Oh, this Chocolate Raspberry Cheesecake. Where do I even begin? This isn’t just a dessert; it’s a memory maker. It’s the kind of thing I pull out when we’re celebrating something small, or when a sudden craving for something rich and decadent hits, and honestly, just about any Tuesday. My mom used to make a killer chocolate cake, and my aunt was the queen of cheesecakes, so for me, combining the two felt like destiny. It’s that perfect intersection of deep, dark chocolate and bright, tart raspberries, all swirled into the creamiest, dreamiest cheesecake base. If you’ve ever loved a chocolate lava cake or a good berry tart, get ready, because this chocolate raspberry cheesecake is about to become your new obsession. It’s a little bit of magic in every bite, and surprisingly, it’s not as fussy as you might think!
What is a chocolate raspberry cheesecake?
So, what exactly is this glorious creation? At its heart, it’s a classic, velvety smooth cheesecake, but with two fabulous twists. We’re infusing the base with rich cocoa powder for that irresistible chocolate flavor, and then we’re swirling in a vibrant, slightly tart raspberry puree. Think of it as a sophisticated dance between two incredibly popular flavors. It’s not just chocolate *on* cheesecake, or raspberries *on* cheesecake; it’s chocolate and raspberry woven *through* the cheesecake itself. It’s essentially taking two beloved desserts and creating something even better, a harmonious blend that’s both comforting and exciting. It’s the showstopper your dessert table has been missing, and the easiest way to impress anyone you know.
Why you’ll love this recipe?
There are so many reasons why this Chocolate Raspberry Cheesecake has earned a permanent spot in my recipe binder, and I just know you’re going to fall in love with it too. First and foremost, the flavor. Oh my goodness, the flavor! It’s this deep, dark chocolatey richness that isn’t too sweet, perfectly balanced by the bright, slightly tangy burst of fresh raspberries. The contrast is just incredible. When you take a bite, you get that creamy cheesecake texture, then the chocolate hits, followed by that zing of raspberry – it’s a flavor explosion! And get this, it’s actually much simpler to make than you might imagine. I used to be so intimidated by cheesecakes, but this recipe has these straightforward steps that just make sense. No crazy techniques, no temperamental ingredients. Plus, it’s surprisingly budget-friendly. Most of the ingredients are pantry staples, and a few fresh raspberries are a small price to pay for such a decadent treat. And talk about versatile! You can serve it plain, with a dollop of whipped cream, or even a drizzle of extra raspberry sauce. What I love most about this is that it feels incredibly fancy, but it’s totally achievable for any home baker. It’s like a hug in dessert form, and that’s something we can all use more of, right?
How do I make chocolate raspberry cheesecake?
Quick Overview
Making this Chocolate Raspberry Cheesecake is a delightful journey. We start by creating a simple graham cracker crust, then whip up a luscious chocolate cheesecake batter. Next, we fold in a vibrant raspberry swirl, pour it all into the prepared crust, and bake it to perfection. The magic really happens as it cools, allowing those flavors to meld and the texture to become unbelievably smooth. It’s a process that rewards patience, but the steps themselves are easy to follow, making it a stress-free bake even for beginners.
Ingredients
For the Crust:
1 12 cups graham cracker crumbs (about 10-12 full sheets) (about 1-2 cups)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Chocolate Cheesecake Filling:
3 (8-ounce) packages CREAM CHEESE, softened to room temperature
1 ¼ cups granulated sugar
¼ cup unsweetened cocoa powder (Dutch-processed works wonderfully here for a deeper flavor)
1 teaspoon vanilla extract
½ teaspoon salt
3 large eggs, at room temperature
½ cup sour cream, at room temperature
For the Raspberry Swirl:
1 ½ cups fresh or frozen raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice (optional, but it really brightens the flavor)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 325°F (160°C). It’s important to let it come up to temperature evenly. Now, grab a 9-inch springform pan. This is crucial for easy removal later. Lightly grease the bottom and sides of the pan with a little butter or non-stick spray. If you want to be extra sure about preventing leaks, you can wrap the outside of the pan tightly with a couple of layers of heavy-duty aluminum foil. This is especially helpful if you plan to use a water bath, which I often recommend for the creamiest results.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the graham cracker crumbs and ¼ cup of granulated sugar. Give them a good stir to make sure they’re well mixed. This is where you want to ensure there are no big clumps of crumbs. Pour in the melted butter and stir until the crumbs are evenly moistened, resembling wet sand. This mixture is going to form our base, so we want it to hold together nicely when pressed into the pan.
Step 3: Mix Wet Ingredients
In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until it’s completely smooth and creamy, with no lumps whatsoever. This might take a minute or two. Gradually add the 1 ¼ cups of granulated sugar and beat until well combined and the mixture is light and fluffy. Scrape down the sides and bottom of the bowl periodically to make sure everything is incorporated. Now, add the cocoa powder, vanilla extract, and salt. Mix on low speed until just combined. Be careful not to overmix at this stage, we don’t want to incorporate too much air into the batter.
Step 4: Combine
With the mixer on low speed, add the eggs one at a time, beating just until each egg is incorporated before adding the next. Again, don’t overmix! Overmixing eggs can lead to a cracked cheesecake. Once the eggs are in, add the sour cream and mix on low speed until everything is just combined and smooth. The batter should be thick and glossy. If it seems too thick, you can gently fold in a tablespoon or two of milk to reach your desired consistency, but usually, it’s perfect as is.
Step 5: Prepare Filling
In a small saucepan, combine the raspberries and 2 tablespoons of granulated sugar. If you’re using fresh raspberries, you might want to gently mash a few of them with the back of a spoon. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly, about 5-7 minutes. If you’re using frozen raspberries, they might release more liquid, so just cook until it thickens. Stir in the lemon juice if using, and let the raspberry mixture cool slightly. You can strain it through a fine-mesh sieve if you prefer a seedless swirl, but I personally don’t mind the seeds!
Step 6: Layer & Swirl
Pour about half of the chocolate cheesecake batter into the prepared springform pan over the crust. Dollop spoonfuls of the raspberry mixture over the batter. Then, pour the remaining chocolate batter on top. Add more dollops of raspberry mixture. Now for the fun part! Take a knife or a skewer and gently swirl the raspberry mixture into the chocolate batter. Don’t over-swirl; you want distinct ribbons of color, not a uniformly pink batter. Aim for beautiful marbled patterns.
Step 7: Bake
Place the springform pan on a baking sheet. This catches any potential drips and makes it easier to handle. Bake in the preheated oven for 55-70 minutes, or until the edges are set and slightly puffed, and the center is still slightly jiggly when you gently shake the pan. It shouldn’t look liquidy, but it will continue to set as it cools. I often test for doneness by gently nudging the pan. If the center has a slight wobble, it’s usually perfect. Remember, oven temperatures can vary, so keep an eye on it.
Step 8: Cool & Glaze
Once baked, turn off the oven and crack open the oven door about an inch. Let the cheesecake cool in the oven for about 1 hour. This slow cooling process helps prevent cracking. After the hour, carefully remove the cheesecake from the oven and let it cool completely on a wire rack. Once it’s at room temperature, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This is crucial for the cheesecake to set properly and develop its signature creamy texture. You can add a glaze at this point if you like, or wait until just before serving. For a simple glaze, you can warm some raspberry jam until it’s pourable and drizzle it over the top.
Step 9: Slice & Serve
When your cheesecake is thoroughly chilled and set, carefully run a thin knife around the edge of the pan to loosen it. Then, release the springform pan sides. For the cleanest slices, use a large, sharp knife dipped in hot water and wiped dry between each cut. This helps create beautiful, clean edges. Serve chilled. It’s absolutely divine on its own, but a small dollop of lightly sweetened whipped cream or a few fresh raspberries on the side never hurts!
What to Serve It With
This Chocolate Raspberry Cheesecake is a star all on its own, but it can be dressed up or down depending on the occasion. For a leisurely weekend breakfast (yes, we’re total dessert-for-breakfast people sometimes!), a slice pairs wonderfully with a strong cup of coffee or a steaming mug of hot chocolate. For a more elegant brunch spread, I love to serve it with a side of fresh berries and a sprinkle of mint leaves. It makes the whole presentation feel so sophisticated! As a decadent after-dinner dessert, it’s perfection. I often serve it with a small glass of port or a raspberry liqueur. And for those cozy, spontaneous dessert cravings, it’s fantastic simply enjoyed with a glass of milk or a scoop of vanilla bean Ice Cream. My family has a tradition of having this on movie nights, cut into generous wedges and enjoyed straight from the container with forks – no fuss, just pure joy!
Top Tips for Perfecting Your Chocolate Raspberry Cheesecake
Okay, so you’ve got the recipe, but here are a few little secrets I’ve picked up over the years that make this Chocolate Raspberry Cheesecake truly spectacular. First, about the cream cheese and sour cream: make sure they are truly at room temperature. This is non-negotiable for a super smooth batter. If they’re cold, you’ll end up with lumps, and nobody wants a lumpy cheesecake! I’ve learned that ‘softened’ means about an hour out of the fridge, not just five minutes. When you’re mixing the batter, especially after adding the eggs, go slow and gentle. Overmixing is the arch-nemesis of a good cheesecake; it incorporates too much air, which can cause it to puff up dramatically and then crack when it cools. Think ‘just combined’ rather than ‘beaten into oblivion.’ For the raspberry swirl, don’t go crazy trying to make it perfect. Those rustic, swirly patterns are part of its charm! If your batter seems a little too thick to swirl easily, a tiny splash of milk in the batter can help. When it comes to baking, the water bath is your best friend if you’re aiming for ultimate creaminess and crack prevention. I usually wrap my springform pan well in foil and place it in a larger roasting pan, then add boiling water halfway up the sides of the springform pan. Just be super careful when placing it in and taking it out of the oven! For the raspberry swirl, if you find it’s not tart enough for your liking, a tiny pinch of citric acid (found in the canning section of grocery stores) can really boost that fruitiness without adding more sugar. And a little personal trick: I always taste my raspberry mixture before swirling. If it needs a bit more zing, a tiny squeeze of lemon juice really makes a world of difference. Lastly, don’t rush the chilling process. That overnight chill is where the magic happens; it allows the flavors to deepen and the texture to firm up beautifully.
Storing and Reheating Tips
Storing this delicious Chocolate Raspberry Cheesecake is pretty straightforward, and it holds up beautifully. If you have any leftovers (which is rare in my house!), you can leave it covered at room temperature for a couple of hours, but it’s best to refrigerate it fairly quickly. Once it’s fully cooled and set, cover the springform pan tightly with plastic wrap or transfer slices to an airtight container. In the refrigerator, it will stay wonderfully fresh for up to 4-5 days. The flavors actually tend to meld and deepen even more over time, making the second day often just as good, if not better! If you plan to freeze portions, I recommend slicing it first. Wrap each slice securely in plastic wrap, then place the wrapped slices in a freezer-safe bag or container. It can be stored in the freezer for up to 2 months. To thaw, transfer the frozen slices to the refrigerator overnight. For a whole cheesecake, freeze it unwrapped until firm, then wrap it well in plastic wrap and foil before freezing. The glaze is best applied *after* thawing if you’ve frozen it, or just before serving if it’s been in the fridge. If you’re storing unfrosted cheesecake, you can add a glaze or fresh berries right before serving.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Chocolate Raspberry Cheesecake Recipe. It’s the kind of dessert that makes people ooh and aah, and then ask for the recipe, and honestly, that’s the best compliment! It’s rich, it’s decadent, it’s got that perfect balance of chocolate and raspberry that just sings. I truly believe this recipe is special because it’s approachable for home bakers, yet delivers results that feel incredibly gourmet. It’s a testament to how simple, good-quality ingredients can come together to create something truly magical. If you’re looking for a showstopper for your next gathering, or just a reason to treat yourself, I really hope you give this one a try. You might find, like I did, that it becomes a beloved staple in your own kitchen. And if you do bake it, please, please, please let me know how it turns out in the comments below! I’d love to hear about your swirls, any fun variations you tried, or just how quickly it disappeared. Happy baking, my friends!
Chocolate Raspberry Cheesecake
Ingredients
Crust
- 200 grams chocolate cookie crumbs
- 113 grams unsalted butter melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 907 grams cream cheese softened
- 200 grams granulated sugar
- 3 large eggs
- 120 ml heavy cream
- 50 grams unsweetened cocoa powder
- 1 teaspoon vanilla extract
Raspberry Swirl
- 200 grams fresh raspberries
- 50 grams granulated sugar
- 1 tablespoon lemon juice
Chocolate Ganache
- 100 grams dark chocolate chopped
- 120 ml heavy cream
Garnish
- 100 grams fresh raspberries
Instructions
Crust Preparation
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Press mixture evenly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Let cool completely.
Cheesecake Filling Preparation
- In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and beat until well combined.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in heavy cream, cocoa powder, and vanilla extract until just combined. Do not overmix.
- Pour the filling over the cooled crust.
Raspberry Swirl Preparation
- In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens into a sauce.
- Strain the raspberry sauce through a fine-mesh sieve to remove seeds. Let cool slightly.
- Drizzle spoonfuls of raspberry sauce over the cheesecake filling. Use a toothpick or knife to swirl the sauce into the filling.
Baking the Cheesecake
- Bake at 350°F (175°C) for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and let cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
Chocolate Ganache Preparation
- Place chopped dark chocolate in a heatproof bowl.
- Heat heavy cream in a small saucepan until simmering. Pour hot cream over the chocolate and let it sit for 5 minutes.
- Whisk until smooth and glossy.
- Let the ganache cool slightly, then drizzle over the chilled cheesecake.
Serving
- Garnish with fresh raspberries before serving.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
