This rich and creamy chocolate raspberry cheesecake is a dream for dessert lovers! The smooth chocolate filling pairs perfectly with tangy raspberries, creating a balance of sweet and tart.
Let’s be real, who can resist that chocolatey goodness topped with fresh raspberries? I love serving it chilled, and it always impresses guests—even if I secretly keep some for myself! 😄
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I use Oreo crumbs for the crust, but you can try any chocolate cookie. Graham cracker crumbs work if you want a milder base. If you’re gluten-free, look for gluten-free chocolate cookies.
Cream Cheese: This gives the cheesecake that rich, creamy texture. For a lighter version, use Neufchâtel cheese, which has less fat. You can also try dairy-free cream cheese if you’re vegan.
Raspberries: Fresh raspberries are best, but feel free to swap with other berries like strawberries, blueberries, or even frozen raspberries if fresh aren’t available. Just make sure to thaw and drain them first!
Sour Cream: It adds creaminess and tang. You can substitute plain Greek yogurt for a healthier option, which has a similar taste and texture.
How Do I Prevent Cracking in My Cheesecake?
Cracking can happen, but you can minimize it with a few steps. First, avoid overmixing the batter as this incorporates air that can cause cracks when baking. Second, bake it in a water bath to keep the temperature uniform.
- Place a baking dish filled with hot water on the lower rack while baking your cheesecake. It creates steam, preventing cracks.
- Let the cheesecake cool slowly in the oven with the door slightly ajar. This helps it set without sudden temperature changes.
Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreo crumbs, without filling)
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 8 oz (225 g) semisweet or bittersweet chocolate, melted and slightly cooled
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups fresh raspberries
For the Chocolate Ganache Topping:
- 4 oz (115 g) semisweet or dark chocolate, chopped
- 1/2 cup heavy cream
For Garnish:
- Fresh raspberries
- Chocolate shavings or crumbs
How Much Time Will You Need?
This Chocolate Raspberry Cheesecake takes about 20-30 minutes of prep time, plus 50-60 minutes for baking, and it needs at least 4 hours to chill—preferably overnight for the best flavor and texture. Total time is around 5-6 hours including cooling and chilling time.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, mix together the chocolate cookie crumbs and melted butter until the crumbs are all moistened and look like wet sand. Take a 9-inch springform pan and firmly press the crumb mixture into the bottom to create an even crust. Pop it into the oven for 10 minutes then take it out to cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it’s super smooth and creamy. Gradually add the sugar while continuing to beat until everything is well mixed. Next, add the eggs one at a time, mixing gently after each addition—be careful not to overmix! Now stir in the sour cream, vanilla, and melted chocolate until you have a nice, smooth mixture.
3. Assemble the Cheesecake:
Gently fold the fresh raspberries into the cheesecake batter. Be careful to keep them whole as much as possible. Now, pour this tasty batter over your cooled crust and smooth the top evenly.
4. Bake the Cheesecake:
Place the springform pan on a baking sheet (this helps catch any drips) and bake in the preheated oven for around 50-60 minutes. Look for the edges to be set while the center still has a slight jiggle. Once done, turn off the oven and let the cheesecake sit inside with the door slightly ajar for about an hour. This gradual cooling helps to prevent cracks.
5. Cool and Chill:
Take the cheesecake out from the oven and let it cool to room temperature. After that, cover it and pop it in the refrigerator for at least 4 hours or overnight for the best results.
6. Prepare the Ganache Topping:
For the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Pour the hot cream over the chocolate and let it sit for a minute or two, then stir until smooth and glossy. Let it cool a bit but keep it pourable.
7. Decorate the Cheesecake:
Once the cheesecake has chilled and is set, remove it from the springform pan and place it on a serving plate. Drizzle the chocolate ganache generously over the top, letting it drip down the sides. Finish off by sprinkling some chocolate shavings or crumbs and topping it with fresh raspberries.
8. Serve:
When you’re ready to serve, slice the cheesecake with a sharp knife that’s been dipped in hot water and wiped dry between cuts to keep everything neat. Enjoy each decadent bite chilled!
This chocolate raspberry cheesecake is a luscious treat with its creamy center, bursts of tart raspberries, a crisp chocolate crust, and a decadent ganache topping that makes it simply irresistible!
Can I Use a Different Type of Chocolate for the Cheesecake?
Absolutely! While semisweet or bittersweet chocolate works beautifully, you can use milk chocolate for a sweeter taste or dark chocolate for a richer flavor. Just keep in mind that the sweetness of the cheesecake may vary based on the chocolate you choose.
How Do I Store Leftover Cheesecake?
To store leftover cheesecake, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. If you need to keep it longer, you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Just thaw in the fridge overnight before serving.
Can I Make This Cheesecake Gluten-Free?
Yes! To make a gluten-free version, simply use gluten-free chocolate cookies instead of regular ones for the crust. Be sure to check labels on all other ingredients to ensure they are gluten-free as well.
What If I Don’t Have Fresh Raspberries?
If fresh raspberries aren’t available, you can use frozen raspberries. Just thaw them beforehand and drain any excess moisture to prevent the cheesecake from being too watery. Alternatively, you can use other berries like blueberries or strawberries for a different flavor profile!
