis, or a bright minty fruit salad make lovely choices. For drinks, strong coffee, espresso, or a glass of sparkling wine turn any serving into an elegant celebration.

Creative Ways to Present

For gatherings, try cutting the Dark Chocolate Raspberry Cheesecake into slender wedges and serving on decorative cake plates with a tiny fork and a few raspberries on the side. If you’d like to get creative, use a cookie cutter to make cheesecake bars or mini rounds—perfect for dessert buffets or parties. Individual mason jar cheesecakes are also an adorable, portioned spin that guests will love.

Make Ahead and Storage

Storing Leftovers

Store any leftover Dark Chocolate Raspberry Cheesecake in the refrigerator, covered tightly with plastic wrap or foil. It will stay perfectly fresh and creamy for up to five days—just be sure to keep it chilled, and slice only as needed to retain its gorgeous texture.

Freezing

This cheesecake freezes beautifully, making it a great make-ahead option. Slice the cake or keep it whole, wrap it well in a couple of layers of plastic wrap and then foil, and freeze for up to one month. Thaw overnight in the fridge for best results. Garnish after thawing to keep everything fresh and vibrant.

Reheating

While cheesecake is best enjoyed chilled or at cool room temperature, if you prefer a slightly warmer bite, let your slice sit out for 15–20 minutes or pop it in the microwave for just 5-10 seconds. Be careful not to overdo it, or the texture may become too soft.

FAQs

Can I use milk chocolate instead of dark chocolate in this recipe?

Yes, you can substitute milk chocolate if you prefer a sweeter, milder flavor. However, keep in mind that the depth of flavor in Dark Chocolate Raspberry Cheesecake is what makes it truly stand out, so the dessert will be less intense and might taste a touch sweeter.

Is a water bath really necessary for baking this cheesecake?

If you crave an ultra-creamy and crack-free cheesecake, a water bath helps provide gentle, even heat. However, if you skip it and bake the cake on a baking sheet, it’ll still turn out delicious—just be sure not to overbake and let it cool gradually in the oven.

Can I use frozen raspberries for the swirl?

Absolutely! Both fresh and frozen raspberries work beautifully. Just be sure to thaw frozen berries and drain off any excess liquid before using to get a concentrated, flavorful swirl.

How do I get clean and neat slices when serving?

For the prettiest slices of Dark Chocolate Raspberry Cheesecake, chill the cake thoroughly, use a thin sharp knife, and wipe the blade between each slice. This ensures every serving looks as phenomenal as it tastes.

Can I make this cheesecake gluten-free?

Definitely! Simply swap the chocolate cookie crumbs for your favorite gluten-free chocolate cookies. The rest of the ingredients are naturally gluten-free, so it’s an easy adaptation that results in an equally delightful dessert.

Final Thoughts

If you’re looking to dazzle someone or treat yourself to an indulgent delight, this Dark Chocolate Raspberry Cheesecake delivers every single time. The combination of deep chocolate and tangy raspberry is pure heaven, and the gorgeous swirls are just the cherry on top. Don’t hesitate—give it a try and watch it become one of your most requested desserts!

Dark Chocolate Raspberry Cheesecake Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 6 hours 30 minutes (includes cooling and chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this Dark Chocolate Raspberry Cheesecake. Creamy cheesecake filling swirled with a sweet raspberry puree, nestled on a chocolate cookie crust, and topped with fresh raspberries and shaved dark chocolate.

Ingredients

Scale

For the crust:

1 ½ cups chocolate cookie crumbs (like Oreo, without filling)
¼ cup unsalted butter, melted

For the filling:

2 (8 oz) blocks cream cheese, softened
½ cup granulated sugar
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract
½ cup dark chocolate chips, melted and slightly cooled

For the raspberry swirl:

1 cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice

Optional topping:

additional raspberries
shaved dark chocolate
whipped cream

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Instructions

Preheat the oven: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil if using a water bath.
Prepare the crust: Combine chocolate cookie crumbs and melted butter. Press into the bottom of the pan and bake for 8 minutes. Set aside to cool.
Make the raspberry swirl: Cook raspberries, sugar, and lemon juice until syrupy. Strain and cool.
Prepare the filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, eggs, and melted dark chocolate.
Assemble: Pour batter over crust. Spoon raspberry puree on top and swirl gently.
Bake: Place in a water bath or on a baking sheet. Bake for 50–60 minutes until set.
Cool and chill: Let cool in the oven, then refrigerate for at least 4 hours. Garnish before serving.