I enjoy making this dark chocolate raspberry cheesecake when I want a dessert that feels luxurious and comforting at the same time. The rich chocolate flavor paired with the bright raspberry swirl creates a dessert that feels bakery-worthy but is still very achievable at home.
Why You’ll Love This Recipe
I love this recipe because it delivers a smooth, creamy texture with deep chocolate notes and just enough tartness from the raspberries. I also appreciate how well it holds its shape once chilled, making every slice look beautiful. It’s a dessert I rely on when I want something impressive and dependable.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust
8 ounces chocolate graham crackers, crushed
4 tablespoons unsalted butter, melted
For the cheesecake filling
16 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
6 ounces dark chocolate, melted and slightly cooled
For the raspberry swirl
1 ½ cups raspberries, fresh or frozen
⅓ cup granulated sugar
1 tablespoon lemon juice
Directions
I begin by preheating the oven to 325°F (165°C). I combine the crushed chocolate graham crackers with the melted butter, then press the mixture firmly into the bottom of a 9-inch springform pan. I bake the crust for 10 minutes and let it cool while I prepare the filling.
In a large bowl, I beat the cream cheese until smooth and creamy. I add the sugar and mix until fully combined. I beat in the eggs one at a time, mixing gently after each addition. I then stir in the sour cream and vanilla extract, followed by the melted dark chocolate, mixing until smooth.
To make the raspberry swirl, I cook the raspberries, sugar, and lemon juice in a small saucepan over medium heat. I stir until the berries break down and the mixture thickens slightly. I strain the sauce to remove seeds and allow it to cool.
I pour the chocolate cheesecake batter over the cooled crust. I spoon the raspberry sauce on top and gently swirl it into the batter using a knife.
I bake the cheesecake for 55 to 65 minutes, until the edges are set and the center still jiggles slightly. I turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. After that, I refrigerate it for at least 4 hours before slicing.
Servings And Timing
I usually get 10 to 12 servings from this cheesecake.
Preparation time is about 25 minutes.
Baking time is approximately 1 hour.
Cooling and chilling time takes about 5 hours.
Variations
I sometimes replace raspberries with strawberries or blackberries when I want a different fruit flavor. I also enjoy adding a drizzle of melted dark chocolate on top before serving for extra richness. For a lighter chocolate taste, I reduce the melted chocolate to 4 ounces.
Storage/Reheating
I store the cheesecake covered in the refrigerator for up to 5 days. When I’m ready to serve it, I let it sit at room temperature for about 15 to 20 minutes. I don’t reheat cheesecake, since I prefer its texture when chilled or slightly cool.
FAQs
Can I use frozen raspberries?
I often use frozen raspberries, and they work perfectly. I don’t thaw them before cooking.
How can I prevent cracks in my cheesecake?
I avoid overmixing and let the cheesecake cool slowly in the oven to reduce cracking.
Can I make this cheesecake ahead of time?
I like making it a day in advance because the flavor and texture improve after chilling overnight.
How do I know when the cheesecake is fully baked?
I look for set edges with a soft, slightly jiggly center that firms up as it cools.
Can I freeze this cheesecake?
I freeze individual slices tightly wrapped for up to 2 months and thaw them overnight in the refrigerator.
Conclusion
I find this dark chocolate raspberry cheesecake to be a reliable, elegant dessert that never fails to impress. The creamy chocolate filling and vibrant raspberry swirl make it a recipe I return to whenever I want something rich, balanced, and memorable.
Dark Chocolate Raspberry Cheesecake Delight is a rich and creamy dessert with a chocolate graham cracker crust, velvety dark chocolate cheesecake filling, and a vibrant raspberry swirl. It’s elegant, decadent, and perfect for special occasions.
Total Time:6 hours 30 minutes (including cooling and chilling)
Yield:10 to 12 servings
Ingredients
For the crust:
8 ounces chocolate graham crackers, crushed
4 tablespoons unsalted butter, melted
For the cheesecake filling:
16 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
6 ounces dark chocolate, melted and slightly cooled
For the raspberry swirl:
1 ½ cups raspberries, fresh or frozen
⅓ cup granulated sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Mix crushed chocolate graham crackers and melted butter. Press into the bottom of the pan. Bake for 10 minutes and cool.
In a large bowl, beat cream cheese until smooth. Add sugar and mix well.
Beat in eggs one at a time, mixing gently. Stir in sour cream, vanilla, and melted chocolate until smooth.
In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until berries break down. Strain to remove seeds and cool.
Pour cheesecake batter over the cooled crust. Spoon raspberry sauce over the top and swirl gently with a knife.
Bake for 55 to 65 minutes, until edges are set and center is slightly jiggly. Turn off oven, crack the door, and let it cool inside for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight before slicing and serving.
Notes
Use frozen raspberries without thawing for convenience.
Let cheesecake cool gradually to prevent cracks.
Swap raspberries for strawberries or blackberries for variation.
Add extra dark chocolate drizzle before serving for more richness.
Make a day in advance for best flavor and texture.
