Dark Chocolate Raspberry Cheesecake

There’s something about the combination of dark chocolate and raspberries that feels like pure romance on a plate. Whether you’re baking to impress dinner guests or simply treating yourself to a little luxury, this Dark Chocolate Raspberry Cheesecake is a dessert that never fails to deliver. Rich, velvety, and bursting with that perfect sweet-tart raspberry punch, it’s one of those recipes that feels fancy — but is surprisingly simple to make.

I still remember the first time I made this cheesecake. It was for a small dinner party I hosted, and I wanted something a little over-the-top — but not so complicated that I’d be stressed in the kitchen all day. This recipe checked all the boxes. It has a deep, dark chocolate flavor that’s balanced beautifully by juicy raspberries, and the texture? Oh, it’s creamy, dreamy perfection.

Let’s walk through the first steps to getting this showstopper on your table.

Why You’ll Love This Cheesecake

This isn’t just your average chocolate dessert. Here’s what makes this recipe a keeper:

• Intense Dark Chocolate Flavor: We’re using real dark chocolate — not cocoa powder — for that bold, rich taste.

• Fresh Raspberry Brightness: The berries cut through the richness, adding a fresh twist that keeps every bite balanced.

• Creamy, Smooth Texture: Thanks to the sour cream and gentle baking method, the filling is silky without being too heavy.

• Gorgeous Presentation: Topped with glossy ganache and a pop of fresh raspberries, this dessert looks just as good as it tastes.

Ingredients You’ll Need

For the crust

• 1 ½ cups chocolate cookie crumbs

• 5 tablespoons unsalted butter, melted

• 2 tablespoons granulated sugar

For the cheesecake filling

• 12 ounces dark chocolate, chopped

• 24 ounces cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• ½ cup sour cream

• 1 ½ cups fresh raspberries

For the ganache topping

• 4 ounces dark chocolate, chopped

• ½ cup heavy cream

• Fresh raspberries for garnish (optional)

STEP 1: Prep the Pan and Preheat the Oven

Preheat your oven to 325°F. If you plan to bake your cheesecake in a water bath (which helps with even baking and prevents cracking), go ahead and wrap the bottom and sides of your 9-inch springform pan with a couple of layers of heavy-duty aluminum foil. Then lightly grease the inside of the pan — a quick swipe of butter or nonstick spray works just fine.

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STEP 2: Make the Chocolate Cookie Crust

In a mixing bowl, combine:

• 1 ½ cups of chocolate cookie crumbs

• 5 tablespoons of melted butter

• 2 tablespoons of granulated sugar

Mix until the texture resembles wet sand. Then, press the mixture firmly into the bottom of your prepared springform pan. I like to use the bottom of a measuring cup to get it really even and packed in tight.

Bake the crust for 8 minutes, then remove it from the oven and set it aside to cool just slightly while you prepare the filling.

Tip: If you can, use chocolate wafer cookies rather than Oreos — unless you love that extra sweetness. Either works, but the simpler chocolate cookies let the dark chocolate flavor in the filling shine.

STEP 3: Melt the Chocolate

Now, let’s talk chocolate. The star of this cheesecake is the dark chocolate, so using high-quality chocolate (something you’d enjoy eating on its own) makes a world of difference.

Chop 12 ounces of dark chocolate and melt it gently:

• Either use a double boiler (a heatproof bowl set over simmering water)

• Or microwave in 20-second intervals, stirring after each burst, until smooth.

Set the melted chocolate aside to cool for a few minutes — it should still be pourable, but not hot.

STEP 4: Make the Cheesecake Filling

In a large mixing bowl, beat 24 ounces of softened cream cheese until smooth and creamy. This step is important — if the cream cheese isn’t softened, you might end up with a lumpy filling.

Once smooth, mix in:

• 1 cup of granulated sugar

• 1 teaspoon of vanilla extract

Beat until everything is fully combined and fluffy. Then, add the eggs one at a time, mixing on low and scraping down the sides of the bowl between each addition.

Next, stir in:

• ½ cup sour cream

• The cooled melted dark chocolate

Mix until the batter is smooth and rich-looking — it should have a thick, luscious consistency by now.

Finally, gently fold in:

• 1 ½ cups fresh raspberries

Be gentle here! You want the raspberries to stay mostly whole so you get juicy bursts in every slice.

Welcome back! If you’re following along from Part 1, your cheesecake filling should be ready to go — rich, velvety, and speckled with juicy raspberries. At this point, your kitchen is probably smelling like a chocolate lover’s dream, and we’re about to take it one step closer to perfection.

In this part, we’ll walk through the baking process, how to get that ultra-smooth texture (no cracks allowed!), and of course — how to make and pour the glossy dark chocolate ganache that makes this cheesecake truly irresistible. I’m also throwing in a few tried-and-true tips to help make your cheesecake success foolproof.

Let’s finish building this beauty.

STEP 5: Bake the Cheesecake

Pour your prepared filling over the pre-baked chocolate crust, smoothing the top gently with a spatula. At this stage, the batter should be thick but pourable, with those fresh raspberries nestled throughout.

Now, about baking — there are two methods you can choose here:

Option 1: Bake in a Water Bath

• Place your foil-wrapped springform pan inside a larger roasting pan.

• Carefully pour hot water into the outer pan, about halfway up the sides of the cheesecake pan.

This method helps regulate the temperature around the cheesecake and prevents cracking by creating a steamy, even baking environment.

Option 2: Bake Without a Water Bath

If you’re skipping the water bath, just place the springform pan directly on the middle rack. It still bakes up beautifully, but keep a close eye to avoid overbaking.

Bake for 50 to 60 minutes — or until the edges are set but the center still has a slight jiggle when you gently shake the pan. Don’t worry about the jiggle — it’ll firm up as it cools.

STEP 6: Cool Gradually (Don’t Rush This Part!)

Once the cheesecake is done baking, turn off the oven and crack the door open slightly. Let it rest in the oven for about 1 hour. This gradual cooling helps prevent the dreaded cracks on top and keeps the texture super creamy.

After that, remove the cheesecake from the oven and let it cool completely at room temperature.

Then, cover it (still in the pan) and refrigerate for at least 4 hours, but overnight is even better. This chilling time is essential for setting the texture and making the cheesecake easier to slice.

STEP 7: Make the Ganache Topping

Once your cheesecake is thoroughly chilled, it’s time to add that silky dark chocolate ganache — which might just be the best part.

Here’s how to do it:

• In a small saucepan, heat ½ cup heavy cream until it just starts to simmer (don’t let it boil).

• Pour the hot cream over 4 ounces of chopped dark chocolate in a heatproof bowl.

• Let it sit for 1 to 2 minutes, then stir slowly until the chocolate is completely melted and the ganache is smooth and glossy.

Tip: If your ganache seems too thin, let it cool for a few extra minutes before pouring. It’ll thicken slightly as it cools.

STEP 8: Pour and Set the Ganache

Remove your chilled cheesecake from the springform pan and place it on a serving platter. Pour the ganache over the top, letting it spread naturally. You can use a spatula to gently guide it toward the edges, but don’t worry about making it perfect — part of its charm is how it slightly drips over the sides.

If desired, top with fresh raspberries for a pop of color and a hint at what’s inside.

Place the cheesecake back in the fridge for about 30 minutes to let the ganache firm up slightly before slicing.

Helpful Tips for Perfect Cheesecake Every Time

• Use room temperature ingredients: Cold cream cheese or eggs can cause lumps in your batter. Let everything sit out for 30–60 minutes before mixing.

• Avoid overmixing: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air and cause cracking.

• No peeking during baking: Opening the oven door can cause sudden temperature changes that lead to cracks.

• Use a hot knife for slicing: Run a sharp knife under hot water and wipe it clean between each slice. It’s a small step that makes a big difference in presentation.

• Make it ahead: This cheesecake is actually better the next day. It holds its shape beautifully and the flavors have more time to develop.

Possible Variations

Want to change it up a little? Here are a few fun twists:

• White Chocolate Raspberry Cheesecake: Swap the dark chocolate for white chocolate for a sweeter, creamier version.

• Add a Raspberry Swirl: Puree some raspberries and swirl into the top of the filling before baking for a beautiful marbled effect.

• Oreo Crust: For an extra indulgent base, use crushed Oreos (filling and all) in place of chocolate cookie crumbs.