Jump to Recipe Print RecipeAs I stood in my kitchen, the air filled with the sweet aroma of melting chocolate, I couldn’t help but feel a rush of excitement. This was my moment—creating a Baked Raspberry Chocolate Cheesecake that would transform any ordinary day into a dessert celebration! This irresistible recipe combines rich chocolate and tangy raspberries, making it the perfect indulgence for those craving a comforting homemade treat. Not only is it surprisingly simple to prepare, but it also makes for an impressive showstopper at gatherings. Each slice reveals a creamy filling resting on a delightful chocolate biscuit base, ensuring every bite is a luxurious experience. Are you ready to dive into this luscious world of flavors and textures? Let’s get baking! Why is Raspberry Chocolate Cheesecake Irresistible? Decadent Flavors: Rich chocolate merges beautifully with tangy raspberries, creating an unforgettable taste explosion that satisfies any sweet tooth. Luxurious Texture: Creamy filling paired with a crispy chocolate biscuit base offers a delightful contrast, making each bite a glorious indulgence. Effortlessly Impressive: Perfect for gatherings, this dessert is sure to impress friends and family, effortlessly turning any occasion into a celebration. Endless Customization: Feel free to swap raspberries for strawberries or other berries—this recipe adapts beautifully to your favorite flavors! Quick Preparation: Save time without sacrificing taste; this cheesecake can be prepped in under an hour, allowing you to focus on what truly matters—enjoying it! Raspberry Chocolate Cheesecake Ingredients For the Base Oreo Biscuits – These provide the perfect structure for the cheesecake; for a twist, use digestives or shortbread instead. Unsalted Butter – Binds the biscuit base together; reduce slightly due to the cream filling in Oreos. For the Filling Dark Chocolate (225g) – The star ingredient, rich and fudgy, choose quality chocolate (70%+ cocoa) for deep flavor. Full-fat Soft Cream Cheese (500g) – The creamy base of the filling adds richness and a smooth texture. Caster Sugar (100g) – Sweetens the filling to balance the intense chocolate taste. Light Brown Soft Sugar (100g) – Introduces moisture and depth to the cheesecake. Cocoa Powder (35g) – Intensifies the chocolate flavor; can be swapped out for plain flour if preferred. Medium Eggs (3) – Provide the necessary structure and stability to keep the cheesecake firm. Double Cream (150ml) – Adds luxurious creaminess; substitute with full-fat yogurt for a lighter option. Vanilla Extract (2 tsp) – Enhances the overall flavor profile beautifully. Fresh Raspberries (200g) – Infuse the cheesecake with tangy moisture; use fresh ones for the best results. For Decoration Dark Chocolate Ganache (100g dark + 100g milk chocolate + 200ml double cream) – Drizzle on top for an extra sweet layer that takes the cheesecake to another level. Additional Raspberries (100g) and Freeze Dried Raspberries – Use these for garnishing, adding a vibrant pop of color and texture to your dessert. Dive into the wonderful world of flavors with this Raspberry Chocolate Cheesecake recipe—each ingredient plays a vital role in crafting an unforgettable dessert! Step‑by‑Step Instructions for Raspberry Chocolate Cheesecake Step 1: Prepare the Base Preheat your oven to 200ºC (390ºF) and grease an 8″/20cm round tin with butter. In a food processor, blitz the Oreo biscuits until they resemble fine crumbs. Combine the crumbs with melted unsalted butter in a bowl and mix well. Press this mixture firmly into the base of the prepared tin, then bake for 10 minutes until set and slightly crisp. Step 2: Prepare the Cheesecake Filling Reduce the oven temperature to 180ºC (350ºF). In a heatproof bowl, melt the dark chocolate until it’s smooth and glossy, ensuring it’s not too hot to touch. In a separate bowl, beat the full-fat soft cream cheese until creamy, then add the medium eggs, caster sugar, light brown soft sugar, cocoa powder, and vanilla extract. Mix until smooth, and then gently fold in the melted chocolate, double cream, and fresh raspberries until thoroughly combined. Step 3: Bake the Cheesecake Spread the rich filling evenly over the cooled chocolate biscuit base. Bake the cheesecake in the preheated oven for approximately 35 minutes, or until the filling is slightly set yet still has a gentle jiggle in the center. After baking, turn off the oven and allow the cheesecake to cool inside with the door ajar for 1 hour, ensuring a smooth texture and preventing cracks. Step 4: Chill Once the cheesecake has cooled, carefully remove it from the oven and refrigerate for at least 6 hours, or ideally overnight, to allow it to set completely. This chilling step is crucial for achieving the perfect creamy texture and enhancing the flavors of your Raspberry Chocolate Cheesecake. Step 5: Decorate To prepare the dark chocolate ganache, melt the dark and milk chocolate together with double cream over gentle heat until smooth. Once the cheesecake is fully set, pour the ganache over the top, allowing it to drizzle down the sides for a beautiful finish. Finally, adorn the cheesecake with additional fresh raspberries and sprinkle with freeze-dried raspberries for a burst of color and texture before letting the ganache set for 1 hour. What to Serve with Baked Raspberry Chocolate Cheesecake Indulging in a slice of this creamy cheesecake opens up a world of delightful pairings that can elevate your dessert experience! Whipped Cream: A pillowy dollop of softly whipped cream adds a light and airy touch to every rich bite of cheesecake. Fresh Berries: Serve with a mix of fresh berries like strawberries and blueberries for pops of color and a burst of refreshing flavor. Chocolate Sauce: Drizzle warm chocolate sauce over the cheesecake for an extra layer of decadence that chocolate lovers will adore. Coffee: A bold cup of coffee beautifully complements the rich chocolate flavor, balancing the sweetness and enhancing the dessert’s experience. Mint Leaves: Sprinkling fresh mint as a garnish not only adds a vibrant touch but also infuses a refreshing note that contrasts nicely with the cheesecake. Chocolate Chip Cookies: Accompany your cheesecake slice with crispy chocolate chip cookies for a playful texture contrast and that extra touch of nostalgia. Vanilla Ice Cream: Serve a scoop alongside the cheesecake for a creamy, cold counterpart that melts into the warm fudgey flavors. Sparkling Wine: Celebrate with a glass of sparkling wine or Champagne; the bubbles refresh the palate between bites of rich cheesecake. Caramel Drizzle: A subtle drizzle of caramel adds a rich, sweet note that harmonizes perfectly with the tanginess of raspberries. Each of these options brings something unique to the table, transforming your dessert into a truly unforgettable experience. Make Ahead Options These Baked Raspberry Chocolate Cheesecake are a dream for busy home cooks! You can prepare the crust and filling up to 24 hours in advance, which not only saves time but allows the flavors to meld beautifully. Simply follow your usual steps to make the crust and filling, then refrigerate the assembled cheesecake before baking. For optimal quality, make sure to cover it tightly to prevent it from absorbing any odors. When it’s time to bake, follow the recipe as usual and allow it to cool and chill as directed. This way, you’ll have a luxurious cheesecake ready to impress at a moment’s notice! How to Store and Freeze Raspberry Chocolate Cheesecake Fridge: Keep the cheesecake in an airtight container for up to 3 days. Ensure it is completely cooled before refrigerating to maintain its creamy texture. Freezer: For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and then placed in a freezer-safe container for up to 3 months. Thawing: To enjoy, thaw the cheesecake overnight in the fridge for the best texture and flavor before slicing and serving. Reheating: There’s no need to reheat; this dessert is best served chilled, allowing the rich layers of flavors to shine through. Expert Tips for Raspberry Chocolate Cheesecake • Crack Prevention: Use a bain-marie during baking to create steam, which helps prevent cracks in your cheesecake. • Cooling Matters: Ensure the cheesecake cools completely in the oven before refrigerating; this avoids a soggy texture from trapped steam. • Quality Ingredients: Always opt for high-quality dark chocolate (70%+ cocoa) for the best flavor profile in your raspberry chocolate cheesecake. • Perfect Raspberries: Choose fresh raspberries over frozen to maintain the cake’s integrity and avoid excess moisture in the filling. • Storage Tips: Keep this decadent dessert stored in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months for later enjoyment. Raspberry Chocolate Cheesecake Variations Feel free to get creative and customize this cheesecake to suit your taste buds and dietary needs! Berry Bliss: Substitute raspberries with strawberries or blackberries for a different fruity flavor profile. Nutty Twist: Add crushed nuts like walnuts or pecans to the biscuit base for extra crunch and flavor. Cheesecake Swirl: Pour in a swirl of raspberry puree before baking for a stunning visual effect and extra fruitiness. Dairy-Free Delight: Swap the cream cheese and double cream with non-dairy alternatives like cashew cream or coconut cream for a vegan version. For a more indulgent recipe, you might enjoy making Churro Cheesecake Bliss or try out the light and refreshing Healthy Chocolate Banana Oatmeal Cookies as well! Flavor Boost: Enhance the traditional flavor by adding a pinch of espresso powder in the filling, which will intensify the chocolate. Gluten-Free: Use gluten-free biscuits for the base to cater to gluten-free dietary needs without sacrificing flavor. Spicy Kick: Add a dash of cayenne pepper to the chocolate ganache to bring out a spicy warmth in each bite. No matter how you choose to customize your Raspberry Chocolate Cheesecake, the goal is to make it uniquely yours! Raspberry Chocolate Cheesecake Recipe FAQs How do I select the best raspberries for this cheesecake? Absolutely! Choose fresh raspberries that are plump and firm with a vibrant color. Avoid those with dark spots or that appear mushy, as they indicate overripeness. Fresh raspberries provide the best flavor and moisture balance in your cheesecake, enhancing its overall taste. How should I store my Raspberry Chocolate Cheesecake? I recommend keeping your cheesecake in an airtight container in the fridge for up to 3 days. Make sure it’s completely cooled before storing to prevent any sogginess. For longer storage, you can freeze it tightly wrapped in plastic wrap and in a freezer-safe container for up to 3 months. Can I freeze the Raspberry Chocolate Cheesecake? Very! To freeze, first ensure the cheesecake is fully chilled and set. Wrap it tightly in plastic wrap, then place it in a freezer-safe container. When you’re ready to enjoy it, thaw it overnight in the fridge for the best texture. This method ensures that your cheesecake remains delicious and creamy. What can I do if my cheesecake cracks during baking? No worries! To prevent cracks, try baking the cheesecake in a bain-marie. Place your cheesecake tin in a larger tray filled with hot water before putting it in the oven. This technique helps maintain a consistent temperature and adds moisture, reducing the chance of cracks forming as it bakes and cools. Is this recipe suitable for people with dietary restrictions? Absolutely! You can make this Raspberry Chocolate Cheesecake gluten-free by substituting the Oreo biscuits with gluten-free alternatives, like gluten-free chocolate cookies. If you’re concerned about allergies, be mindful of any substitutes and ensure all ingredients meet dietary needs, especially for guests with dairy allergies; consider using dairy-free cream cheese alternatives. Irresistible Raspberry Chocolate Cheesecake to Satisfy Cravings This Raspberry Chocolate Cheesecake combines rich chocolate and tangy raspberries for a luxurious dessert experience. Print Recipe Pin Recipe Prep Time 1 hour hrCook Time 45 minutes minsChilling Time 6 hours hrsTotal Time 7 hours hrs 45 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base300 g Oreo Biscuits Or use digestives or shortbread for a twist.100 g Unsalted Butter Melted.For the Filling225 g Dark Chocolate Choose quality chocolate (70%+ cocoa).500 g Full-fat Soft Cream Cheese100 g Caster Sugar100 g Light Brown Soft Sugar35 g Cocoa Powder Can be swapped for plain flour.3 medium Medium Eggs150 ml Double Cream Can substitute with full-fat yogurt.2 tsp Vanilla Extract200 g Fresh Raspberries Use fresh for best results.For Decoration100 g Dark Chocolate Ganache Made from 100g dark + 100g milk chocolate + 200ml double cream.100 g Additional RaspberriesFreeze Dried Raspberries For garnishing. Equipment Ovenfood processorMixing bowlsWhisk8-inch Round Cake Tin Method Prepare the BasePreheat your oven to 200ºC (390ºF) and grease an 8"/20cm round tin with butter. Blitz the Oreo biscuits in a food processor until they resemble fine crumbs. Combine the crumbs with melted unsalted butter and press firmly into the base of the prepared tin. Bake for 10 minutes until set and slightly crisp.Prepare the Cheesecake FillingReduce the oven temperature to 180ºC (350ºF). Melt the dark chocolate in a heatproof bowl until smooth. In a separate bowl, beat the cream cheese until creamy, then add the eggs, caster sugar, light brown sugar, cocoa powder, and vanilla extract. Mix until smooth and fold in the melted chocolate, double cream, and fresh raspberries.Bake the CheesecakeSpread the filling evenly over the cooled biscuit base. Bake for approximately 35 minutes until slightly set in the center. Turn off the oven and let cool inside with the door ajar for 1 hour.ChillOnce cooled, carefully remove from the oven and refrigerate for at least 6 hours, ideally overnight, to set completely.DecorateMelt the dark and milk chocolate with double cream for ganache. Pour over the cheesecake once set, allowing it to drizzle down the sides. Garnish with fresh raspberries and freeze-dried raspberries before refrigerating for 1 hour. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg NotesFor best results, use high-quality dark chocolate and fresh raspberries. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Tried this recipe?Let us know how it was!
