This Dark Chocolate Raspberry Cheesecake is rich, creamy, and bursting with bold flavors. The combination of bittersweet dark chocolate and tangy raspberry creates a luxurious dessert that’s perfect for any celebration—or simply to satisfy a deep chocolate craving. With a smooth texture, intense chocolate base, and a hint of tart fruitiness, this cheesecake is as elegant as it is delicious.
Why You’ll Love This Recipe
I love how this cheesecake feels both indulgent and refreshing at the same time. The richness of the dark chocolate balances perfectly with the brightness of the raspberries. It’s a show-stopping dessert that’s surprisingly simple to put together. Whether I’m baking it for a dinner party or just treating myself, it never fails to impress. Plus, the contrast in colors and flavors makes every slice look and taste like a gourmet dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
For the cheesecake filling:
2 cups dark chocolate chips (or chopped dark chocolate, about 60–70% cocoa)
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
For the raspberry swirl:
1 1/2 cups fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
Optional toppings:
Fresh raspberries
Shaved dark chocolate or chocolate drizzle
Directions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a medium bowl, I combine the chocolate cookie crumbs, sugar, and melted butter. I press the mixture into the bottom of the prepared pan to form a firm crust. Then, I bake it for 10 minutes and set it aside to cool.
For the raspberry swirl, I cook the raspberries, sugar, and lemon juice in a small saucepan over medium heat until the berries break down and the mixture thickens slightly—about 8 minutes. I strain it through a fine mesh to remove seeds and let it cool.
In a large bowl, I beat the softened cream cheese until smooth, then add sugar and continue mixing until creamy. I blend in the sour cream and vanilla.
I melt the dark chocolate in the microwave in 30-second intervals, stirring between each, until fully melted and smooth. I let it cool slightly, then mix it into the cream cheese mixture.
One at a time, I add the eggs, mixing just until incorporated—being careful not to overmix.
I pour the chocolate cheesecake batter over the cooled crust and spoon dollops of raspberry puree on top. I use a knife or skewer to gently swirl the raspberry through the batter.
I bake for 55–65 minutes, or until the center is just set but still slightly jiggly. I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Once cooled, I refrigerate the cheesecake for at least 4 hours or overnight before serving.
Before serving, I garnish with fresh raspberries and a sprinkle of shaved dark chocolate or a drizzle of melted chocolate if I’m feeling fancy.
Servings and timing
This recipe makes 12 servings. It takes about 30 minutes to prep, 1 hour to bake, and at least 4 hours to chill (or overnight for best results).
Variations
I sometimes use a mix of semi-sweet and dark chocolate for a slightly sweeter twist.
For a no-bake version, I skip the eggs and use whipped cream instead of sour cream, then chill the cheesecake until firm.
I’ve also made it with a graham cracker crust for a more traditional base.
Swapping the raspberries for strawberries or cherries gives a fun flavor change that still pairs well with dark chocolate.
I occasionally add a tablespoon of raspberry liqueur to the swirl for an adult twist.
Storage/Reheating
I store the cheesecake in the fridge, covered, for up to 5 days. For longer storage, I freeze it (without toppings) for up to 2 months. I wrap it tightly in plastic wrap and foil. When I want a slice, I thaw it overnight in the fridge. I don’t recommend reheating since it’s meant to be enjoyed chilled or at room temperature.
FAQs
What type of dark chocolate should I use?
I like using chocolate that’s around 60–70% cocoa for a deep flavor without being too bitter. Chocolate chips or baking bars both work great.
Can I use frozen raspberries?
Yes, I use frozen raspberries often. I just thaw them first and drain any excess liquid before cooking them down for the swirl.
Do I need a water bath for baking?
It’s not required, but I sometimes use one to help prevent cracks. Wrapping the pan in foil and placing it in a larger pan with hot water helps the cheesecake bake more evenly.
How do I know when the cheesecake is done?
I look for the center to be slightly jiggly but not wet. It will continue to set as it cools and chills in the fridge.
Can I make this ahead of time?
Absolutely. I usually make it the night before to let it chill overnight. It tastes even better the next day once all the flavors have settled.
Conclusion
This Dark Chocolate Raspberry Cheesecake is everything I want in a dessert—creamy, rich, and beautifully balanced with fruity brightness. It’s a crowd-pleaser that never fails to get compliments, and I love how simple it is to customize with different toppings or flavors. Whether I’m baking for a special occasion or just because, this cheesecake always delivers that wow factor.
This decadent Dark Chocolate Raspberry Cheesecake blends rich dark chocolate with a tangy raspberry swirl for a luscious, creamy dessert perfect for celebrations or indulgent cravings.
Ingredients
1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
2 cups dark chocolate chips or chopped dark chocolate (60–70% cocoa)
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
Optional: Fresh raspberries
Optional: Shaved dark chocolate or chocolate drizzle
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Combine chocolate cookie crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Cool completely.
In a saucepan, cook raspberries, 2 tablespoons sugar, and lemon juice over medium heat until thickened (about 8 minutes). Strain to remove seeds and let cool.
In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and mix until creamy. Blend in sour cream and vanilla.
Melt dark chocolate in the microwave in 30-second intervals until smooth. Cool slightly, then mix into the cream cheese mixture.
Add eggs one at a time, mixing just until combined. Do not overmix.
Pour filling over crust. Spoon raspberry puree on top and swirl gently with a knife or skewer.
Bake for 55–65 minutes, until center is just set and slightly jiggly. Turn off oven, crack the door, and cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Top with fresh raspberries and shaved chocolate or drizzle before serving if desired.
Notes
Cheesecake can be made ahead and chilled overnight for best flavor and texture.
Frozen raspberries work well—just thaw and drain before using.
Using a water bath helps prevent cracks but is optional.
Store leftovers covered in the fridge for up to 5 days.
Freeze without toppings for up to 2 months; thaw overnight before serving.
