This recipe was a beautiful, delicious accident! I was making a simple chocolate cheesecake for my daughter, Olivia (because she loves the Oreo crust). I looked over and saw a carton of fresh raspberries that were just about to turn. On a complete whim, I decided to swirl them into the batter... and oh my. The Dark Chocolate Raspberry Cheesecake was born. That bright, jewel-toned, tangy fruit cutting through the rich, decadent chocolate is just everything.
Dark Chocolate Raspberry Cheesecake is pure decadence! It's not too sweet and but very rich, so a small slice goes far! Dark Chocolate Raspberry Cheesecake featuring a crunchy chocolate cookie crust baked in a chocolate cookie crust and swirled with a homemade raspberry sauce creates an elegant dessert that's surprisingly achievable at home.
Jump to:
- Why You'll Love This Dark Chocolate Raspberry Cheesecake
- Ingredients for Dark Chocolate Raspberry Cheesecake
- How to Make Dark Chocolate Raspberry Cheesecake
- My Top Tips for Dark Chocolate Raspberry Cheesecake
- Making Dark Chocolate Raspberry Cheesecake with My Family
- Substitutions for Dark Chocolate Raspberry Cheesecake
- Variations on Dark Chocolate Raspberry Cheesecake
- Equipment for Dark Chocolate Raspberry Cheesecake
- Storage Tips for Dark Chocolate Raspberry Cheesecake
- Adam's Tip for Dark Chocolate Raspberry Cheesecake
- FAQ about Dark Chocolate Raspberry Cheesecake
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Dark Chocolate Raspberry Cheesecake
- Restaurant-quality dessert: This best dark chocolate raspberry cheesecake rivals any high-end bakery but costs a fraction of the price to make at home.
- Perfect flavor balance: The bitter dark chocolate pairs beautifully with tart fresh raspberry pockets for a sophisticated, not-too-sweet dessert.
- Make-ahead friendly: This cheesecake needs to chill overnight, making it perfect for entertaining since all the work is done in advance.
Ingredients for Dark Chocolate Raspberry Cheesecake
This dark chocolate raspberry cheesecake recipe uses an Oreo cookie crust as the base and features a rich chocolate ganache topping. The raspberry sauce swirled through the filling creates beautiful marbled patterns. Adding a touch of espresso powder enhances the chocolate flavor without making it taste like coffee.
What You'll Need
For the Oreo Crust:
- 24 Oreo cookies (with filling)
- 5 tablespoons butter, melted
- Pinch of salt
For the Chocolate Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened at room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate (60-70% cacao), melted and cooled
- 1 teaspoon espresso powder
- ¼ cup cocoa powder
For the Raspberry Sauce:
Mixed with water
- 2 cups fresh or frozen raspberries
- ⅓ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Chocolate Ganache:
- 4 ounces dark chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon butter
For Garnish:
- Fresh raspberries
- Chocolate shavings
- Powdered sugar (optional)
Why These Ingredients Matter
- Room temperature ingredients: Using room temperature cream cheese, eggs, and sour cream prevents lumps and creates a silky smooth texture.
- Dark chocolate (60-70% cacao): This percentage gives you rich chocolate flavor without being too bitter or too sweet.
- Espresso powder: This secret ingredient intensifies the chocolate flavor and adds depth without tasting like coffee.
How to Make Dark Chocolate Raspberry Cheesecake
Step-by-Step Directions
- Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water bath leaks.
- In a food processor, pulse Oreos into fine crumbs. Mix with melted butter and salt.
- Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool.
- Make the raspberry sauce: Combine raspberries, sugar, water, and lemon juice in a saucepan. Simmer for 5 minutes.
- Strain to remove seeds, then return to pan. Add cornstarch mixture and cook until thickened. Cool completely.
- For the cheesecake, beat cream cheese, sugar, egg on medium speed until smooth and creamy, about 3 minutes.
- Add sour cream and vanilla, beating until combined.
- In a separate bowl, whisk together melted dark chocolate, espresso powder, and cocoa powder until smooth.
- Add chocolate mixture to cream cheese mixture and beat until just combined.
- Pour half the cheesecake batter into the prepared crust.
- Drop spoonfuls of raspberry sauce over the batter, then swirl gently with a knife.
- Pour remaining batter on top and create more fresh raspberry pockets by swirling additional sauce.
- Place springform pan in a larger roasting pan and fill with hot water halfway up the sides for a water bath.
- Bake for 60 to 70 minutes until edges are set but center jiggles slightly.
- Turn off oven, crack door open, and let cheesecake cool for 1 hour for slow cooling to prevent cracking.
- Remove from oven and water bath, cool completely, then refrigerate overnight.
- Make ganache by heating cream until simmering, pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Add butter.
- Pour ganache over chilled cheesecake and garnish with fresh raspberries and chocolate shavings.
Hint: For no bake dark chocolate raspberry cheesecake, skip the baking step and set the filling with gelatin, then refrigerate for 4 to 6 hours until firm.
My Top Tips for Dark Chocolate Raspberry Cheesecake
Don't skip the water bath. This is the secret to preventing cracks and ensuring your cheesecake bakes evenly with a creamy texture throughout. The slow cooling to prevent cracking method is just as important as the water bath. Sudden temperature changes cause cracks, so letting it cool gradually in the oven with the door cracked is essential. This technique is similar to what we use with our pumpkin better than sex cake, where proper cooling makes all the difference.
Making Dark Chocolate Raspberry Cheesecake with My Family
Last Saturday, Adam helped me make this chocolate raspberry cheesecake for a dinner party. He was fascinated by the swirling process and asked, "Can I do the swirly part?" I handed him the spoon with raspberry sauce and he carefully created patterns in the batter, concentrating so hard his tongue stuck out.
The next day when we cut into the chilled cheesecake, Adam's eyes got huge. "Mom, look at the purple swirls! They look so cool!" Grandma Viola, who came for the dinner party, tried a slice and said, "Dark Chocolate Raspberry Cheesecake recipe - Creamy, dark chocolate crust cheesecake topped with ganache is absolutely divine. This is bakery-quality."
Substitutions for Dark Chocolate Raspberry Cheesecake
- Crust: Use graham cracker crust, chocolate wafer crust, or even brownie pieces for a different base than Oreo cookie crust.
- Berries: Try strawberries, blackberries, or mixed berries instead of fresh raspberry pockets for different flavor combinations.
- Chocolate: Use milk chocolate for a sweeter version, though dark chocolate creates the most sophisticated flavor.
- Cream cheese: For philadelphia dark chocolate raspberry cheesecake style, use Philadelphia brand for the creamiest texture.
Variations on Dark Chocolate Raspberry Cheesecake
- Mini version: Make dark chocolate raspberry cheesecake bars by baking in a 9x13-inch pan and cutting into squares.
- Truffle style: Create chocolate raspberry truffle cheesecake by adding chocolate chips to the filling and rolling the outside in cocoa powder.
- No-bake version: Try no bake dark chocolate raspberry cheesecake using gelatin to set the filling without baking. Check out this best no-bake chocolate cheesecake for technique inspiration.
Equipment for Dark Chocolate Raspberry Cheesecake
- 9-inch springform pan: Essential for easy removal and creating tall, beautiful slices of cheesecake.
- Large roasting pan: For creating the water bath that ensures even baking and prevents cracks.
- Electric mixer: Makes beating the cream cheese smooth and lump-free much easier.
- Fine-mesh strainer: For removing raspberry seeds to create a smooth raspberry sauce.
Storage Tips for Dark Chocolate Raspberry Cheesecake
- Refrigerator: Cover and store for up to 5 days. The flavors actually develop and improve after a day or two.
- Freezer: Wrap tightly in plastic wrap and aluminum foil, freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make-ahead: This cheesecake must be made at least 1 day ahead, making it perfect for entertaining and food recipes for date night.
This easy dark chocolate raspberry cheesecake is perfect for high end dessert ideas and elegant raspberry cheesecake presentations. The chocolate ganache topping with garnish with fresh raspberries makes it ideal for special occasions. It pairs beautifully with our rose pistachio cheesecake ice cream when you want variety in your unique dessert recipes baking repertoire.
Adam's Tip for Dark Chocolate Raspberry Cheesecake
"Don't eat it the same day you make it. I know it's hard to wait, but it tastes SO much better the next day when all the chocolate and raspberry flavors mix together. Also, the raspberries on top are the best bites."
FAQ about Dark Chocolate Raspberry Cheesecake
Does raspberry go with dark chocolate?
Yes! Raspberry and dark chocolate are a classic pairing. The tartness of raspberries perfectly balances the rich, slightly bitter notes of dark chocolate. This dark chocolate raspberry cheesecake showcases this combination beautifully, with the fresh raspberry pockets cutting through the richness of the chocolate cheesecake. The contrast of sweet, tart, and bitter flavors creates a sophisticated dessert that's not overly sweet.
What is the secret to making good cheesecake?
The secrets to making good cheesecake include using room temperature ingredients, not overbeating (which incorporates too much air and causes cracks), baking in a water bath, and using slow cooling to prevent cracking. For this best dark chocolate raspberry cheesecake, proper cooling is crucial. Turn off the oven and crack the door, letting the cheesecake cool gradually for an hour before removing it. This prevents the sudden temperature change that causes cracks.
What are the three ingredients in cheesecake?
The three essential ingredients in cheesecake are cream cheese, sugar, and eggs. These create the basic cheesecake structure. However, most recipes add sour cream or heavy cream for richness and smoothness. For this dark chocolate raspberry cheesecake recipe, we also add melted dark chocolate, espresso powder, and cocoa powder to create the chocolate flavor, plus raspberry sauce for the fruit component.
Can you put raspberries in a cheesecake?
Yes! You can put raspberries in a cheesecake in several ways: swirled through the batter as a sauce (like in this recipe), pressed whole into the filling, as a topping, or baked into the crust. For this chocolate raspberry cheesecake, we create a raspberry sauce that gets swirled through the batter, creating beautiful marbled patterns and pockets of tart fruit throughout. Fresh raspberries also make a beautiful garnish on top.
Conclusion
It's now the recipe Olivia calls our "Happy Accident Cake." It's a delicious reminder that the best things in the kitchen (and in life!) sometimes happen when you're not even planning them. I hope you love this beautiful accident as much as we do! This Dark Chocolate Raspberry Cheesecake with its Oreo cookie crust, fresh raspberry pockets, and chocolate ganache is pure magic.
This easy dark chocolate raspberry cheesecake is perfect for high end dessert ideas and elegant raspberry cheesecake presentations. Whether you make it as dark chocolate raspberry cheesecake bars or a full-size version, it's always impressive. If you're looking for more unique dessert recipes baking, try our Texas chocolate pecan pie or mini blueberry muffins. Let me know how your chocolate raspberry cheesecake turns out! Enjoy.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Dark Chocolate Raspberry Cheesecake:
recipe
Easy Dark Chocolate Raspberry Cheesecake
Equipment
- 1 9-inch Springform Pan Wrap with foil for the water bath
- 1 Large roasting pan For water bath
- 1 Electric mixer Hand or stand mixer
- 1 Food Processor For crushing Oreos
- 1 Fine-mesh strainer For smooth raspberry sauce
- 1 Rubber spatula Kid-friendly helper tool
Ingredients
For the Oreo Crust
- 24 cookies Oreo cookies With filling
- 5 tablespoons butter Melted
- 1 pinch salt Optional
For the Dark Chocolate Cheesecake
- 24 ounces cream cheese Softened
- 1 cup granulated sugar
- 3 large eggs Room temperature
- 1 cup sour cream Room temperature
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate 60–70% cacao, melted
- 1 teaspoon espresso powder Optional
- ¼ cup cocoa powder Unsweetened
For the Raspberry Swirl
- 2 cups raspberries Fresh or frozen
- ⅓ cup sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch Mixed with water
For the Chocolate Ganache
- 4 ounces dark chocolate Chopped
- ½ cup heavy cream
- 1 tablespoon butter
Instructions
- Preheat the oven to 325°F (163°C). Wrap the bottom and sides of your springform pan tightly with foil. My Olivia always calls this the “raincoat step” because it keeps water out during baking.
- Blend the [Oreo cookies], then stir in the [butter] and [salt]. My daughter loves pressing the crumbs into the pan, it’s her “pie shovel” job.
- Bake crust for 10 minutes, then allow to cool while preparing the filling.
- Simmer [raspberries], [sugar], [water], and [lemon juice] for 5 minutes. Strain seeds, return to heat, and thicken with [cornstarch]. Olivia always sneaks a spoonful, it’s our “quality check.”
- Beat the [cream cheese] and [sugar] until smooth. Add [eggs], then [sour cream] and [vanilla].
- Whisk [dark chocolate], [cocoa powder], and [espresso powder], then blend into batter.
- Pour half the batter into crust. Spoon raspberry sauce and let your little helper swirl with a butter knife. Repeat with remaining batter.
- Place in roasting pan, surround with hot water. Bake 60–70 minutes until center jiggles slightly.
- Turn off oven, crack door for 1 hour. Chill at least 8 hours. This is the hardest waiting lesson for kids!
- Heat [cream], pour over [chocolate], stir in [butter]. Pour over cheesecake.
Notes
- This cheesecake must be made one day ahead for best texture and flavor.
- For a no-bake version, set with gelatin and chill 6 hours.
- Swap raspberries for strawberries, blackberries, or cherries.
- Store covered in the fridge up to 5 days or freeze for 2 months.
- Serve with vanilla ice cream or coffee for family dessert night.
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