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
This cheesecake was totally amazing! The chocolate and raspberry combo is to die for! I can’t wait to make it again!
I made this last weekend and it was such a hit! Everyone loved it and my mom asked for the recipe. Thanks for sharing!
Looks good, but I’m skeptical about the chocolate and raspberry together. Can they really taste good combined?
Delicious! But I ended up using crushed graham crackers instead of chocolate cookies for the crust. Did I mess it up?
Easy to make. I added some whipped cream on top, since I didn’t have jam. Good enough! 😊
Whipped cream sounds nice! Did you know you can use powdered sugar on top too? 😊
Yum! 😋 Just perfect! I swear I will make this every week. Chocolate + raspberry = best combo!!
I am not a big fan of cheesecake, but decided to try this recipe. Not my style. Too rich for me. Wouldn’t make again.
I understand! Cheesecakes can be really rich, especially with chocolate. Have you tried lighter desserts?
This cheesecake is absolutely divine! The chocolate and raspberry combo is on point! My family loved it!
I totally agree! The chocolate and raspberry is such a perfect match! 🍰
I don’t know, sounds too sweet for me. Are those raspberries really necessary? 🤔
This cheesecake was a hit at my family gathering! So rich and delicious. Everyone asked for the recipe. 10/10 recommend!
10/10? Really? I’ve tried similar recipes and they weren’t that good. Might be a hit for family but not for me.
That’s awesome! I love when recipes get everyone talking. Gonna try this cheesecake for my next potluck!
My sis said it was too sweet. I guess some people just don’t understand the joy of sugar. 🍫❤️
I’ve made cheesecakes before and I think 325°F is too low—mine was overly soft. I’d crank the temp next time. Still, chocolate + raspberry is a win.
Meh. The crust was tasty but the filling felt heavy. Also 24 oz cream cheese is a lot—probably need less sugar or more berries for my taste.
Maybe your oven cooked it a bit too long? If it cracks/sets super firm in the center, it can taste heavier. I also think 24 oz is standard, but yeah you could go lighter on sugar or use a more tart berry mix.
I totally get the “heavy” vibe—cheesecake can feel dense with that much cream cheese + sugar. I’d try cutting the sugar a bit or adding more raspberries/jam too. The crust being good is a win!
Made this for a dinner party and it was a hit—rich chocolate, tangy raspberries, and the texture was super creamy. I did need a little longer than 1 hour to get the center set, but totally worth it!
I made it for a party and everyone asked for the recipe. The crust held together great. Next time I might add a pinch of salt just because I like things a little brighter.
That’s awesome! I love when the crust actually holds—cheesecake can be so hit or miss. The jam/raspberries combo sounds perfect too 😄
Pinch of salt is a good idea, but 1 cup of sugar still seems like a lot to me. Also, if you add salt, won’t it mess with the chocolate? I might try it next time though, for sure.
Cheesecake is life. Love this recipe! <3
I totally agree! Cheesecake is like the best dessert ever! This recipe looks delicious. Can’t wait to try it! 😊
Made it yesterday. The crust tasted buttery and the top set nicely. Also, I used frozen raspberries and it still worked, so yay.
Yum! I added a pinch of salt to the crust, made it even better. 👌
Where do you find chocolate cookie crumbs? Cant I just use regular cookies?
This cheesecake is amazing! The combo of chocolate and raspberry is to die for! 😊
I’m not really a cheesecake person, but this one convinced me! I will try it again for sure.
Looks fancy but not too hard. I did notice 1 hour baking might be slightly long for my oven—center was a bit firmer than I expected. Next time I’ll check around 55 minutes.
Not bad, but kinda bland… needs more chocolate! Chocolate cheesecake should be rich!
Idk if my oven was off, but mine cracked a bit and looked kinda ugly. Tasted great though. Probably should’ve cooled longer or I overmixed the eggs.
That sounds frustrating! Cheesecakes can crack if they bake a little too hot or cool too fast. I’d try a longer gradual cool (door still cracked) and make sure the oven stays steady at 325°F. Also letting the eggs be room temp and not overbeating helps—mix just until combined.
I found it too sweet for my taste. I think next time, I will cut down the sugar a bit.
Yum! Raspberries make everything better. This was a hit at the office potluck!
Sounds good, but I don’t think chocolate and raspberries go together. Could be too sweet, you know? Just my opinion.
I totally agree! Raspberries add such a nice tang to desserts. Glad everyone loved it! Did you make any adjustments to the recipe?
Mine cracked a little on top 😅 I cooled it with the door cracked like it said, but maybe my eggs weren’t truly room temp. Still delicious!
Oh that’s super normal with cheesecakes—tiny cracks usually mean it baked a bit “done” or cooled too fast. Your door-cracked method helps a lot. Next time try mixing just until combined and make sure the eggs are truly at room temp (like leave them out longer). Either way, I’m glad it still tasted great! 😄
Lol mine always cracks no matter what I do. I don’t even wait a full hour sometimes 😅 I think the sugar or the oven temp plays more than the eggs being room temp. But hey, as long as it’s delicious, who cares, right?
So good!! 10/10 would recommend!!
10/10? Really? I thought the raspberry jam overpowered it. Just me?
I totally agree! This cheesecake is a game changer! 💖
Cheesecake = Life. My birthday, my choice. Thanks for this recipe!
Why do you need 4 eggs? That seems like too much! Maybe it could work with like 2 or so…
Easy to make but my oven didn’t bake it right. I think it was too hot? IDK. Ended up really gooey in the middle.
325°F seems low? I thought cheesecakes need like 350°F to set. Anyhow, I trust the instructions and it worked… mostly. The top was a little jiggly when I pulled it, but it firmed up in the fridge.
Not sure the raspberry jam part is necessary—felt kinda sweet and sticky. Also, fresh raspberries sank into the top for me, which looked messy.
This cheesecake is absolutely divine! The chocolate and raspberry combo is just perfect. My family devoured it in one sitting!
The step with the jam is weird, why not just use the raspberries directly? Seems extra.
Followed the steps pretty closely, but my center was still a bit wobbly at 1 hour. I baked 10 more minutes and it set nicely. Super tasty though!
The instructions are really long and a bit confusing, I got lost halfway through. 😩
I totally get you! The instructions could’ve been simpler. Maybe try watching a video next time? 🍰
I made this for a party and everyone asked for the recipe. The texture was silky. Only thing: I forgot to soften cream cheese long enough and had lumps—luckily I beat them out.
That’s awesome—“silky” is exactly what I’m chasing with cheesecake. Also, good save with beating the lumps out 😂. Next time I’ll remember the softening step!
Absolute fail. Mine cracked and looked like a disaster. What am I doing wrong??
I think 24 oz cream cheese for a 9-inch is fine, but 1 hour baking feels short to me. Next time I’ll check earlier and plan to bake longer. Flavor is great.
Not sure about the raspberry jam step—mine turned kind of watery when spread. Flavor was good, just the texture wasn’t as clean as I expected. Maybe I warmed it too much?
The instructions are clear, but 1 hour at 325°F felt borderline—mine needed closer to 1 hr 15 min. Otherwise, the crust and filling tasted awesome together.
Tasty but mine took longer than an hour—center was still wobbly at 60 min. Next time I’ll start checking at like 50 and go from there. Still worth it.