Dark Chocolate Raspberry Cheesecake is a decadent dessert that combines the richness of dark chocolate with the tart sweetness of raspberries, all layered over a crunchy cookie crust. It’s perfect for special occasions or when you’re craving something indulgent and elegant. The smooth, creamy filling and vibrant raspberry swirl make this cheesecake both delicious and visually stunning.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chocolate cookie crumbsunsalted buttercream cheesegranulated sugardark chocolate (melted)sour creameggsvanilla extractfresh raspberrieslemon juicecornstarch

directions

Preheat your oven to 325°F (160°C) and grease a springform pan.

In a bowl, mix chocolate cookie crumbs with melted butter and press into the bottom of the pan to form the crust. Bake for 10 minutes and set aside.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the melted dark chocolate, sour cream, and vanilla extract, mixing until fully combined.

Beat in the eggs one at a time, ensuring each is well incorporated.

In a small saucepan, cook the raspberries, sugar, lemon juice, and cornstarch over medium heat until thickened. Strain to remove seeds if desired.

Pour the chocolate cheesecake batter over the crust. Drop spoonfuls of raspberry sauce on top and swirl gently with a knife for a marbled effect.

Place the pan in a water bath and bake for 55–65 minutes, or until the center is set but slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours or overnight before serving.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 25 minutesBaking time: 55–65 minutesCooling time: 1 hourChilling time: 4+ hoursTotal time: ~6.5 hours

Variations

Use white chocolate instead of dark chocolate for a milder flavor.

Add a layer of ganache on top for extra richness.

Incorporate raspberry extract into the batter for a stronger fruity note.

Swap raspberries with blackberries or cherries for a different twist.

Use a brownie base instead of cookie crumbs for added texture.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days.Freeze individual slices wrapped tightly for up to 2 months.Thaw overnight in the fridge before serving. Avoid reheating—serve chilled for best texture.

FAQs

Can I use frozen raspberries?

Yes, just thaw and drain excess liquid before cooking the sauce.

Do I have to use a water bath?

It helps prevent cracking and ensures even baking, but you can bake without it with slightly adjusted time and care.

Why is my cheesecake cracked?

Overbaking or sudden temperature changes can cause cracks. Letting it cool gradually helps.

Can I make it gluten-free?

Use gluten-free cookie crumbs for the crust to make it suitable.

Can I use milk chocolate instead?

Yes, though the flavor will be sweeter and less intense.

Can I skip the fruit swirl?

Absolutely, you can make it a plain dark chocolate cheesecake or top with fresh berries later.

How do I know it’s done baking?

The edges should be set and the center slightly jiggly—don’t overbake.

Can I add liqueur to the recipe?

Yes, raspberry liqueur like Chambord can be added for extra depth of flavor.

What kind of pan should I use?

A 9-inch springform pan works best for easy removal.

Can I make it ahead?

Yes, it’s ideal for making the day before as chilling improves the texture.

Conclusion

Dark Chocolate Raspberry Cheesecake offers a luxurious blend of rich chocolate and bright berry flavor that’s perfect for impressing guests or treating yourself. Whether it’s for a holiday, dinner party, or romantic night in, this cheesecake delivers both flavor and flair.