This Chocolate Raspberry Cheesecake recipe is an Oreo cookie crust with a chocolate cheesecake filling with a homemade raspberry sauce swirl. I like to serve the cheesecake with extra raspberry sauce and mint leaves for garnish. With a rich chocolate filling, a vibrant swirl of raspberry, and that extra drizzle of raspberry sauce on top, this cheesecake is a real showstopper! It’s perfect for when you want to add a little wow factor—special occasion or not! If you are looking for another equally delicious dessert, you should definitely try my White Chocolate Raspberry Cheesecake. It’s restaurant quality, with a creamy white chocolate filling and a fresh raspberry swirl.
Ingredients & Substitutions
- Raspberries: Look for a bag of frozen raspberries for the raspberry sauce (no need to thaw or wait to enjoy this cheesecake dessert only when raspberries are in season). But, when in season, you can definitely use fresh raspberries! Substitute them in equal amounts for the frozen raspberries. Just keep in mind that fresh raspberries may cook down a bit quicker, so keep an eye on the sauce as it simmers to reach the right consistency.
- Crust: I used an Oreo cookie crust, which gives the cheesecake even more chocolate flavor. A classic graham cracker crust would be delicious if you don’t have Oreo cookies. Or, try chocolate graham crackers or a shortbread crust.
- Chocolate Chips: Semi-sweet chocolate chips are the main source of chocolate flavor in the cheesecake. They melt easily and help give the cheesecake filling a rich, creamy texture.
- Cream Cheese: Before making the cheesecake filling, ensure the cream cheese has come to room temperature. I prefer full-fat cream cheese for the best results.
- Cocoa Powder: Look for Dutch-processed cocoa powder for a depth of chocolate flavor and color to the cheesecake. Regular unsweetened cocoa powder would also work.
Is A Water Bath Important?
Yes, using a water bath when baking a cheesecake is important. A water bath helps stop the edges from cooking too much. It also helps the cheesecake bake evenly and prevents cracks.
Here’s how a water bath works: The water can’t get hotter than 212°F because that’s when it turns to steam. This means the heat spreads out evenly, and the water protects the edges from overcooking. The steam also keeps the cheesecake moist, helping to create a smooth top while it bakes.
Signs Your Cheesecake Is Done Baking
A cheesecake is done when the edges are firm, but the center still wiggles a little. You can also check with a thermometer to see if the inside is about 150°F. (If you are worried about holes, just cover them with the raspberry sauce!) Another way is to tap the pan gently; if the middle moves a little, it’s ready. After baking, let the cheesecake cool completely in the pan, then put it in the fridge for a few hours or overnight. This helps it get the best texture.
Best Sides & Toppings To Serve With Chocolate Raspberry Cheesecake
Here are some delicious options I would serve with chocolate raspberry cheesecake:
- Fresh raspberries
- Whipped cream (or try peppermint whipped cream–yum!)
- Chocolate ganache
- Mint leaves
- No-churn vanilla ice cream or mint chocolate chip ice cream (another way to bring in the mint flavor)
- Chocolate curls
- Hot coffee or a shot of espresso
How To Store Chocolate Raspberry Cheesecake
To store cheesecake, first, cover it. Then, store it in the refrigerator for up to 3-4 days. You could also freeze the cheesecake.
How To Freeze Cheesecake
- First, let the cheesecake cool completely.
- Next, place the cheesecake (uncovered) in the freezer for about an hour. If you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
- After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It will last up to 6 months.
Chocolate Raspberry Cheesecake
Ingredients
Raspberry Sauce
- 1 bag (12 ounces) frozen raspberries
- ½ cup water
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
Crust
- 24 Oreo cookies, crushed
- ¼ cup (½ stick / 57 g) unsalted butter, melted
Cheesecake
- 2 cups (336 g) semisweet chocolate chips
- ¾ cup (178.5 g) heavy cream, room temperature, divided
- 3 packages (8 ounces each) cream cheese, room temperature
- 1 ½ cups (300 g) granulated sugar
- ¼ cup (29.5 g) Dutch-processed cocoa powder
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- mint leaves, for garnish
Instructions
- Preheat oven to 325°F.
- Lightly grease a 9-inch springform pan. Then, line it with parchment paper. Set aside.
Raspberry Sauce
- To a medium saucepan over medium heat, add the raspberries, water, sugar, and cornstarch. Stir to combine. Cook, stirring occasionally, until the raspberries break down and the sauce thickens, about 20-25 minutes. Set aside to cool slightly.
Crust
- In a small bowl, combine the cookie crumbs and melted butter, stirring until the crumbs are fully coated. Press the mixture evenly into the bottom of the prepared springform pan. Wrap the bottom and sides of the pan with two layers of heavy-duty aluminum foil. Set aside.
Cheesecake
- To a microwave-safe bowl, add the chocolate chips and ¼ cup of the heavy cream. Microwave in 20-second intervals, stirring between each, until the chocolate is melted and the mixture is smooth. Set aside.
- To the bowl of a stand mixer with a paddle attachment, add the cream cheese. Mix until smooth. Add the sugar and cocoa powder, beating until fully incorporated.
- Add the eggs, one at a time, mixing well between each addition. Pour in the remaining ½ cup of heavy cream and vanilla. Mix until combined.
- Gently fold in the melted chocolate mixture. Stir until no white streaks remain.
Assembly
- Pour half of the cheesecake filling into the crust. Dollop 4 tablespoons of raspberry sauce over the filling. Carefully add the remaining cheesecake batter, then dollop 4 more tablespoons of the raspberry sauce on top. Use a butter knife or skewer to gently swirl the sauce into the filling, creating a marbled effect without disturbing the crust. Do not fully mix the sauce into the filling.
- Place the springform pan into a larger pan, such as a roasting pan. Pour hot water into the larger pan until it reaches about halfway up the side of the springform pan.
- Bake for 100-105 minutes (1 hour 40 to 45 minutes), or until the sides are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and allow it to cool on a wire rack until it reaches room temperature (about 1 hour). Then, transfer it to the refrigerator to chill for at least 4 hours, or overnight.
- Garnish with mint leaves. Serve with the remaining raspberry sauce.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This cheesecake is pure indulgence! The chocolate and raspberry combo is to die for—so rich and creamy!
Elizabeth
I love our chocolate cheesecake, so I was excited for this one! The raspberry sauce swirled in is perfect with the chocolate. Wow!
Bella
Absolutely loved this dessert! It looks stunning and tastes even better.
Annabelle
If you are all about the chocolate/raspberry combo, you will love this dessert, for sure.
Selena
If you love chocolate, this is the cheesecake for you! The Oreo crust is a perfect touch, and the raspberry sauce is a fantastic addition!
Step 13 does not mention leaving the top uncovered when wrapping with foil. I wrapped it up completely and it was still completely wet after 1:25. I sliced off the top of the foil to expose the whole surface, and checked every 10 minutes… I had to bake it an extra 40 minutes because it never stopped jiggling all the way through. It would have been really helpful to include a picture or say something like wrap the bottom and edges only instead of making it seem like you had to wrap it up completely to keep the water out. After all that though, it finally set nice in the fridge, and was very fluffy and rich to eat and it was great how the two layers sat on top of each other without blending – made for great presentation.
Yes, it’s the bottom of the pan that needs to be wrapped, and that is done to keep the water out. I have changed the instruction to “bottom of the springform pan” for clarification.
My coworkers loved this. My mother makes it every year for my birthday and has since I was 8 or so. Thank you so much! Fantastic!
I’ve now made this wonderful cheesecake twice for the holidays! It’s incredibly good.
Both times, however, the cake kept jiggling all the way to the edge, even after an extra 30 minutes of cooking. I finally just called it and it was fine, but I’m wondering if there’s something I’m missing about the test.
I puréed the raspberries in a food processor then strained them through a metal sieve, much faster than all by hand.
Also it works great with gluten free cookies too!
Hi, I find the baking and decorating ideas here very interesting and creative. The chocolate raspberry cheese cake looks delicious. Keep up the good work.
Made it for a friend’s Birthday and it was a spectacular success! Many thanks.
Shouldn’t.the cake remain in the fridge more than 2 hrs? Most recipes indicate 5,6 hrs or overnight.
this is the best cheese cake recipe by far best desert i have ever made.
recipe for the purée?
Not the easiest cheesecake I’ve made, but I like the cake that resulted from this recipe and so did everybody else who had a slice (or two).
I made this for my daughter in law’s birthday 2 years ago and it has been a favorite for our family ever since! Everyone just wowed over it!