Imagine biting into a luscious slice where rich dark chocolate embraces fresh, tangy raspberries in a creamy, velvety cake. That’s exactly what this Dark Chocolate Raspberry Cheesecake Recipe delivers — a stunning dessert that’s both indulgent and elegant, perfect for impressing your friends or just treating yourself.

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

I can’t get enough of the way the semi-sweet dark chocolate and tangy raspberries come together in this cheesecake — it’s like the perfect symphony of flavors. Plus, the Oreo crust adds that irresistible crunch that takes it over the top.

Decadent yet balanced: The bittersweet chocolate pairs beautifully with fresh raspberries for a luscious, not-too-sweet dessert.
Texturally satisfying: Crispy Oreo crust gives a lovely contrast to silky cheesecake and smooth ganache.
Show-stopping presentation: The glossy chocolate ganache topping and berry garnish make it perfect for any special occasion.
Make-ahead friendly: Needs chilling time, so you can prep ahead and have less to do when guests arrive.

Ingredients & Why They Work

To get the best result with this cheesecake, quality ingredients really shine through. I always recommend fresh raspberries and high-quality semi-sweet chocolate with a nice cocoa percentage for depth without bitterness.

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: Crushing these into fine crumbs creates a decadent, chocolatey crust with just the right crunch.
Unsalted butter: Melts smoothly into the crust crumbs, helping it bind and crisp up perfectly.
Semi-sweet chocolate (for filling): Using coarsely chopped chocolate allows it to melt evenly for a rich base flavor.
Espresso powder: Enhances the chocolate’s depth without adding coffee flavor.
Full-fat cream cheese: Provides the creamy, smooth texture central to any great cheesecake.
Granulated and light brown sugars: Blend sweetness with a touch of molasses flavor from the brown sugar for extra warmth.
Dutch-process cocoa powder: Adds a mellow, rich chocolate taste and boosts the cake’s color.
Eggs and egg yolks: Help bind the cheesecake while ensuring a silky, custard-like finish.
Heavy cream: Gives the filling a smooth richness and helps keep the texture silky.
Vanilla extract: Brightens the overall flavor and balances the chocolate.
Fresh raspberries (in filling and garnish): Their natural tartness cuts through the richness, adding freshness and beautiful color.
Semi-sweet chocolate (for ganache): Finely chopped to melt into a glossy, luscious topping.
Heavy cream (for ganache): Creates that smooth, pourable texture for the perfect finishing touch.
Unsalted butter (for ganache): Adds shine and richness, making the ganache silky and indulgent.
Chocolate sauce and cocoa powder (optional garnish): For drizzling and dusting, completing each slice with elegant flair.

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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

This Dark Chocolate Raspberry Cheesecake Recipe is wonderfully versatile, so don’t hesitate to tweak it to suit your tastes or occasion. Whether you want to highlight the fruitiness more or amp up the chocolate, there are plenty of ways to personalize this luscious dessert.

Raspberry Swirl: Instead of layering whole raspberries, blend the raspberries into a purée and swirl it gently through the chocolate batter before baking for a marbled effect. I tried this once, and the visual impact combined with the burst of tart raspberry throughout was unforgettable.
Nutty Crust: Add ½ cup of finely chopped toasted pecans or almonds to the Oreo crust mix for a crunchy texture contrast. It adds a subtle nutty warmth that pairs beautifully with the bitter-sweet chocolate.
Dairy-Free Alternative: Replace the cream cheese with a vegan cream cheese and use coconut cream instead of heavy cream for a dairy-free version. Though the texture is a bit lighter, it still satisfies chocolate cravings beautifully.
Seasonal Fruit Twist: Swap fresh raspberries for blackberries or a mix of berries when raspberries aren’t in season — each offers a unique tang that complements the chocolate ganache perfectly.

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: Build your perfect Oreo crust

Start by preheating your oven to 350°F and prepping a 9-inch springform pan with grease and heavy-duty foil wrapped around the outside. Crushing 36 Oreo cookies into fine crumbs and mixing them thoroughly with ½ cup melted unsalted butter creates that irresistible base. Press this mixture firmly—and evenly—into the bottom and just a bit up the sides of the pan. Bake for 10 minutes, then set it on a wire rack to cool. Don’t forget to reduce your oven temperature to 325°F afterward. The foil wrap is a game-changer here, protecting your crust during the water bath bake.

Step 2: Melt the chocolate with a touch of espresso magic

Fill a medium pot with about a third of water and bring to a gentle simmer. Place a heatproof bowl on top—just above the water, not touching it—and reduce heat to low. Into this bowl, add 2 cups of coarsely chopped semi-sweet chocolate with 2 teaspoons of espresso powder (which really deepens the chocolate flavor). Stir occasionally with a silicone spatula until everything is silky smooth. Remove the pot from heat but keep the bowl sitting over the warm water to maintain the perfect melted texture for folding later.

Step 3: Whip up the luscious cheesecake batter

Using a food processor, pulse 1 and ½ pounds of room-temperature cream cheese until perfectly smooth; this takes about 2 minutes. Add 1 cup granulated sugar, ⅓ cup packed light brown sugar, and 2 and ½ tablespoons Dutch-process cocoa powder, mixing until silky. Next, add 4 large eggs plus 2 egg yolks one at a time, blending until just combined after each. Slowly pour in ¾ cup heavy cream and 2 teaspoons vanilla extract, mixing for about 20 seconds until just combined—don't overmix here. Finally, fold in your melted chocolate carefully; the batter will turn thick and decadent. Stir it several times by hand to ensure everything is thoroughly blended.

Step 4: Layer your cheesecake with fresh raspberries

Pour half your thick batter over the cooled Oreo crust, then arrange 1 cup fresh raspberries in a single, even layer on top. Gently cover the raspberries with the remaining batter, making sure each berry is nestled beneath the creamy chocolate filling. This layering is what gives the cheesecake its magical burst of freshness with every bite.

Step 5: Bake in a water bath for that perfect texture

Place your springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides of your cheesecake pan. This water bath prevents cracking and keeps the environment moist while baking. Bake at 325°F for 1 hour and 10 minutes until the center is set but still slightly jiggles when you gently shake the pan—this ensures a creamy, not dry, cheesecake. Remove carefully from the water bath, loosen the foil wrap, and immediately run a thin knife around the edges to prevent cracking. Let cool completely on a wire rack, then refrigerate for at least 6 hours before removing from the pan.

Step 6: The luscious chocolate ganache topping

Chop 1 and ⅓ cups of semi-sweet chocolate finely into a bowl. Heat 1 and ¼ cups of heavy cream to a rolling boil in a small saucepan and immediately pour it over the chocolate. Let it sit for one minute to soften, then whisk gently until smooth and glossy. Stir in ¼ cup unsalted butter (cut into cubes) until melted and fully combined. Allow this ganache to cool to room temperature and thicken just slightly so it sets beautifully on your cheesecake.

Step 7: Finish and garnish your masterpiece

Pour the ganache evenly over your chilled cheesecake and let it set at room temperature for about an hour. When ready to serve, slice carefully with a thin, sharp knife, wiping the blade clean between each cut for perfect slices. Dress each plate with a drizzle of your favorite chocolate sauce, a few fresh raspberries, and a light dusting of cocoa powder. For an elegant presentation, drizzle chocolate sauce across the entire cake, scatter fresh raspberries on top, and finish with a little cocoa powder dusting. Store leftovers loosely covered in the fridge for up to 5 days, but trust me—the cheesecake disappears fast!

Top Tip

Mastering this Dark Chocolate Raspberry Cheesecake Recipe can feel like a project, but a few simple tips can make the process smoother and the result even more irresistible!

Perfectly Smooth Batter: Be patient when pulsing the cream cheese in your food processor—scrape down the sides often to avoid lumps and get that velvety texture every time.
Chocolate Melting Magic: Use a double boiler method to melt your chocolate gently with espresso powder; this prevents burning and enhances that deep chocolate flavor.
Water Bath Wonders: Wrapping your springform pan completely in heavy-duty foil is a crucial step that keeps water out during the baking water bath, ensuring a crack-free cheesecake.
Chill Like a Pro: Don’t rush to slice the cheesecake—letting it chill for at least 6 hours allows it to set perfectly, giving you that luscious, sliceable texture without sinking or melting.

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

To elevate each slice, add a gentle dusting of cocoa powder and a few fresh raspberries on top. A drizzle of your favorite chocolate sauce brings an extra layer of indulgence and visual appeal. For a beautiful centerpiece, drizzle sauce over the whole cheesecake, scatter plump raspberries across the top, and finish with a light cocoa powder sprinkle. These simple touches complement the rich chocolate and tart berries perfectly.

Side Dishes

This cheesecake is wonderfully rich, so light accompaniments work best. Serve with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the deep chocolate flavors. A fresh green salad with a citrus vinaigrette is a surprisingly refreshing side to cleanse the palate if you’re serving this for dessert after a hearty meal.

Make Ahead and Storage

Storing Leftovers

Once your cheesecake is sliced, store leftovers loosely covered in the refrigerator. This helps prevent moisture buildup while keeping the ganache glossy. Your cheesecake will keep beautifully for up to 5 days—perfect for savoring over several days without losing any intensity or texture.

Freezing

You can freeze individual slices or the whole cheesecake if you want to save leftovers longer. Wrap slices tightly in plastic wrap and then place in an airtight container to avoid freezer burn. When ready to enjoy, thaw overnight in the refrigerator to retain that creamy texture without condensation spoiling the surface.

Reheating

This cheesecake is best served chilled, so avoid reheating it. If it’s been frozen, simply thaw thoroughly in the fridge. Bringing it to room temperature for about 15 minutes before serving can help soften the ganache topping for a more luscious bite.

Frequently Asked Questions:

Can I use different chocolate types in this cheesecake?

Absolutely! For the Dark Chocolate Raspberry Cheesecake Recipe, semi-sweet chocolate with 55% to 70% cocoa content gives the best balance of sweetness and chocolate intensity. You can experiment with bittersweet chocolate for a richer bite, but be mindful of how it affects the overall sweetness.

Why is the cheesecake baked in a water bath?

The water bath provides gentle, even heat, preventing the cheesecake from cracking and ensuring a wonderfully smooth, creamy texture. Wrapping the pan in foil keeps water out, which is essential for perfect results.

Can I prepare the crust differently?

You can use other chocolate cookie crumbs in place of Oreos, but be sure to crush them into fine crumbs for the best crust texture. The Oreo crust brings a nice chocolatey crunch that contrasts beautifully with the creamy filling.

What’s the best way to slice this cheesecake?

Use a thin, sharp knife and wipe it clean between each slice. This technique helps create smooth, clean edges so each serving looks as elegant as it tastes.

Final Thoughts

Making this Dark Chocolate Raspberry Cheesecake Recipe has been a delightful journey—from melting silky chocolate to layering fresh raspberries and finishing with luscious ganache. Whether you’re celebrating a special occasion or treating yourself to something sweet, this cheesecake delivers rich flavors and elegant presentation every time. Remember, the real joy is in sharing it with loved ones and savoring each decadent bite together!