Prepare to fall in love with the most decadent dessert imaginable. This Dark Chocolate Raspberry Cheesecake is pure indulgence, featuring a rich and velvety chocolate filling, a bright, tangy raspberry swirl, and a classic Oreo cookie crust. It’s the kind of show-stopping dessert that’s perfect for special occasions but secretly simple enough to make any time a craving strikes.
We’ve designed this recipe to be foolproof, guiding you through every step to ensure a perfect, crack-free cheesecake. The combination of intense dark chocolate and fresh raspberries is a match made in heaven, creating a beautifully balanced flavor profile that’s rich but not overly sweet. Get ready to impress your friends and family!
Why You’ll Love This Dark Chocolate Raspberry Cheesecake Recipe
- Intensely Rich Flavor: We use high-quality dark chocolate and a hint of espresso powder to create a deep, complex chocolate flavor that stands up to the tangy raspberry swirl.
- Perfect Velvety Texture: Our method, including a simple water bath, guarantees a creamy, smooth, and dense cheesecake filling without a single crack.
- Stunning Presentation: The vibrant red raspberry swirl against the dark chocolate background makes for a visually stunning dessert that looks as good as it tastes.
- Foolproof Instructions: From the crust to the ganache, we break down every step with clear, concise instructions and pro tips to ensure your success. Looking for another showstopper? Try our Red Velvet Cheesecake Bundt Cake.
The Key Ingredients for Success
For the best results, always use full-fat, room-temperature ingredients. This is crucial for achieving that signature smooth and creamy cheesecake texture.
For the Oreo Crust
- Oreo Cookies: The classic choice for a rich, crunchy, and dark chocolate base.
- Unsalted Butter: Melted butter acts as the binder, holding the cookie crumbs together.
For the Raspberry Swirl
- Raspberries: Fresh or frozen raspberries work perfectly here. They provide a bright, tart contrast to the rich chocolate.
- Granulated Sugar: Just a little to sweeten the sauce and help it thicken.
- Lemon Juice: Freshly squeezed lemon juice brightens the flavor of the berries.
- Cornstarch: A cornstarch slurry helps the sauce thicken to the perfect consistency for swirling.
For the Dark Chocolate Cheesecake Filling
- Cream Cheese: Use full-fat, block-style cream cheese, and make sure it’s completely at room temperature to avoid lumps.
- Granulated Sugar: Provides sweetness and contributes to the smooth texture.
- Dark Chocolate: A good quality dark chocolate (60-70% cacao) is the star. Chop it finely for even melting.
- Eggs: Room temperature eggs are essential for a smooth emulsion.
- Sour Cream: Full-fat, room temperature sour cream adds a slight tang and incredible creaminess.
- Vanilla Extract: Enhances all the other flavors.
- Espresso Powder: This is our secret ingredient! It doesn’t make the cheesecake taste like coffee; it just deepens and intensifies the chocolate flavor.
For the Chocolate Ganache
- Dark Chocolate Chips: Using chips makes for an easy, quick-melting ganache.
- Heavy Cream: The essential ingredient for a rich and pourable ganache.
How to Make Dark Chocolate Raspberry Cheesecake (Step-by-Step)
Follow these steps carefully for a flawless cheesecake. Remember, patience during the mixing and cooling stages is key!
Step 1: Prepare the Crust & Raspberry Sauce
First, preheat your oven to 350°F (175°C). Crush the Oreo cookies into a fine crumb using a food processor. Mix the crumbs with the melted butter until fully combined. Firmly press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
While the crust cools, prepare the raspberry sauce. Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a simmer, stirring until the berries break down. In a small bowl, whisk the cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the raspberry mixture. Simmer for another 2 minutes until thickened. Strain the sauce through a fine-mesh sieve to remove the seeds. Let it cool completely.
Step 2: Melt the Chocolate
Melt the chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (a double boiler), stirring until smooth. Alternatively, you can microwave it in 30-second intervals, stirring in between, until melted. Set aside to cool slightly.
Step 3: Mix the Cheesecake Filling
In a large bowl, use a hand mixer or stand mixer to beat the room temperature cream cheese on medium speed until completely smooth and free of lumps. Add the sugar and beat until combined. Mix in the eggs one at a time, beating on low speed and scraping down the sides of the bowl after each addition. Be careful not to overmix! Finally, mix in the sour cream, vanilla, espresso powder, and the slightly cooled melted dark chocolate until just combined.
Step 4: Assemble and Bake in a Water Bath
Pour half of the dark chocolate cheesecake filling over the cooled Oreo crust. Dollop half of the cooled raspberry sauce over the filling. Pour the remaining cheesecake filling on top. Dollop the rest of the raspberry sauce over the top layer. Use a knife or skewer to gently swirl the raspberry sauce into the cheesecake batter.
Prepare the water bath. Wrap the outside of your springform pan with a double layer of heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan. Pour the cheesecake batter into the springform pan. Add boiling water to the larger roasting pan until it comes about halfway up the sides of the springform pan. Carefully transfer to the oven and bake for 65-75 minutes. The edges should be set, but the center should still have a slight wobble.
Step 5: Cool the Cheesecake (The Crucial Step!)
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling process is the secret to preventing cracks. After an hour, remove the cheesecake from the water bath and let it cool completely on a wire rack. Once at room temperature, cover with plastic wrap and chill in the refrigerator for at least 6 hours, but preferably overnight.
Step 6: Add the Ganache
Once the cheesecake is fully chilled, prepare the ganache. Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk until smooth and glossy. Pour the ganache over the top of the chilled cheesecake and spread to the edges. Refrigerate for another 30 minutes for the ganache to set. For a simpler dessert, you might love our no-bake Oreo Dirt Cake.
Pro Tips for a Perfect, Crack-Free Cheesecake
- Room Temperature is Non-Negotiable: Ensure your cream cheese, eggs, and sour cream are at room temperature to achieve a lump-free, silky batter.
- Don’t Overmix the Eggs: Beating too much air into the batter after adding the eggs is a primary cause of cracking. Mix on low speed until just combined.
- Embrace the Water Bath: A water bath (bain-marie) creates a steamy, humid environment in the oven, which helps the cheesecake bake gently and evenly, preventing cracks.
- Patience is a Virtue: The slow cooling process—first in the oven with the door cracked, then on the counter, and finally overnight in the fridge—is essential for the best texture and appearance.
Storing Your Cheesecake
This Dark Chocolate Raspberry Cheesecake can be made ahead of time, making it perfect for events. Store the cheesecake, tightly covered, in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 3 months. To do so, freeze the whole cheesecake (or individual slices) on a baking sheet until firm, then wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving. If you’re looking for another make-ahead treat, these White Chocolate Raspberry Cheesecake Balls are fantastic.
Frequently Asked Questions About Dark Chocolate Raspberry Cheesecake
Yes, this is an excellent make-ahead dessert. It needs to chill for at least 6 hours, but the flavor and texture are even better if you let it chill overnight in the refrigerator. You can make it up to two days in advance.
Yes, absolutely! Frozen raspberries work perfectly for the sauce. There’s no need to thaw them first; just add them to the saucepan and cook as directed, adding a minute or two to the cooking time.
The three most important steps are: 1) Use room temperature ingredients. 2) Do not overmix the batter, especially after adding the eggs. 3) Use a water bath and allow the cheesecake to cool down slowly in the turned-off oven. This prevents drastic temperature changes that cause cracks.
Stored properly in a covered container, the cheesecake will stay fresh and delicious for up to 5 days in the refrigerator.
While you can bake a cheesecake without one, a water bath is highly recommended for the best texture. It creates a humid environment, allowing the cheesecake to bake gently and evenly, which results in a creamy, smooth texture and helps prevent cracks.
For the best flavor, use a high-quality dark chocolate baking bar with a cacao percentage between 60% and 72%. This will provide a rich, deep chocolate flavor that isn’t overly sweet. Avoid using chocolate chips in the filling itself, as they contain stabilizers that can affect the texture.
More Decadent Desserts to Try
If you loved this rich and decadent cheesecake, explore some of our other favorite dessert recipes. From fruity cobblers to rich chocolate cakes, there’s always something new to try.
We absolutely love seeing what you create! If you make this Dark Chocolate Raspberry Cheesecake, please leave a comment below and let us know how it turned out. For more delicious inspiration, be sure to follow us on Pinterest!
Dark Chocolate Raspberry Cheesecake Recipe
Dark Chocolate Raspberry Cheesecake: A Decadent & Easy Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). In a food processor, pulse Oreo cookies into a fine crumb. Mix with melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
- In a saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer until berries break down. Whisk in the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer for 2 more minutes until thickened. Strain to remove seeds and cool completely.
- Melt the chopped dark chocolate in a double boiler or microwave until smooth. Let cool slightly.
- In a large bowl, beat room temperature cream cheese until completely smooth. Add sugar and beat until combined. On low speed, mix in eggs one at a time. Mix in sour cream, vanilla, espresso powder, and the melted chocolate until just combined.
- Pour half the cheesecake filling over the crust. Dollop with half the raspberry sauce. Add the remaining filling, then dollop the remaining sauce. Gently swirl with a knife.
- Wrap the pan in two layers of heavy-duty foil. Place in a large roasting pan. Add boiling water to the roasting pan until it comes halfway up the sides of the springform pan.
- Bake for 65-75 minutes, until the edges are set and the center has a slight wobble.
- Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours or overnight.
- To make the ganache, place chocolate chips in a heatproof bowl. Heat heavy cream until simmering, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Pour over the chilled cheesecake. Refrigerate for 30 minutes to set.
Notes
Do not skip the slow cooling process; it's the key to a crack-free surface.
The cheesecake needs to chill for at least 6 hours, so plan ahead!
