Go Back
–+ servings
Dark Chocolate Raspberry Cheesecake

Indulge in Dark Chocolate Raspberry Cheesecake Bliss

This Dark Chocolate Raspberry Cheesecake combines rich chocolate and tart raspberries for a deliciously indulgent dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 5 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup crushed chocolate cookies Provides a rich chocolatey base; graham crackers can be a classic substitute.
  • 4 tablespoons melted butter Binds the crust components together for the perfect texture; no substitutions recommended.
For the Filling
  • 16 ounces cream cheese Ensures a creamy filling; opt for full-fat brick-style for the best results.
  • 3/4 cup granulated sugar Sweetens the cheesecake while balancing flavors; brown sugar can enhance flavor depth.
  • 8 ounces melted dark chocolate Adds rich flavor and depth; choose chocolate with 60% to 72% cocoa for a balanced taste.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile; keep it classic with no alternatives.
  • 3 large eggs Provides structure and stability; beat minimally to avoid cracks.
  • 1 cup fresh raspberries Introduces tartness and freshness; frozen raspberries can be used but may change the texture.
For Serving and Decorating
  • 1 cup additional raspberries Garnish each slice with fresh raspberries for a vibrant touch.
  • 1/2 cup melted chocolate Drizzle over the cheesecake for a decadent finish.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining with parchment paper.
  2. Combine crushed chocolate cookies with melted butter in a mixing bowl until it resembles wet sand. Press into the bottom of the prepared pan and set aside.
  3. Beat cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes. Fold in melted dark chocolate and vanilla extract.
  4. Add eggs one at a time, mixing on low until just combined. Fold in fresh raspberries gently.
  5. Pour the filling over the crust and smooth the top. Tap the pan to release air bubbles.
  6. Bake for approximately 60 minutes, until edges are set but center remains slightly jiggly.
  7. Turn off the oven and crack the door open, allowing the cheesecake to cool for 1 hour inside.
  8. Transfer to the refrigerator and chill for at least 4 hours or overnight.
  9. Remove from the springform pan, slice, and garnish with additional raspberries or melted chocolate before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 14gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 800IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth filling. Avoid overmixing to prevent cracks.

Tried this recipe?

Let us know how it was!