If you’re a fan of luscious desserts that combine rich chocolate with vibrant fruit, you’re going to adore this Dark Chocolate Raspberry Cheesecake Recipe. It’s one of my absolute favorites for a special occasion or whenever you want to feel a little fancy in the kitchen.

The image shows a round chocolate cake on a white plate with three visible layers: a dark brown crumbly cookie crust at the bottom, a thick rich chocolate filling layer with bits of red raspberries inside, and a smooth glossy chocolate glaze layer on top. The glaze is decorated with fresh bright red raspberries clustered mostly on one side and a few scattered around the plate. One slice is removed, showing the dense inner texture and the layered cross section. There is a light dusting of cocoa powder on the glaze and plate, all set on a wood textured surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Dark Chocolate Raspberry Cheesecake Recipe
Top Tip
How to Serve Dark Chocolate Raspberry Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Dark Chocolate Raspberry Cheesecake Recipe

Why You'll Love This Recipe

This recipe has quickly become my go-to when I want something that feels both indulgent and sophisticated. Every bite melts with a silky chocolate cream cheese filling, sweet-tart raspberries, and a decadent ganache that you just can’t stop spooning over the top.

Ultimate Flavor Combo: The blend of dark chocolate and fresh raspberries is timeless and utterly irresistible.
Oreo Crust Magic: Using crushed Oreo cookies gives the crust a deep chocolate crunch that sets this cheesecake apart.
Perfectly Smooth Texture: Baking in a water bath ensures the cheesecake comes out silky without cracks or dryness.
Show-Stopping Presentation: Finished with fresh raspberries and a glossy chocolate ganache, it’s as beautiful as it is delicious.

Ingredients & Why They Work

Before you dive in, a quick note: quality ingredients really shine in this cheesecake. I always grab the best semi-sweet chocolate I can find—between 55% and 70% cocoa—to balance richness with smoothness. Fresh raspberries should be ripe but firm, so they hold their shape throughout baking.

Flat lay of crushed Oreo cookie crumbs in a small white ceramic bowl, a small white bowl of melted unsalted butter, coarsely chopped semi-sweet chocolate on a white ceramic plate, a small white bowl of espresso powder, a large block of full-fat cream cheese, two small white bowls containing granulated sugar and packed light brown sugar, a small white bowl of Dutch-process cocoa powder, six whole clean brown eggs with shells, a small white bowl of heavy cream, a small white bowl of vanilla extract, fresh red raspberries scattered naturally on the surface, a small white bowl of unsalted butter cubes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oreo cookies: Crushed into fine crumbs, they create a robust, chocolatey base with just the right sweetness.
Unsalted butter: Melts into the Oreo crumbs to bind the crust and add richness without overpowering other flavors.
Semi-sweet chocolate (two quantities): Used in the filling and ganache, this chocolate brings depth and luscious texture.
Espresso powder: A little secret booster that intensifies the chocolate flavor without tasting like coffee.
Full-fat cream cheese: The star of the cheesecake filling for that creamy, tangy foundation.
Granulated and light brown sugar: Provide sweetness with a touch of molasses from the brown sugar for complexity.
Dutch-process cocoa powder: Adds cocoa richness and a dark color to the filling.
Eggs and egg yolks: Essential for structure, creating that classic cheesecake density without heaviness.
Heavy cream: Enriches the batter and helps keep the texture silky and smooth.
Vanilla extract: Brings warmth and balances the chocolate’s intensity.
Fresh raspberries: Folded into the filling to provide pops of bright, tart flavor.
Unsalted butter (for ganache): Makes the ganache glossy and silky for the perfect finishing touch.
Optional garnishes (fresh raspberries, chocolate sauce, cocoa powder): Elevate the presentation and layer on extra flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Dark Chocolate Raspberry Cheesecake Recipe is incredibly versatile, so feel free to customize it to your taste or occasion. Whether you want to emphasize the chocolate, spotlight the raspberries, or explore dietary tweaks, there’s a way to make this cheesecake uniquely yours.

Extra Raspberry Burst: I love adding an extra cup of fresh raspberries folded gently into the batter for a more tart and juicy surprise in every bite. It brightens the richness beautifully!
Nutty Twist: Sprinkle some toasted almonds or chopped pistachios on top of the ganache before it sets for added crunch and flavor contrast.
Decadent Coffee Note: Boost the espresso powder to 1 tablespoon and add a splash of coffee liqueur into the batter for a mocha-inspired twist that pairs perfectly with chocolate.
Gluten-Free Option: Swap the Oreo crust for a gluten-free chocolate cookie crust to accommodate gluten sensitivities without sacrificing flavor.
Vegan Adaptation: Try a vegan cream cheese and substitute eggs with a flax egg mixture, and use dairy-free chocolate and cream alternatives. The texture differs but the indulgence remains.

Step-by-Step: How I Make Dark Chocolate Raspberry Cheesecake Recipe

A slice of rich chocolate cake with three visible layers is shown on a white plate with a white marbled background. The bottom layer is a dark, crumbly chocolate base, the middle layer is dense chocolate mousse with bits of red fruit inside, and the top layer is smooth chocolate ganache dripping down the sides. Three fresh red raspberries sit on top of the cake. There is cocoa powder dusted around the cake slice on the plate, and a piece of the cake with ganache and raspberries sits in front of the slice. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Perfect Oreo Crust

Start by preheating your oven to 350°F. Grease your 9-inch springform pan thoroughly, then wrap it in heavy-duty aluminum foil to protect it during the water bath step. Combine 36 crushed Oreo cookies with ½ cup melted butter until the mixture looks like damp sand. Press it firmly into the bottom and sides of the pan to create a sturdy, flavorful base. Pop it into the oven for 10 minutes—the aroma of warm Oreos will fill your kitchen. Let it cool while you prepare the filling, then reduce the oven temperature to 325°F.

Step 2: Melt Chocolate and Infuse with Espresso

Fill a pot about a third full with water and bring it to a gentle simmer on medium heat. Place a heatproof bowl snugly on top, making sure it doesn’t touch the water. Lower the heat and add 2 cups chopped semi-sweet chocolate with 2 teaspoons espresso powder to the bowl. Stir occasionally until smooth and melted. Keep the bowl resting on the warm water to stay glossy and fluid while you prepare the other ingredients.

Step 3: Whip Up the Silky Cheesecake Batter

Use a food processor (or stand mixer) to beat 1 ½ pounds of room-temperature cream cheese until perfectly smooth, about 2 minutes – no lumps here! Add 1 cup granulated sugar, ⅓ cup packed light brown sugar, and 2 ½ tablespoons Dutch-process cocoa powder, then mix until silky. Beat in 4 large eggs plus 2 egg yolks one by one, just until combined each time to keep the batter light. Slowly add ¾ cup heavy cream and 2 teaspoons vanilla extract, mixing gently for about 20 seconds. Finally, fold in the warm melted chocolate — the batter will thicken beautifully. Stir a few more times with a spatula to make sure it’s all perfectly smooth and even.

Step 4: Layer in the Fresh Raspberries

Pour half of your luscious batter onto the cooled Oreo crust in the springform pan. Scatter 1 cup fresh raspberries evenly over the batter, then carefully pour the remaining batter on top, covering all the berries. This layered approach keeps the raspberries wonderfully embedded without sinking to the bottom. Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides of your springform pan to prepare for baking in a water bath.

Step 5: Bake It in a Gentle Water Bath

Bake at 325°F for 1 hour and 10 minutes. You’re looking for a center that’s set but still just slightly jiggly — this ensures a creamy, dense texture once chilled. Carefully remove the springform pan from the water bath, set it on a wire rack, and immediately run a thin knife between the edges of the cake and pan to prevent cracking as it cools. Leave it at room temperature until fully cooled.

Step 6: Chill, Chill, Chill

Transfer the cheesecake to the fridge and let it chill for at least 6 hours — patience here rewards you with that perfect, forkable texture. Trying to slice it too soon will result in a gooey lava cake experience, as tempting as that might be!

Step 7: Make the Glossy Chocolate Ganache

Place 1 ⅓ cups finely chopped semi-sweet chocolate into a medium bowl. Bring 1 ¼ cups heavy cream to a rolling boil in a saucepan then pour it immediately over the chopped chocolate. Let it sit undisturbed for 1 minute. Whisk until the mixture is smooth and shiny, then stir in ¼ cup softened unsalted butter cubes until fully melted and incorporated. Let the ganache sit at room temperature until ready to pour over your cheesecake.

Step 8: Pour and Set the Ganache, Then Garnish

Pour the ganache evenly over the chilled cake, spreading gently if needed. Allow it to set at room temperature for about 1 hour to achieve that perfect glossy finish. For serving, slice using a thin, sharp knife wiped clean between cuts. Plate each slice with a drizzle of chocolate sauce, a few fresh raspberries, and a light dusting of cocoa powder for an elegant touch. If serving the whole cheesecake, drizzle ganache and chocolate sauce over the top, scatter raspberries evenly, and dust with cocoa powder for a stunning centerpiece dessert.

Top Tip

With a dessert as rich and decadent as this Dark Chocolate Raspberry Cheesecake Recipe, a few insider tips can make all the difference between a gorgeous masterpiece and a cracked, uneven cheesecake. Here’s what I’ve learned along the way that will help you get show-stopping results.

Perfect Water Bath Wrapping: Wrapping your 9-inch springform pan tightly and thoroughly with heavy-duty aluminum foil is absolutely essential to prevent any water from sneaking in and ruining your crust or cheesecake filling. I always double-layer and test with a splash of water before baking to be sure.
Room Temperature Ingredients: Using room temperature cream cheese, eggs, and heavy cream makes for a dreamy smooth batter with no lumps. Rushing this step caused me denser textures before, so patience really pays off.
Gentle Folding of Melted Chocolate: When incorporating the melted chocolate, folding gently with a rubber spatula instead of vigorous mixing helps keep the batter light and prevents overworking the cream cheese.
Cooling and Chilling Patience: Cooling completely in the pan and chilling the cheesecake for at least 6 hours (overnight is best) is the key to silky, firm slices and to avoid that lava-cake gooey mess I once made by cutting too soon.

How to Serve Dark Chocolate Raspberry Cheesecake Recipe

A round white bowl filled with a thick, smooth layer of creamy chocolate spread, swirling in the center as it is being poured. Bright red raspberries are scattered evenly around the edges under the chocolate layer, providing a bright contrast. The bowl sits on a white marbled surface. A blurred woman's hand holding a spoon is visible in the foreground, adding the chocolate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh raspberries are the perfect counterbalance to the rich chocolate ganache topping. Scatter them atop the whole cake or place a few on each slice for a fresh, tart pop. A delicate dusting of cocoa powder adds an elegant finishing touch, and a drizzle of chocolate sauce amps up the decadence. For a party, add a sprig of mint for color contrast and a refreshing hint.

Side Dishes

This cheesecake is so indulgent that simple, light sides work best. Fresh berry salads, a scoop of vanilla bean ice cream, or a dollop of lightly sweetened whipped cream complement the dessert beautifully without overpowering it. For a fun twist, serve with a small glass of coffee or raspberry liqueur to echo the flavors in the cheesecake.

Make Ahead and Storage

Storing Leftovers

After slicing, store your leftover Dark Chocolate Raspberry Cheesecake covered loosely with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days. To preserve the ganache’s glossy texture, avoid stacking slices or anything heavy on top.

Freezing

You can freeze the cheesecake before adding ganache for best results. Wrap the whole cheesecake tightly in plastic wrap and then foil, or portion slices individually, wrapped well to prevent freezer burn. Freeze for up to 1 month. Thaw overnight in the fridge before adding ganache and garnishes.

Reheating

Since this is a rich cheesecake best served chilled, reheating isn’t typically necessary. If you prefer your ganache slightly softer, let slices sit at room temperature for about 15 minutes before serving. This brings out the flavors beautifully without melting the cheesecake.

Frequently Asked Questions:

Can I use other types of chocolate for this cheesecake?

Yes! While semi-sweet chocolate with 55% to 70% cocoa content is recommended for optimal flavor and texture, you can experiment with bittersweet or even milk chocolate, but this will alter the richness and sweetness.

Why do I need to bake the cheesecake in a water bath?

Baking the cheesecake in a water bath helps regulate the oven temperature and provides moisture, which prevents cracking and ensures the cheesecake has a smooth, creamy texture rather than drying out.

Can I substitute fresh raspberries with frozen ones?

It’s best to use fresh raspberries as frozen berries release extra moisture which can affect the texture of the cheesecake and make it soggy. If you must use frozen, thaw them completely and gently pat dry to remove excess liquid.

How do I get clean slices of cheesecake?

Use a thin, sharp knife and wipe the blade clean with a warm towel between each cut. This prevents dragging and helps maintain neat, defined slices for a beautiful presentation.

Final Thoughts

This Dark Chocolate Raspberry Cheesecake Recipe is truly a labor of love, blending luxurious chocolate flavors with the bright tartness of fresh raspberries on a crunchy Oreo crust. Once you master these steps, you’ll have a stunning dessert that’s perfect for celebrations or any time you crave something delightfully indulgent. I hope you enjoy making and sharing this decadent treat as much as I do—it’s always a crowd-pleaser that brings smiles.