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.
Looks good, but way too complicated for me… Why do I need to wait an hour after baking??? Doesn’t seem worth the hassle.
This is my kind of dessert. The crust is super solid with the cookie crumbs + butter ratio. I used frozen raspberries and it still tasted fresh. Will make again for sure.
Yesss—“solid crust” is exactly what I look for too. I’m also glad the frozen raspberries worked; I always worry they’ll get watery.
mmm chocolate
Right?! The dark chocolate + raspberries combo is so good—this cheesecake is gonna be dangerously rich.
Best cheesecake ever! I used frozen raspberries and it still came out great! Will be making again!
That sounds delicious! I love using frozen fruit in desserts. Can’t wait to try this recipe myself!
But frozen raspberries? Aren’t they mushy? I wonder if fresh ones would taste way better.
I accidentally overmixed the batter (oops) and it puffed up a lot then shrank. Looked a little sad, but it still tasted amazing. Cheesecake is forgiving like that, I guess.
So many steps… and springform pans are expensive. Still, the combo of dark chocolate + cream cheese is classic. I’d try it once more if I had the right pan.
Made this for a dinner party and it was a total win—rich chocolate, tangy raspberries, and the texture came out super creamy. Followed the cool-with-the-oven-door-open step and it didn’t crack. Will definitely repeat.
Sounds amazing! I love chocolate + raspberries together. Thanks for the note about keeping the oven door cracked—that’s usually the part I’m most scared of for cracking.
Delicious, but can I substitute the cream cheese with Greek yogurt? Healthier option??
I don’t like raspberry jam. Can’t you just skip that part? But cheesecake is great!
You could replace the raspberry jam with chocolate sauce! That would still be delicious.
Why skip the jam? It gives a nice flavor! You can just use less if you want.
Wow. I didn’t think raspberry jam on top would work but it does. Also, easy enough for a weekday bake (if you ignore the 3 hour chill).
I’m not usually a cheesecake person, but the chocolate + raspberries combo is legit. The crust is also better than I expected.
I don’t like chocolate that much, but I made this for my friends and they loved it! Not for me though.
I don’t like raspberries, can I use strawberries instead? Or will it ruin the whole thing?
Wow, so good! Perfect for my birthday! 🎉
Happy birthday! 🎂 This cheesecake sounds amazing! Can’t wait to try it!
Made this for a dinner party and it was a hit—rich chocolate flavor with the raspberries cutting through perfectly. I followed the cooling step too, and the texture came out super creamy.
It turned out okay, but I felt like the crust was too crumbly. I’ve had better cheesecakes before.
I was worried 1 hour at 325°F wouldn’t be enough, but mine set nicely (center still slightly jiggly). The crust is legit—cookie + butter combo is dangerously good.
Maybe I’m doing something wrong but mine didn’t set at 325 after 1 hour—had to bake like 15 more minutes. Also I used raspberry jam cold and it kind of clumped on top… next time I’ll warm it first.
Okay this makes me feel so much better 😅 I was scared 1 hour would underdo it, but “slightly jiggly” center sounds exactly right. And yeah that cookie + butter crust combo is dangerously good.
I dunno, it looks complicated. Why can’t cheesecakes just be simpler? 😩
I’m skeptical about adding melted chocolate directly—felt like it would make it grainy. Luckily it didn’t, but I had to whisk a bit more to smooth it out. Could be better if the chocolate cooled first.
Yum! My family loved it! Super easy to follow and tasted sooo rich. Thank you for sharing.
Honestly I messed up—my chocolate seized and the batter got lumpy. Tried to fix it and it was still kinda weird, but I guess it was edible.
That’s still pretty normal for cheesecakes—once the chocolate seizes it can turn lumpy fast. Honestly “edible” is a win, and chilling usually smooths things out a bit too.
Not gonna lie, “1 hour” baking is kinda vague. Cheesecakes vary a lot. I would want to know internal temp or a better doneness cue.
I followed the cooling instructions pretty carefully, but mine cracked a little anyway. Still tasted amazing though. Also, melting 8 oz dark chocolate made it look fancy lol.
Best cheesecake recipe ever! I added a bit of espresso powder and it was fabulous.
My cheesecake cracked like a map 😭 but it still tasted amazing. I tried the door-open cooling but maybe I opened the oven too soon. Anyone have tips?
Cheesecake is a lie—unless you eat it all at once 😅
The raspberry jam layer was a little too sweet for my taste, so next time I’ll warm it with a squeeze of lemon or use less jam. Otherwise delicious.
Totally agree—raspberry jam can be *way* sweeter than the berries. Lemon sounds like the perfect fix. I usually do a little stir-in of lemon juice to cut it too.
Hmm maybe I’d just use less jam, but I worry the topping won’t set? Also isn’t the jam part supposed to be heated, not the berries? Either way, glad you liked it overall.
Pretty good, but I found it a little too sweet overall even with dark chocolate. I might reduce sugar by 1/4 cup next time or use less jam.
The steps are clear, but 4 eggs feels like a lot? Mine was a bit dense, like custardy-heavy. Flavor was good though, just texture didn’t wow me.
Wow I’m surprised it was dense. Mine comes out lighter with 4 eggs, so maybe your eggs weren’t really room temp or you baked too long. Also did you use full-fat cream cheese? If not, that could do it. Flavor > texture though—at least it tasted good 😅
Interesting—4 eggs does sound like “cheesecake amount,” but I get what you mean about dense/custardy. I’ve had it turn heavy if the cream cheese isn’t beaten long enough or if I overbake. Did you check for a slight jiggle in the center at 1 hour?
Pretty good, but mine took longer than an hour. I was worried it was undercooked at first. After about 1 hr 20 min it set nicely. Still tasty!
Good to know! I’ve noticed cheesecakes can be super sensitive to oven quirks—1 hr 20 min doesn’t sound crazy at all. Mine “set nicely” too once I learned to ignore the clock and watch for the jiggle/edge puff.
Wait… mine never took that long. Maybe your oven runs cold or your pan was bigger? 325°F for only 1 hour should set it. Did you maybe overmix the batter or use cold cream cheese?
Idk… 325F for 1 hour seems low to me for a 9-inch. I was skeptical, but it still cooked. So yeah, surprised me. 😅
I felt the same way at first—325°F always sounds too gentle for cheesecake. But once it’s “set in the middle,” it usually finishes perfect in the residual heat. 🙌
Wait 1 hour and it’s done? That seems way undercooked 😬 Mine took like 1h30-2h at 325. Did you maybe use smaller eggs or a different pan height?
Not gonna lie, I’m skeptical about adding melted chocolate directly—felt like it could seize. It didn’t, but I had to whisk like 10 minutes to get smooth. Still worth it.
This is the first cheesecake that didn’t scare me. The springform pan method is clutch and cooling in the oven helped a lot with texture.
My dog liked it too! Gave him a sliver and he couldn’t stop wagging his tail! 😂 Perfect for me and my pup.
That’s so sweet! I’m glad your pup enjoyed it! Just make sure to keep the chocolate away from him next time.😊
Uhm, I tried this but didn’t have raspberries, so I used strawberries. Still came out super yummy! 🤤
The instructions are clear, but mine stuck to the springform a bit even though I greased it. Maybe I should use parchment on the bottom next time.
I tried this recipe, but it turned out really runny. Maybe I did something wrong? 😕
Pretty good, but I think the bake time might vary. Mine took closer to 1 hr 10 min to get the center set—still ended up creamy though.
I’m not usually a cheesecake person but this recipe is pretty solid. Next time I’ll probably melt the chocolate a little more smoothly (mine thickened before mixing), but flavor is great.
I tried something similar once and my cheesecake cracked like crazy 😭. The low temp and door cracked cooling helps, but still… fingers crossed.
Aww I feel you 😭 Cracks are so common with cheesecakes. I think your “room temp eggs” part matters a lot—also don’t overbeat after adding eggs. And make sure it’s only slightly set in the center at 1 hour, then cool with the oven off like the recipe says (door ajar). Fingers crossed for this one! 🤞
This sounds dangerously good. The dark chocolate + raspberries combo is perfect. I’m definitely making this for my next gathering.
Absolutely loved how rich and chocolatey it turned out. The raspberry jam topping really balances the sweetness. I cooled it exactly as written and it stayed creamy—no cracks!
Wow that sounds perfect! I also had no cracks when I cooled it low and slow like that—maybe the door-left-open trick really works. Did you use fresh raspberries or frozen?
Made this for a family dinner and it turned out gorgeous—rich chocolate flavor with the raspberries cutting through perfectly. I followed the cooling step and it didn’t crack!
The crust is really good with the cookie crumbs + butter. Next time I might add a pinch of salt because the filling tasted a bit sweet to me, but overall it baked up nicely.
My cheesecake cracked a little, and I think it was because I opened the oven (oops). Flavor is still great though—chocolate + raspberries is unbeatable.
Aww no—opening the oven can definitely do that. Next time just trust the time and let it cool with the door mostly closed. Glad it still tastes amazing though 😋 chocolate + raspberries is elite.
This came out *so* rich and creamy. The chocolate flavor is legit, and the raspberry jam cut through it perfectly. I cooled it slowly like the instructions said and it didn’t crack!
This turned out so rich and glossy—like bakery level. The raspberry jam layer really cuts the sweetness. I chilled it overnight and it sliced perfectly.
I’m not a fan of raspberries (sorry). The chocolate cheesecake itself is really solid, but the fruit topping was a little too sharp for me. Would try blueberry next time.
Totally get it—raspberries can be kinda sharp. Blueberry would probably mellow it out and still taste good with the chocolate.
I’m not usually a cheesecake person, but the dark chocolate + raspberry jam combo is legit. The crust is also super easy. Would make again for sure.
The steps are clear, but I’m confused about the amount of jam vs raspberries. I had jam left over. Tasted good, just felt unbalanced visually.
This is too sweet for me—1 cup sugar in a 9-inch with chocolate cookie crumbs and raspberry jam… whew. I’d cut the sugar next time or use a less sweet jam.
I like how straightforward it is. Only thing: 1 cup cookie crumbs might be a little short for my pan thickness? Still, looks solid.
Made this for a family dinner and it was gone in minutes. The chocolate layer tastes super rich, and the raspberry jam gives it this perfect tart contrast.
The crust was tasty, but mine didn’t really “hold together” after baking. I used a different cookie brand—should’ve measured a bit more carefully. Still ate it all.
Happened to me once too—cookie brand swap can change how much butter you really need. I’d try adding a splash more melted butter next time (or press the crumbs really firmly). Also make sure it’s fully set in the middle before cooling.
Not gonna lie, mine came out a bit grainy. I think my cream cheese wasn’t truly softened enough, and I rushed the beating. Still tasty, just not the silky vibe I wanted.
Ugh that’s frustrating—but your reasoning makes sense. Cream cheese that’s not fully softened + rushing the beating can absolutely make it grainy instead of silky. Next time, let it sit at room temp longer and mix until really smooth before adding sugar.
Hmm I don’t think it’s the cream cheese so much… I always bake at 350 and my cheesecake is fine. Maybe you overbaked and the texture got grainy? Also, raspberries on top but not mixed in—kinda weird, you could do that too.
I followed it exactly and it cracked a bit on top. Maybe my cream cheese wasn’t warm enough or I overmixed the batter. Flavor is great regardless.
Yum! 😋
Yum indeed! 😋 Chocolate + raspberries is such a great combo—would totally devour a slice of this cheesecake.
Not gonna lie, I followed it exactly but my center stayed a bit too wobbly. Also I used frozen raspberries and the topping looked kinda watery. Flavor was nice though.