My Chocolate Raspberry Cheesecake is as delicious to eat as it is pretty to look at. Raspberries are pureed and then blended with cream cheese and sour cream to make a luscious, creamy cheesecake. We baked it on an Oreo cookie crust and topped it with a simple chocolate ganache. You get tons of flavor from top to bottom. You’ll need a springform pan for this one, but no water bath!
Y’all, this Chocolate Raspberry Cheesecake is so pretty! And it’s really, really delicious. My family loves cheesecake, and their favorite is my Classic Cheesecake, although the Banana Pudding Cheesecake is pulling a close second.
I wanted to create a cheesecake with a different flavor profile (while featuring chocolate, which we all love), and since we adore my Raspberry Sauce with the regular cheesecake, making an actual raspberry cheesecake seemed like the next best thing. And it turned out to be fabulous!
Testing results for chocolate raspberry cheesecake
- I have made this cheesecake with sour cream and Greek yogurt. We prefer sour cream, but either works just fine.
- I never use a water bath when I bake a cheesecake. My Chocolate Chip Cheesecake bakes in a pie plate, but my other cheesecakes bake in a springform pan. My method is to bake a cheesecake low and slow and let it sit in the oven for a while. The secret to a cheesecake that doesn’t crack (90% of the time) is to place a container of hot water in the oven. This creates enough moisture in the air to keep the cheesecake together.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Raspberries: Frozen raspberries give a more saturated color, but fresh raspberries work well, too.
Cream cheese: For the love of Pete, do not use low-fat or fat-free cream cheese. Just get the blocks of Philadelphia Cream Cheese and go for it.
Pin this now to save it for laterHow to make chocolate raspberry cheesecake
- First, make the Oreo cookie crust by crushing the Oreos, mixing with melted butter, and baking in the springform pan for about 10 minutes.
- Next, you’ll puree the raspberries and strain out the seeds. Then cook for a bit until thickened, and allow to cool in the refrigerator for about half an hour.
- Beat the cream cheese and sugar until creamy, then add the other ingredients as instructed.
- The raspberry cheesecake takes about 1 1/2 hours to bake and then needs to chill for several hours or overnight.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Chocolate Raspberry Cheesecake
Ingredients
Oreo crust
- 1 ½ cups Oreo crumbs
- 4 tablespoons melted butter
Raspberry cheesecake
- 2 ½ cups frozen raspberries (fresh work but frozen give a more saturated color)
- 3 8-ounce bricks cream cheese, room temperature
- 1 cup granulated sugar
- ⅓ cup sour cream or Greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Chocolate Ganache
- 1 ½ cups semi-sweet or bittersweet chocolate chips
- ⅓ cup heavy cream
Garnish
- Fresh raspberries
- Mint leaves
Instructions
To make the crust:
- Preheat the oven to 350 degrees F. Spray the sides and bottom of a 9-inch springform pan lightly with non-stick baking spray and line the bottom with parchment paper. Set aside.
- In a small mixing bowl, combine 1 1/2 cups Oreo crumbs and 4 tablespoons melted butter.
- Add the crumb mixture to the prepared pan and firmly pack along the bottom of the pan. Bake for 10 minutes, remove from the oven and allow to cool while making the cheesecake filling.
- After you remove the pan with the crust, place an oven-safe container (I use a roasting pan) on the lower oven rack and pour in 4-5 cups of very hot water.
To make the cheesecake filling:
- Defrost 2 1/2 cups frozen raspberries (fresh work but frozen give a more saturated color). In a blender or food processor, blend the raspberries until pureed. Strain the puree using a sieve to remove the seeds.
- In a small saucepan over medium heat, add the pureed raspberries and begin to heat. Continue to cook until the mixture begins to thicken. Transfer to a small bowl and allow to cool in the refrigerator.
- In a large mixing bowl, using a stand mixer or a hand mixer, beat 3 8-ounce bricks cream cheese, room temperature and 1 cup granulated sugar until smooth and creamy.
- Add the raspberry puree, 1/3 cup sour cream or Greek yogurt, room temperature, and 1 teaspoon vanilla extract. Mix until completely combined.
- Add 3 large eggs, room temperature and mix until combined.
- Pour the batter into the pan and spread out evenly over the crust.
- Place the cake pan on a large baking sheet. Bake for 1 hour 15 minutes – 1 hour 30 minutes. The cheesecake will be done when the center is just slightly jiggly. Remove the cheesecake from the oven.
- Allow the cheesecake to cool at room temperature for 1 hour before transferring it to the refrigerator to cool for at least 5 hours or overnight.
To make the ganache:
- Add the chocolate chips to a microwave safe bowl. In a separate bowl, microwave the heavy cream just until it begins to boil.
- Pour the hot cream over the chocolate chips and let sit for a couple minutes to allow the chocolate to melt. Whisk with a fork until smooth and combined.
- Allow the ganache to cool to room temperature.
- Pour the ganache over the completely cooled cheesecake, then return the cheesecake to the refrigerator to set. If desired, garnish with fresh raspberries and mint leaves.
Notes
- Scrape the bowl and beater frequently to ensure all the cream cheese is thoroughly blended and there are no lumps, because cream cheese lumps will not melt in the oven.
- Place the springform pan on a baking sheet just in case of any drips.
- To remove the springform pan, chill the cheesecake for several hours in the refrigerator. Then, run a knife around the edges of the pan to help loosen and remove the side. Use an offset spatula to gently loosen the cheesecake from the bottom of the pan, and then remove the parchment paper and place the cheesecake on a platter.
- This is a great make-ahead recipe. You can make the cheesecake several days in advance of serving it.
