If you're craving a dessert that's both decadent and fresh, you've got to try this Chocolate Raspberry Cheesecake Recipe. Imagine a luscious chocolate cheesecake bursting with tangy raspberries, all nestled on a rich Oreo crust. It’s honestly one of my favorite go-to desserts when I want to impress without spending all day in the kitchen.

The image shows a round chocolate cake on a white plate with three visible layers: a dark brown crumbly cookie crust at the bottom, a thick rich chocolate filling layer with bits of red raspberries inside, and a smooth glossy chocolate glaze layer on top. The glaze is decorated with fresh bright red raspberries clustered mostly on one side and a few scattered around the plate. One slice is removed, showing the dense inner texture and the layered cross section. There is a light dusting of cocoa powder on the glaze and plate, all set on a wood textured surface. 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 Chocolate Raspberry Cheesecake Recipe
Top Tip
How to Serve Chocolate Raspberry Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Raspberry Cheesecake Recipe

Why You'll Love This Recipe

Every time I make this cheesecake, it’s a total crowd-pleaser. The balance between dark chocolate and tangy raspberries creates this unforgettable flavor combo — plus, the creamy texture is just dreamy.

Rich & Velvety: The cream cheese and melted semi-sweet chocolate blend for a silky, indulgent filling.
Flavor Contrast: Fresh raspberries add a bright burst that cuts through the deep chocolate.
Oreo Crust: A wonderfully crunchy and chocolatey base that’s easy to make and adds extra texture.
Elegant Finish: A smooth chocolate ganache topping ties everything together perfectly and looks stunning.

Ingredients & Why They Work

Gathering the right ingredients is half the fun here. I always opt for quality chocolate and fresh raspberries—they really make a difference. Plus, using Oreo cookies for the crust is a genius shortcut that’s both delicious and hands-off.

Flat lay of crushed Oreo cookie crumbs in a small white ceramic bowl, a small white bowl of melted unsalted butter, coarsely chopped semi-sweet chocolate on a white ceramic plate, a small white bowl of espresso powder, a large block of full-fat cream cheese, two small white bowls containing granulated sugar and packed light brown sugar, a small white bowl of Dutch-process cocoa powder, six whole clean brown eggs with shells, a small white bowl of heavy cream, a small white bowl of vanilla extract, fresh red raspberries scattered naturally on the surface, a small white bowl of unsalted butter cubes, 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 creates a flavorful chocolate crust with a perfect crunch.
Unsalted butter: Melts smoothly to bind the crust ingredients without overpowering flavors.
Semi-sweet chocolate: Provides balanced sweetness and rich cocoa flavor in both filling and ganache.
Espresso powder: Enhances the chocolate without adding coffee taste—trust me, it amps up the richness.
Full-fat cream cheese: The creamy backbone that makes the cheesecake truly luscious.
Granulated and light brown sugar: Combine for balanced sweetness and subtle molasses notes.
Dutch-process cocoa powder: Adds deep, mellow chocolate flavor and beautiful color.
Eggs and egg yolks: Essential for structure and smoothness in the cheesecake.
Heavy cream: Introduces richness and a velvety mouthfeel to the batter and ganache.
Vanilla extract: Adds warmth and enhances all the other flavors.
Fresh raspberries: Their tartness is the perfect counterpoint to the sweet chocolate.
Unsalted butter for ganache: Gives the ganache that irresistible glossy finish and silky texture.
Chocolate sauce and cocoa powder (optional): For a beautiful finishing touch and extra chocolate kick when garnishing.

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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

The beauty of this Chocolate Raspberry Cheesecake Recipe is how easily it lends itself to your own delicious twists. Feel free to tailor the flavors or presentation to your liking—there’s no wrong way to indulge in this velvety treat!

Gluten-Free Variation: Swap the Oreo crust with gluten-free chocolate cookie crumbs for a safe yet equally indulgent base. I tried this once for a gluten-sensitive friend, and honestly, no one guessed it was gluten-free!
Berry Mix-Up: Swap out fresh raspberries for a medley of blackberries, blueberries, or even pomegranate seeds. This change adds a fresh burst of color and complexity—perfect for seasonal celebrations.
Espresso Boost: For coffee lovers, experiment with increasing the espresso powder slightly to deepen the mocha notes. I added an extra teaspoon recently, and the cake had a divine coffee-kissed richness.
Vegan Adaptation: Though a bit more involved, you can experiment using dairy-free cream cheese and heavy cream substitutes, along with a dairy-free chocolate variety. It’s an exciting challenge if you want a plant-based twist.
Nutty Crunch: For an unexpected texture, sprinkle finely chopped toasted pecans or hazelnuts over the ganache just before it sets. The combo of rich chocolate and crunchy nuts is simply irresistible.

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

A slice of rich chocolate cake with three visible layers is shown on a white plate with a white marbled background. The bottom layer is a dark, crumbly chocolate base, the middle layer is dense chocolate mousse with bits of red fruit inside, and the top layer is smooth chocolate ganache dripping down the sides. Three fresh red raspberries sit on top of the cake. There is cocoa powder dusted around the cake slice on the plate, and a piece of the cake with ganache and raspberries sits in front of the slice. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Perfect Oreo Crust

Start by preheating your oven to 350°F and greasing your 9-inch springform pan thoroughly. Don’t skip wrapping it in heavy-duty foil—that water bath means business! Mix your crushed Oreo crumbs and melted butter until the texture looks like damp sand. Press this mixture firmly into the bottom and slightly up the sides of your pan—this creates a solid base you’ll love. Bake for 10 minutes until set and fragrant, then cool completely. Lower your oven to 325°F for the cheesecake baking next.

Step 2: Melt the Chocolate and Espresso Magic

Fill a pot with a third of water and bring it to a gentle simmer—never a rolling boil, to avoid overheating. Place a heatproof bowl over the pot, making sure the bottom won’t touch the water. Add the coarsely chopped semi-sweet chocolate and espresso powder to this bowl. Stir occasionally with a silicone spatula until everything melts into a smooth, glossy mixture. This is where the luxurious chocolate flavor and subtle coffee notes really start coming together. Set aside and keep warm over the pot as you get ready for the next step.

Step 3: Whip Up the Creamy Cheesecake Batter

In your food processor, pulse the cream cheese until silky smooth, scraping the sides regularly—this can take about 2 minutes. Add granulated sugar, light brown sugar, and Dutch-process cocoa powder, beating well so no lumps remain. Incorporate eggs and egg yolks one at a time, mixing just until combined to keep the batter light. Slowly pour in heavy cream and vanilla extract, mixing briefly. Finally, gently fold in the melted chocolate. The batter thickens considerably here, so use a spatula to ensure even blending without overmixing. You’ll end up with a rich, luscious filling ready to encase those fresh raspberries.

Step 4: Layer and Assemble with Care

Pour half of the cheesecake batter into your cooled Oreo crust and spread evenly. Arrange fresh raspberries in a single, even layer on top—these pockets of tart fruit create bursts of brightness. Pour the remaining batter carefully over the raspberries, making sure they’re completely covered. Now for the water bath: nestle your springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches about an inch high on the sides of the springform pan. This gentle steam bath ensures the cheesecake bakes evenly without cracking, yielding that creamy, tender texture we all crave.

Step 5: Bake to Silky Perfection

Bake your cheesecake for 1 hour and 10 minutes at 325°F. You’ll know it’s ready when the edges are set but the center still jiggles ever so slightly when you gently shake the pan. Remove the cheesecake from the oven and carefully take it out of the water bath. Loosen the foil around the pan, then immediately run a knife around the edges to prevent any pesky cracks. Let it cool completely on a wire rack while still in the pan—patience here is key!

Step 6: Chill and Prepare the Ganache

Transfer your cooled cheesecake to the fridge for a minimum of 6 hours, or overnight if possible. This chilling sets the cake firmly and makes slicing a dream. While it chills, prepare the chocolate ganache. Place chopped semi-sweet chocolate in a medium bowl. Heat heavy cream to a rolling boil on the stovetop, then pour it over the chocolate and let it sit for 1 minute. Whisk gently until glossy and smooth, then stir in the butter cubes until fully melted. Leave the ganache at room temperature until ready to pour.

Step 7: Finish with Ganache and Garnishes

Once your cheesecake is chilled and firm, pour the velvety chocolate ganache evenly over the top. Let it set at room temperature for about an hour. When you’re ready to serve, slice with a thin, sharp knife, wiping between cuts to keep slices pristine. Add a drizzle of your favorite chocolate sauce, a sprinkle of fresh raspberries, and a light dusting of cocoa powder on each slice for that wow factor. Store leftovers loosely covered in the refrigerator and enjoy every luscious bite for up to 5 days.

Top Tip

Mastering the rich, luscious texture of this Chocolate Raspberry Cheesecake Recipe means paying careful attention to a few key details. These tips come from hands-on experience and will help you avoid common pitfalls and elevate your cheesecake game.

Water Bath Wrapping: Wrapping your springform pan thoroughly in heavy-duty foil is crucial to prevent water from seeping in during the water bath bake. I learned this the hard way—no one wants a soggy crust!
Chill Time is Essential: Resist the temptation to slice your cheesecake early. Chilling it for at least 6 hours ensures the filling sets properly and prevents a runny, lava-cake-like texture.
Folding in the Melted Chocolate: When you add the melted chocolate to the batter, fold it gently with a spatula rather than overmixing. This keeps the batter smooth and prevents it from becoming grainy.
Knife Cleanup for Clean Slices: Wiping your sharp knife clean between slices helps maintain perfect, neat pieces without smudging or tearing the ganache and filling.

How to Serve Chocolate Raspberry Cheesecake Recipe

A round white bowl filled with a thick, smooth layer of creamy chocolate spread, swirling in the center as it is being poured. Bright red raspberries are scattered evenly around the edges under the chocolate layer, providing a bright contrast. The bowl sits on a white marbled surface. A blurred woman's hand holding a spoon is visible in the foreground, adding the chocolate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

This cheesecake shines with a few simple yet elegant garnishes. Fresh raspberries add a burst of brightness and a touch of tartness that contrasts beautifully with the rich chocolate. A dusting of cocoa powder offers a delicate, rustic touch, while a drizzle of your favorite chocolate sauce amps up the indulgence factor. If you're feeling fancy, add some edible gold leaf or mint leaves for an extra wow factor.

Side Dishes

Since this dessert is quite rich, pairing it with lighter accompaniments works best. Consider serving it alongside a simple fresh fruit salad to cut through the richness or offering some lightly whipped cream flavored with a hint of vanilla. A cup of espresso or a fruity dessert wine like a late-harvest Riesling also complements the depth of chocolate and raspberry flavors beautifully.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your cheesecake, store any leftovers loosely covered in the refrigerator. It will keep well for up to 5 days. For the best texture retention, avoid adding additional toppings until you’re ready to serve again, other than the ganache layer.

Freezing

You can freeze this cheesecake if you want to enjoy it later. Wrap it tightly with plastic wrap and a layer of foil to prevent freezer burn. Thaw overnight in the fridge before serving. Note that ganache might slightly change in texture but still tastes delicious.

Reheating

This cheesecake is best served chilled and does not require reheating. If you prefer it slightly softer, let it sit at room temperature for 20 minutes before serving, but avoid warming it in the microwave, which can ruin the texture.

Frequently Asked Questions:

Can I use another type of chocolate for this cheesecake?

Yes! For the best balance of sweetness and cocoa flavor, using semi-sweet chocolate with 55% to 70% cocoa content is recommended. Avoid milk chocolate as it may make the cheesecake too sweet and less rich.

Why is the cheesecake baked in a water bath?

The water bath provides gentle, even heat that helps prevent the cheesecake from cracking and creates a velvety smooth texture by regulating the oven temperature and moisture.

My cheesecake cracked after baking — how can I avoid this?

A key step is running a sharp knife around the edges of the cheesecake right after baking while it's still warm. This releases tension and prevents cracks as it cools. Also, ensuring the batter is well mixed but not overbeaten helps.

Can I prepare this cheesecake a day ahead of time?

Absolutely! In fact, chilling the cheesecake for at least 6 hours or overnight enhances its flavor and texture. It’s perfect for making ahead for special occasions.

Final Thoughts

This Chocolate Raspberry Cheesecake Recipe is truly a showstopper—rich, decadent, and unforgettable. With its irresistibly smooth chocolate filling, tart raspberries nestled inside, and glossy ganache topping, it’s a dessert that brings joy to any gathering. Whether you're treating yourself or impressing guests, taking the time to follow these tips and techniques ensures a stunning result every time. Happy baking, and enjoy every luscious bite!