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Decadent Dark Chocolate Raspberry Cheesecake with Oreo Crust

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in cooled melted dark chocolate and 1/2 cup of raspberry purée until fully combined.
  6. 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.
  7. Refrigerate for at least 4 hours or overnight until fully chilled.
  8. 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

Find it online: https://yumfoodusa.com/decadent-dark-chocolate-raspberry-cheesecake-with-oreo-crust/