If you love the perfect mix of rich chocolate and bright raspberry, you’re seriously going to adore this Dark Chocolate Raspberry Cheesecake Recipe. It’s got this dreamy Oreo crust, silky chocolate-raspberry filling, and a glossy ganache topping — basically everything you want for an indulgent dessert that impresses every time.

The image shows a round chocolate cake with one slice removed, placed on a white plate. The cake has three visible layers: a dark, crumbly crust on the bottom, a thick middle layer of smooth chocolate mousse with bits of red raspberries inside, and a glossy dark chocolate ganache covering the top. Fresh red raspberries are scattered on top of the cake and some are on the plate near the slice. The background is a white marbled texture. 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

I’ve made this cheesecake a handful of times now, and honestly, it never fails to steal the show. Every bite delivers creamy, chocolatey bliss with just the right hint of raspberry tartness — it’s like a party in your mouth that you’ll want to keep having!

Decadent yet balanced: The espresso and cocoa bring depth, while fresh raspberries add a burst of brightness.
Easy to assemble: A no-fuss Oreo crust keeps things simple but delicious.
Elegant presentation: The silky chocolate ganache gives it that professional, glossy finish.
Perfect for sharing: Makes about 10 generous slices — ideal for gatherings or special occasions.

Ingredients & Why They Work

Let’s talk about what you’ll need and why each ingredient is a star in this cheesecake. When you shop, look for quality chocolate with a good cocoa percentage and fresh raspberries for the brightest flavor. Trust me, these choices make all the difference!

Flat lay of a small mound of finely crushed Oreo cookie crumbs, a few cubes of unsalted butter at room temperature, a pile of coarsely chopped semi-sweet chocolate pieces, a small white bowl with espresso powder, a large block of full-fat cream cheese, a small white bowl with granulated sugar, a small white bowl with packed light brown sugar, a small white bowl with Dutch-process cocoa powder, four whole large eggs with clean shells, two whole uncracked egg yolks with clean shells, a small white bowl of heavy cream, a small white bowl with vanilla extract, a handful of fresh raspberries, a small white bowl with finely chopped semi-sweet chocolate for ganache, a small white bowl of heavy cream for ganache, a few cubes of unsalted butter for ganache, a small white bowl filled with chocolate sauce, and a small white bowl with cocoa powder, all 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: Using the whole sandwich cookie gives a rich, chocolatey crust with just the right crunch and sweetness.
Unsalted butter: Melts the crumbs together to make a firm, buttery base that's the perfect contrast to the creamy filling.
Semi-sweet chocolate: Chosen for a balanced chocolate flavor that pairs beautifully with raspberries without being too bitter or too sweet.
Espresso powder: Just a touch enhances the chocolate’s depth and richness without overpowering the cheesecake.
Full-fat cream cheese: The foundation of any cheesecake, giving you that luscious, creamy texture you dream of.
Granulated and light brown sugar: Together they add sweetness and a subtle caramel note that complements the cocoa.
Dutch-process cocoa powder: Adds an intense chocolate flavor and a velvety texture to the batter.
Eggs and egg yolks: Essential for structure and that perfect dense yet creamy consistency.
Heavy cream: Makes the filling extra smooth and helps balance richness.
Vanilla extract: A natural flavor enhancer that rounds out the cheesecake’s profile.
Fresh raspberries: They add pops of vibrant tartness and a lovely texture inside the cake.
Butter (for ganache): Creates a silky, glossy finish that is the cherry on top of this chocolate masterpiece.
Chocolate sauce and cocoa powder (optional): Perfect for drizzling and dusting to elevate the final presentation when serving.

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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

One of the most wonderful things about this Dark Chocolate Raspberry Cheesecake Recipe is just how adaptable it can be. Whether you're craving something a little lighter, more intense, or perfectly seasonal, there are plenty of ways to personalize this elegant dessert to fit your mood or occasion.

Chocolate Variations: If you prefer a darker, more robust chocolate flavor, try swapping the semi-sweet chocolate for bittersweet chocolate with 70% cocoa. I once made this with a darker chocolate for a holiday party, and the richness was absolutely divine.
Berry Alternatives: Feel free to substitute fresh raspberries with blackberries or even blueberries. They add a subtly different sweetness but still pair beautifully with chocolate.
Dietary Tweaks: For a vegetarian-friendly but lower-fat version, you can experiment with reduced-fat cream cheese and lighter cream. Just keep in mind, the texture will be slightly less creamy.
Seasonal Touch: Around the holidays, I like to add a pinch of cinnamon and a splash of orange zest to the filling. It gives the cheesecake a cozy, festive twist without overpowering the chocolate-raspberry harmony.

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

A slice of rich chocolate cake with about three distinct layers: a dense dark chocolate base, a thick middle layer of smooth chocolate mousse with bits of red raspberries inside, and a shiny dark chocolate glaze dripping down the sides. On top, there are three whole fresh red raspberries adding a bright color. The cake sits on a white plate, with cocoa powder dusted around it and some crumbly chocolate pieces scattered near the slice. A small piece of cake is placed next to the main slice on the plate. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Creating the Perfect Oreo Crust

Start by preheating your oven to 350°F and greasing a 9-inch springform pan. Wrapping the pan outside with heavy-duty aluminum foil is key here — it prevents water from the bath from leaking in later. Crush 36 Oreo cookies into fine crumbs, then mix them thoroughly with ½ cup of melted unsalted butter. Press this mixture firmly into the bottom, and just a bit up the sides, of your pan. Bake for 10 minutes until the crust is set and fragrant, then allow it to cool on a rack while reducing your oven temperature to 325°F. The aroma at this stage is a tempting hint of the decadence to come!

Step 2: Melting Chocolate to Velvety Perfection

Place a heatproof bowl snugly over a pot of simmering water, ensuring the bowl doesn't touch the water to avoid overheating. Add 2 cups of coarsely chopped semi-sweet chocolate and 2 teaspoons of espresso powder—this little addition really amplifies the chocolate’s depth. Stir gently with a spatula until completely melted and silky smooth. Keep the bowl resting on the warm water, which makes it easier to incorporate the chocolate into the cheesecake batter later.

Step 3: Crafting the Creamy Cheesecake Filling

Using a food processor, pulse 1 and ½ pounds of room temperature cream cheese until velvety smooth, scraping down sides as needed—about two minutes. Then add 1 cup granulated sugar, ⅓ cup packed light brown sugar, and 2 and ½ tablespoons Dutch-process cocoa powder, beating until fully combined. Beat in 4 large eggs plus 2 yolks one at a time, mixing until just combined after each to avoid air bubbles. Slowly pour in ¾ cup heavy cream and 2 teaspoons vanilla extract, blending until just smooth. Remove the bowl from the processor and fold in the melted chocolate with a rubber spatula. Expect the batter to become luxuriously thick — that’s when you know you’re on the right track!

Step 4: Assembling Layers of Bliss

Pour half of the batter over your cooled Oreo crust. Next, distribute 1 cup of fresh raspberries evenly in a single layer across the batter. This layer creates a delightful tart surprise inside the rich chocolate. Then gently pour the remaining cheesecake batter on top, making sure all raspberries are fully submerged. This layering is essential for that spectacular contrast between creamy chocolate and fresh berries.

Step 5: Water Bath Baking for Creamy Texture

Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of your cheesecake pan. This water bath keeps the oven environment moist and gentle, helping the cheesecake bake evenly without cracking. Bake at 325°F for 1 hour and 10 minutes, until the center is set but just slightly jiggly. Don’t rush the bake — this slow, careful process is key to that irresistibly creamy texture.

Step 6: Cooling and Chilling, Patience Pays Off

Remove the cheesecake from the water bath and place it on a wire rack. Carefully peel away the foil, then run a sharp knife around the edges to loosen the cake — this prevents cracks as it cools. Let the cheesecake cool completely in the pan, then place it in the fridge to chill for at least 6 hours, or ideally overnight. Believe me, this waiting game makes slicing neat and keeps the texture perfect!

Step 7: Making the Smooth Chocolate Ganache

Place 1 and ⅓ cups finely chopped semi-sweet chocolate in a medium bowl. Heat 1 and ¼ cups heavy cream to a rolling boil in a small saucepan over medium heat, then immediately pour it over the chocolate. Let it sit for a minute before whisking gently until the mixture is silky and glossy. Stir in ¼ cup cubed unsalted butter until fully melted and incorporated. Allow the ganache to cool to room temperature — this thickens it just right for that luscious topping.

Step 8: Topping and Serving Your Masterpiece

Pour the cooled ganache over the chilled cheesecake, spreading evenly. Let it set at room temperature for about an hour to form a shiny, firm top. When it’s time to serve, slice with a thin, sharp knife — wiping the blade clean between each cut will keep your slices pristine. Drizzle with chocolate sauce, garnish with fresh raspberries, and finish with a light dusting of cocoa powder for that extra wow factor. Store leftovers, loosely covered in the fridge, for up to 5 days. Enjoy every luscious bite!

Top Tip

Mastering the Dark Chocolate Raspberry Cheesecake Recipe is all about paying attention to the details — from the crust to the ganache. These tips will help you get that perfect creamy texture and stunning presentation every time.

Seal the Pan Well: Wrapping your springform pan tightly with heavy-duty aluminum foil is crucial. This prevents water from leaking into your cheesecake during the water bath bake and keeps your crust intact.
Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and heavy cream are at room temperature before mixing. This helps create an ultra-smooth batter without lumps.
Take Your Time with Chilling: Don’t skip the chilling phase! Letting your cheesecake chill for at least 6 hours (preferably overnight) ensures it sets perfectly and slices cleanly instead of a gooey mess.
Clean Your Knife Between Slices: For beautifully neat slices, wipe your knife with a warm damp cloth after each cut. It’s a simple trick that keeps the ganache and filling looking pristine.

How to Serve Dark Chocolate Raspberry Cheesecake Recipe

The image shows a round white bowl filled with a thick chocolate mixture being poured and spread smoothly over a bed of fresh red raspberries that fill the bottom layer. The raspberries' uneven, matte texture contrasts with the shiny, glossy, swirling chocolate layer on top. In the foreground, a woman's hand holds a container from which the chocolate is flowing, slightly blurred to focus on the bowl. The bowl sits on a white marbled surface with a few scattered raspberries around it. photo taken with an iphone --ar 2:3 --v 7

Garnishes

The best way to elevate your Dark Chocolate Raspberry Cheesecake is with thoughtful garnishes. Fresh raspberries add a pop of color and tartness that pairs beautifully with the rich chocolate ganache. A drizzle of your favorite chocolate sauce adds extra decadence, and a light dusting of cocoa powder brings a professional, elegant finish.

Side Dishes

This cheesecake shines best on its own, but if you want to serve it alongside complementary flavors, consider a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a sophisticated touch, a small bowl of macerated berries or a cup of espresso pairs wonderfully to balance the richness.

Make Ahead and Storage

Storing Leftovers

Store your Dark Chocolate Raspberry Cheesecake loosely covered in the refrigerator for up to 5 days. For best texture and flavor, keep it without the fresh raspberries or extra chocolate sauce toppings when storing. The ganache acts as a great protective layer to keep the cheesecake moist.

Freezing

This cheesecake freezes beautifully! Wrap the chilled cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator before serving.

Reheating

Cheesecake is best enjoyed chilled, so reheating isn’t typically recommended. If you prefer your ganache a little softer, you can let the cheesecake sit at room temperature for 15–20 minutes before serving to take the chill off.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-process?

You can substitute regular cocoa powder, but Dutch-process cocoa provides a smoother, less acidic chocolate flavor that perfectly complements the rich cheesecake. If using regular, the taste will be slightly different but still delicious.

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

The water bath helps maintain gentle, even heat during baking, preventing cracks and helping the cheesecake set creamy and smooth instead of dry or overcooked on the edges.

Can I prepare this cheesecake without a food processor?

Absolutely! You can use a hand mixer, stand mixer, or a high-powered blender to mix your cream cheese filling until smooth. Just ensure the cream cheese is at room temperature to avoid lumps.

How do I avoid cracks on the cheesecake surface?

Aside from baking in a water bath, don’t overbeat the eggs and cool the cheesecake gradually. Running a knife around the edges immediately after baking also prevents cracking as it cools.

Final Thoughts

Creating the perfect Dark Chocolate Raspberry Cheesecake Recipe may take a bit of patience, but the result is absolutely worth it — a rich, creamy, and elegant dessert that feels special with every bite. Whether you’re impressing guests or treating yourself, this cheesecake is a cozy, decadent hug on a plate. I hope you enjoy making and savoring it as much as I do!