introduction

This cheesecake mixes rich dark chocolate with fresh raspberries. It feels luxe but stays simple. If you want a small snack with the same bold taste, try our dark chocolate raspberry oatmeal crumb bars for a quick treat.

why make this recipe

You will love this cake for its deep chocolate taste and the bright raspberry note. It looks great on a table and tastes like a fine dessert. If you like bar desserts with similar flavors, see the dark chocolate raspberry pie bars for another idea.

how to make Irresistible Dark Chocolate Raspberry Cheesecake to Savor

Make the crust first, then the filling, and bake with care. Warm the chocolate and fold it into the cheese mix. Some steps match what you find in our dark chocolate raspberry pie bars guide, like folding fruit in last to keep it whole.

Ingredients :

1 cup Crushed Chocolate Cookies (Use graham crackers for a classic touch.)
1/2 cup Melted Butter (Ensures the crust holds together.)
16 oz Cream Cheese (Use full-fat for best results.)
3/4 cup Granulated Sugar (Can swap with maple syrup for a natural twist.)
8 oz Melted Dark Chocolate (Use chocolate with 60%-72% cocoa.)
1 tsp Vanilla Extract (Use pure for best flavor.)
4 large Large Eggs (Add individually to avoid overmixing.)
1 cup Fresh Raspberries (Frozen can be used but may affect appearance.)

Directions :

Preparation

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Mix crushed cookies and melted butter. Press into the pan bottom. Chill.
Beat cream cheese with sugar until smooth.
Pour in melted dark chocolate and vanilla. Mix well.
Add eggs one at a time, mix just until set.
Fold in half the raspberries gently.
Pour filling on the crust. Top with the rest of raspberries.
Bake for 45–55 minutes until the center almost sets.
Let cool on a rack then chill for at least 4 hours or overnight.

how to serve Irresistible Dark Chocolate Raspberry Cheesecake to Savor

Serve the cake cold for best texture. Cut with a hot, clean knife for neat slices. Offer extra raspberries or a light dust of cocoa. For a small party plate, pair the cake with a fruity bar like the raspberry pie bars serving ideas to add variety.

how to store Irresistible Dark Chocolate Raspberry Cheesecake to Savor

Cover the cake with foil or store in an airtight box. Keep in the fridge for up to 5 days. You can freeze slices for up to 2 months; wrap them well first and thaw in the fridge.

tips to make Irresistible Dark Chocolate Raspberry Cheesecake to Savor

Use full-fat cream cheese for the best taste and smoothness.
Melt chocolate slowly over low heat to avoid burning.
Add eggs one by one and mix lightly to keep the filling smooth.
Let the cake cool slowly to avoid cracks.
For more small tips on chocolate and raspberry desserts, read more tips on chocolate raspberry desserts.

variation (if any)

Swap the chocolate cookies for graham crackers for a milder crust.
Use white chocolate instead of dark for a sweeter version.
Fold in a mix of berries instead of only raspberries.

FAQs

Q: Can I use frozen raspberries?
A: Yes, but thaw and dry them first. Frozen berries may make the filling wet and change how it looks.

Q: Do I need a water bath to bake this?
A: You can bake without a water bath. A shallow water bath can help prevent cracks, but it is not required.

Q: Can I make this ahead for a party?
A: Yes. Bake one day before and chill. The flavor improves after a night in the fridge.