This Dark Chocolate Raspberry Cheesecake is the perfect indulgence for any occasion. With a rich, creamy dark chocolate filling and a fresh raspberry swirl, all resting on a crisp chocolate cookie crust, it offers the ultimate balance of sweet, tart, and decadent. Whether for a special celebration or a cozy date night, this dessert is sure to impress!
Why You’ll Love This Recipe
I absolutely love this recipe because it brings together the best of both worlds—decadent dark chocolate and tangy raspberry. The combination of smooth, creamy cheesecake with a vibrant raspberry swirl is a real treat for the senses. Plus, the chocolate cookie crust adds a satisfying crunch that complements the soft filling. It’s a dessert that feels both luxurious and comforting, making it perfect for any special moment. Whether I’m making it for a celebration or just treating myself, it never disappoints!
Ingredients
For the Crust:
1 ½ cups chocolate cookie crumbs (like Oreo, without filling)
¼ cup melted butter
For the Raspberry Swirl:
1 ½ cups fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
2 tsp cornstarch mixed with 1 tbsp water
For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
8 oz dark chocolate, melted and slightly cooled
½ cup sour cream
2 eggs
1 tsp vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form the crust. Set aside.
For the raspberry swirl, place the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until the raspberries break down.
Stir in the cornstarch mixture and cook for another 2 minutes until the sauce thickens. Remove from heat and strain through a fine sieve to remove any seeds. Let cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and mix until creamy.
Add the melted dark chocolate, sour cream, eggs, and vanilla extract. Beat until well combined and smooth.
Pour half of the cheesecake batter over the prepared crust. Spoon half of the raspberry sauce over the batter and gently swirl it with a knife. Repeat the process with the remaining batter and raspberry sauce.
Bake for 50–60 minutes, or until the center is just set. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before slicing.
Servings and Timing
Servings: 12 slices
Prep Time: 25 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 20 minutes + chilling time (at least 4 hours)
Variations
Fruit Variations: I love the raspberry swirl, but you can easily swap it for other fruits like strawberries or blueberries. Just make sure to adjust the sugar levels based on the sweetness of the fruit.
Cheesecake Toppings: For a fun twist, top the cheesecake with some whipped cream, fresh berries, or a drizzle of melted chocolate.
Crust Alternatives: If I want to try something different, I’ll use crushed graham crackers or even pretzels for a salty-sweet variation.
Storage/Reheating
Storage: After the cheesecake has been chilled and sliced, I store the leftovers in an airtight container in the refrigerator. It will keep for up to 3 days.
Freezing: You can freeze this cheesecake for up to 1-2 months. Just wrap it tightly in plastic wrap and then foil before freezing. Let it thaw overnight in the fridge before serving.
Reheating: There’s no need to reheat this cheesecake—it’s best served chilled!
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FAQs
How long does the cheesecake need to chill before serving?
I recommend chilling the cheesecake for at least 4 hours, but overnight is even better for the best texture and flavor.
Can I make this cheesecake in advance?
Yes! This cheesecake is perfect for making ahead of time. I love making it the day before, as it allows the flavors to meld together beautifully.
What type of dark chocolate should I use?
I typically use high-quality dark chocolate with 60-70% cocoa for a rich, not-too-bitter flavor. You can adjust based on your sweetness preference.
Can I use a different kind of crust?
Definitely! While I love the chocolate cookie crust, you can easily swap it for a graham cracker crust or even a gluten-free option if needed.
What can I do with leftover raspberry sauce?
Leftover raspberry sauce is great as a topping for pancakes, waffles, or even ice cream! I sometimes drizzle it on my morning yogurt for an extra special treat.
Conclusion
This Dark Chocolate Raspberry Cheesecake is a perfect dessert to elevate any occasion. The smooth, creamy filling paired with the tangy raspberry swirl and the rich chocolate crust makes for a mouthwatering combination. Whether it’s for a celebration, date night, or just a personal treat, this cheesecake never fails to impress. I know it’ll become a staple in my dessert rotation, and I’m sure it’ll quickly become one of your favorites too!
📖 Recipe:
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Dark Chocolate Raspberry Cheesecake
- Total Time: 1 hour 20 minutes + chilling (at least 4 hours)
- Yield: 12 slices
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Dark Chocolate Raspberry Cheesecake. Featuring a smooth, creamy dark chocolate filling swirled with tangy raspberry, all set atop a crunchy chocolate cookie crust, this dessert is the perfect balance of sweet, tart, and luxurious. Ideal for any occasion, from celebrations to intimate date nights, this cheesecake will surely impress and become a go-to treat in your dessert repertoire.
Ingredients
For the Crust:
1 ½ cups chocolate cookie crumbs (like Oreo, without filling)
¼ cup melted butter
For the Raspberry Swirl:
1 ½ cups fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
2 tsp cornstarch mixed with 1 tbsp water
For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
8 oz dark chocolate, melted and slightly cooled
½ cup sour cream
2 eggs
1 tsp vanilla extract
Instructions
-
Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
-
For the crust, combine chocolate cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of the pan to form a crust. Set aside.
-
For the raspberry swirl, place raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until raspberries break down.
-
Stir in the cornstarch mixture and cook for another 2 minutes until thickened. Remove from heat and strain through a fine sieve to remove seeds. Let cool.
-
For the cheesecake filling, beat the softened cream cheese in a large bowl until smooth. Add sugar and mix until creamy.
-
Add melted dark chocolate, sour cream, eggs, and vanilla extract. Beat until smooth.
-
Pour half the cheesecake batter over the crust. Spoon half of the raspberry sauce over the batter and gently swirl with a knife. Repeat with remaining batter and raspberry sauce.
-
Bake for 50–60 minutes, until the center is just set. Turn off the oven and crack the door open. Let cool in the oven for 1 hour.
-
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before slicing.
Notes
Fruit Variations: Swap the raspberry swirl with other berries such as strawberries or blueberries. Adjust the sugar levels accordingly.
Toppings: Enhance your cheesecake with whipped cream, fresh berries, or a drizzle of melted chocolate for an extra touch.
Crust Alternatives: Try crushed graham crackers or pretzels for a unique twist on the crust.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 410 kcal
