Why You’ll Love This Recipe

This dark chocolate raspberry cheesecake is the perfect balance of rich, elegant, and refreshing. The deep cocoa flavor from the dark chocolate pairs beautifully with bursts of fresh raspberries, while the creamy cheesecake base keeps every bite smooth and indulgent. The tangy sour cream topping adds a light, silky finish that cuts through the richness, making this dessert feel sophisticated without being heavy. It’s ideal for dinner parties, holidays, or whenever you want a dessert that looks and tastes bakery-worthy.

Preparation and Cooking Time

Prep time: 25 minutes
Bake time: 50–60 minutes
Cooling and chilling time: 5 hours
Total time: About 6 hours 30 minutes
Servings: 10–12 slices

Ingredients Overview

This cheesecake is made with simple ingredients that come together for an impressive result. A chocolate graham cracker crust forms the base, followed by a smooth dark chocolate cheesecake filling studded with fresh raspberries. A lightly sweetened sour cream topping finishes it off with a subtle citrus note.

Ingredients

Chocolate Graham Cracker Crust

8 ounces chocolate graham crackers, crushed
4 tablespoons unsalted butter, melted

Dark Chocolate Raspberry Cheesecake Filling

2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
8 ounces dark chocolate (70% cocoa), melted and slightly cooled
1 cup fresh raspberries

Sour Cream Topping

1 cup sour cream
1/4 cup powdered sugar
1 teaspoon lemon juice

Step-by-Step Instructions

Prepare the Crust

Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, combine the crushed chocolate graham crackers with melted butter until evenly moistened.
Press the mixture firmly into the bottom of the pan to form an even crust. Set aside.

Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until completely smooth and creamy.
Gradually add the granulated sugar and continue mixing until fully combined.
Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
Slowly pour in the melted dark chocolate and mix until the batter is smooth and glossy.
Gently fold in the fresh raspberries, taking care not to crush them.

Bake the Cheesecake

Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually and prevent cracking.

Add the Sour Cream Topping

In a small bowl, mix the sour cream, powdered sugar, and lemon juice until smooth.
Once the cheesecake has cooled slightly, spread the sour cream mixture evenly over the top.

Chill and Set

Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set and easy to slice.

Serving Suggestions

Serve chilled for the best texture and flavor. Garnish with extra fresh raspberries, chocolate shavings, or a light dusting of cocoa powder for an elegant presentation. This cheesecake pairs beautifully with coffee or a glass of red wine.

Storage Tips

Store the cheesecake covered in the refrigerator for up to 4 days. Individual slices can also be frozen and thawed overnight in the fridge before serving.

This dark chocolate raspberry cheesecake is a timeless dessert that combines bold chocolate flavor with bright fruit, making it a guaranteed crowd-pleaser.