If ever there was a dessert guaranteed to win hearts and satisfy chocolate cravings, this Dark Chocolate Raspberry Cheesecake Made Easy fits the bill! With a velvety blend of creamy cheesecake, rich dark chocolate, and sweet-tart raspberries tucked into every slice, this irresistible treat is worthy of special occasions but easy enough for a weekend baking project. The best part? Each bite perfectly balances the decadence of chocolate with the brightness of fresh berries, all tucked into a crisp chocolate cookie crust. If you’ve dreamed of making a showstopper cheesecake without the fuss, you’re going to fall in love with this recipe!

Dark Chocolate Raspberry Cheesecake Made Easy Recipe - Recipe Image

Ingredients You’ll Need

Simple, familiar ingredients make this cheesecake shine, and each adds a unique layer of flavor or texture. You don’t need anything fancy—just these essentials that work together magically to create a swoon-worthy dessert.

Crushed chocolate cookies: These make an indulgent, crunchy base and set the stage for that deep chocolate flavor.
Melted butter: Holds the crust together with rich, buttery goodness, ensuring every crumb is just right.
Cream cheese: The backbone of every cheesecake, lending creamy texture and a subtle tang.
Granulated sugar: Sweetens the filling without overpowering the chocolate or raspberry flavors.
Melted dark chocolate: Adds luxurious depth and amplifies the chocolate notes in both crust and filling.
Vanilla extract: Gives a warm, aromatic undertone that brings all the flavors together.
Large eggs: The secret to a perfectly set, luscious filling, they ensure your cheesecake bakes up smooth.
Fresh raspberries: Little bursts of fruit brighten the dessert and add a gorgeous pop of color throughout.

How to Make Dark Chocolate Raspberry Cheesecake Made Easy

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 325°F (160°C). While the oven warms up, get out your trusty 9-inch springform pan and lightly grease it, or line the bottom with parchment. This little bit of prep work means your cheesecake pops out beautifully without sticking!

Step 2: Make That Irresistible Crust

In a medium mixing bowl, blend your crushed chocolate cookies and melted butter until the mix resembles moist sand. Press this into the bottom of your springform pan, packing it down firmly so you have a thick, even layer that will hold up under all that luscious filling. Using a flat-bottomed glass to tamp things down works wonders.

Step 3: Whip Up the Cheesecake Batter

Grab a large bowl and beat the softened cream cheese and sugar together until the mixture is completely smooth—no lumps allowed for the Dark Chocolate Raspberry Cheesecake Made Easy! Next, pour in your melted dark chocolate and vanilla, mixing just until everything is silky and thoroughly combined.

Step 4: Eggs Go In—Gently!

Now, add your eggs one at a time, mixing on low just until each is blended in. Don’t be tempted to overmix! Keeping things gentle is the secret to a creamy texture and minimizes the risk of cracks as your cheesecake bakes.

Step 5: Fold in Raspberries

Carefully fold the fresh raspberries into your batter with a spatula. Be tender—avoid crushing them, so you get gorgeous, jammy berries studded throughout, rather than a blended raspberry swirl.

Step 6: Assemble and Bake

Pour your luscious cheesecake mixture onto the crust and smooth the top. Gently tap the pan on the counter a couple of times to coax out any air bubbles. Slide it into the oven and bake for an hour; you’re looking for the edges to be set and the center just slightly wobbly. That’s the magic spot for the perfect cheesecake!

Step 7: Cooling & Chilling

Once baked, allow the cheesecake to cool completely to room temperature, then move it to the refrigerator for at least four hours, or even better, overnight. This patience pays off—your Dark Chocolate Raspberry Cheesecake Made Easy will set up beautifully and slice like a dream.

Step 8: Time to Serve!

Just before serving, feel free to get creative with garnishes. A handful of raspberries, a drizzle of extra melted chocolate, or a dusting of powdered sugar will make your cheesecake look every bit as fabulous as it tastes.

How to Serve Dark Chocolate Raspberry Cheesecake Made Easy

Garnishes

This is where you bring out the wow factor! Top your cheesecake with a generous handful of fresh raspberries, a silky ribbon of melted dark chocolate, or a delicate sprinkle of powdered sugar. Even a few curls of dark chocolate or a dollop of whipped cream elevate this treat into a true showstopper.

Side Dishes

Pair each slice with a scoop of vanilla bean ice cream, a trickle of raspberry coulis, or even a small espresso for the ultimate dessert experience. The intense chocolate and berries play beautifully with creamy or coffee-based sides, keeping every bite lively.

Creative Ways to Present

If you’re celebrating, slice the cheesecake into mini squares and skewer them with a raspberry on top for a bite-sized treat at parties. Alternatively, serve on individual plates with a zigzag of chocolate sauce and a few edible flowers for a restaurant-worthy finish.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cheesecake tightly in plastic wrap or keep it in an airtight container in the fridge. It will stay creamy and delicious for up to five days, so you can enjoy a slice whenever the craving hits!

Freezing

The Dark Chocolate Raspberry Cheesecake Made Easy freezes like a dream. Slice, wrap individually, and freeze for up to two months. Thaw slices overnight in the fridge, and they’re ready to serve whenever you need a quick dessert fix.

Reheating

While cheesecake is typically best enjoyed cold or at cool room temperature, if you like a warmer edge (or are thawing from frozen), let the slices sit at room temp for 20-30 minutes. Avoid microwaving, as it risks melting the creamy filling and losing that ideal texture.

FAQs

Can I use frozen raspberries?

Yes, you can! Frozen raspberries work well—just thaw and drain them thoroughly to avoid adding excess moisture to the batter that could affect the bake.

What kind of dark chocolate works best?

Baking chocolate or a good-quality dark chocolate bar (about 60-70% cacao) melts smoothly and delivers deep chocolate flavor perfect for this recipe. Avoid chocolate chips, which often have stabilizers that impact texture.

Can I make this cheesecake gluten-free?

Absolutely! Just swap out the chocolate cookies for a gluten-free version. There are several brands that offer delicious gluten-free chocolate wafer cookies that work beautifully.

How do I avoid cracks on top of my cheesecake?

Mix eggs in gently, avoid overbaking, and allow the cheesecake to cool gradually. If worried, baking in a water bath helps maintain even temperature and minimizes cracking (though it’s not required with this easy recipe).

Can I double the recipe for a crowd?

Yes, but bake the cheesecake in a larger pan and increase the baking time, checking for the classic ‘slightly jiggly center’ finish. This makes it perfect for entertaining at family gatherings or celebrations.

Final Thoughts

If you’ve been longing to make a spectacular cheesecake without all the intimidation, this Dark Chocolate Raspberry Cheesecake Made Easy truly delivers. Gather your ingredients, follow these simple steps, and treat yourself to a slice of chocolate-raspberry bliss—the only hard part is waiting for it to chill!

Dark Chocolate Raspberry Cheesecake Made Easy Recipe

★★★★★

5.2 from 23 reviews

Author: Mariam
Total Time: 5 hours
Yield: 1 9-inch cheesecake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent flavors of this Dark Chocolate Raspberry Cheesecake. Creamy cheesecake filling swirled with dark chocolate and dotted with fresh raspberries, all nestled in a chocolate cookie crust. A delightful dessert that’s sure to impress!

Ingredients

Scale

The Crust:

2 cups crushed chocolate cookies (like chocolate graham crackers)
¼ cup melted butter

The Filling:

24 oz cream cheese, softened
½ cup granulated sugar
¼ cup melted dark chocolate
1 tsp vanilla extract
3 large eggs
½ cup fresh raspberries

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan, or line the bottom with parchment paper for easy removal.
Make the Crust: In a medium bowl, mix the crushed chocolate cookies with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon or flat-bottomed glass to help compress the crust tightly.
Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the melted dark chocolate and vanilla extract, beating until well incorporated.
Add the Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks during baking.
Fold in Raspberries: Gently fold in the fresh raspberries with a spatula. Be careful not to crush them, as you want whole berries scattered throughout the cheesecake for beautiful bursts of flavor.
Assemble and Bake: Pour the cheesecake batter over the prepared crust and smooth the top. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 60 minutes, or until the center is mostly set but still slightly jiggly. The cheesecake will continue to firm up as it cools.
Cool and Chill: Remove from the oven and let the cheesecake cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Serve and Enjoy: Before serving, you can top with additional fresh raspberries, a drizzle of melted chocolate, or a dusting of powdered sugar for an elegant finish.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American