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Raspberry Dark Chocolate Cheesecake

5 from 2 votes
Prep Time 35 mins
Course Dessert



  • 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

Raspberry Puree

  • 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.

Raspberry Layer

  • 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.

Chocolate 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.

Add toppings

  • 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!