Delicious Chocolate Raspberry Cheesecake Recipe

Chocolate raspberry cheesecake brings together the creamy richness of chocolate, the tang of fresh raspberries, and a melt-in-your-mouth cheesecake base.

This comprehensive recipe leaves nothing to chance, giving you every detail you need for a flawless result. From an ultra-chocolatey cookie crust to a smooth, fruit-studded filling and a glossy ganache, this cheesecake delivers on flavor and looks.

Whether you’re baking for a special occasion or simply treating yourself, follow this expertly crafted guide for a show-stopping dessert that will impress everyone at the table. Let’s get started on making your best cheesecake yet.

Ingredients Checklist

Gathering the right ingredients ensures your cheesecake is flavorful and perfectly textured. For optimal results, use full-fat dairy, high-quality chocolate, and fresh raspberries.

For the Oreo Chocolate Crust

• 24 Oreo cookies (with filling)

• 1/4 cup (55g) unsalted butter, melted

• Pinch of salt (enhances chocolate flavor)

For the Raspberry Cheesecake Filling

• 24 oz (680g) cream cheese, softened to room temperature

• 1 cup (200g) granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 1/2 cup (120g) full-fat sour cream, room temperature

• 1/3 cup (100g) raspberry preserves or seedless raspberry jam (for smoothness)

• 1 tablespoon fresh lemon juice (for brightness and stability)

• 2 tablespoons all-purpose flour (helps prevent cracks)

• 1 1/2 cups (170g) fresh raspberries (plus more for garnish)

• 1/2 cup (85g) mini chocolate chips or finely chopped dark chocolate (optional, for extra chocolate in the filling)

For the Chocolate Ganache

• 1 cup (170g) high-quality semi-sweet or bittersweet chocolate chips or chopped chocolate

• 1/2 cup (120ml) heavy whipping cream

• 1 tablespoon unsalted butter (for sheen)

For Decoration

• Fresh raspberries

• Dark chocolate shavings or curls

• Whipped cream (optional)

Essential Tools

• 9-inch springform pan

• Parchment paper

• Food processor or blender (for crust)

• Electric mixer (hand or stand)

• Spatula

• Measuring cups and spoons

• Mixing bowls

• Saucepan (for ganache)

• Offset spatula (for smoothing ganache)

• Roasting pan (for water bath)

Step-by-Step Instructions

Precise preparation and baking techniques ensure your cheesecake is smooth, creamy, and picture-perfect. Follow these steps closely for reliable results.

1. Prepare the Pan and Oven

• Preheat your oven to 325°F (163°C).

• Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides.

2. Make the Oreo Crust

• Crush Oreos (with filling) into fine crumbs using a food processor.

• Mix with melted butter and a pinch of salt until evenly moistened.

• Press the mixture firmly into the bottom and 1 inch up the sides of the pan. Use a flat-bottomed glass for evenness.

• Bake for 10 minutes. Set aside to cool.

3. Prepare the Water Bath

• Double-wrap the bottom and sides of the pan with heavy-duty foil to prevent leaks.

• Boil a kettle of water for later.

4. Prepare the Cheesecake Filling

• Beat softened cream cheese and sugar on medium speed until smooth and creamy (about 2–3 minutes). Scrape the bowl.

• Add sour cream, raspberry preserves, and lemon juice. Beat until just combined.

• Mix in eggs one at a time on low speed, scraping after each addition. Avoid overbeating.

• Sprinkle in flour and vanilla, mixing gently.

• Fold in fresh raspberries and chocolate chips with a spatula. Handle raspberries gently to avoid crushing.

• Pour batter over cooled crust, smoothing the top.

5. Bake the Cheesecake

• Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the springform pan.

• Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.

• Turn off the oven and crack the oven door open. Allow the cheesecake to cool inside for 1 hour (prevents cracks).

6. Chill Thoroughly

• Remove cheesecake from the water bath and cool to room temperature.

• Refrigerate (covered) for at least 6 hours or overnight for best texture and flavor.

7. Make the Chocolate Ganache

• Place chocolate and butter in a heatproof bowl.

• Heat cream in a saucepan until just simmering, then pour over the chocolate.

• Let sit for 2 minutes, then stir until completely smooth and glossy.

• Cool to room temperature until spreadable but not runny.

8. Decorate and Finish

• Remove cheesecake from the pan and place on a serving plate.

• Spread ganache evenly over the top with an offset spatula.

• Garnish with fresh raspberries, chocolate curls, and whipped cream if desired.

• For sharp slices, dip your knife in hot water and wipe clean between cuts.

Tips for Perfect Results

A few expert techniques can elevate your cheesecake from good to bakery-quality. Consider these tips as you prepare your dessert.

• Room Temperature Ingredients: Always use room-temperature cream cheese, eggs, and sour cream for a smooth, lump-free filling.

• No Skimping on Mixing: Mix cream cheese and sugar thoroughly, but once eggs are added, mix only until just combined to avoid a dense or cracked cake.

• Water Bath Wisdom: The water bath insulates the cheesecake for even baking and a silky texture. Double-wrap the pan in foil to guard against leaks.

• No-Rush Cooling: Sudden temperature changes cause cracks. Always cool gradually in the oven, then at room temperature, and finally in the fridge.

• Choose Quality Chocolate: Use good chocolate for ganache and filling—flavor shines through in every bite.

• Raspberry Tips: Pat raspberries dry after rinsing to avoid excess moisture, which can disrupt the filling’s texture.

• Ganache Timing: Allow ganache to cool before spreading. If it’s too warm, it will run; if too cold, it won’t spread smoothly.

Serving Suggestions

Serving this cheesecake in style adds to its appeal and makes every slice special. Try these creative ways to impress your guests.

• Garnish with Flair: Add fresh raspberries and chocolate shavings just before serving for a vibrant, bakery-style look.

• Elegant Plates: Serve slices with a drizzle of raspberry coulis or extra ganache for restaurant-level presentation.

• Pairings: Offer alongside hot espresso, black tea, or a glass of dessert wine for a sophisticated finish.

• Mini Cheesecakes: Make individual cheesecakes in muffin tins for easy serving at parties or events.

• Seasonal Twist: Swap raspberries for blackberries or cherries in other seasons while keeping the method the same.

Final Thoughts

Chocolate raspberry cheesecake is a dessert that truly balances indulgence and freshness. With its crisp cookie base, creamy raspberry-studded filling, and glossy chocolate topping, it checks every box for flavor, texture, and visual appeal.

By following this carefully detailed recipe, you’ll overcome the common issues of cracking, dryness, or blandness that sometimes plague homemade cheesecakes.

Invest in quality ingredients and allow enough time for each step; the results are well worth it. Whether for a special event or a treat-yourself weekend, this cheesecake stands out and delivers a memorable finish to any meal.