If you’re on the hunt for a truly show-stopping dessert that tastes as amazing as it looks, let me introduce you to this Luscious Dark Chocolate Raspberry Cheesecake. It’s the kind of dessert that turns heads, makes guests pause mid-bite, and just might earn you “best baker” status in your circle. And trust me, it’s worth every single bite.

This cheesecake isn’t just rich—it’s luxurious. We’re talking about a dark chocolate cheesecake base that’s velvety smooth, studded with bursts of fresh raspberries, nestled over a crunchy chocolate cookie crust. Then, just when you think it can’t get any better, we add a shiny layer of dark chocolate ganache that gives it that final elegant touch.

I made this for a recent family celebration, and it barely made it past the slicing stage before people were coming back for seconds. It’s one of those desserts that looks super fancy but is surprisingly simple to pull off if you follow a few key tips. So whether you’re baking for the holidays, a birthday, or just to satisfy a serious chocolate craving, this is the recipe you’ll want to bookmark.

Let’s dive in and get baking!

Ingredients You’ll Need

Here’s a quick breakdown of what you’ll need to gather before you start:

For the Crust:

• 1 ¾ cups chocolate cookie crumbs

• ¼ cup granulated sugar

• 6 tablespoons unsalted butter, melted

For the Filling:

• 3 packages (8 ounces each) cream cheese, softened

• 1 cup granulated sugar

• 8 ounces dark chocolate, melted and slightly cooled

• 3 large eggs

• ¼ cup sour cream

• 1 teaspoon vanilla extract

• 1 cup fresh raspberries

For the Ganache Topping:

• ½ cup heavy cream

• 4 ounces dark chocolate, chopped

Optional Garnish:

• Fresh raspberries

• Chocolate shavings

STEP 1: Prep Your Pan and Preheat the Oven

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly—make sure to get the sides too—and then wrap the bottom of the pan in a double layer of aluminum foil. This step is super important if you’re using a water bath, which helps keep the cheesecake from cracking during baking.

I know some people skip the water bath, but I find it really makes a difference in achieving that creamy, crack-free top. Plus, the extra bit of effort always pays off when you unveil the finished cheesecake.

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STEP 2: Make the Crust

In a medium-sized bowl, stir together the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until all the crumbs are evenly moistened. Press this mixture firmly into the bottom of your prepared pan using the bottom of a glass or measuring cup to pack it down tightly and evenly.

Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool slightly while you make the filling.

STEP 3: Mix the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until completely smooth. No lumps here—we’re going for silky. Add in the granulated sugar and continue beating until light and fluffy. This is your base, so give it a good mix to make sure it’s well incorporated.

Now, slowly mix in the melted dark chocolate. Make sure the chocolate is slightly cooled so it doesn’t shock the batter. Once that’s blended in, crack in the eggs, one at a time, mixing well after each addition. Then stir in the sour cream and vanilla extract.

The last step here is gently folding in the fresh raspberries. If you want to keep them from sinking to the bottom during baking, you can toss them in a little flour first before adding them to the batter. I’ve done it both ways, and while it’s not essential, it does help distribute the berries more evenly.

STEP 4: Assemble and Bake the Cheesecake

Pour your luscious chocolate-raspberry batter over the cooled crust. Give the pan a gentle tap on the counter to help release any air bubbles.

Now for the water bath: Place the cheesecake pan inside a larger roasting pan and carefully pour in hot water until it comes halfway up the sides of the springform pan. This gentle baking method helps the cheesecake cook evenly and prevents it from cracking.

Bake for 55 to 65 minutes, or until the center is just set but still has a slight jiggle to it. Once it’s done, turn off the oven, crack the door open just a bit, and let the cheesecake sit in the oven for 1 hour. This gradual cooling helps prevent sudden temperature changes that can cause cracks.

Once that hour is up, remove the cheesecake from the oven and let it cool completely on the counter. Then transfer it to the fridge and chill for at least 4 hours, or overnight if you can—trust me, the texture improves the longer it chills.

Welcome back! If you’ve followed along so far, your cheesecake should be chilling in the fridge, doing its thing and setting up into creamy, dreamy perfection. Now it’s time for one of my favorite parts—finishing it off with a glossy ganache topping and a few extra touches to really make this dessert shine. Plus, I’ll be sharing some helpful tips and variations to help you customize this recipe exactly to your taste.

Let’s get back to it!

STEP 5: Make the Ganache Topping

Ganache sounds fancy, but it’s actually one of the easiest ways to add a rich, decadent finish to your cheesecake. All you need are two ingredients: heavy cream and dark chocolate.

Start by heating ½ cup of heavy cream in a small saucepan over medium heat. You want it to be steaming hot but not boiling. As soon as it’s ready, pour it over 4 ounces of chopped dark chocolate in a heat-safe bowl.

Let it sit for about 1 minute—don’t stir right away. This allows the chocolate to soften. Then whisk it together until the ganache is smooth and glossy. It should be pourable but not runny.

Remove your cheesecake from the fridge and pour the ganache over the top, spreading it gently with a spatula to create an even layer. I like to push it just to the edges so it creates that smooth, professional finish, but you can also let it drip slightly down the sides for a more rustic look.

Once the ganache is in place, pop the cheesecake back into the fridge for another 30 to 60 minutes, or until the ganache is set.

STEP 6: Garnish and Serve

You’ve done the hard part—now comes the fun. Just before serving, garnish with a handful of fresh raspberries and a sprinkle of chocolate shavings. These little extras take the presentation to the next level and hint at the flavors waiting inside.

To slice the cheesecake cleanly, dip your knife in hot water and wipe it dry between each cut. This helps you get those perfect, bakery-style slices.

And there you have it—a rich, indulgent, elegant dessert that’s perfect for holidays, dinner parties, or any time you want to treat yourself or your loved ones to something special.

Tips for Success

A few helpful pointers can make a good cheesecake great, especially when working with dark chocolate and fresh fruit. Here are some tips I’ve picked up from baking this recipe a few (ok, maybe more than a few) times:

• Use high-quality dark chocolate. Since chocolate is one of the dominant flavors, the quality really matters here. Go for something around 60-70% cacao for a rich but balanced taste.

• Let the ingredients come to room temperature. This helps everything blend smoothly and reduces the risk of lumps in your filling.

• Don’t overmix once the eggs are in. Beating too much after adding the eggs can introduce air, which may cause the cheesecake to puff and then crack during baking.

• Coat raspberries lightly in flour. Tossing them in a tablespoon of flour before folding them into the batter helps prevent them from sinking to the bottom of the cheesecake as it bakes.

• Water bath or no water bath? I definitely recommend it for the smoothest texture, but if you want to skip it, just be sure to cool the cheesecake slowly and don’t open the oven door during baking.

• Chill, chill, chill. This cheesecake needs a good long chill—at least 4 hours, but overnight is even better. The flavors deepen and the texture firms up beautifully.

Delicious Variations to Try

Once you’ve mastered the base recipe, there are lots of fun ways to switch it up depending on your cravings or the season.

• Raspberry Swirl: Instead of folding the raspberries in, blend them into a purée and swirl it into the batter for a marbled effect.

• Chocolate Hazelnut Cheesecake: Swap the raspberries for chopped hazelnuts and top the cheesecake with Nutella ganache for a Ferrero Rocher-inspired treat.

• White Chocolate Raspberry Cheesecake: Use white chocolate in place of dark for a sweeter, creamier variation that’s perfect for spring or bridal showers.

• Mixed Berry Topping: If raspberries aren’t in season, try a mix of berries on top for a burst of color and flavor.