There’s something truly special about pairing rich chocolate with the bright, tangy sweetness of raspberries. This chocolate raspberry cheesecake takes that classic flavor marriage to new heights, blending real melted chocolate into the cheesecake batter, swirling in a homemade raspberry reduction, and finishing with a silky ganache that will make every slice look (and taste) like a work of art.
One of the secrets behind this cheesecake’s incredible texture is the “cheater” water bath. Instead of placing the springform pan directly in a water-filled roasting tray, you simply place a large pan of hot water on a rack below. This extra bit of oven humidity helps prevent cracks—no need to wrestle with foil-wrapped pans or potential leaks. Pair that technique with the indulgent Oreo cookie crust, and you have a dessert that’s not only velvety and smooth but also luxuriously balanced between sweet chocolate and fruity brightness.
Another key to success is stirring raspberry reduction directly into the chocolate batter, then reserving a little of that luscious sauce for a decorative swirl on top. This trick creates a beautiful marbled look that showcases the two star flavors. From the very first slice, guests will see ribbons of deep pink weaving through a rich chocolate canvas, tempting them to dive in for a bite.
Top it all off with a glossy chocolate ganache and fresh raspberries to drive home the irresistible combination of flavors. The extra drizzle of melted chocolate adds a gourmet feel, while a handful of berries placed around the edges or piled in the center provides a pop of vibrant color. If you’re feeling extra fancy, garnish with a sprinkling of chocolate curls for a final flourish that’s sure to wow at any party or special occasion.
Despite its sophisticated appearance, this cheesecake is surprisingly straightforward. The batter comes together with just a few simple steps—like melting chocolate, beating cream cheese until perfectly smooth, and gently folding in the raspberry mixture. Patience during the cooling process is important. Allowing the cheesecake to rest in the warm oven and then chill overnight rewards you with a perfectly set, decadent texture.
Whether you’re serving this at a holiday gathering, bringing it to a potluck, or indulging in a weekend baking project, a chocolate raspberry cheesecake delivers a powerful flavor statement that’s truly unforgettable. One bite will show you why it deserves center stage on your dessert table. It’s creamy, dreamy, and bursting with the bright tang of berries—an ideal contrast to the smooth, chocolaty richness beneath. And with an unforgettable garnish of ganache and fresh raspberries, you’ll have a showstopping sweet treat that stands out as something truly extraordinary.
This cheesecake boasts a velvety smoothness unlike anything you’ll find elsewhere online. The filling melts in your mouth with each bite, thanks to a unique blend of melted chocolate and cream cheese whipped to absolute perfection. A subtle tang from the raspberry reduction highlights the decadent chocolate undertones, while the “cheater” water bath method ensures there’s no trace of graininess or dryness. The result is an opulent, satiny texture that stands out from every other cheesecake you’ve tasted—and might just change your dessert expectations forever.
Chocolate Raspberry Cheesecake
Ingredients
- Chocolate Cookie Crust:
24 Oreo cookies, finely crushed (2 cups crumbs) - ideally process full 24 cookies (including the white middle part) in the food processor
¼ cup (4 tbsp; 56g) unsalted butter, melted
- Raspberry Reduction (for batter and swirl):
2 cups (10–12 oz) raspberries (fresh or frozen)
⅓ cup granulated sugar
2 tsp lemon juice
2 tsp cornstarch, mixed with 2 tsp cold water (Reserve2-3 TBSP for swirl, remainder for batter)
- Chocolate Cheesecake Filling:
3 blocks (8 oz each; 680g total) full-fat cream cheese, room temperature
4 oz (113g) semisweet chocolate, melted and slightly cooled
4 oz (113g) milk chocolate, melted and slightly cooled
1/2 tsp espresso powder
1 cup granulated sugar
1/2 cup plus 3 TBSP heavy cream
1/4 cup sour cream
2 tsp pure vanilla extract
1 tsp raspberry extract
⅛ tsp salt
optional 2 TBSP powdered sugar if more sweetness is needed
3 large eggs, room temperature
- Chocolate Ganache & Toppings:
4 oz (113g) dark or semisweet chocolate (60–70% cacao), finely chopped
½ cup (120ml) heavy whipping cream
1/2 - 1 TBSP butter, at room temperature
Fresh raspberries (1–2 cups)
Chocolate shavings or curls (from 1 oz chocolate bar)
Directions
- Prepare & Prebake the Crust
Preheat your oven to 325°F (163°C). Position the racks to the lower third of the oven - Lower-third oven placement: Essential for even baking and preventing excess browning.
In a mixing bowl, combine the Oreo crumbs and melted butter. Mix until evenly moistened.
Lightly grease an 8-inch springform pan and wrap the outside of the pan with foil (to prevent leakage). Press the crumb mixture firmly into the bottom of the pan.
Bake the crust for 7–8 minutes; remove from the oven and let cool completely. - Make the Raspberry Reduction
In a small saucepan over medium heat, combine the raspberries, ⅓ cup sugar, and 2 tsp lemon juice. Cook for 5–7 minutes, stirring occasionally, until the berries break down.
Stir in the cornstarch slurry (2 tsp cornstarch + 2 tsp water). Let the mixture simmer another 5 minutes, until it thickens.
Strain the reduction through a fine-mesh sieve to remove seeds.
Reserve 2–3 Tbsp of this seedless reduction for swirling, then let both portions cool completely. - Preheat & Set Up the “Cheater” Water Bath
Increase the oven temperature to 450°F (230°C).
Position the oven rack where your cheesecake will bake in the lower third of the oven.
Below that rack, place a large pan or baking sheet filled with hot water (about ½–1 inch deep). This will create the humidity needed to prevent cracking—no need to put the cheesecake pan directly in water. - Make the Chocolate Cheesecake Filling
In a heatproof bowl, melt the 4 oz semisweet chocolate and 4 oz milk chocolate (microwave in short bursts or use a double boiler). Stir until smooth; set aside to cool slightly.
In a stand mixer (or large bowl with a handheld mixer), beat the cream cheese on medium-low until very smooth, about 3 minutes, scraping down the sides as needed.
Add the granulated sugar (1 cup) and continue beating on medium for 2 minutes, scraping down sides.
Beat in the sour cream, heavy cream, vanilla extract, raspberry extract (if using), espresso powder, and salt until combined and creamy.
Mix in the melted chocolate until fully incorporated.
Sift the 3 eggs through a fine-mesh sieve directly into the batter. Use a spatula or whisk to help push them through. Discard any clots left in the sieve. Then gently mix the eggs on low speed until just combined (avoid overmixing to prevent excess air).
Fold in the remaining (larger portion) of cooled raspberry reduction (all but the 2–3 Tbsp you reserved). Your batter should be a smooth chocolate-raspberry mixture. - Assemble & Swirl
Pour the cheesecake batter onto the cooled crust.
Take the reserved 2–3 Tbsp of raspberry reduction and dot or drizzle it on top.
Use a thin knife or skewer to gently swirl the raspberry into the surface—avoid swirling too deeply or overmixing. - Bake the Cheesecake
Bake at 450°F (230°C) for 15 minutes. During this time, it should puff slightly and the top edges may begin to brown.
Reduce oven temperature to 250°F (120°C) and continue baking for 60–75 minutes (approx.).Start checking around 55–60 minutes.
The ideal internal temperature in the center is 149–152°F (65.5–67°C)—use an instant-read thermometer to be certain. Do not exceed 155°F. Ideal Target internal temperature: ~150°F
Once it reaches the correct temperature, turn off the oven and slightly prop the door open. Let the cheesecake sit in the warm oven for 1 hour to cool gradually—this helps prevent cracks. - Cool, Chill & Garnish
Remove the cheesecake from the oven and cool at room temperature for about 1 hour.
Cover and refrigerate for at least 6–8 hours (ideally overnight) to fully set.
Chocolate Ganache: Heat ½ cup heavy cream until steaming (not boiling) and pour over 4 oz chopped chocolate (plus butter). Let sit for 5 minutes, then stir gently until smooth and glossy. Cool slightly to a drizzle consistency.
Drizzle or spread the ganache lightly over the chilled cheesecake, allowing some of the raspberry swirl to remain visible.
Top with fresh raspberries and, if desired, chocolate curls/shavings.
Notes
- Chef's Notes for Cheesecake Perfection
Fresh raspberries: Keep reserved for garnish only; do not bake fresh berries inside batter (too much moisture).
Internal temperature: Perfect cheesecake texture occurs precisely at 149–152°F (150°F ideal). Avoid exceeding 155°F, or texture suffers.
Cheater water bath: Your method (pan of water below cheesecake) is effective and recommended for easy, crack-free baking.
Lower-third oven placement: Essential for even baking and preventing excess browning.
Two-stage bake (450°F→250°F): Ensures ideal texture, improved appearance, and reduces cracking.
