Dark Chocolate Raspberry Cheesecake

If you love the richness of dark chocolate and the bright tartness of raspberries, this Dark Chocolate Raspberry Cheesecake brings them together beautifully. A crisp chocolate cookie crust supports a smooth, creamy dark-chocolate cheesecake filling, swirled with fresh raspberries (or a raspberry coulis) and topped with a glossy ganache and fresh berries. Elegant, flavour-packed and perfect for celebrations or indulgent dessert time.

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Why You’ll Love This Recipe

• The luxurious pairing of dark chocolate and raspberries — deep cocoa meets bright fruit.
• Smooth, creamy cheesecake texture balanced by a crisp chocolate base and glossy topping.
• Stunning presentation — dark filling, vibrant raspberries, and optional ganache make a show-stopper.
• Make-ahead friendly: after baking/chilling the cheesecake, minimal final prep is needed.
• Ideal dessert when you want something elegant yet comforting.

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Recipe Details

• Prep Time: ~30 minutes (plus chilling)
• Bake Time: ~45-60 minutes (for baked version)
• Chill Time: At least 4-6 hours, preferably overnight
• Yield: ~12 slices (in a 9-inch springform pan)
• Category: Dessert
• Method: Baked cheesecake (with optional ganache)
• Cuisine: Modern / Fusion
• Diet: Vegetarian (contains dairy)
• Keywords: dark chocolate raspberry cheesecake, chocolate raspberry dessert, cheesecake with raspberries

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Ingredients You’ll Need

For the Chocolate Cookie Crust

• 2 cups (≈ 200 g) chocolate sandwich cookies or chocolate wafer cookies, finely crushed
• ¼ cup (≈ 60 g) unsalted butter, melted

For the Cheesecake Filling

• 24 oz (≈ 675 g) full-fat cream cheese, softened to room temperature
• 1 cup (≈ 200 g) granulated sugar
• ⅓ cup (≈ 35 g) unsweetened cocoa powder (or melt ~4 oz of dark chocolate)
• ½ cup (120 ml) sour cream or heavy cream, room temperature
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 1 cup fresh raspberries (reserve a few for garnish) — or raspberry coulis if you prefer a swirl rather than whole fruit.

For the Dark Chocolate Ganache (Optional Topping)

• ½ cup (120 ml) heavy cream
• 4 oz (≈113 g) dark chocolate, finely chopped
• Fresh raspberries and/or chocolate shavings for garnish

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Instructions

1. Prepare the Crust

Preheat your oven to 325 °F (163 °C) (or according to your bake instructions).
Grease a 9-inch springform pan and line the base with parchment paper for easier removal.
In a bowl, combine the crushed chocolate cookies with the melted butter until well combined. Press the mixture firmly into the bottom—and optionally slightly up the sides—of the springform pan. Bake the crust ~8-10 minutes until set; remove and allow to cool slightly.

2. Make the Cheesecake Filling

In a clean bowl, beat the softened cream cheese until smooth. Add the sugar and cocoa powder (or melted dark chocolate) and vanilla extract; mix until uniform.
Add the sour cream (or heavy cream) and mix gently until combined. Then, with mixer on low speed, add the eggs one at a time, mixing just until each is incorporated (avoid over-mixing).
Gently fold in the raspberries (or swirl in the raspberry coulis).

3. Pour & Bake

Pour the filling over the cooled crust and spread it evenly. Place the springform pan on a baking sheet (to catch any drips). Bake for ~45-60 minutes, or until the outer edge of the cheesecake is set and the centre still has a slight wobble when you gently shake the pan.
After baking, turn off the oven and crack the door open; allow the cheesecake to cool inside for ~30 minutes. Then remove and let it come to room temperature before chilling.

4. Chill & Top

Cover and refrigerate the cheesecake for at least 4-6 hours, preferably overnight, until fully chilled and firm.
If using ganache: heat the cream until just simmering, pour over the chopped dark chocolate, wait ~1 minute, then stir until smooth and shiny. Pour the ganache evenly over the chilled cheesecake and let it set in the fridge for ~15-20 minutes. Garnish with fresh raspberries and/or chocolate shavings.

5. Slice & Serve

When ready to serve, run a knife around the edge of the pan, release the springform, and transfer the cheesecake to a serving plate. Use a knife dipped in hot water and wiped dry between slices for clean cuts. Serve chilled.

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You Must Know

• Use room-temperature cream cheese, eggs and sour/cream so the filling mixes smoothly and avoids lumps.
• Avoid over-mixing after adding the eggs — too much air can cause cracks or sinking.
• Using full-fat dairy gives the best richness and texture.
• Chilling time is critical — the cheesecake needs to set fully for clean slices and best flavour.
• The raspberry swirl or whole fruit adds freshness and cuts through the richness of the chocolate.

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Storage Tips

• Store in the refrigerator, covered, for up to 4 days.
• For longer storage, you can freeze individual slices: wrap well and freeze for up to ~2 months; thaw overnight in the fridge before serving.
• Serve slightly chilled or bring to room temperature for ~10 minutes before serving for best texture and flavour.

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Ingredient Substitutions

• Swap the cookie crust for graham cracker or digestive biscuit crumbs for a lighter base.
• Use melted 70%+ dark chocolate instead of cocoa powder to intensify the chocolate flavour.
• If raspberries are out of season, you can substitute with a raspberry coulis (smooth puree) or frozen raspberries that are thawed and drained.
• Make it gluten-free: use gluten-free chocolate cookies for the crust and ensure all other ingredients are certified gluten-free.

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Serving Suggestions

• Serve each slice with a dollop of whipped cream and a few fresh raspberries for elegance.
• A small spoonful of raspberry coulis on the plate adds extra flavour and looks beautiful.
• Pair with a glass of dessert wine, espresso or chilled coffee for a complementary flavour match.
• Ideal dessert for dinner parties, holiday meals or when you want a decadent treat that still looks refined.

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Pro Tips

• Use a flat-bottomed measuring cup or glass to press the crust evenly and firmly into the pan.
• To minimize cracking, you can bake the cheesecake in a water bath (foil-wrap the pan, place in a larger roasting pan with hot water about half-way up the springform) for more even baking.
• For clean slices, dip your knife in hot water, wipe dry and cut. Wipe between each slice.
• If the ganache topping is too thick, warm it slightly before pouring so it flows smoothly.
• If the filling seems slightly soft after chilling, freeze for ~30 minutes to firm up before slicing.

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Frequently Asked Questions

→ Can I make this ahead of time?
Yes — you can bake the cheesecake the day before, chill overnight, add the ganache and garnish just before serving. The flavours often deepen with time.

→ Why didn’t my raspberries show up well in the filling?
If you use frozen raspberries without draining, excess moisture can affect texture and the berries may fade into the filling. Use fresh or thoroughly drained berries/puree.

→ Can I skip the ganache topping?
Absolutely — the cheesecake is delicious without it. The ganache just adds extra richness and an elegant finish.

→ How do I avoid cracks in my cheesecake?
Common causes are over-mixing, too hot baking temperature, or rapid cooling. Use proper mixing, moderate heat, water bath if desired, and cool gradually.

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✨ This Dark Chocolate Raspberry Cheesecake brings together bold chocolate, vibrant raspberries and creamy indulgence — making it the perfect dessert when you want something rich, refined and unforgettable.

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