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Dark Chocolate Raspberry Cheesecake

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This decadent cheesecake features a creamy dark chocolate filling swirled with tangy raspberry, all atop a chocolate cookie crust. It’s an easy homemade dessert perfect for celebrations or any time you crave something indulgent.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (about 180g, use Oreos or similar)
  • 1/3 cup unsalted butter, melted (about 75g)
  • Pinch of salt
  • 1 cup fresh or frozen raspberries (about 125g)
  • 2 tablespoons granulated sugar (about 25g)
  • 1 teaspoon cornstarch
  • 2 tablespoons water (about 30ml)
  • 24 ounces cream cheese, softened (about 680g, full-fat recommended)
  • 6 ounces dark chocolate, chopped and melted (about 170g, 70% cocoa preferred)
  • 1 cup granulated sugar (about 200g)
  • 3/4 cup sour cream (about 180g)
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract (about 5ml)
  • Pinch of salt
  • 1/2 cup fresh raspberries (about 60g, for garnish)
  • 2 tablespoons dark chocolate shavings (about 15g, for garnish)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a food processor, pulse chocolate cookie crumbs until fine. Add melted butter and a pinch of salt; pulse until combined and mixture resembles wet sand.
  3. Press crust evenly into the bottom of the pan. Chill in the fridge for about 15 minutes.
  4. In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring often, until thickened and jammy (about 5 minutes). Let cool completely.
  5. Melt chopped dark chocolate in a microwave-safe bowl in 20-second bursts, stirring each time, until smooth. Let cool slightly.
  6. In a large mixing bowl, beat softened cream cheese until creamy (about 2 minutes). Add sugar, sour cream, and a pinch of salt; beat until smooth.
  7. Add melted chocolate, eggs (one at a time), and vanilla extract. Mix on low just until combined.
  8. Pour half the cheesecake filling over the chilled crust. Dollop half the raspberry mixture in spoonfuls on top and swirl gently with a spatula or knife. Repeat with remaining filling and raspberry swirl.
  9. Preheat oven to 325°F (163°C). Place pan on a baking sheet and bake for 55–65 minutes, until edges are set and center jiggles slightly.
  10. Turn off oven and crack the door open. Let cheesecake sit inside for 1 hour. Remove and cool to room temperature, then chill in the fridge at least 6 hours or overnight.
  11. Before serving, top with fresh raspberries, chocolate shavings, and a dusting of powdered sugar if desired. Slice with a warm, sharp knife for clean cuts.

Notes

For best results, use room temperature ingredients and avoid overmixing after adding eggs. Chilling overnight improves flavor and texture. For gluten-free, use almond flour-based cookies for the crust. Water bath is optional for extra creamy texture. Clean knife between slices for neat presentation.

Nutrition

Keywords: dark chocolate cheesecake, raspberry cheesecake, easy cheesecake, homemade dessert, chocolate raspberry, celebration dessert, creamy cheesecake, special occasion, berry swirl, chocolate cookie crust

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