Dark Chocolate Raspberry Cheesecake Made Easy — The Ultimate Indulgence for Chocolate Lovers

There’s something irresistibly luxurious about the combination of dark chocolate and raspberries. The tangy burst of fresh raspberries paired with the deep, velvety richness of chocolate creates pure dessert magic. Dark Chocolate Raspberry Cheesecake Made Easy brings this iconic duo together in a show-stopping treat that looks bakery-perfect but is surprisingly simple to make at home.

Whether you’re celebrating a special occasion, hosting a dinner party, or just craving a decadent dessert to enjoy with coffee, this cheesecake recipe will make you feel like a pro pastry chef without breaking a sweat. Let’s dive into how to make this elegant yet approachable dessert from scratch — no complicated water bath or fancy equipment required!

Why You’ll Love This Recipe

• Easy to make: Simple ingredients and straightforward steps.
• Rich and creamy texture: Thanks to a perfect blend of cream cheese, dark chocolate, and sour cream.
• Burst of fruity freshness: Fresh raspberries cut through the chocolate richness for a balanced flavor.
• Looks impressive: The glossy ganache and vibrant berries make it an eye-catching centerpiece.
• Make-ahead friendly: Cheesecake sets beautifully overnight, so it’s perfect for entertaining.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 tablespoons cocoa powder

For the Filling:

• 16 oz (2 packages) cream cheese, softened
• ½ cup sour cream
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup dark chocolate, melted and slightly cooled
• 1 cup fresh raspberries (plus extra for garnish)

For the Ganache Topping:

• ½ cup heavy cream
• 4 oz dark chocolate, chopped
• 1 tablespoon butter (optional for shine)

Instructions

1. Preheat the oven:
   Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
2. Prepare the crust:
   In a mixing bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until evenly moistened.
   Press the mixture firmly into the bottom of the springform pan to form a compact crust. Bake for 10 minutes, then set aside to cool.
3. Make the filling:
   Beat softened cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully incorporated.
   Add eggs one at a time, mixing on low speed just until combined — do not overbeat.
4. Add the chocolate:
   Pour in the melted dark chocolate and gently fold until the batter is uniform and luscious.
5. Add raspberries:
   Gently fold in the raspberries, being careful not to crush them completely. This creates beautiful pink swirls and bursts of fruit throughout the cheesecake.
6. Assemble and bake:
   Pour the filling over the cooled crust and smooth the top.
   Bake in the center of the oven for 45–50 minutes, or until the edges are set but the center still has a slight jiggle.
7. Cool gradually:
   Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. This prevents cracks. Then remove and cool completely at room temperature.
8. Chill overnight:
   Cover with plastic wrap and refrigerate for at least 6 hours or overnight to let the cheesecake set perfectly.
9. Make the ganache:
   Heat the heavy cream in a small saucepan until just simmering. Remove from heat and add the chopped dark chocolate. Let sit for 2 minutes, then whisk until smooth and glossy. Add butter for extra shine if desired.
10. Decorate and serve:
    Pour the ganache over the chilled cheesecake, letting it drip beautifully down the sides.
    Garnish with fresh raspberries and chocolate curls. Slice and serve chilled for the ultimate indulgence.

Dark Chocolate Raspberry Cheesecake Made Easy

A rich, creamy dark chocolate cheesecake topped with a glossy ganache and fresh raspberries — simple yet stunning.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 7 hours hrs 15 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1.5 cups graham cracker crumbs
• 0.25 cup granulated sugar
• 0.5 cup unsalted butter melted
• 2 tbsp cocoa powder

Filling

• 16 oz cream cheese softened
• 0.5 cup sour cream
• 0.75 cup granulated sugar
• 2 eggs room temperature
• 1 tsp vanilla extract
• 1 cup dark chocolate melted and cooled
• 1 cup fresh raspberries

Ganache

• 0.5 cup heavy cream
• 4 oz dark chocolate chopped
• 1 tbsp butter optional for shine

Equipment

• Mixing bowls
• Springform pan
• Electric mixer
• Saucepan

Method

 

1. Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan.
2. Mix crust ingredients, press into pan, and bake 10 minutes.
3. Beat cream cheese and sugar until smooth, then add sour cream and vanilla.
4. Add eggs one at a time, mixing on low speed.
5. Fold in melted chocolate and raspberries.
6. Pour filling over crust and bake 45–50 minutes.
7. Cool gradually, then refrigerate overnight.
8. Top with ganache and garnish with raspberries before serving.

Notes

Best served chilled. Store up to 5 days in fridge.

Tips for Cheesecake Success

• Use room temperature ingredients: This ensures a silky-smooth filling without lumps.
• Avoid overmixing: Overbeating incorporates too much air, which can cause cracks.
• Cool slowly: Rapid temperature changes can cause splitting — patience pays off.
• Chill overnight: The flavor and texture improve after resting in the fridge.

Variations

• White Chocolate Raspberry Cheesecake: Substitute dark chocolate with white chocolate for a sweeter, creamier flavor.
• Oreo Crust: Replace the graham crackers with crushed Oreos for a richer base.
• Raspberry Swirl Effect: Puree raspberries and swirl through the batter before baking for a stunning marble look.
• Mini Cheesecakes: Use a muffin tin lined with paper cups to make bite-sized versions for parties.

Serving Suggestions

This cheesecake pairs perfectly with:

• A cup of hot espresso or cappuccino
• Fresh whipped cream on the side
• A drizzle of raspberry coulis for extra tang
• Shaved dark chocolate sprinkled over the top for added texture

Storage Instructions

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Fun Fact: Why Raspberries and Chocolate Work So Well Together

The tartness of raspberries cuts through the richness of dark chocolate, creating a balanced bite that’s both sweet and tangy. This flavor pairing dates back to European patisseries, where fruit and chocolate desserts were prized for their sophisticated harmony of tastes.

Conclusion

Dark Chocolate Raspberry Cheesecake Made Easy proves that elegance doesn’t have to mean effort. With just a few steps and everyday ingredients, you can create a dessert that looks straight out of a gourmet bakery. Each bite delivers a perfect mix of silky chocolate filling, fruity freshness, and smooth ganache.

Whether it’s a romantic dinner, a family celebration, or a weekend treat, this cheesecake will always steal the spotlight. Try it once, and it’ll become your go-to dessert for every special moment.