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f you want a dessert that looks bakery-fancy but feels totally doable, this Dark Chocolate Raspberry Cheesecake is it. You get a fudgy chocolate cookie-style crust, an ultra-creamy chocolate cheesecake center, and a bright raspberry sauce that cuts through the richness in the best way. It’s the kind of showstopper you bring to Valentine’s Day, birthdays, or dinner parties—and everyone asks for the recipe. The water bath helps it bake up smooth and crack-free, and chilling overnight makes slicing clean and easy. If you love chocolate cheesecake recipes with a fruity twist, this one is pure dessert magic.
table of contents
Time Breakdown
- Prep Time: 25 minutes
- Bake Time: 70 minutes
- Cool Time: 60 minutes (in oven)
- Chill Time: 8 hours (overnight)
- Total Time: ~10 hours 35 minutes
- Yield: 1 cheesecake (about 10–12 slices)
Ingredients List
Chocolate Crust
- 1 cup finely crushed graham crackers
- ½ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 7 tbsp unsalted butter, melted
Chocolate Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream (room temperature)
- 1 tsp vanilla extract
- ½ tsp salt
- 3 large eggs (room temperature)
- 4 oz dark chocolate, melted and cooled slightly (optional but amazing for deeper chocolate flavor)
Raspberry Sauce
- 1 cup fresh raspberries
- ½ cup granulated sugar
- ½ cup water
- 1 tbsp lemon zest
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tsp water (slurry)
Garnish (Optional)
- Dark chocolate shavings
- Fresh raspberries
- Powdered sugar (light dusting)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Roasting pan (for water bath)
- Aluminum foil (to wrap pan)
- Small saucepan (for sauce)
- Fine-mesh strainer (optional, for smooth sauce)
Step-by-Step Beginner-Friendly Instructions
1) Prep oven + pan
- Preheat oven to 350°F (175°C).
- Grease a 9-inch springform pan.
- Wrap the outside of the pan with 2 layers of foil (prevents water leaking in). 😊
2) Make + bake the crust
- Mix graham crumbs, cocoa powder, sugar, and melted butter until it looks like damp sand.
- Press firmly into the bottom of the pan (use a flat cup to pack it down).
- Bake 10 minutes, then cool.
- Reduce oven to 325°F (163°C).
3) Make the filling
- Beat cream cheese until smooth (about 1–2 minutes).
- Add sugar and mix until creamy.
- Add sour cream, vanilla, and salt. Mix until smooth.
- Add eggs one at a time on low speed, mixing just until combined.
- If using melted chocolate, pour it in slowly and mix until uniform and glossy. 🍫✨
4) Bake in a water bath
- Pour filling over cooled crust and smooth the top.
- Place springform pan in a roasting pan.
- Add hot water to the roasting pan until it reaches about halfway up the springform sides.
- Bake 60–75 minutes until edges are set and the center still has a gentle jiggle.
5) Cool slowly (helps prevent cracks)
- Turn off oven. Crack the door open 1 inch.
- Let cheesecake rest inside 60 minutes.
6) Chill overnight
- Remove from water bath, unwrap foil, cool to room temp.
- Refrigerate 8 hours or overnight for best texture and clean slices.
7) Make raspberry sauce
- In a saucepan, combine sugar, water, lemon zest, and lemon juice. Bring to a simmer.
- Add raspberries and cook 2–3 minutes until they break down.
- Stir in cornstarch slurry and simmer 1–2 minutes until slightly thickened.
- Strain for a smooth sauce (optional). Chill until cold.
8) Serve
Top slices with raspberry sauce, chocolate shavings, and fresh raspberries. Done. 💝
Pro Tips
- Room temp ingredients = smooth batter: Cold cream cheese causes lumps.
- Don’t overmix after eggs: Overmixing adds air → cracks.
- Clean slices: Dip your knife in hot water, wipe, and slice. Repeat.
- Make-ahead win: Cheesecake tastes even better the next day.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice (1/12) | 520 | 9g | 44g | 35g | 3g | 34g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Dark Chocolate Raspberry Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with 2 layers of foil.
- Mix graham crumbs, cocoa powder, sugar, and melted butter. Press into the bottom of the pan and bake 10 minutes. Cool. Reduce oven to 325°F (163°C).
- Beat cream cheese until smooth. Add sugar and mix. Add sour cream, vanilla, and salt.
- Add eggs one at a time on low speed, mixing just until combined. Stir in melted dark chocolate if using.
- Pour filling over crust. Place pan in a roasting pan and add hot water halfway up the sides.
- Bake 60–75 minutes until edges are set and center jiggles slightly.
- Turn off oven and crack door open 1 inch. Cool in oven 60 minutes.
- Remove from water bath, cool to room temp, then chill overnight.
- For sauce: simmer sugar, water, lemon zest and juice; add raspberries. Stir in cornstarch slurry and cook 1–2 minutes until thickened. Strain if desired and chill.
- Serve with raspberry sauce, chocolate shavings, and fresh raspberries.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
This Dark Chocolate Raspberry Cheesecake is rich, smooth, and guaranteed to impress—especially with that bright raspberry sauce on top. Chill overnight, slice clean, and watch it disappear.