If you adore the rich, velvety texture of cheesecake combined with the bold flavors of chocolate and fresh fruit, this Dark Chocolate Raspberry Cheesecake Recipe is about to become your new favorite. It’s indulgence meets elegance in every bite.

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 how this cheesecake marries the deep, bittersweet chocolate intensity with the bright freshness of raspberries — it’s like a celebration in every slice! Every time I make it, friends always ask for seconds.

Decadent Flavor Combination: Semi-sweet chocolate, espresso, and fresh raspberries create an irresistible, balanced taste experience.
Crunchy Oreo Crust: Adds texture and a fun twist that elevates the classic cheesecake base.
Ultimate Creaminess: Made with full-fat cream cheese and heavy cream for rich, smooth filling that melts in your mouth.
Beautiful Presentation: Topped with luscious chocolate ganache and optional fresh berries, perfect for impressing guests.

Ingredients & Why They Work

This recipe calls for quality ingredients that bring rich flavor and perfect texture. When shopping, look for good semi-sweet chocolate (between 55% and 70% cocoa) and fresh, plump raspberries—both make a huge difference in the final taste.

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: These crushed cookies form a crunchy, chocolatey crust that perfectly complements the creamy filling.
Unsalted butter: Melted to bind the crust crumbs together for a sturdy base.
Semi-sweet chocolate (for filling): Adds that luscious chocolate depth—with just the right hint of sweetness.
Espresso powder: Enhances and intensifies the chocolate flavor without adding a coffee taste.
Full-fat cream cheese: The heart of any great cheesecake—smooth and rich for that classic creamy texture.
Granulated sugar: Sweetens the filling while balancing the bitter cocoa.
Light brown sugar: Adds subtle molasses notes and moisture to the cheesecake.
Dutch-process cocoa powder: Offers a mellow, deep cocoa flavor with less acidity.
Large eggs + egg yolks: Provide structure and silkiness to the batter.
Heavy cream (for filling): Boosts richness and smoothness in the cheesecake filling.
Vanilla extract: Rounds out the flavors with warm, sweet notes.
Fresh raspberries (inside cheesecake): Give a juicy, tart surprise when you bite in.
Semi-sweet chocolate (for ganache): The base for a shiny, luxurious topping.
Heavy cream (for ganache): Creates that silky smooth ganache texture.
Unsalted butter (for ganache): Adds richness and sheen to the finish.
Fresh raspberries (for garnish): Optional but visually stunning and fresh-tasting on top.
Chocolate sauce: Great for drizzling to amplify the chocolatey indulgence.
Cocoa powder: For a delicate dusting that adds a final touch of elegance and flavor depth.

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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

One of the best things about this Dark Chocolate Raspberry Cheesecake Recipe is how wonderfully adaptable it is. Feel free to tweak it a bit and make it your very own—whether that means experimenting with different crusts, adding new flavors, or adjusting the garnish to suit your mood or occasion.

Variation: I once swapped out the Oreo crust for a graham cracker crust when I wanted a lighter texture—it was deliciously different yet still complemented the rich chocolate beautifully.
Seasonal Twist: During summer, I love folding fresh blueberries or blackberries alongside the raspberries for a colorful berry medley inside the cheesecake.
Dietary Adaptation: For a gluten-free version, try gluten-free chocolate sandwich cookies for the crust; it worked perfectly for a friend with gluten sensitivity.
Flavor Boost: Adding a teaspoon of orange zest to the filling adds a lovely citrus brightness that contrasts wonderfully with the deep chocolate and tart raspberry flavors.

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: Creating the Perfect Oreo Crust

First things first, preheat your oven to 350°F (175°C) and prepare your 9-inch springform pan by greasing it and wrapping it thoroughly with heavy-duty aluminum foil—this prevents any water from seeping in during the water bath bake. Next, combine your finely crushed Oreo cookies with half a cup of melted unsalted butter. Press the mixture firmly into the bottom and slightly up the sides of your pan. Pop it in the oven for 10 minutes and then let it cool while you reduce the oven temperature to 325°F (163°C). This step sets a solid, crunchy foundation that beautifully contrasts with the creamy filling.

Step 2: Melting the Chocolate with a Dash of Espresso

Fill a medium pot about one-third full with water and bring to a low simmer. Place a heatproof bowl on top, making sure it doesn’t touch the water. Reduce heat to low and add your chopped semi-sweet chocolate and espresso powder. Stir gently until the chocolate is melted smooth and glossy. Keep the bowl perched atop the pot but off direct heat to maintain that perfect melted consistency until you’re ready to fold it into your cheesecake batter.

Step 3: Crafting the Creamy Chocolate Raspberry Cheesecake Filling

Using a food processor, pulse your room-temperature cream cheese until silky smooth—this usually takes about 2 minutes. Then add your sugars and cocoa powder, beating until everything’s nicely combined. Add the eggs and egg yolks one at a time, mixing just until blended each time to avoid overbeating. Slowly pour in the heavy cream and vanilla extract, mixing for about 20 seconds to fully incorporate. Finally, fold in that luscious melted chocolate mixture with a rubber spatula, stirring gently until the batter thickens and is completely even in color and texture. At this point, your batter should be rich, glossy, and thick enough to hold those beautiful raspberries suspended inside!

Step 4: Assembling and Baking the Cheesecake

Pour half of your cheesecake batter over the prepared crust. Next, gently arrange fresh raspberries in a single layer on top of that first layer—don’t worry if a few berries peek through! Carefully cover with the remaining batter, making sure all raspberries are hidden inside. Place the springform pan inside a larger roasting pan and add hot water to the larger pan until it reaches about 1 inch up the sides of the springform pan—this water bath keeps your cheesecake moist and prevents cracking. Bake at 325°F (163°C) for 1 hour and 10 minutes. The center should look set but still slightly jiggly, as it will firm up while cooling.

Step 5: Cooling and Chilling to Perfection

Once baked, carefully remove the cheesecake from the water bath and place it on a wire rack. Loosen the foil from around the pan, then run a thin knife around the edges to prevent cracking as it cools. Let it cool completely right in the pan, then cover and refrigerate for at least 6 hours or overnight. This chilling step is key—it transforms that slightly wobbly cheesecake into the firm, luscious slice we all crave.

Step 6: Whipping Up the Silk-Smooth Chocolate Ganache

Chop your semi-sweet chocolate finely and place it in a medium bowl. In a small saucepan, bring heavy cream to a rolling boil, then immediately pour it over the chocolate. Let it sit for a full minute before whisking slowly until the ganache becomes smooth and glossy. Stir in the butter cubes until fully melted and incorporated, creating a rich, shiny coating. Let the ganache set at room temperature for about 1 hour before glazing your cheesecake.

Step 7: Glazing and Garnishing Your Masterpiece

Pour the ganache evenly over your chilled cheesecake, letting it cascade down the sides. Let it set for about an hour at room temperature. When ready to serve, slice carefully with a thin, sharp knife—wiping it clean between cuts to get those perfect slices. Top each slice with a drizzle of your favorite chocolate sauce, some fresh raspberries, and a light dusting of cocoa powder for that elegant finishing touch. If serving the whole cake, feel free to artfully arrange raspberries on top and generously drizzle the chocolate sauce all over before sprinkling cocoa powder.

Top Tip

These helpful tips come from experience and are here to make your Dark Chocolate Raspberry Cheesecake Recipe come out perfect and smooth every time.

Wrap It Well: Wrapping your springform pan thoroughly in heavy-duty foil is a game-changer. It keeps water from seeping into your crust during the water bath, which is crucial for that crisp Oreo base.
Chill Pays Off: Patience is key! Letting the cheesecake chill for at least 6 hours ensures clean, firm slices instead of a gooey lava cake texture. I've definitely learned the hard way on this one.
Use Room Temperature Ingredients: Bringing cream cheese, eggs, and cream to room temp makes mixing smoother and prevents lumpy batter. This simple step makes a noticeable difference in texture.
Knife Cleaning Trick: When slicing, wipe your knife clean between each cut. It keeps your slices neat and the beautiful layers intact, especially with that luscious chocolate ganache topping.

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

Fresh raspberries make a stunning, natural garnish that echoes the flavors inside the cheesecake. A drizzle of your favorite chocolate sauce adds extra indulgence, and a delicate dusting of cocoa powder ties everything together with a professional touch. For an elegant presentation, arrange raspberries around the edge of the cake and gently dust cocoa over the top right before serving.

Side Dishes

Pair your Dark Chocolate Raspberry Cheesecake with lightly whipped cream or a scoop of vanilla bean ice cream to balance the rich chocolate intensity. Fresh mint leaves also add a refreshing pop of color and flavor. If you want to keep it simple, a cup of strong black coffee or a raspberry-infused tea complements this dessert beautifully.

Make Ahead and Storage

Storing Leftovers

After baking and chilling, store your cheesecake loosely covered in the refrigerator. It will keep beautifully for up to 5 days, retaining its creamy texture and fresh flavors. Just remember to avoid packing it tightly so the ganache stays glossy and the raspberries don’t get crushed.

Freezing

You can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator for best texture. Avoid freezing the fresh raspberry garnish; add those fresh when ready to serve.

Reheating

Cheesecake is best served chilled, so I recommend enjoying it straight from the fridge. If you’d like it slightly softer, let the slice sit at room temperature for about 15 minutes before serving—this brings out the flavors without compromising texture.

Frequently Asked Questions:

Can I use a standard graham cracker crust instead of Oreo?

Absolutely! While the Oreo crust adds a delicious chocolate crunch, a graham cracker crust will provide a more classic, buttery base. Just be sure to bake it until lightly golden to complement the rich filling.

Why do I need to use a water bath for baking?

The water bath gently and evenly distributes heat around the cheesecake, preventing cracks and ensuring a super creamy texture. It also helps the cheesecake bake slowly without overcooking the edges.

Can I substitute fresh raspberries with frozen?

Fresh raspberries are best to maintain the cheesecake’s texture and appearance. If using frozen, thaw and drain them well to avoid extra moisture that could affect the batter and crust.

What’s the best way to prevent cheesecake from cracking?

Run a thin knife along the edges of the cheesecake immediately after baking while it’s still warm. This relieves pressure as it cools and helps prevent cracks on the surface. Also, avoid overbaking—the center should be slightly jiggly when you take it out.

Final Thoughts

This Dark Chocolate Raspberry Cheesecake Recipe is such a decadent treat — perfect for celebrations, dinner parties, or any time you want to spoil yourself and loved ones. With its creamy chocolate espresso filling, tart raspberries, crunchy Oreo crust, and glossy ganache, it hits all the right flavor notes. Take your time with the chilling and serving steps, and you’ll be rewarded with a dessert that not only tastes amazing but looks stunning too. Happy baking and, most importantly, happy indulging!