Introduction

This dark chocolate raspberry cheesecake combines rich, creamy chocolate with tart, fresh raspberries for an unforgettable dessert. Perfect for special occasions or anytime you want to impress, it offers a smooth texture and a chocolate cookie crust that complements every bite.

A slice of cake with three distinct layers is shown on a white plate resting on a white marbled surface. The bottom layer is dark brown, crumbly, and dense like a chocolate crust. The middle layer is thick and smooth, light pink in color with visible pieces of red raspberries inside. The top layer is a shiny, dark chocolate glaze that slightly drips down the sides of the slice. On top of the chocolate layer, there is a cluster of fresh, bright red raspberries with a small green mint leaf for garnish. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups chocolate cookies (crushed)
1/2 cup melted butter
16 ounces cream cheese (full-fat brick-style)
3/4 cup granulated sugar
8 ounces melted dark chocolate (60-72% cocoa)
1 teaspoon vanilla extract
3 large eggs (room temperature)
1 cup fresh raspberries

Instructions

Step 1: Preheat your oven to 325°F (160°C) and lightly grease the sides of a 9-inch springform pan.
Step 2: In a medium bowl, mix the crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press this firmly into the bottom of the springform pan to form the crust.
Step 3: In a large bowl, beat the cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 4: Melt the dark chocolate and let it cool slightly. Add it to the cream cheese mixture along with the vanilla extract and mix until combined.
Step 5: Add the eggs one at a time, mixing gently after each addition to keep the batter creamy and smooth.
Step 6: Fold in the fresh raspberries carefully with a spatula to keep them intact and evenly distributed.
Step 7: Pour the batter over the prepared crust, smooth the top, and gently tap the pan to release any air bubbles.
Step 8: Bake for about 60 minutes, until the center is slightly jiggly. Avoid opening the oven door during baking to prevent cracks.
Step 9: After baking, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then bring it to room temperature before refrigerating for at least 4 hours to set completely.

Tips & Variations

Use high-quality dark chocolate for the best flavor and creaminess.
For a nutty twist, sprinkle chopped toasted almonds on the crust before adding the batter.
Fresh raspberries can be swapped with frozen ones; just thaw and drain well before folding in.
Let the cheesecake sit overnight in the fridge for the flavors to deepen and texture to improve.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it sit at room temperature for about 30 minutes for the best texture. This cheesecake can also be frozen for up to 1 month; thaw in the fridge overnight before serving.

How to Serve

A close-up of a slice of chocolate raspberry tart on a white plate with a golden rim, placed on a white marbled surface. The tart has three visible layers: the bottom layer is a dark, crumbly chocolate crust, the middle layer is thick and smooth pink raspberry cream with bits of raspberries inside, and the top layer is a shiny, rich dark chocolate ganache that drips down the sides. On top of the ganache, there are fresh whole red raspberries and small dark chocolate curls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, while chocolate cookies complement the chocolate flavor best, you can use graham crackers or digestive biscuits if preferred. Just keep in mind that the crust flavor will change accordingly.

How can I prevent cracks on my cheesecake?

To avoid cracks, bake the cheesecake at a low temperature, do not open the oven door during baking, and let it cool slowly in the turned-off oven before refrigerating. Also, ensure eggs are added gently to keep a smooth batter.