Go Back
–+ servings
Dark Chocolate Raspberry Cheesecake

Irresistible Dark Chocolate Raspberry Cheesecake Bliss

This Dark Chocolate Raspberry Cheesecake is a rich blend of flavors that balances indulgence and freshness, making it a perfect dessert choice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Crushed Chocolate Cookies Can be swapped with graham crackers for a classic touch.
  • 1/2 cup Melted Butter No substitutions recommended for best results.
For the Filling
  • 16 oz Cream Cheese Use full-fat, brick-style for the richest flavor.
  • 3/4 cup Granulated Sugar Brown sugar can be used for a deeper sweetness.
  • 10 oz Melted Dark Chocolate Choose chocolate with 60% to 72% cocoa.
  • 1 teaspoon Vanilla Extract Enhances the taste.
  • 3 large Eggs Beat minimally to avoid cracks.
  • 1 cup Fresh Raspberries Frozen can be used but may change texture.
Optional Toppings
  • 1 cup Whipped Cream Consider using homemade for extra fluffiness.
  • 1/2 cup Additional Raspberries For garnishing.
  • 1/4 cup Melted Chocolate Drizzle for decoration.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Electric mixer

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper.
  2. In a mixing bowl, combine crushed chocolate cookies with melted butter and stir until well mixed. Press into the bottom of the prepared pan.
  3. In a separate bowl, beat cream cheese and sugar together until smooth. Stir in melted chocolate and vanilla extract.
  4. Add eggs one at a time, mixing on low speed. Fold in the raspberries gently.
  5. Pour filling over the crust and smooth the top. Tap the pan to release air bubbles.
  6. Bake for about 60 minutes until the center is jiggly but edges are set.
  7. Turn off the oven, crack the door, and let the cheesecake cool for about 1 hour.
  8. Transfer to the refrigerator and chill for at least 4 hours, or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 8IUVitamin C: 4mgCalcium: 6mgIron: 8mg

Notes

Ensure cream cheese and eggs are at room temperature for better mixing. Avoid overmixing to prevent cracks. Consider a water bath while baking for even texture. Store in the refrigerator for up to 5 days or freeze for 1 month.

Tried this recipe?

Let us know how it was!