Irresistible Dark Chocolate Raspberry Cheesecake to Savor

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Published:

January 4, 2026

Delicious dark chocolate raspberry cheesecake slice on a plate

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introduction

This cake blends dark chocolate and fresh raspberries for a rich, bright bite. It feels like a small feast and works for a small party or a quiet night. For a sweet bar idea that uses the same flavors, try the dark chocolate raspberry oatmeal crumb bars as a light treat: dark chocolate raspberry oatmeal crumb bars.

why make this recipe

Make it when you want a strong chocolate taste with a fresh fruit note. The cream makes the cake soft and the raspberries add bright tart spots. It looks fine at a party and tastes even better the next day. If you like pie style sweets, you may also like these chocolate raspberry pie bars: chocolate raspberry pie bars.

how to make Irresistible Dark Chocolate Raspberry Cheesecake to Savor

You will make a firm cookie crust, a smooth chocolate cheese layer, and a fresh raspberry top. Work in small steps and keep the mix smooth. See a similar bake method for other bar cakes here: pie bars version.

Ingredients :

1 cup Crushed Chocolate Cookies (Use graham crackers for a classic touch.)
1/2 cup Melted Butter (Ensures the crust holds together.)
16 oz Cream Cheese (Use full-fat for best results.)
3/4 cup Granulated Sugar (Can swap with maple syrup for a natural twist.)
8 oz Melted Dark Chocolate (Use chocolate with 60%-72% cocoa.)
1 tsp Vanilla Extract (Use pure for best flavor.)
4 large Large Eggs (Add individually to avoid overmixing.)
1 cup Fresh Raspberries (Frozen can be used but may affect appearance.)

Directions :

Preparation

Heat the oven to 325°F (160°C). Line a 9-inch springform pan with paper or oil the pan.
Mix the crushed cookies and melted butter in a bowl. Press the mix into the pan base and up the side a little. Bake 8 to 10 minutes. Cool while you make the filling.
Put the cream cheese in a big bowl. Beat it until smooth and soft.
Add the sugar and beat a bit more until the mix looks even.
Pour in the melted dark chocolate and the vanilla. Stir with a spoon until the mix has one color.
Add the eggs one at a time. Mix each egg in with slow, smooth strokes. Do not beat fast.
Pour the filling over the cooled crust. Drop the raspberries on top. Press them in a little but do not mash.
Bake 40 to 55 minutes. The cake should look set at the edge and a bit soft in the center.
Turn off the oven. Leave the cake in the oven with the door open for 30 minutes. This helps stop big cracks.
Move the cake to a rack and cool fully. Chill in the fridge for at least 4 hours or overnight.
Run a knife around the edge before you open the springform. Cut with a sharp knife and wipe the knife between cuts for clean slices.
For more quick cook tips on similar bars, read these easy pie bars tips: easy pie bars tips.

how to serve Irresistible Dark Chocolate Raspberry Cheesecake to Savor

Cut small wedges to keep each bite rich and full. Top with a few extra fresh raspberries or a light dust of cocoa. Serve with a small spoon of cream or a soft scoop of vanilla ice cream for a warm-cold mix.

how to store Irresistible Dark Chocolate Raspberry Cheesecake to Savor

Cover the cake with plastic wrap or place it in an airtight box. Keep it in the fridge for up to 5 days. You can freeze slices for up to 2 months; wrap each slice well and thaw in the fridge before you eat.

tips to make Irresistible Dark Chocolate Raspberry Cheesecake to Savor

Use room temp cream cheese to avoid lumps.
Melt the chocolate slowly and let it cool a bit so it does not cook the cheese.
Add eggs one at a time and mix gently to keep the cake smooth.
Let the cake chill fully for best slice shape.
For more ideas and small tricks, see more tips and ideas here: more tips and ideas.

variation (if any)

Make a plain chocolate cheesecake by leaving out the raspberries.
Use a nut crumb crust for a nutty taste.
Add a thin layer of raspberry jam between the crust and filling for a more even fruit taste.

FAQs (minimum three FAQ)

Q: Can I use frozen raspberries?
A: Yes. Thaw and drain them first. They may bleed color into the top.

Q: Can I use low fat cream cheese?
A: You can, but the cake may be less rich and less smooth.

Q: Do I need a water bath?
A: You do not need one. You can bake without a water bath if you watch the time and cool it slowly.

Q: How do I stop cracks on the top?
A: Cool the cake slowly. Let it sit in the off oven with the door open, then chill in the fridge.

Q: Can I make this in a square pan?
A: Yes. Baking time may change a bit. Check at 30 minutes and watch for a set edge.