Dark Chocolate Raspberry Cheesecake

If there’s one dessert I turn to when I want to impress or simply indulge, it’s this Dark Chocolate Raspberry Cheesecake. It’s decadent, creamy, and beautifully balanced with the bold bitterness of 70% dark chocolate and the bright tartness of fresh raspberries. Nestled on a chocolate cookie crust, it’s pure dessert bliss from the first bite to the last crumb.

Why You’ll Love This Recipe

I love this cheesecake because it delivers both elegance and comfort. The dark chocolate makes the filling intensely rich, while the raspberry swirl cuts through with refreshing brightness. It’s not overly sweet, which keeps each bite perfectly balanced. Whether I’m serving it for a dinner party, a birthday, or just as a weekend treat, this cheesecake always stands out. Plus, it’s even better when made ahead—giving me one less thing to worry about when entertaining.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 200 g chocolate cookie crumbs (about 2 cups, like Oreos without cream or chocolate graham crackers)
• 50 g unsalted butter, melted

For the cheesecake filling:

• 600 g cream cheese, softened
• 150 g granulated sugar
• 3 large eggs
• 1 tbsp cornstarch (or all-purpose flour)
• 200 g dark chocolate (at least 70% cacao), chopped
• 100 ml heavy cream
• 1 tsp vanilla extract

For the raspberry layer:

• 250 g fresh or frozen raspberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Optional toppings:

• Fresh raspberries
• Chocolate curls or ganache drizzle
• Powdered sugar
• Fresh mint leaves

directions

1. Prepare the crust
I start by preheating the oven to 340°F (170°C). Then, I mix the cookie crumbs and melted butter until they resemble wet sand. I press this mixture into the bottom of a 9-inch springform pan and bake it for 10 minutes. Once baked, I let it cool while I move on to the filling.

2. Make the raspberry layer
In a saucepan over medium heat, I combine raspberries, sugar, and lemon juice. I cook the mixture until the berries break down and become syrupy, about 5 minutes. Then, I stir in the cornstarch slurry and simmer until thickened. If I want a smooth finish, I strain out the seeds and set the sauce aside to cool.

3. Prepare the cheesecake filling
I melt the dark chocolate and heavy cream together using a double boiler or the microwave, letting it cool slightly. In a large bowl, I beat the cream cheese and sugar until smooth, then add the eggs one at a time. I stir in the vanilla and cornstarch, then fold in the melted chocolate mixture until fully incorporated.

4. Assemble the cheesecake
I pour half the chocolate batter into the crust. Then I spoon in some of the raspberry sauce, swirling it gently. I add the rest of the batter, then top with more raspberry sauce and swirl again with a toothpick to create a marbled look.

5. Bake and chill
I bake the cheesecake in the center of the oven for 50–60 minutes, until the center is just slightly jiggly. I turn off the oven, crack the door, and let the cheesecake rest for 1 hour. After that, I transfer it to the fridge and chill it for at least 4 hours—overnight is even better.

Servings and timing

This cheesecake serves 8–10 slices.
Prep time: 35 minutes (including all layers)
Bake time: 50–60 minutes
Cooling and chilling time: At least 4 hours
Total time: Around 6 hours

Variations

Sometimes I skip the raspberry swirl and top the finished cheesecake with a thick raspberry compote instead. When I want a lighter flavor, I use milk chocolate or a 60% dark chocolate instead of 70%. I’ve also tried it with a vanilla cookie crust, which gives it a different but equally delicious twist. For a holiday version, I swirl in cranberry sauce for a seasonal flair.

storage/reheating

I store this cheesecake covered in the fridge for up to 5 days. The texture stays perfect, and the flavors deepen over time. For longer storage, I slice and freeze it—each slice wrapped in plastic wrap and then foil. To serve, I thaw it in the fridge overnight. There’s no reheating needed; I always serve it chilled.

FAQs

Can I use frozen raspberries for the swirl?

Yes, I often use frozen raspberries when fresh ones aren’t in season. I just make sure to thaw and drain them slightly before cooking down into a sauce.

What kind of chocolate is best?

I always go with a dark chocolate that’s at least 70% cacao for a rich, deep flavor. Good quality makes a big difference in taste.

How do I know when the cheesecake is done?

I bake it until the edges are set and the center has a slight jiggle. It will continue to set as it cools, so I avoid overbaking.

Can I make this cheesecake ahead of time?

Absolutely. I often make it a day in advance. Chilling overnight gives the best texture and flavor.

Do I have to use a water bath?

This recipe doesn’t require one, but if I want to prevent any cracking or prefer a silkier texture, I sometimes bake it in a water bath for extra smoothness.

Conclusion

This Dark Chocolate Raspberry Cheesecake is the kind of dessert that makes every bite feel like a special occasion. Rich, elegant, and bursting with flavor, it’s a showstopper that I keep coming back to. Whether I’m celebrating something or just indulging in something sweet, this cheesecake always hits the mark.

Print