This showstopping cheesecake pairs the richness of dark chocolate with the vibrant tartness of fresh raspberries, all layered over a crunchy Oreo cookie crust. Topped with a glossy raspberry glaze and more fresh berries, it’s the ultimate indulgent dessert for holidays, dinner parties, or romantic nights in.
Why You’ll Love This Recipe
This Dark Chocolate Raspberry Cheesecake is a luxurious twist on the classic dessert. With a velvety, chocolate-infused cream cheese filling swirled with real raspberry purée, it offers a perfect balance of richness and fruitiness. The Oreo cookie crust adds a satisfying crunch, while the glossy raspberry topping and fresh berries provide a vibrant finish. It’s elegant, indulgent, and sure to impress on any special occasion—from holidays to intimate gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- Oreo cookie crumbs (about 20 cookies, filling removed)
- unsalted butter, melted
For the filling:
- cream cheese, softened
- sour cream
- granulated sugar
- vanilla extract
- salt
- eggs
- dark chocolate, melted and cooled
- raspberry purée
For the raspberry purée:
- fresh raspberries
- granulated sugar
- lemon juice
For the topping:
- raspberry jam or purée
- dark chocolate shavings
- fresh raspberries, for garnish
Directions
- Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust:
Combine Oreo cookie crumbs and melted butter in a bowl.
Press the mixture firmly into the base of the springform pan.
Bake for 10 minutes, then set aside to cool. - Prepare the raspberry purée:
In a small saucepan, combine fresh raspberries, sugar, and lemon juice.
Simmer over medium heat for about 5 minutes, mashing the berries as they cook.
Strain through a fine mesh sieve to remove seeds. Let the purée cool completely. - Make the cheesecake filling:
In a large bowl, beat the softened cream cheese until smooth.
Add sour cream, sugar, vanilla extract, and salt. Mix until creamy and well combined.
Beat in eggs one at a time, mixing just until incorporated.
Stir in the cooled melted dark chocolate and raspberry purée until fully blended. - Assemble and bake:
Pour the filling over the prepared crust and smooth the top with a spatula.
Bake for 50–60 minutes, or until the center is just set with a slight jiggle.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. - Chill:
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely. - Decorate and serve:
Before serving, spread a thin layer of raspberry jam or additional purée over the top.
Garnish with fresh raspberries and sprinkle with dark chocolate shavings.
Slice and enjoy.
Servings and timing
Prep Time: 30 minutes
Cook Time: 1 hour
Chilling Time: 4+ hours
Total Time: 6 hours
Yield: 12 slices
Calories: 420 kcal per slice
Variations
- White Chocolate Raspberry Cheesecake: Swap the dark chocolate for melted white chocolate for a sweeter flavor profile.
- No-Bake Option: Use the same crust and topping but prepare a no-bake chocolate cheesecake base for a quicker alternative.
- Swirled Design: Reserve some raspberry purée and swirl it into the cheesecake batter before baking for a marbled effect.
- Liqueur Twist: Add a splash of raspberry liqueur (such as Chambord) to the filling or purée for a deeper fruit flavor.
- Nut Crust Alternative: Use crushed chocolate graham crackers mixed with ground almonds or hazelnuts in place of Oreos.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. For clean slices, use a hot knife and wipe between cuts. This cheesecake also freezes well—wrap individual slices or the entire cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving. Do not microwave to reheat, as it will affect the texture.
FAQs
Can I use frozen raspberries for the purée?
Yes, frozen raspberries work well. Thaw them first and drain excess liquid before cooking down into a purée.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter, bake gently at a moderate temperature, and let it cool gradually in the oven before chilling.
Can I skip the water bath?
This recipe does not require a water bath, though you can use one if you prefer a more even bake with minimal surface cracking.
What kind of chocolate should I use?
Use high-quality dark chocolate (around 60–70% cocoa) for best results. Avoid chocolate chips, as they may include stabilizers.
Can I make this cheesecake gluten-free?
Yes, use gluten-free chocolate cookies for the crust to make the entire dessert gluten-free.
How do I know when the cheesecake is done?
The edges should be set and the center slightly jiggly. It will continue to firm up as it cools and chills.
Is it okay to use raspberry jam instead of purée?
Yes, jam is a great alternative, especially for the topping. Look for one with minimal added sugar for a more balanced flavor.
Can I make this cheesecake in advance?
Absolutely. It tastes even better after a day in the fridge, making it ideal for entertaining.
Do I have to remove the Oreo filling?
Yes, removing the filling helps keep the crust from becoming overly greasy or soft.
Can I use a different fruit?
Yes, blackberries or cherries make a delicious substitution for raspberries, depending on your preference.
Conclusion
This Decadent Dark Chocolate Raspberry Cheesecake is the perfect dessert for chocolate lovers and fruit fans alike. The deep richness of dark chocolate pairs effortlessly with tart raspberry, while the crisp Oreo crust adds the perfect crunch. Whether you’re hosting a dinner party, celebrating a special occasion, or just treating yourself, this cheesecake is guaranteed to impress with its bold flavor and stunning presentation.
PrintDecadent Dark Chocolate Raspberry Cheesecake with Oreo Crust
This showstopping cheesecake pairs the richness of dark chocolate with the vibrant tartness of fresh raspberries, layered over a crunchy Oreo cookie crust. Topped with a glossy raspberry glaze and fresh berries, it’s a decadent dessert perfect for holidays, dinner parties, or romantic evenings.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups Oreo cookie crumbs (about 20 cookies, filling removed)
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup dark chocolate, melted and cooled
- 1/2 cup raspberry purée
- 1 1/2 cups fresh raspberries (for purée)
- 2 tbsp granulated sugar (for purée)
- 1 tbsp lemon juice (for purée)
- 1/2 cup raspberry jam or purée (for topping)
- 1/4 cup dark chocolate shavings
- Fresh raspberries, for garnish
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
- Mix Oreo crumbs and melted butter in a bowl. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Make raspberry purée: In a saucepan, heat raspberries, sugar, and lemon juice over medium heat. Simmer for 5 minutes, mashing as you go. Strain to remove seeds and let cool.
- In a large bowl, beat cream cheese until smooth. Add sour cream, sugar, vanilla, and salt. Mix until creamy. Beat in eggs one at a time.
- Stir in cooled melted dark chocolate and 1/2 cup of raspberry purée until fully combined.
- Pour filling over the cooled crust and smooth the top. Bake for 50–60 minutes, or until center is just set but slightly jiggly. Turn off oven, crack the door, and let cheesecake cool for 1 hour inside.
- Refrigerate for at least 4 hours or overnight until fully chilled.
- Before serving, spread raspberry jam or additional purée on top. Garnish with fresh raspberries and chocolate shavings. Slice and enjoy!
Notes
- Use good-quality dark chocolate (60–70%) for best results.
- Ensure all filling ingredients are room temperature to prevent lumps.
- Use a water bath for extra-smooth texture and to avoid cracks.
- Cheesecake is best made a day ahead to allow full setting and flavor development.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg