This decadent dark chocolate raspberry cheesecake has 2 layers that compliment each other perfectly: a rich, dark chocolate layer and a light fruity raspberry layer. Oh, and it’s made on top of a mock-cookie crumbly crust. Talk about delicious!
You can make a mini cheesecake, like I did, or multiply the ingredients to make it in a bigger pan.
If you make the mini 6″ cheesecake, it will be perfect for Valentines day!
This blog post is part of a Valentine’s Day Recipes series hosted by my friend Emma at Loving Grace Home. Be sure to read all the way to the end of this recipe to get some more delicious Valentine’s Day treats from my blogging friends!
Steps to Make Dark Chocolate Raspberry Cheesecake:
Step 1: Make your crust.
First, preheat your oven to 325F.
Step 2: Prepare your cheesecake batter.
- Put the cream cheese in the mixer first and beat on a medium speed. You want to get it so it no longer has a block shape and it’s creamy and ready for the next ingredients.
- You’ll want to add the next ingredients one-by-one so they get incorporated nicely. Add the 1/4 cup sugar, 1 egg, 1/4 cup sour cream, and 1 tsp vanilla extract.
- Separate the batter evenly into two dishes. I like to use the same size dishes so I can better divide the batter.
- One bowl will be for the chocolate layer, one for raspberry.
Step 3: Add your additions to make your chocolate and raspberry batters.
- Put 1/2 pint of raspberries 2 tbsp water, and 1 tsp sugar into a blender, and blend until liquid. There will still be raspberry seeds, and it’s fine if this has a little texture still, it doesn’t need to be homogenous.
- Mix this with your first bowl to make your raspberry cheesecake batter.
- Add 1/2 bar of dark chocolate to a microwave-safe bowl and microwave in 15-second increments until melted.
- Mix with your other bowl of batter to make your chocolate batter.
Step 4: Pour in your batters, and bake.
- First, pour your chocolate batter into the springform pan. You’ll want to do this first because it is the heavier, thicker layer due to the chocolate. Spread it evenly with a spoon.
- On top of that layer, slowly pour your raspberry batter on top of the chocolate layer. Try not to disturb the chocolate layer.
- Bake in your 325F oven for about 30-45 minutes. Temperatures between ovens vary greatly, so check it at 30 minutes. If it is set on the outside but still jiggles in the middle you know it is done.
- Once it is finished, turn off the oven and crack it open. (You want to let it come down to room temperature slowly to avoid cracking) Leave it in there for about an hour.
Step 5: Prepare and add toppings
- Once your cheesecake has cooled down to room temperature you can add your toppings
- Make your chocolate ganache by adding the chocolate and heavy whipping cream to a bowl and microwave in 15-second increments, stirring in between, until it is melted. Mix it up and it will turn into a thick chocolate syrup
- Spread the chocolate ganache over top of the cheesecake
- Garnish with the other half of your pint of raspberries.
Raspberry Dark Chocolate Cheesecake
- 1/4 cup sugar
- 1/4 cup flour
- 1/4 cup cocoa powder or cacao powder
- 3 tbsp melted butter
- 1 pinch salt
- 1 8 oz package of cream cheese warmed to room temperature
- 2 tbsp sugar
- 1/2 bar dark chocolate (chocolate bar I used is 3.5 oz bar), also this is 1/4 cup if you use semisweet chocolate morsels
- 1 egg
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/2 pint raspberries
- 1 tsp sugar
- 2 tbsp water
- 1/3 cup chocolate semisweet morsels
- 1/4 cup heavy cream
- 1/2 pint raspberries
- Preheat oven to 325F (you can keep the oven on at this temperature the whole time, because you will need it for both parts of the cheesecake)
- Mix sugar, flour, and cocoa powder together.
- Add melted butter and mix.
- Press into bottom of a 6" springform pan.
- Bake at 325F for about 10-12 minutes. The bottom should get a little bubbly.
Cheesecake Batter Base
- Place cream cheese into mixer and beat for about 30 seconds. You just want to make sure it is not a brick shape anymore so you can add ingredients in and they'll mix nicely into it.
- Add sugar, egg, sour cream, and vanilla. Add them each separately and make sure they mix well. Make sure to scrape down the sides a few times.
- Separate the batter into two bowls. One will be for the chocolate layer and one for the raspberry layer. Try to get it as even as you can.
- Add raspberries and sugar to a blender. (If your raspberries are especially sweet, you can skip the sugar.) Blend until it becomes liquid. Mix it in with one of your bowls of batter to make your raspberry layer.
- Melt chocolate in the microwave. Do it in 15 second increments and mix in between so you do not overheat it. Stop when it has just melted.
- Quickly mix the melted chocolate into your second bowl of batter. This will be your chocolate layer!
Pour and Bake
- First pour the chocolate layer into the bottom of the pan on top of your pre-made crust. You will have to use a spoon to spread it out evenly because it is thick.
- Then pour your raspberry layer in on top of the chocolate layer. Pour slowly so you do not disturb your chocolate layer. This is more liquid due to the raspberries and will likely not need to be spread out with a spoon.
- Bake in preheated 325F oven for about 30 to 45 minutes. You will know it is done when the sides are set but the middle still jiggles like jello a bit.
- When the cheesecake jiggles in just the middle, turn off the oven and crack it open. This will help prevent your cheesecake from cracking on the top. Let it cool for about an hour.
- I like to top it with some chocolate ganache and then garnish with fresh raspberries. You could make a heart shape with the raspberries, or put them just around the outside like I did.
- To make the chocolate ganache, simply add your chocolate and heavy whipping cream to a bowl and microwave. Do this just like how you melted your chocolate, in 15-20 second increments and mix in between, to prevent overheating. Mix well!
- Spread the chocolate ganache over the cheesecake. Top with raspberries. This can be eaten at room temperature, but I find it much more delicious to eat cold. Put it in the refrigerator for about an hour or overnight. Enjoy!
To convert the recipe to different size pans:
It takes a little math to convert your recipe but it’s pretty easy once you get the hang of it!
I used this website to help me.
This recipe is for a 6 inch pan which has an area of around 28 square inches.
If you want to use a 9 inch springform pan, which has 63 square inches, I would multiply the whole recipe by 2. If you want the cheesecake to be proportionally taller however, multiply by 3. I would actually recommend multiplying by 3 for this recipe if you’re going to use a 9 inch pan.
Let me know if you have any questions!
Now, for more valentine’s day dessert recipes from my friends!
In order from left to right, top to bottom:
Emma | Loving Grace Home, Chocolate Covered Strawberry sourdough scones
Michelle | Barefoot in the Pines, Almond Flour Shortbread Cookies
Ashly | Imperfect Ashly, 3-Ingredient Peanut Butter Cookies
Heather | Our American Japanese Life, Raspberry Mousse
Ellen | Our First Homestead, Sourdough Strawberry Shortcake with Whipped Cream Topping
Ranie | Ranie Robinson, Chocolate Chip Cookies
Deepti | Indian Kitchen & Spices, Sugar-Free Strawberry Ice Cream