If you're a chocolate lover who also adores a burst of fresh fruit, this Dark Chocolate Raspberry Cheesecake Recipe is going to be your new favorite dessert. Imagine rich, creamy chocolate cheesecake studded with juicy raspberries on a perfectly crisp Oreo crust—pure bliss in every bite!

A chocolate cake is shown with one slice removed and lying flat, revealing three layers: a dark chocolate crust at the bottom, a thick middle layer of smooth chocolate mousse with raspberries inside, and a glossy dark chocolate glaze on top. Fresh bright red raspberries are scattered over the glaze and around the white plate, creating contrast. The plate sits on a white marbled surface, and the cake is dusted lightly with cocoa powder. 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

Every time I make this cheesecake, it disappears faster than I expect! It's a showstopper that’s as fun to make as it is to eat. You'll be amazed how the combination of dark chocolate and raspberries creates this irresistible flavor harmony.

Decadently rich: The semi-sweet chocolate and cocoa powder create a deep chocolate flavor that’s perfectly balanced.
Fresh and tangy raspberries: They add a beautiful pop of color and tartness that cuts through the richness.
Oreo cookie crust: Provides a crunchy, chocolatey base that complements the creamy filling.
Elegant presentation: Topped with a silky chocolate ganache and fresh berries, it’s impressive yet approachable.

Ingredients & Why They Work

Before you start, make sure to gather your ingredients—each plays a key role in achieving that luscious texture and perfect flavor. I always recommend using good-quality chocolate (between 55% and 70% cocoa) for the best results.

Flat lay of a small pile of crushed Oreo cookie crumbs, a small white bowl of melted unsalted butter, a heap of coarsely chopped semi-sweet chocolate, a small white bowl with espresso powder, a large block of smooth full-fat cream cheese, a small white bowl of granulated sugar, a small white bowl of packed light brown sugar, a small white bowl of Dutch-process cocoa powder, four whole brown eggs with clean shells alongside two separate uncracked egg yolks in a small white bowl, a small white bowl of heavy cream, a small white bowl of vanilla extract, a handful of fresh red raspberries, a small white bowl of finely chopped semi-sweet chocolate, a small white bowl of additional heavy cream, a few cubes of unsalted butter, a small white bowl with cocoa powder 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: These crushed cookies form the base crust, giving a sturdy yet flavorful crunch.
Unsalted butter: Melts into the cookie crumbs to bind the crust firmly.
Semi-sweet chocolate: Used both in the filling and ganache for that rich, velvety chocolate flavor.
Espresso powder: A secret weapon that enhances and deepens the chocolate taste without making it taste like coffee.
Full-fat cream cheese: The creamy heart of the cheesecake, ensuring a silky smooth mouthfeel.
Granulated and light brown sugar: These provide sweetness and subtle caramel notes from the brown sugar.
Dutch-process cocoa powder: Adds intense cocoa flavor and a beautiful dark color.
Eggs plus egg yolks: They give structure and richness to the cheesecake.
Heavy cream: Adds creaminess and helps create that melt-in-your-mouth texture.
Vanilla extract: A classic flavor booster that rounds out the chocolate.
Fresh raspberries: Layered inside and as garnish, giving bursts of freshness and tartness.
Unsalted butter (for ganache): Makes the ganache glossy and silky smooth.
Chocolate sauce and cocoa powder (optional garnish): For that extra touch of elegance 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 best things about this Dark Chocolate Raspberry Cheesecake Recipe is how easy it is to customize. Whether you want to add a twist for a special occasion or adapt it to your dietary preferences, there’s plenty of room to make it your own!

Nut-Free Variation: I’ve made this cheesecake without any nuts to keep it allergy-friendly. Just make sure your Oreos are safe for nut allergies and skip any nut toppings. It still tastes insanely rich and satisfying!
Seasonal Berry Swap: When raspberries aren’t in season, I love switching them out for fresh blackberries or strawberries. It doesn’t change the luxurious texture but gives you a fresh burst of flavor depending on the time of year.
Decaf Coffee Option: For a lighter espresso hint, try using decaf espresso powder in the chocolate melt step. You get the deep mocha flavor without the caffeine kick, perfect for an evening dessert.
Low-Sugar Adaptation: I’ve experimented by reducing brown sugar slightly and using a natural sweetener alongside granulated sugar. Just don’t reduce too much, as the balance between the chocolate and tart raspberries is key.

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

A slice of chocolate cake on a white plate with three red raspberries on top, covered with thick, shiny dark chocolate sauce dripping down the sides. The cake has three visible layers: the top layer smeared with the chocolate sauce, a smooth middle chocolate mousse layer with bits of raspberries inside, and a dark, crumbly chocolate cookie crust at the bottom. Cocoa powder is dusted around the slice on the plate, and there are scattered chocolate crumbs near the cake, with a small piece taken out resting on a fork in the foreground. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Craft the Perfect Oreo Crust

Start by preheating your oven to 350°F and prepping a 9-inch springform pan with grease. Don’t forget to wrap it thoroughly with heavy-duty aluminum foil—the water bath that comes later is essential for baking this cheesecake to silky perfection without cracks. Mix 36 crushed Oreo cookies with ½ cup melted unsalted butter until well combined, then press the crumb mixture evenly into the pan bottom and just a bit up the sides. Bake for 10 minutes to set that rich chocolatey base, then let it cool. Once cooled, drop the oven temperature to 325°F for the cheesecake baking.

Step 2: Melt Chocolate and Whisk the Filling

Place 2 cups of semi-sweet chocolate and 2 teaspoons espresso powder in a heatproof bowl over simmering water to melt gently. Stir occasionally for a smooth glossy finish. Meanwhile, pulse your cream cheese in a food processor until silky and lump-free—this takes about 2 minutes. Add granulated sugar, brown sugar, and 2 ½ tablespoons Dutch-process cocoa powder, blending everything until smooth. Next, add 4 large eggs plus 2 egg yolks one at a time, mixing just enough to combine. Slowly pour in the ¾ cup heavy cream and 2 teaspoons vanilla extract, giving another quick mix. Lastly, fold in the melted chocolate; the batter thickens beautifully here. Give the batter one final stir with a spatula to ensure everything’s perfectly blended.

Step 3: Layer and Bake with Fresh Raspberries

Pour half the cheesecake batter into your crust-lined pan, then scatter 1 cup of fresh raspberries evenly on top. Cover these berries with the remaining batter so they’re entirely encased. Set your springform inside a larger roasting pan, then carefully pour hot water until it rises an inch around the cheesecake pan for that essential water bath effect. Bake for 1 hour and 10 minutes—or until the center jiggles slightly but feels set to the touch. Once done, cool the cheesecake on a wire rack, undo the foil gently, and slide a knife around the edges to avoid cracks. Then let it chill in the fridge for at least 6 hours, or ideally overnight, to let all the flavors harmonize.

Step 4: Prepare and Pour the Decadent Ganache

For the ganache, finely chop 1 and ⅓ cups semi-sweet chocolate and place into a bowl. Bring 1 and ¼ cups heavy cream to a rolling boil, then pour it over the chocolate. Let it sit for a minute, then whisk until luscious and glossy. Stir in the ¼ cup cubed butter until melted and combined, creating a shiny finish. Spread the ganache over your chilled cheesecake and let it set for about an hour at room temperature—this smooth, bittersweet topping brings the whole dessert together elegantly.

Step 5: Garnish and Serve with a Smile

When it’s time to share this beautiful creation, use a thin sharp knife to slice cleanly—wiping the blade after each cut helps achieve those perfect slices. Garnish each piece with a drizzle of chocolate sauce, a few fresh raspberries, and a delicate dusting of cocoa powder for an impressive finish that tastes as good as it looks. Store any leftovers loosely covered in the fridge for up to 5 days, though I’ve rarely seen this cheesecake last that long!

Top Tip

Mastering the Dark Chocolate Raspberry Cheesecake Recipe is truly about attention to detail. These tips will help you avoid common pitfalls and bring out the best in every luscious layer.

Water Bath Wrapping: I always double-wrap the springform pan with heavy-duty aluminum foil to prevent water leaks—trust me, it saves cleanup headaches and keeps the crust perfectly crisp.
Chocolate Melting: Melting the semi-sweet chocolate gently over simmering water ensures a smooth, glossy texture. Rushing this step once gave me grainy chocolate—learn from my mistake!
Folding the Batter: After mixing in the melted chocolate, I fold the batter gently but thoroughly with a spatula to guarantee an even, thick consistency that sets beautifully without cracks.
Chilling is Key: Resist the temptation to slice too soon! Chilling the cheesecake for at least 6 hours is what transforms it from soft to sliceable perfection.

How to Serve Dark Chocolate Raspberry Cheesecake Recipe

A round white bowl filled with two main layers: the bottom layer is a red, bumpy texture made of fresh raspberries, and the top layer is a thick, smooth, shiny chocolate spread being poured over the raspberries, partially covering them in creamy swirls. Around the bowl, more scattered raspberries sit on a white marbled surface, with a blurred woman's hand holding a utensil in the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Enhance this decadent cheesecake with a drizzle of smooth chocolate sauce and a handful of fresh raspberries for brightness. A light dusting of cocoa powder adds that elegant final touch. For a show-stopping presentation, scatter a few whole raspberries and a swirl of ganache on the top right before serving.

Side Dishes

This rich dessert pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of classic vanilla bean ice cream. If you want something with a little crunch, toasted almonds or caramelized pecans on the side add a lovely contrast to the creamy texture.

Make Ahead and Storage

Storing Leftovers

After enjoying your first slice, store the remaining cheesecake loosely covered in the refrigerator. It will keep wonderfully fresh for up to 5 days. For the best texture, keep toppings like fresh raspberries off until ready to serve again.

Freezing

You can freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw it in the fridge overnight to maintain its creamy texture.

Reheating

No need to reheat cheesecake—serve it chilled for the best flavor and texture. However, bring it to room temperature for about 10 minutes before slicing and serving if you prefer a slightly softer bite.

Frequently Asked Questions:

Can I use a different type of chocolate?

Absolutely! For best results, choose chocolate with 55% to 70% cocoa. Semi-sweet works beautifully, but feel free to experiment with bittersweet or dark chocolate for a deeper flavor.

Can I prepare this cheesecake without a food processor?

Yes! A high-powered blender, stand mixer, or even a sturdy hand mixer will do the job. Just be sure to beat the cream cheese until smooth before adding other ingredients to get that silky texture.

Why is the water bath necessary?

The water bath keeps the cheesecake baking gently and evenly, preventing cracks on top and ensuring a creamy, smooth center. Don’t skip the heavy-duty foil wrap to protect the batter from water seeping in.

How do I avoid cracking on the cheesecake surface?

Besides using the water bath, running a knife along the pan sides right after baking helps release the cake and prevents cracking as it cools. Also, avoid overbaking—aim for the center to be just set but still slightly jiggly.

Final Thoughts

Making this Dark Chocolate Raspberry Cheesecake Recipe is a wonderful way to treat yourself and loved ones. The rich chocolate, tart raspberries, and creamy texture create a dessert experience that’s truly special. With a little patience and love, you’ll have a stunning centerpiece that’s as delicious as it looks. Enjoy every decadent bite!