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Dark Chocolate Raspberry Cheesecake Made Easy

A rich, creamy dark chocolate cheesecake topped with a glossy ganache and fresh raspberries — simple yet stunning.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 7 hours 15 minutes
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.