If you love the rich decadence of chocolate paired with juicy bursts of fresh berries, then this Dark Chocolate Raspberry Cheesecake Recipe is going to be your new favorite. It’s creamy, indulgent, and perfect for impressing friends or simply treating yourself to something unforgettable.

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 absolutely adore making this cheesecake because it perfectly balances rich dark chocolate with the bright tang of fresh raspberries. Every bite feels like a little celebration — I’m sure you’ll feel the same way too!

Luscious Layers: A crunchy Oreo crust, creamy chocolate filling, and a fresh raspberry surprise in every slice.
Impressive but Doable: It looks stunning and tastes gourmet, yet the method is straightforward enough for a home baker.
Perfect Texture: Baked in a water bath to ensure that smooth, silky, no-crack finish we all love in cheesecake.
Decadent Finish: Silky chocolate ganache topping that seals in all that deliciousness with a glossy shine.

Ingredients & Why They Work

Gathering fresh, quality ingredients really is key here. From the Oreo cookie crust to the semi-sweet chocolate, each component plays a special role to create the vivid flavors and creamy texture you'll love in this dark chocolate raspberry cheesecake.

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: Crushed finely to make a sturdy yet delightfully crunchy base—no need for fancy graham crackers here!
Unsalted Butter: Melted to bind the cookie crumbs perfectly and add richness without overwhelming the chocolate.
Semi-Sweet Chocolate: Used both in the cheesecake filling and ganache to hit that perfect sweet-bitter balance.
Espresso Powder: A little secret ingredient that enhances the chocolate’s depth without tasting like coffee.
Cream Cheese: The heart of any cheesecake; using full-fat and room temp ensures smooth, creamy batter.
Granulated and Brown Sugar: Sweetness with a hint of molasses from brown sugar adds complexity.
Dutch-Process Cocoa Powder: Adds rich chocolate flavor and helps deepen the color of the batter.
Fresh Eggs and Egg Yolks: Provide structure and creaminess to the cheesecake.
Heavy Cream: Adds silkiness and moisture—plus it helps achieve that luscious texture.
Vanilla Extract: Just a touch to brighten and complement the chocolate flavors.
Fresh Raspberries: The fruity punch of tartness that contrasts beautifully with the rich chocolate.
Unsalted Butter (for Ganache): Gives the ganache a lovely shine and silky finish.
Chocolate Sauce and Additional Raspberries (optional): For garnish — they make every slice look as decadent as it tastes.
Cocoa Powder (optional): A light dusting on top adds a professional, polished touch.

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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 Dark Chocolate Raspberry Cheesecake Recipe is how adaptable it can be. Whether it’s swapping ingredients for dietary preferences or adding a seasonal twist, there’s plenty of room to make it uniquely yours!

Variation: Gluten-Free Crust – Instead of Oreo cookies, use gluten-free chocolate sandwich cookies to make this cheesecake suitable for gluten-sensitive guests. I swapped in gluten-free cookies once and loved how the crust still held together perfectly without compromising the rich chocolate flavor.
Variation: Vegan Adaptation – While more challenging, you can experiment with vegan cream cheese and dairy-free chocolate for a dairy-free version. Use coconut cream for the ganache and a vegan butter substitute for the crust. Just be mindful the texture will be slightly different.
Seasonal Twist – Try swapping fresh raspberries for blackberries or a mix of berries in summer for a seasonal burst. It adds a wonderful tartness to balance the deep chocolate in this cheesecake.
Espresso Boost – Enhance the chocolate flavor by increasing espresso powder to 1 tablespoon, especially if you love that mocha vibe. I enjoy this when serving it for coffee lovers during brunch.

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: Prepping the Perfect Oreo Crust

Start by preheating your oven to 350°F and prepping your 9-inch springform pan—grease it well and wrap it tightly with heavy-duty foil on all sides to keep water out during the water bath. Crush the full package of sandwich Oreo cookies into fine crumbs, then mix thoroughly with ½ cup of melted unsalted butter. Press this mixture firmly into the base and slightly up the sides of your pan, creating a solid foundation that will hold your luscious cheesecake beautifully. Bake for 10 minutes, then let the crust cool on a wire rack while you reduce your oven temperature to 325°F.

Step 2: Gently Melting the Chocolate

Bring a medium pot filled about one-third with water to a low simmer. Place a heatproof bowl snugly on top, ensuring it doesn’t touch the water. Lower the heat and add your chopped semi-sweet chocolate along with 2 teaspoons of espresso powder to the bowl. Stir occasionally until the chocolate is fully melted and silky smooth. Remove from heat but keep the bowl sitting on the pot to stay warm while you prepare the rest of the filling.

Step 3: Crafting the Creamy Cheesecake Filling

Using a food processor, pulse 1½ pounds of room temperature cream cheese until it’s completely smooth—this usually takes about 2 minutes. Scrape the sides as necessary to ensure no lumps remain. Add 1 cup granulated sugar, ⅓ cup packed light brown sugar, and 2½ tablespoons Dutch-process cocoa powder. Beat again until smooth and creamy. Next, add 4 large eggs plus 2 egg yolks, one at a time, beating gently after each addition to avoid overmixing.

Slowly pour in ¾ cup heavy cream and 2 teaspoons vanilla extract, mixing only about 20 seconds so the batter stays light. Finally, fold in the melted chocolate with a rubber spatula—this batter will thicken and become luxuriously rich. Stir well to combine evenly, ensuring every bite is decadently chocolatey.

Step 4: Assembling the Cheesecake with Fresh Raspberries

Pour half of the chocolate cheesecake batter over your cooled Oreo crust, smoothing it gently. Evenly spread 1 cup of fresh raspberries in a single layer on top. Then pour the remaining batter over the raspberries to fully encase them, hiding that vibrant red surprise just below the surface. Place your springform pan inside a larger roasting or baking pan, then carefully pour hot water into the outer pan until it rises 1 inch up the sides of your cheesecake pan. This water bath will help bake your cheesecake evenly and prevent cracks.

Step 5: Baking and Cooling the Cheesecake

Bake at 325°F for 1 hour and 10 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle to it—it will firm up as it cools. Carefully remove the springform pan from the water bath and place it on a wire rack. Gently unwrap the foil and immediately run the tip of a sharp knife around the edges to prevent cracking. Let the cheesecake cool completely in the pan to room temperature before moving to the refrigerator.

Step 6: Chill for Perfect Texture

Cover the cheesecake and refrigerate it for at least 6 hours. This chilling step is essential—it allows the flavors to meld and the texture to firm up, making slicing much cleaner and the mouthfeel luxuriously creamy.

Step 7: Making the Silky Chocolate Ganache

Place 1⅓ cups finely chopped semi-sweet chocolate into a medium bowl. Heat 1¼ cups heavy cream in a small saucepan over medium heat until it reaches a rolling boil, then remove immediately. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 1 full minute—this gives the chocolate a chance to soften perfectly. Whisk gently until smooth and glossy, then stir in ¼ cup unsalted butter (cubed and at room temperature) until fully melted and incorporated. Set aside at room temperature until ready to use.

Step 8: Finishing Touches and Serving

Once your cheesecake is thoroughly chilled, pour the luscious ganache evenly over the top. Let it set at room temperature for about 1 hour. When it’s time to serve, slice with a thin sharp knife—wiping the blade clean between each cut for perfectly smooth slices. Garnish each serving with a drizzle of chocolate sauce, a few fresh raspberries, and a delicate dusting of cocoa powder. For a stunning presentation, drizzle chocolate sauce over the whole cheesecake and scatter fresh raspberries on top before serving.

Top Tip

Mastering the Dark Chocolate Raspberry Cheesecake Recipe is all about patience and technique. Here are some tips that made a huge difference for me and will help you get that perfectly smooth, crack-free, and deliciously decadent cheesecake every time.

Water Bath Wrapping: Wrapping your springform pan fully in heavy-duty foil is a must. This keeps the water from seeping into your crust during the water bath, preserving that crunchy Oreo base.
Chill Thoroughly: Don’t skip chilling! Refrigerate your cheesecake for at least 6 hours before serving. This step transforms the texture from lava-cake gooey to a beautifully firm, sliceable dream.
Use Room Temperature Ingredients: Bringing your cream cheese, eggs, and cream to room temperature helps the filling blend smoothly and prevents lumps or cracks from forming.
Gentle Mixing: When adding eggs, mix just until combined. Overbeating can add air and cause cracking. The slow fold of the melted chocolate at the end ensures a luscious, thick batter.

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

The garnish is what makes the presentation spectacular! A simple drizzle of chocolate sauce paired with fresh raspberries on each slice adds a pop of color and extra flavor brightness. A light dusting of cocoa powder finishes it with an elegant touch. For a wow factor, scatter raspberries artistically on the whole cheesecake along with a generous chocolate drizzle.

Side Dishes

Serve this rich dessert alongside lightly brewed coffee or an espresso to complement the espresso powder in the cheesecake. Fresh fruit salad with citrus notes or a scoop of vanilla bean ice cream also pairs wonderfully, balancing the intense chocolate and raspberry flavors.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake loosely covered in the refrigerator for up to 5 days. To keep that perfect ganache glossy and intact, avoid additional garnishes when storing. Letting it rest in the fridge also helps maintain the creamy texture you love.

Freezing

You can freeze the cheesecake (without garnishes) by wrapping it tightly in plastic wrap followed by aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving for the best texture.

Reheating

This cheesecake is best enjoyed cold or at room temperature. If needed, allow slices to sit for 15–20 minutes at room temperature before serving to bring out the richness and soften the ganache slightly, but avoid heating in the microwave as it can melt the ganache and change the texture.

Frequently Asked Questions:

Can I use frozen raspberries instead of fresh in this cheesecake?

Fresh raspberries are best because they hold their shape and provide that bright burst of flavor. If you only have frozen, thaw and drain them thoroughly to prevent excess moisture from affecting the cheesecake texture.

How do I prevent cracks on my cheesecake?

The key is gentle mixing—avoid overbeating the batter—and baking in a water bath to maintain even heat. Also, make sure to run a knife around the pan’s edge right after baking while it’s still warm to release any tension that can cause cracks.

Why is chilling important for this cheesecake?

Chilling lets the cheesecake firm up completely and develop that perfect creamy, sliceable texture. Without enough chilling, it will be soft and fudge-like, more like a lava cake.

Can I substitute other cookies for the Oreo crust?

Absolutely! You can use chocolate wafer cookies or another chocolate cookie of your choice. Just crush them finely and mix with melted butter like in the recipe. Keep in mind the distinctive Oreo flavor pairs perfectly with the chocolate and raspberries.

Final Thoughts

Creating this Dark Chocolate Raspberry Cheesecake Recipe is truly a labor of love, but the rewarding results are simply unforgettable. With the luscious layers of chocolate combined with tart raspberries and that irresistible Oreo crust, every bite feels like a celebration. Whether you’re making it for a special occasion or a weekend indulgence, take your time, enjoy the process, and share every decadent slice with loved ones. Happy baking!