Introduction

This Dark Chocolate Raspberry Cheesecake is a rich and decadent dessert that perfectly balances intense chocolate flavor with the fresh, tart taste of raspberries. It’s an impressive yet simple treat that’s perfect for special occasions or whenever you want to indulge.

A rich chocolate cake with three distinct layers is shown on a white cake stand with a wooden base set on a white marbled surface. The bottom layer is a dark, dense chocolate crust, followed by a thick middle layer of smooth chocolate mousse with visible raspberries inside. The top is decorated with fresh bright red raspberries and dark chocolate curls scattered over the surface and around the edges. A slice of the cake is placed on a white plate in the foreground, showing the creamy texture inside and topped with raspberries and chocolate curls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

High-quality dark chocolate (cocoa content of at least 70%)
Cream cheese (softened to room temperature)
Fresh raspberries
Chocolate cookie crust
Chocolate ganache

Instructions

Step 1: Whisk the chocolate ganache for a few seconds until it is fully melted and smooth.
Step 2: Pour the ganache over the chilled cheesecake, allowing it to gently drip down the sides for an elegant look.
Step 3: Garnish the top of the ganache with fresh raspberries to add a bright color and fresh flavor.
Step 4: Slice the cheesecake, serve, and enjoy this decadent dessert!

Tips & Variations

Use a mix of fresh and frozen raspberries if fresh ones are out of season, but be sure to drain frozen berries well.
For an extra creamy texture, allow the cream cheese to soften fully at room temperature before mixing.
Try adding a hint of orange zest to the ganache for a citrus twist that complements the chocolate.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days to maintain freshness. Reheat slices briefly at room temperature before serving for the best texture. Avoid freezing as it may affect the ganache and raspberry topping.

How to Serve

The image shows a rich chocolate cheesecake with three visible layers on a white round plate. The bottom layer is a dark, crumbly chocolate crust, the middle layer is thick, creamy chocolate cheesecake with pieces of red raspberry inside, and the top layer is smooth chocolate ganache decorated with fresh bright red raspberries and thin dark chocolate curls scattered around. A slice of the cheesecake is cut and placed on a black plate in the foreground with a raspberry and chocolate curls on top. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, you can prepare the cheesecake and ganache ahead of time. Assemble and garnish just before serving to keep the raspberries fresh and vibrant.

What type of dark chocolate works best?

Choose a high-quality dark chocolate with at least 70% cocoa content for a rich, balanced flavor that pairs well with the tartness of raspberries.

Dark Chocolate Raspberry Cheesecake Recipe

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4.5 from 87 reviews

Indulge in a luscious Dark Chocolate Raspberry Cheesecake featuring a rich chocolate cookie crust, a creamy cream cheese filling blended with high-quality dark chocolate, topped with a glossy chocolate ganache and fresh raspberries for a perfect balance of tart and sweet flavors.

Author: Marco
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 6 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
2 tablespoons sugar

Cheesecake Filling

16 oz cream cheese, softened to room temperature
1 cup high-quality dark chocolate (70% cocoa), melted
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

Ganache and Topping

½ cup heavy cream
4 oz dark chocolate (70% cocoa), chopped
Fresh raspberries, for garnish

Instructions

Prepare the crust: Combine chocolate cookie crumbs, melted butter, and sugar in a bowl. Press mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and continue beating. Mix in melted dark chocolate and vanilla extract until fully incorporated. Add eggs one at a time, beating gently after each addition just until combined to avoid overmixing.
Bake the cheesecake: Pour the cheesecake filling over the chilled crust. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes until the center is almost set but still slightly jiggly. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour to prevent cracks. Then refrigerate for at least 4 hours or overnight.
Prepare the ganache: Heat heavy cream in a small saucepan just until it begins to simmer. Pour over chopped dark chocolate in a bowl and let sit for 2-3 minutes. Whisk until smooth and fully combined.
Finish the cheesecake: Remove chilled cheesecake from refrigerator and pour the chocolate ganache over the top, allowing it to drip down the sides elegantly. Garnish with fresh raspberries evenly spaced on top.
Serve: Slice the cheesecake with a hot knife for clean cuts. Serve chilled and enjoy the decadent blend of dark chocolate and tangy raspberry flavors.