Chocolate raspberry cheesecake is a dessert that feels both indulgent and elegant, combining rich chocolate, creamy cheesecake, and the bright, fruity touch of raspberry. It is the kind of cake that instantly draws attention on any dessert table, promising a perfect balance between sweetness and freshness.
The base is usually made from crushed chocolate cookies or chocolate graham crackers, creating a firm, slightly bitter foundation that beautifully supports the creamy filling. The cheesecake layer is smooth, dense, and delicately sweet, allowing the flavors of cream cheese and vanilla to shine without overpowering the dessert. A generous swirl or layer of raspberry jam runs through the center, adding a vibrant color and a gentle tang that cuts through the richness.
What truly elevates this cheesecake is the chocolate element. Whether it comes from melted dark chocolate in the filling or a glossy chocolate ganache on top, it adds depth and intensity that pairs perfectly with the raspberry. Each bite offers a contrast of textures and flavors, from the crunchy base to the silky filling and the bright, fruity finish.
This cheesecake is perfect for special occasions, romantic dinners, or whenever you want to impress with minimal effort. It looks stunning when sliced, revealing beautiful layers of cream, red jam, and deep chocolate. A few fresh raspberries or chocolate shavings on top are all you need for an elegant final touch.
One of the best things about chocolate raspberry cheesecake is how versatile it can be. You can make it in a classic round pan, as individual mini cheesecakes, or even in a no-bake version for warmer days. No matter the form, the flavor combination always feels luxurious and comforting.
Serve it chilled with a cup of Irish coffee, espresso, or a glass of dessert wine, and you have a dessert that satisfies both chocolate lovers and fruit dessert fans alike. Chocolate raspberry jam cheesecake is proof that simple ingredients, when paired thoughtfully, can create something truly unforgettable.
Ingredients
- 1 cup chocolate cookie crumbs For the crust
- 1/4 cup unsalted butter melted, for the crust
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 8 oz dark chocolate melted
- 1 cup raspberries fresh or frozen
- 1/4 cup raspberry jam warmed
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine chocolate cookie crumbs and melted butter in a bowl. Press mixture into the bottom of the prepared pan to form a crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sugar gradually until well combined.
- Add eggs, one at a time, beating after each addition. Stir in vanilla extract and melted chocolate.
- Pour the cream cheese mixture over the crust and smooth the top with a spatula.
- Bake in the preheated oven for about 1 hour, or until the center is set and edges are slightly puffed.
- Turn off the oven, leave the cheesecake inside with the door slightly open to cool gradually for 1 hour.
- Spread warmed raspberry jam over the cooled cheesecake, and top with fresh raspberries. Refrigerate for at least 3 hours before serving.
Nutrition
