If you’re on the hunt for a dessert that’s both luxurious and bursting with vibrant flavor, this Chocolate Raspberry Cheesecake Recipe is going to sweep you off your feet. Imagine a velvety smooth chocolate cheesecake base, dotted with juicy, tart raspberries that provide the perfect balance to the rich chocolate. Every bite takes you on a journey of creamy, dreamy texture wrapped in the perfect cookie crust, with a fresh raspberry topping that brings just the right pop of color and tang. This cheesecake isn’t just a treat, it’s a showstopper that makes any occasion feel extra special.
Ingredients You’ll Need
Shopping for this Chocolate Raspberry Cheesecake Recipe is easy because each ingredient plays a crucial role in making this dessert shine. From the sturdy Oreo crust to the luscious whipped cream topping, every component adds to the incredible taste and texture.
- 2 cups crushed Oreos: These create a rich, chocolatey crust that holds the cheesecake perfectly.
- ¼ cup unsalted butter, melted: Binds the crust and adds a subtle richness.
- 2 (8 oz) cream cheese, softened: The creamy base of the cheesecake, providing smoothness and tang.
- ½ cup sour cream: Adds a slight tang to balance the sweetness and ensures a creamy texture.
- â…“ cup sugar: Sweetens the cheesecake without overpowering the flavors.
- 2 tablespoons cocoa powder: Infuses deep chocolate flavor into the cheesecake batter.
- 2 large eggs: Help set the cheesecake and give it structure.
- ½ cup semi-sweet chocolate chips, melted: Adds extra chocolate richness directly into the batter.
- 1 teaspoon vanilla extract: Enhances all the flavors with a subtle aromatic note.
- 1 cup heavy whipping cream: For the decadent whipped cream topping that is light and fluffy.
- ¼ cup cocoa powder (for topping): Gives the whipped cream a chocolatey twist.
- ¼ cup powdered sugar: Sweetens and stabilizes the whipped cream topping.
- 1 (18 oz) jar Smucker’s Raspberry Preserves: Bursts of sweet and tangy raspberry flavor nestled in the cheesecake layers.
- 1 (4 oz) fresh raspberries (for topping): Adds a bright, fresh touch and beautiful color on top.
How to Make Chocolate Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by crushing the Oreos finely—either in a food processor or by placing them in a ziplock bag and pounding with a rolling pin. Mix the crushed Oreos with the melted unsalted butter until the crumbs are thoroughly coated and can hold together when pressed. Press this mixture firmly into the bottom of a springform pan to create an even, compact base. Pop it into the fridge while you work on the filling.
Step 2: Make the Cheesecake Batter
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add the sour cream, sugar, and cocoa powder—blend well to combine everything. Next, add the eggs one at a time, mixing just until incorporated to keep the texture luscious. Stir in the melted chocolate chips and vanilla extract for that rich depth of flavor that defines this cheesecake.
Step 3: Layer with Raspberry Preserves
Pour half of the chocolate cheesecake batter over your chilled crust, spreading it evenly. Spoon half of the raspberry preserves gently over the batter, then dollop and spread the remaining chocolate batter on top. Finally, add the rest of the raspberry preserves in dollops on the surface and gently swirl using a knife to create beautiful marbled patterns.
Step 4: Bake and Chill
Bake your cheesecake in a preheated 325°F oven for about 35 minutes, or until the edges are set but the center still jiggles slightly. Once done, let it cool completely at room temperature before refrigerating for at least 4 hours or overnight. This chilling step is key to achieve that perfect creamy texture.
Step 5: Prepare the Whipped Chocolate Cream Topping
Whip the heavy cream with cocoa powder and powdered sugar until soft peaks form. This luscious topping adds a velvety finish and intensifies the chocolate flavor while balancing the tartness of the raspberries.
Step 6: Assemble and Garnish
Spread or pipe the whipped chocolate cream evenly over the chilled cheesecake. Top with fresh raspberries for a burst of freshness and a gorgeous visual finish that will wow anyone lucky enough to try it.
How to Serve Chocolate Raspberry Cheesecake Recipe
Garnishes
To elevate this cheesecake even more, sprinkle a little extra cocoa powder or finely shaved dark chocolate on the whipped cream. Fresh mint leaves can also add a refreshing contrast in flavor and a pop of green to brighten up the presentation.
Side Dishes
This cheesecake pairs beautifully with a simple drizzle of raspberry coulis or a scoop of vanilla bean ice cream. You can also serve it alongside a hot cup of coffee or espresso to balance the richness with bitterness.
Creative Ways to Present
For a special occasion, cut the cheesecake into individual mini servings in small ramekins topped with fresh raspberries and a chocolate shard. Alternatively, layer it in clear glasses to create a chocolate raspberry parfait, perfect for showing off those stunning layers and swirls.
Make Ahead and Storage
Storing Leftovers
Simply cover your cheesecake tightly with plastic wrap or foil and refrigerate. It will stay fresh and flavorful for about 4 to 5 days, making it a perfect make-ahead dessert for entertaining.
Freezing
You can freeze the cheesecake whole or in slices wrapped securely in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator to maintain that luscious texture.
Reheating
Cheesecake is best enjoyed cold, so no reheating is necessary. However, if you prefer a softer texture, let slices sit at room temperature for about 15 minutes before serving.
FAQs
Can I use another cookie instead of Oreos for the crust?
Absolutely! While Oreos give a rich chocolate flavor and great texture, you can swap them for graham crackers, chocolate wafer cookies, or even a nut-based crust depending on your preference.
What’s the best way to soften cream cheese quickly?
To soften cream cheese quickly, cut it into cubes and let it sit at room temperature for about 30 minutes. Alternatively, microwave in short 10-second bursts, checking in between to avoid melting.
Can I substitute fresh raspberries with frozen ones?
Yes, frozen raspberries can be used, but make sure to thaw and drain them well to avoid excess moisture that could affect the cheesecake’s texture.
Why does my cheesecake crack on top?
Cracking can be caused by overbaking or rapid temperature changes. To prevent this, bake at a moderate temperature and cool the cheesecake gradually by turning off the oven and letting it sit inside with the door slightly open before refrigerating.
Is this cheesecake gluten-free?
This recipe as written is not gluten-free because of the Oreo crust. For a gluten-free option, use gluten-free chocolate cookies or a nut crust instead.
Final Thoughts
Making this Chocolate Raspberry Cheesecake Recipe is like creating a masterpiece that delights the senses with every bite. Whether you’re celebrating a special moment or simply treating yourself, this cheesecake promises a perfect balance of chocolatey richness and fruity brightness that will have everyone asking for seconds. Don’t hesitate to dive in and make this show-stopping dessert your new favorite—it’s truly worth every step.
Print
Chocolate Raspberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Chocolate Raspberry Cheesecake combines a rich Oreo crust with creamy chocolate-infused cheesecake and a luscious raspberry topping. Perfectly balanced with a smooth and velvety texture, it’s an elegant dessert that impresses at any occasion.
Ingredients
Crust
- 2 cups crushed Oreos
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup sugar
- 2 tablespoons cocoa powder
- 2 large eggs
- 1/2 cup semi-sweet chocolate chips, melted
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy whipping cream
- 1/4 cup cocoa powder
- 1/4 cup powdered sugar
- 1 (18 oz) jar Smucker’s Raspberry Preserves
- 4 oz fresh raspberries (for topping)
Instructions
- Prepare the crust: In a bowl, mix the crushed Oreos with the melted unsalted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, cocoa powder, and vanilla extract, blending until fully incorporated. Beat in the eggs one at a time, then fold in the melted semi-sweet chocolate chips until the mixture is creamy and uniform.
- Bake the cheesecake: Pour the cheesecake filling over the chilled Oreo crust in the pan. Smooth the top and bake in a preheated oven at 325°F (163°C) for 35 minutes or until the center is nearly set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool there for 1 hour to prevent cracking. Then, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Prepare the topping and serve: In a mixing bowl, whip the heavy cream with cocoa powder and powdered sugar until stiff peaks form. Spread the raspberry preserves evenly over the cooled cheesecake. Pipe or spread the chocolate whipped cream on top and garnish with fresh raspberries. Slice and serve chilled.
Notes
- For a smoother crust, remove the cream filling from Oreos before crushing if preferred.
- To melt chocolate chips, use a double boiler or microwave in short bursts, stirring frequently to avoid burning.
- Allowing the cheesecake to cool gradually helps prevent cracks on the surface.
- Use a water bath during baking for extra moisture and even cooking if desired.
- Store leftovers covered in the refrigerator for up to 4 days.
