Dark Chocolate Raspberry Cheesecake

Featured in Sweet Moments of Joy.

Imagine velvety chocolate cheesecake whipped with cool cream cheese, all tangled up with tangy raspberries. The base is just crushed chocolate cookies mashed with melted butter for a buttery crunch. Each piece has plenty of raspberries tucked inside, smoothed over with shiny ganache on top. Pop your pan in a water bath and bake low and slow. Once it's chilled, you get this sweet, creamy treat that balances cocoa and berries. Dust the top with cocoa and toss on a few raspberries to add that final touch before you dig in cold.

Barbara Chef
Updated on Thu, 19 Jun 2025 14:48:46 GMT
Chocolate cake slice topped with juicy raspberries. Pin it
Chocolate cake slice topped with juicy raspberries. | gracefulflavors.com

There is something so deeply satisfying about a dark chocolate raspberry cheesecake cooling in the kitchen after a special family dinner. Each bite delivers an intense chocolate experience, softened by silky cheesecake and brightened with bursts of fresh raspberries. This recipe is my go-to for celebrations. A little goes a long way, thanks to its richness, making it perfect for gatherings and date nights alike.

I first tried this after a restaurant birthday and was stunned by homemade results. Now it is my husband’s most requested birthday cake.

Ingredients

  • Oreo sandwich cookies: crushed fine for the crust these create a chocolatey base that is firm yet tender look for the classic version for best flavor
  • Unsalted butter: melted binds the crust and ensures it holds together choose a good quality sweet cream butter
  • Semi-sweet chocolate: coarsely chopped for depth in both the cake and ganache opt for bars over chips for best meltability use chocolate between fifty five and seventy percent cocoa content
  • Espresso powder: enhances the chocolate flavor just a bit but is optional use a good instant espresso not cheap coffee
  • Full-fat cream cheese: at room temperature provides the creamy tang base use bricks not whipped tubs for best structure
  • Granulated sugar and light brown sugar: create a balanced sweetness the brown sugar adds slight caramel notes
  • Dutch-process cocoa powder: boosts the chocolate depth grab a quality brand for smoothness
  • Large eggs and extra yolks: supply richness and help the cake set always use room temperature eggs for a smooth batter
  • Heavy cream: for silkiness in both filling and ganache use fresh for best texture
  • Vanilla extract: rounds out flavors use pure extract not imitation
  • Fresh raspberries: for both swirl and garnish inspect for plumpness and avoid any with mold or mushiness
  • Chocolate sauce: for extra topping optional but recommend a thick style
  • Extra cocoa powder: for dusting adds a pretty finish use Dutch-process

Step-by-Step Instructions

Prepare the Pan:
Grease a nine inch springform pan well then wrap the outside in several layers of heavy foil making sure every angle is covered as this prevents leaks during the water bath
Make the Crust:
Blend Oreo cookies into fine crumbs combine with melted butter until evenly moistened then press firmly into the bottom and slightly up the sides of the pan for a tight crust that will not crumble Bake the crust at three hundred fifty degrees for ten minutes let cool then reduce oven to three hundred twenty five degrees
Melt the Chocolate:
Place chopped chocolate and espresso powder in a heatproof bowl over a pot with a third full of barely simmering water gently melt stirring occasionally until smooth keep bowl above water not touching remove from heat but keep bowl on pot until needed
Make the Cheesecake Filling:
In a food processor pulse cream cheese until velvety smooth scraping the sides often add both sugars and cocoa powder process until no lumps remain With machine running blend in eggs and yolks one at a time until just incorporated Drizzle in heavy cream and vanilla mix briefly do not overwhip Gently fold in the melted chocolate using a heavy spatula the batter will be quite thick at this stage take care not to overmix
Assemble and Bake:
Spread half the cheesecake filling over the cooled crust sprinkle raspberries in a single even layer then top with remaining batter ensuring berries are fully surrounded Place the springform pan in a larger roasting pan place this in the oven then pour hot water around the outside of the cheesecake pan until it comes one inch up the sides Bake in this water bath for one hour and ten minutes until the center is just set and still slightly jiggly the cake will firm up as it cools
Cool Gradually:
Once baked remove pan from water bath and loosen foil run a sharp knife around the inside edge of the pan to release the cake and help prevent cracking Cool fully at room temperature then chill in the fridge at least six hours before removing from the pan
Prepare the Ganache:
Place chopped chocolate in a bowl heat cream just to a boil then pour over chocolate let sit for a minute whisk together until glossy add butter and stir until perfectly smooth and silky set aside to cool
Finish and Garnish:
Pour cooled ganache over chilled cheesecake and let set for about an hour before slicing For serving use a thin sharp knife wipe clean between slices for neat presentation top with extra raspberries a drizzle of chocolate sauce and a light dusting of cocoa powder if desired
A slice of chocolate cake with raspberries on top. Pin it
A slice of chocolate cake with raspberries on top. | gracefulflavors.com

Storage Tips

Store leftovers loosely wrapped in the refrigerator for five days for best texture only add toppings just before serving to keep everything fresh if you want to freeze uncut cheesecake wrap tightly in plastic and foil up to one month then thaw overnight in the fridge

A slice of chocolate cake with raspberries on top. Pin it
A slice of chocolate cake with raspberries on top. | gracefulflavors.com

Ingredient Substitutions

Use chocolate wafer cookies if you do not have Oreos and swap in dark or bittersweet chocolate based on your taste avoid chocolate chips which often contain stabilizers making them harder to melt substitute frozen raspberries if fresh are not available but thaw and drain very well first

Serving Suggestions

This cheesecake shines as the showstopper at special events and birthdays serve small slices with a few fresh raspberries on top and a touch more ganache or chocolate sauce for extra drama a dollop of whipped cream also makes a lovely topper

Cultural and Historical Context

Cheesecake has roots all over the world but this American take with chocolate and berries feels like a modern classic the water bath method ensures a creamy texture that rivals any bakery many home cooks love pairing chocolate and raspberry for the balance of tart and sweet

A slice of chocolate cake with raspberries on top. Pin it
A slice of chocolate cake with raspberries on top. | gracefulflavors.com

Frequently Asked Questions

→ Which chocolate should I pick for the filling?

Semi-sweet bars, somewhere between 55 and 70% cacao, melt smoothly and taste awesome in the mix.

→ What's the trick for a creamy mix?

Let all your dairy get to room temp, then beat that cream cheese until totally smooth before you toss in the eggs and chocolate.

→ Why bake it in a water bath?

The water helps your cake bake steady and soft, which helps stop cracks and overcooking.

→ Can I throw in frozen raspberries?

Fresh will give you the nicest texture, but thawed and well-drained frozen berries can work too. Just don't let them add extra liquid.

→ How long do I need to chill it?

At least six hours in the fridge is best. That way it's totally set and you can slice it clean.

→ How do I cut tidy slices?

Grab a sharp, thin knife and wipe it between cuts so each slice looks great.

Dark Chocolate Raspberry Cheesecake

Rich chocolate filling loaded with raspberries, topped with glossy ganache.

Prep Time
25 Minutes
Cook Time
80 Minutes
Total Time
105 Minutes
By: Barbara


Difficulty: Difficult

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

→ Crust

01 113 grams unsalted butter, melted
02 36 chocolate sandwich cookies (Oreo type), crushed really fine

→ Chocolate Raspberry Filling

03 120 grams fresh raspberries
04 2 teaspoons espresso powder
05 198 grams granulated sugar
06 340 grams semi-sweet chocolate, roughly chopped
07 71 grams light brown sugar, packed tightly
08 4 large eggs, room temperature
09 2.5 tablespoons Dutch-process cocoa
10 170 grams heavy cream, room temperature
11 2 teaspoons vanilla extract
12 2 large egg yolks, room temperature
13 680 grams full-fat cream cheese, soft

→ Chocolate Ganache

14 57 grams unsalted butter, cubed and soft
15 283 grams heavy cream
16 226 grams semi-sweet chocolate, chopped fine

→ For Garnish (optional)

17 0.5 teaspoon cocoa powder
18 1 cup chocolate sauce
19 120 grams fresh raspberries

Instructions

Step 01

Wrap a 23-cm springform pan with lots of foil so water can’t sneak in. Grease the whole thing, even the edges. Start preheating your oven to 175°C.

Step 02

Toss your crushed cookies and the warm melted butter together in a big bowl. Stir until it clumps. Push this mix into the pan’s bottom and a little up the sides with your hands.

Step 03

Slide the crust into the oven for 10 minutes. Take it out and cool it on a rack. Now turn the oven down to 165°C.

Step 04

Gently heat water in a saucepan till it barely bubbles. Put a heatproof bowl on top (not touching the water). Toss in the chocolate and espresso powder. Stir here and there until it’s all melted. Set aside but keep it over warm water for later.

Step 05

Throw the soft cream cheese into your food processor. Let it spin until it’s super smooth, about 2 minutes. Scrape the sides. Add brown sugar, granulated sugar, and the cocoa powder. Mix again so it all blends. Drop in each egg and yolk one by one, pulsing just enough to mix each in.

Step 06

With the food processor still spinning, slowly pour in your heavy cream and vanilla. Give it about 20 seconds—just until mixed.

Step 07

Fold your bowl of melted chocolate into the creamy cheese mixture. Don’t stop until it looks sticky and totally blended.

Step 08

Pour half the chocolate batter over your cooled cookie crust. Sprinkle raspberries evenly across this layer. Cover them up with the rest of the filling so you can’t see a berry.

Step 09

Place the pan with foil into a big roasting pan. Put both in the oven. Carefully add very hot water so it rises about 2.5 cm up the sides. Bake about 70 minutes. The middle should wobble a little but not be wet.

Step 10

Take the cake out of the water bath and peel off some foil so steam escapes. Slide a thin knife all around the pan so it doesn’t crack while cooling. Let it sit and get totally cool in the pan.

Step 11

Pop the cooled cake straight into your fridge. Let it chill for at least 6 hours before you try taking it out or cutting it.

Step 12

Dump the chopped chocolate into a heatproof bowl. Warm your cream in a saucepan just till it’s barely boiling. Pour it on the chocolate. Let it sit a minute. Whisk until you get a shiny, smooth mixture. Blend in butter till melted. Let this mix cool on the counter until it thickens a little.

Step 13

Spread the ganache over your cheesecake. Use a spatula to smooth it out. Leave it at room temperature about an hour to set.

Step 14

Use a sharp, thin knife (wipe it clean every slice) to cut portions. Top each with chocolate sauce, some raspberries, and a bit of cocoa powder if you want. Keep leftovers in the fridge with a cover for up to 5 days.

Notes

  1. If you use dairy straight from the fridge, the filling won’t be smooth.
  2. Pick chocolate between 55% and 70% cocoa—anything in that zone works great.
  3. Don’t skip the fridge time at the end! It really helps your slices look tidy and hold together.
  4. Wait to add fresh toppings until serving. The cake stays tasty in the fridge on its own.
  5. No food processor? Use a powerful blender, stand mixer, or even a hand mixer—it all works.

Tools You'll Need

  • 23-cm springform pan
  • Heavy-duty aluminum foil
  • Food processor
  • Large mixing bowls
  • Wire rack
  • Medium saucepan
  • Heatproof mixing bowl
  • Silicone spatula
  • Roasting pan for water bath
  • Electric blender or stand mixer (optional)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has milk, eggs, wheat (gluten), and soy from both the cookies and chocolate.