Dark Chocolate Raspberry Cheesecake
A rich and forgiving cheesecake made with dark chocolate, cream cheese, fresh raspberries, and a chocolate cookie crust that’s perfect for any occasion, especially when time is tight.
Ingredients
For the crust
- 1 cup crushed chocolate cookies Any plain chocolate cookie works.
- 5 tablespoons melted butter Salted butter is fine here.
For the filling
- 16 ounces cream cheese Allow to soften before mixing.
- 1 cup granulated sugar
- 8 ounces melted dark chocolate Use chocolate chips or chopped bars, anything in the 60–72% range.
- 1 teaspoon vanilla extract
- 3 large eggs Added one at a time.
- 1 cup fresh raspberries Keep frozen if using frozen ones.
For the topping
- 1 cup whipped cream Use lightly sweetened or store-bought.
- ½ cup chocolate drizzle Melted for drizzling on top.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the crushed chocolate cookies with melted butter until evenly coated, then press firmly into the bottom of a greased 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Gradually add the granulated sugar, mixing until combined.
- Pour in the melted dark chocolate and vanilla extract, mixing until well incorporated.
- Add the eggs one at a time, beating just until blended after each addition.
- Gently fold in the fresh raspberries.
Baking
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for about 50-60 minutes, or until the edges are set and the center still has a slight jiggle.
Cooling and Serving
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours, preferably overnight.
- Top with whipped cream and drizzle with melted chocolate before serving.
Notes
This cheesecake can be made a day ahead and it actually improves in flavor the next day. Leftovers keep well in the fridge for up to 4 days.