Introduction

This Dark Chocolate Raspberry Cheesecake is a decadent dessert that combines rich chocolate flavor with the bright tartness of fresh raspberries. With a simple crust and creamy filling, it’s perfect for special occasions or a delightful treat any time.

A slice of dessert with four visible layers sits on a white plate against a white marbled texture. The bottom layer is a dense, dark chocolate crust with crumbly texture. Above it is a thick, smooth dark chocolate layer with a glossy surface. The next layer is a light pink mousse mixed with small dark berry pieces, adding texture and a bit of red color. On top is a shiny dark chocolate glaze dripping slightly over the edges. The slice is decorated with fresh red raspberries and dark chocolate swirls on top, with some raspberry juice slightly dripping down the sides. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed chocolate cookies (like chocolate graham crackers)
¼ cup melted butter
24 oz cream cheese, softened
½ cup granulated sugar
¼ cup melted dark chocolate
1 tsp vanilla extract
3 large eggs
½ cup fresh raspberries

Instructions

Step 1: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan, or line the bottom with parchment paper for easy removal.
Step 2: In a medium bowl, mix the crushed chocolate cookies with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon or flat-bottomed glass to help compress the crust tightly.
Step 3: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the melted dark chocolate and vanilla extract, beating until well incorporated.
Step 4: Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks during baking.
Step 5: Gently fold in the fresh raspberries with a spatula. Be careful not to crush them, as you want whole berries scattered throughout the cheesecake for beautiful bursts of flavor.
Step 6: Pour the cheesecake batter over the prepared crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Step 7: Bake in the preheated oven for 60 minutes, or until the center is mostly set but still slightly jiggly. The cheesecake will continue to firm up as it cools.
Step 8: Remove from the oven and let the cheesecake cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Step 9: Before serving, you can top with additional fresh raspberries, a drizzle of melted chocolate, or a dusting of powdered sugar for an elegant finish.

Tips & Variations

For a smoother crust, pulse cookies in a food processor until finely ground. You can also substitute chocolate wafer cookies for a slightly different texture.
Use high-quality dark chocolate for a richer flavor in the filling, and melt it gently over a double boiler to avoid burning.
If fresh raspberries are not available, frozen ones can be used, but be sure to thaw and drain them well to avoid excess moisture.
To prevent cracking on top, consider baking the cheesecake in a water bath or placing a pan of water in the oven to maintain humidity.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat slices gently in the microwave if desired, but cheesecake is often best enjoyed chilled.

How to Serve

A close-up slice of a layered dessert on a white plate set against a white marbled texture shows four distinct layers: a crumbly dark chocolate cookie crust at the bottom, a thick pink creamy layer with visible berries, a thin bright red jelly layer, and a glossy dark chocolate topping dripping slightly down the sides. On top, there are whole fresh raspberries and a swirl of rich dark chocolate cream, with a small amount of chocolate sauce drizzled over the raspberries. In the background, the rest of the dessert is blurred but visible, keeping the focus on the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can use chocolate wafers, Oreos (without filling), or chocolate graham crackers. Just make sure they are crushed finely for a good crust texture.

How do I prevent cracks on top of the cheesecake?

Avoid overmixing the batter and bake at a low temperature. Using a water bath or placing a pan of water in the oven can help maintain moisture and reduce cracking.