Busy moms, this Indulge in Decadent Dark Chocolate Raspberry Cheesecake gives you a wow dessert that still fits a busy week. It comes together with everyday ingredients and tastes like you spent hours on it. This cheesecake works as a special treat for birthdays, holiday dinners, or a cozy weekend dessert.
Why You Will Love This Dark Chocolate Raspberry Cheesecake Recipe
This cheesecake uses a no-fuss cookie crust that takes minutes to press into the pan. The filling blends cream cheese and melted dark chocolate for rich flavor without fancy steps.
Kids love the creamy texture and the bright pop from fresh raspberries. You do not need a lot of hands-on time. Most of the work is blending and baking while you tidy up or help with homework.
The recipe uses common pantry items and allows simple swaps, so you can make it even when your schedule gets tight.
How to Make Dark Chocolate Raspberry Cheesecake
Ingredients
2 cups Crushed Chocolate Cookies (Substitute with graham crackers for a classic flavor.), 1/2 cup Melted Butter (No substitutions recommended.), 16 oz Cream Cheese (Use full-fat brick-style for best results.), 1 cup Granulated Sugar (Brown sugar can be used for a deeper flavor.), 8 oz Melted Dark Chocolate (Opt for chocolate with 60% to 72% cocoa for balance.), 1 tsp Vanilla Extract (No alternatives suggested.), 3 large Eggs (Beat minimally to prevent cracks.), 1 cup Fresh Raspberries (Frozen raspberries can be used but may alter texture.)
Directions
- Preheat oven to 325°F (160°C).
- Combine crust ingredients and press into the bottom of a springform pan.
- In a mixing bowl, blend cream cheese and sugar until smooth.
- Add melted chocolate and vanilla extract, mixing until well incorporated.
- Beat in eggs one at a time, mixing minimally to avoid cracks.
- Fold in fresh raspberries gently.
- Pour filling into the prepared crust and bake for 50-60 minutes.
- Turn off the oven and let the cheesecake cool inside for about an hour.
- Remove from oven and chill in the refrigerator until firm.
- Slice with a warm knife and serve with whipped cream and extra raspberries.
Decadent Dark Chocolate Raspberry Cheesecake
A rich and creamy cheesecake made with dark chocolate and fresh raspberries, perfect for busy moms and special occasions.
- Total Time: 75 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups Crushed Chocolate Cookies (or graham crackers)
- 1/2 cup Melted Butter
- 16 oz Cream Cheese
- 1 cup Granulated Sugar (or brown sugar)
- 8 oz Melted Dark Chocolate
- 1 tsp Vanilla Extract
- 3 large Eggs
- 1 cup Fresh Raspberries (or frozen raspberries)
Instructions
- Preheat oven to 325°F (160°C).
- Combine crust ingredients and press into the bottom of a springform pan.
- In a mixing bowl, blend cream cheese and sugar until smooth.
- Add melted chocolate and vanilla extract, mixing until well incorporated.
- Beat in eggs one at a time, mixing minimally to avoid cracks.
- Fold in fresh raspberries gently.
- Pour filling into the prepared crust and bake for 50-60 minutes.
- Turn off the oven and let the cheesecake cool inside for about an hour.
- Remove from oven and chill in the refrigerator until firm.
- Slice with a warm knife and serve with whipped cream and extra raspberries.
Notes
For best results, bring cream cheese to room temperature before mixing. Chill overnight for better flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
How to Serve
Chill the cheesecake until it firms, then slice with a warm, clean knife for neat pieces. Serve slices with a dollop of whipped cream and a few extra fresh raspberries on top.
Offer small portions for kids and larger slices for guests. You can also add a drizzle of extra melted dark chocolate or a sprinkle of cocoa powder for a café-style finish.
Pair the cheesecake with coffee or milk for a simple family dessert after a busy evening.
How to Store
Wrap the cooled cheesecake tightly with plastic wrap or store it in an airtight container in the fridge. It stays best for up to 4 days.
Freeze whole or slice portions in airtight containers for up to 1 month. Thaw in the fridge overnight before serving.
Do not reheat cheesecake in the oven. If you prefer a slightly softer texture, let slices sit at room temperature for 20 minutes before serving.
Tips and Variations
Bring cream cheese to room temperature for a smooth filling. Mix just until combined to avoid adding air and causing cracks.
If you worry about cracks, bake the cheesecake in a water bath or place a pan of hot water on the lower rack to keep the oven moist.
Swap the chocolate cookie crust for graham crackers for a milder taste. Use frozen raspberries, but toss them in a little flour to reduce bleeding into the filling.
For extra chocolate, top with a thin layer of ganache before chilling. For a lighter version, serve smaller slices with fresh berries.
FAQs
Q: Can I use low-fat cream cheese?
A: Low-fat changes texture and flavor. Full-fat gives the creamiest result.
Q: Can I use frozen raspberries?
A: Yes, but they may release more juice and alter the texture. Pat them dry first.
Q: How do I prevent cracks on top?
A: Beat eggs minimally, avoid overmixing, and let the cheesecake cool slowly in the turned-off oven with the door slightly open.
Q: Can I make this ahead for a party?
A: Yes. Make it a day ahead and chill overnight to let the flavors settle.
Conclusion
This Indulge in Decadent Dark Chocolate Raspberry Cheesecake feels fancy but stays easy enough for a busy schedule. Try it this weekend, enjoy the compliments, and save the recipe for the next family meal.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
