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Chocolate Raspberry Cheesecake

A decadent Chocolate Raspberry Cheesecake with Oreo crust, creamy raspberry filling, and smooth chocolate ganache topping.
Prep Time30 minutes
Cook Time1 hour 15 minutes
chill time6 hours
Total Time7 hours 45 minutes
Servings: 8 slices
Calories: 583kcal
Author: Lucy Brewer

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.
    A glass bowl with crushed cookies and melted butter being mixed with a spoon, surrounded by eggs, raspberries, and chocolate chips on a marble countertop.
  • 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.
    A round pan with a dark cookie crumb crust sits on a marble surface, surrounded by raspberries, chocolate chips, and eggs.
  • 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.
    A food processor with raspberries inside sits on a marble counter next to a basket of raspberries, a bowl of chocolate chips, and three eggs.
  • 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.
    A saucepan of raspberry sauce, stirred with a wooden spoon, sits on a marble surface next to fresh raspberries, chocolate chips, and eggs.
  • 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.
    A glass bowl with cream cheese and sugar, surrounded by raspberries, chocolate chips, eggs, and a hand mixer on a marble countertop.
  • Add the raspberry puree, 1/3 cup sour cream or Greek yogurt, room temperature, and 1 teaspoon vanilla extract. Mix until completely combined.
    A glass bowl with yogurt, raspberry sauce, and vanilla extract on a marble counter, surrounded by raspberries, chocolate chips, and eggs.
  • Add 3 large eggs, room temperature and mix until combined.
    A glass bowl with pink batter and three cracked eggs, next to a basket of raspberries, a bowl of chocolate chips, and a beige cloth on a marble surface.
  • Pour the batter into the pan and spread out evenly over the crust.
    A round pan filled with smooth pink cheesecake batter sits on a marble surface, with a basket of raspberries and a bowl of chocolate chips nearby.
  • 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.
    A round pan filled with smooth pink cheesecake sits on a marble surface, next to a basket of raspberries and a bowl of chocolate chips.
  • 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.
    A white bowl filled with chocolate chips and cream sits on a marble countertop near a basket of raspberries and a beige cloth.
  • 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.
    A bowl of smooth melted chocolate with a spoon, next to a basket of fresh raspberries on a marble surface.
  • Allow the ganache to cool to room temperature.
    A round pan filled with smooth chocolate batter sits on a marble surface next to a small basket of fresh raspberries and a beige cloth.
  • 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.
    A chocolate raspberry cheesecake topped with fresh raspberries and mint leaves sits on a marble surface, with a bowl of raspberries and a bottle of milk in the background.

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.
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