Raspberry Chocolate Cheesecake – A Decadent Fusion of Sweet & Tart

Raspberry Chocolate Cheesecake is pure dessert perfection — rich, creamy, and irresistibly indulgent with a refreshing burst of raspberry tang. This stunning treat layers smooth chocolate cheesecake over a crisp chocolate cookie crust, finished with a glossy raspberry swirl or fresh raspberry topping. It’s elegant enough for special occasions but simple enough to make anytime you’re craving a little luxury.

Why You’ll Love This Recipe

Decadent Yet Balanced: Silky chocolate meets tart raspberries for the perfect harmony.
Showstopping Dessert: Gorgeous layers and vibrant color make it look bakery-worthy.
Make-Ahead Friendly: Best when chilled, making it perfect for entertaining.
Rich, Creamy Texture: Smooth and luscious with every bite.

Ingredients

For the Crust:

• 1 ½ cups chocolate cookie crumbs (such as Oreos, crushed)
• 3 tbsp melted butter
• 1 tbsp granulated sugar

For the Cheesecake Filling:

• 12 oz light cream cheese, softened
• ½ cup Greek yogurt or sour cream
• ½ cup granulated sugar
• 2 large eggs
• ½ cup semi-sweet chocolate chips, melted and slightly cooled
• 1 tsp vanilla extract

For the Raspberry Swirl/Topping:

• 1 cup fresh or frozen raspberries
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Prepare the Crust
Preheat oven to 325°F (160°C). Combine chocolate cookie crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool slightly.

2. Make the Raspberry Swirl
In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook until raspberries break down. Stir in cornstarch mixture and simmer until slightly thickened. Strain to remove seeds if desired, and set aside to cool.

3. Mix the Cheesecake Filling
Beat cream cheese until smooth. Add sugar, yogurt, eggs, melted chocolate, and vanilla extract, mixing until creamy and well blended.

4. Assemble the Cheesecake
Pour filling over the prepared crust. Drop small spoonfuls of raspberry sauce on top and swirl gently with a knife for a marbled look.

5. Bake
Bake for 50–55 minutes, or until the center is just set but still slightly jiggly. Turn off oven and let cheesecake cool with the door slightly open for 1 hour.

6. Chill
Refrigerate for at least 4 hours, or overnight, to allow flavors to develop and texture to set.

7. Serve
Top with extra raspberry sauce or fresh raspberries before serving. Slice with a clean knife for smooth edges.

Nutritional Information

Calories: 210
Carbohydrates: 20g
Fat: 12g
Protein: 8g
Fiber: 2g

Tips for Success

• Room-Temperature Ingredients: Prevents lumps and ensures a smooth texture.
• Avoid Overbaking: Cheesecake should jiggle slightly in the center when done.
• Chill Thoroughly: The flavor deepens and the texture firms as it cools.
• Customize It: Add dark chocolate for extra richness or white chocolate for a softer flavor.

Why This Recipe Works

The combination of creamy chocolate cheesecake and tangy raspberry swirl creates a beautiful contrast of flavors and textures. The chocolate crust adds crunch, while the raspberries bring brightness that cuts through the richness—making this dessert feel both indulgent and balanced.

Raspberry Chocolate Cheesecake is a dessert that delivers pure bliss in every bite. With its smooth chocolate filling, vibrant raspberry layer, and buttery crust, it’s the perfect blend of decadent and refreshing. Whether for Valentine’s Day, a dinner party, or a quiet weekend indulgence, this cheesecake is guaranteed to impress—and disappear fast.