This Dark Chocolate Raspberry Cheesecake is a tasty treat with rich chocolate and tangy raspberries. It’s creamy, dreamy, and will make your taste buds dance!
Every bite is like a little party in your mouth. I love serving it with fresh raspberries on top—super fancy, right? Plus, it’s a hit at gatherings, trust me!
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: These form the crust and give it a rich chocolate flavor. If you don’t have chocolate cookies, graham crackers or vanilla cookies can be a good substitute, just add a bit of cocoa powder for extra flavor.
Cream Cheese: You want the cream cheese softened for a smooth filling. Neufchâtel cheese is a lighter alternative if you’re looking to cut back on fat, and it works well in this recipe.
Dark Chocolate: Aim for high-quality chocolate with at least 60% cacao for a richer taste. If you’re out of dark chocolate, semi-sweet or bittersweet chocolate can be used instead, though it’ll slightly alter the sweetness.
Fresh Raspberries: Raspberries add a fresh burst of flavor. If they’re unavailable, frozen raspberries can work too; just make sure to thaw and drain them first to avoid excess moisture.
How Do I Get the Cheesecake to Set Perfectly?
It’s important to bake the cheesecake gently and cool it properly to avoid cracks. Follow these steps:
- Preheat your oven well to ensure even baking.
- Check for doneness by gently shaking the pan; the center should still jiggle slightly.
- After turning off the oven, leave the cheesecake inside with the door ajar for about an hour. This helps it cool gradually, preventing cracks from sudden temperature changes.
- Chill it in the fridge for at least 4 hours or overnight for the best texture.
This cooling time allows the flavors to meld perfectly, and you’ll end up with a creamy and delightful cheesecake.
How to Make Dark Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, crushed)
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz (225 g) dark chocolate, melted and slightly cooled
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Chocolate Ganache Topping:
- 4 oz (115 g) dark chocolate, chopped
- 1/2 cup heavy cream
For Garnish:
- 1 cup fresh raspberries
- Dark chocolate shavings or curls
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus around 50-60 minutes of baking, and then you need to chill it for at least 4 hours (or overnight if you can wait!). So, plan for a total of about 5 hours, including prep and chill time. But don’t worry, most of that is hands-off waiting time!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper to make it easy to remove the cheesecake later. In a medium bowl, mix the chocolate cookie crumbs, melted butter, and sugar until everything is well combined. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar together until smooth and creamy. Then, add the eggs one at a time, mixing well after each addition to ensure everything is fully combined. Next, stir in the melted dark chocolate, vanilla extract, and sour cream until the mixture is completely smooth and uniform.
3. Bake the Cheesecake:
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula to make it nice and even. Bake in the preheated oven for about 50 to 60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. This will give you that perfect creamy texture!
4. Cool and Chill:
After baking, turn off the oven and leave the door ajar, letting the cheesecake cool inside for about 1 hour. This gradual cooling helps prevent cracking. Once it’s cooled, remove it from the oven and refrigerate for at least 4 hours or preferably overnight to chill fully.
5. Prepare the Ganache:
To make the chocolate ganache, place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it stand for 2 minutes. Then, stir until smooth and glossy—this is the perfect finishing touch!
6. Assemble and Serve:
Once the cheesecake is completely chilled, pour the ganache over the top, allowing it to drip slightly over the sides for a beautiful presentation. Top with fresh raspberries and sprinkle with dark chocolate shavings or curls for that extra touch. Slice, serve chilled, and enjoy your delicious Dark Chocolate Raspberry Cheesecake!
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese! It will still give you a creamy texture; however, the flavor might be a little less rich. Make sure it’s softened to room temperature for the best results.
How Do I Prevent Cracks in My Cheesecake?
To minimize cracks, avoid overbaking and cooling it too quickly. Bake until the edges are set and the center is slightly jiggly, and let it cool in the oven with the door ajar before refrigerating. This gradual cooling helps prevent cracks from forming.
Can I Make This Cheesecake in Advance?
Absolutely! This cheesecake can be made up to three days in advance. Just make sure to wrap it tightly in plastic wrap or foil after chilling to keep it fresh.
What’s the Best Way to Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap, followed by foil. Just thaw in the fridge before serving!
