Get ready to experience dessert on a whole new level with this Dark Chocolate Raspberry Cheesecake. Imagine a lush, creamy cheesecake laced with bold dark chocolate and layered with fresh raspberries, all cradled by a buttery Oreo crust and crowned with glossy chocolate ganache. This showstopper is the kind of treat that leaves everyone in happy, chocolatey awe—the perfect blend of tangy fruit, deep chocolate, and silky-smooth texture. Whether you’re celebrating a special occasion or just treating yourself, Dark Chocolate Raspberry Cheesecake is an unforgettable crowd-pleaser that you’ll want to make again and again.

Dark Chocolate Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the fantastic ingredients for this Dark Chocolate Raspberry Cheesecake is almost as fun as making it! Every element brings something magical: irresistible chocolate depth, fresh pops of berry, richness, crunch, and sheer indulgence. Here’s what you’ll need and why it matters:

Oreo cookies (36, crushed): These make a delectably chocolatey base that holds up beautifully and offers a hint of salty contrast.
Unsalted butter (1/2 cup, melted): Melted butter binds the cookie crumbs and gives the crust a luxurious, rich finish.
Semi-sweet chocolate (2 cups, coarsely chopped): Brings serious dark chocolate flavor to the cheesecake itself—use quality chocolate for the best depth.
Espresso powder (2 teaspoons): Don’t skip this! It enhances the chocolate and subtly intensifies every bite.
Full-fat cream cheese (1 1/2 lbs, room temp): This is where all the creamy, tangy cheesecake magic happens.
Granulated sugar (1 cup): For balanced sweetness and to keep the texture just right.
Light brown sugar (1/3 cup, packed): Adds a touch of caramel-like complexity to the filling.
Dutch-process cocoa powder (2 1/2 tbsp): Rounds out the chocolate flavor, making it deep and luxurious.
Large eggs + egg yolks (4 + 2, room temp): Essential for setting the cheesecake while keeping it silky smooth.
Heavy cream (2 cup portions): First for the filling—a must for rich, dreamy texture. Second for lush chocolate ganache.
Vanilla extract (2 teaspoons): Warms everything up with its cozy aroma.
Fresh raspberries (2 cups, divided): Sweet, tart, and oh-so-pretty—scattered inside and piled on top for bright flavor and color.
Semi-sweet chocolate (1 1/3 cups, finely chopped): For the glossy ganache topping; it melts beautifully into the cream.
Unsalted butter (1/4 cup, at room temp, cubed): Whisked into the ganache for a silky-smooth finish and shine.
Chocolate sauce (1 cup, store-bought): Adds a final flourish to every slice.
Cocoa powder (1/2 teaspoon): For that bakery-worthy finishing touch.

How to Make Dark Chocolate Raspberry Cheesecake

Step 1: Prepare the Pan and Crust

Start by preheating your oven to 350°F. Grease a 9-inch springform pan, then wrap the outside completely in heavy-duty foil—this water bath trick is the secret to achieving a crack-free, creamy cheesecake. In a bowl, mix your crushed Oreos with melted butter until every crumb is glossy, then press this mixture firmly into the pan for an even crust. Bake for 10 minutes to set it, and let it cool while you drop the oven to 325°F for the main event.

Step 2: Melt the Chocolate

Set a heatproof bowl over a pot of gently simmering water (like an at-home double boiler). Drop in your chopped semi-sweet chocolate and espresso powder. Stir until everything is melted and smooth. Take it off the heat but keep it over the warm water—it’ll stay luscious and melty until you’re ready to swirl it into your batter.

Step 3: Make the Cream Cheese Filling

In a food processor, blitz your cream cheese until completely velvety with no lumps. Add in both sugars and cocoa powder, blending until creamy. Next, beat in your eggs and yolks one at a time, making sure not to overmix. Gently blend in heavy cream and vanilla—just a quick mix does the trick. Fold in your melted chocolate last; the batter will become thick, glossy, and deeply chocolatey.

Step 4: Layer and Bake the Cheesecake

Pour half the chocolate cheesecake batter over your cooled crust. Arrange a single layer of raspberries across the batter, then add the rest of the filling to totally cover the berries. Place the pan inside a larger roasting pan, and carefully pour hot water around it until it reaches about 1 inch up the sides. Transfer everything to the oven and bake for about 1 hour and 10 minutes. The cheesecake should jiggle slightly in the center but look set around the edges.

Step 5: Cool and Chill

Once the cheesecake is baked, remove the pan from the water bath. Carefully loosen the foil and run a knife around the edge to prevent cracking. Cool the cheesecake completely in the pan, then transfer to the fridge to chill for at least 6 hours—overnight if you can wait! This transforms the texture from good to “wow.”

Step 6: Make the Ganache

With your cheesecake chilled, let’s make it shine. Pour hot, just-boiled cream over finely chopped chocolate in a bowl, letting it sit for one minute to melt. Whisk until smooth, add the room-temperature butter, and stir until divinely glossy. Pour this over your cheesecake, spreading gently, and give it an hour to set into rich, truffle-like perfection.

Step 7: Garnish and Serve

Slicing is best with a thin, sharp knife—clean between each cut for flawless slices. Drizzle each piece with chocolate sauce, sprinkle fresh raspberries, and finish with a dusting of cocoa powder. Serve up your masterpiece and soak in the “oohs” and “ahhs.”

How to Serve Dark Chocolate Raspberry Cheesecake

Garnishes

This cheesecake is already stunning, but a few thoughtful garnishes take it over the top. Finish each slice with a drizzle of chocolate sauce, a handful of juicy raspberries, and a whisper of cocoa powder for that classic patisserie look. If you’re feeling festive, add chocolate curls or a sprig of mint.

Side Dishes

Pairing is fun with a dessert as bold as this. Serve with strong, hot espresso or creamy lattes for contrast. For something bright, try a lemon-raspberry coulis on the side, or a scoop of tangy crème fraîche to balance the richness. Want something extra? A scoop of vanilla bean gelato is luxurious and classic with Dark Chocolate Raspberry Cheesecake.

Creative Ways to Present

For special occasions, slice the Dark Chocolate Raspberry Cheesecake into mini squares and serve as part of a dessert bar. Layer leftover crumbs and cheesecake mousse in parfait glasses for a playful twist. If serving a crowd, top the whole cake with an artful wreath of raspberries and shaved chocolate for a jaw-dropping centerpiece.

Make Ahead and Storage

Storing Leftovers

Your Dark Chocolate Raspberry Cheesecake will taste fabulous for up to five days. Cover it loosely with plastic wrap or foil and keep it in the refrigerator to maintain the creamy texture. The layers of ganache and raspberry stay fresh and vibrant, and the crust holds up beautifully.

Freezing

This cheesecake freezes surprisingly well. Once the cake and ganache are fully set, wrap individual slices tightly in plastic wrap and then in foil. Freeze for up to two months. To serve, thaw slices in the fridge overnight—just add fresh raspberries before enjoying.

Reheating

While cheesecake is best served chilled, if you prefer a slightly softer texture, let your slice sit at room temperature for about 20 minutes before serving. Avoid microwaving, as this can melt the ganache and disrupt that gorgeous creamy structure.

FAQs

How do I avoid cracks in my Dark Chocolate Raspberry Cheesecake?

Cheesecake cracks are often caused by overbaking, rapid temperature changes, or skipping the water bath. Always bake your cake in a hot water bath and cool it gradually, running a knife around the edge as soon as it comes out of the oven.

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries in a pinch. Don’t thaw them beforehand, as this can make the batter watery—just layer the frozen berries straight into the cheesecake before baking.

What kind of chocolate should I use?

For the richest flavor, choose high-quality semi-sweet or bittersweet chocolate. Look for chocolate with at least 60 percent cacao; this gives the Dark Chocolate Raspberry Cheesecake its bold, not-too-sweet character.

My ganache is too thin. What should I do?

If your ganache is runny, let it cool at room temperature for 10 to 20 minutes so it thickens up. If it’s still too thin, stir in a few more pieces of chopped chocolate until you reach your desired consistency.

Can I make this Dark Chocolate Raspberry Cheesecake gluten-free?

Absolutely! Just swap the Oreo cookies for a gluten-free chocolate sandwich cookie and ensure your other ingredients are certified gluten-free. The rest of the process is exactly the same.

Final Thoughts

Desserts this decadent deserve a spot in your regular rotation, and once you try this Dark Chocolate Raspberry Cheesecake, you’ll understand why. There’s something magical about the pairing of rich chocolate and tart raspberries—they were made for each other! Whether you serve it for a holiday, a birthday, or just a Wednesday night treat, this cheesecake is bound to become a personal favorite. Gather your ingredients, share with people you love, and enjoy every blissful bite!