Chocolate-Covered Raspberry Cheesecake

Chocolate-covered raspberry cheesecake is glorious: cheesecake baked to creamy perfection filled with fresh raspberries and covered in a rich dark chocolate ganache. This chocolate raspberry cheesecake is going to be a favourite! (Wait…are you drooling? That’s okay, I am too. Let’s make this little slice of heaven!)

This chocolate raspberry cheesecake is the kind of recipe you have to try at least once in your life. (Unless you’re lactose-intolerant. In which case, pop a lactase? I don’t know… life is full of little challenges. Find your inner chef, and rustle up a solution worth salivating over.)

It’s a recipe that took me a long time to settle on; a year, in fact (…an entire year!)…though that’s partly because I couldn’t allow myself to make cheesecake every single week, as delicious as the thought might have been!

this recipe

Jump to:

• Chocolate Raspberry Cheesecake, Updated
• Ingredients
• How to make chocolate-covered raspberry cheesecake
• Tips
• Variation suggestions
• Storage
• More cheesecake recipes
• Helpful tools
• 📖 Recipe
• 💬 Reviews

Chocolate Raspberry Cheesecake, Updated

This recipe is the fusion of some of my favourite things: chocolate? Yum. Raspberries? Yum. Cheesecake? Heck, yeah! It seemed like a natural combination, and I was honestly a little surprised at how much I enjoyed this chocolate raspberry cheesecake recipe. It really blends the sweet cheesecake flavor with the tangy raspberries and chocolate well.

If you’re wondering why this recipe looks so familiar, it’s because it was originally published on January 21st, 2016. I’ve updated the post with new photos, a recipe video, and plenty of new information!

Do raspberries and chocolate go well together?

Oh, they do. They really do! Fresh raspberries and dark chocolate are a fantastic combination.

Ingredients

For the crust

• Digestive Biscuits, crushed
• Unsalted Butter, melted
• White Sugar

For the raspberry cheesecake

• Cream Cheese
• White Sugar
• Eggs, lightly beaten
• All-Purpose Flour
• Lemon zest
• Fresh raspberries
• Pure Vanilla Extract
• Butter, for greasing

For the chocolate ganache

• Dark chocolate (60% or 70% is the sweet spot for me)
• Butter
• Heavy cream
• Salt

How to make chocolate-covered raspberry cheesecake

Preparing this cheesecake recipe is only slightly more work than your usual berry cheesecake. The reason for that is because we’re actually working whole berries into the cheesecake batter (as opposed to just mixing with raspberry puree and calling it a day!), and because we’re adding the chocolate ganache topping.

Prepare the crust

Preheat the oven to 355 degrees F, and generously butter a 9-inch springform pan. Mix the crushed digestive biscuits together with melted butter, and sugar. You can use a hand mixer or food processor for this step. Spread the buttered crumbs around the bottom of your cake tin. Press down to form a level and tightly packed crust before baking for seven to eight minutes.

Prepare the raspberry cheesecake

Using a hand mixer whisk the cream cheese with the sugar until they are completely incorporated. Add the vanilla extract, flour, and lemon zest, and mix until smooth. Mix in beaten eggs one by one until just incorporated. And finally, fold the fresh raspberries into the cheesecake batter – be gentle not to crush your raspberries!

Spoon the mixture over the pre-baked crust (keep it in the same cake tin). Tap the bottom of the pan gently against a flat surface to remove any air bubbles (and to help the raspberries rise up from the bottom). Bake in a bain-marie (optional but always recommended for cheesecakes!) for about 35 minutes, or until the edges are set but the middle wobbles slightly.

Allow the baked raspberry cheesecake to cool to room temperature (a wire rack is fine for this), and then refrigerate for at least 6 hours, ideally overnight.

Prepare the chocolate ganache

In a large mixing bowl, melt the chocolate and butter over a double boiler (or in a microwave if you’re feeling bold – don’t forget to use a microwave-safe bowl!). Stir in the heavy cream and salt – that’s it, you’ve made a ganache! Allow it to cool slightly before spreading over the refrigerated cheesecake and be careful not to pour all the chocolate straight on to the centre of the cheesecake — the weight may cause your cake to sink!

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Tips

This cheesecake recipe is actually quite easy and forgiving. However, here are a few tips to make the best chocolate raspberry cheesecake!

What kind of chocolate to use

Given that the chocolate ganache is a pretty key component in this recipe, I recommend using the best dark chocolate available to you. Ghirardelli chocolate is always a hit, but it’s also a tad more expensive that your standard baker chocolate block (which I’ve used several times with always excellent results).

I do recommend going with a 60% or 70% dark chocolate for this recipe though. Switching to something lighter, or a milk chocolate may result in a sickly sweetness. (You do you though!)

As for the form of the chocolate, it really doesn’t matter. You can use chocolate chips, or chocolate buttons. You can also take a block of Baker’s chocolate and chop it up. It’s all chocolate goodness!

No need to worry about cracks

A common concern people have when baking cheesecakes are cracks that can appear on the top of the cake. As we’re covering the top of the cake with chocolate, this isn’t something you need to worry about!

That said, if you’re just particular about your inner cheesecake, make sure to use a Bain Marie when baking the cheesecake, and refrain from opening the oven door early.

Variation suggestions

Here are some easy ways to change things up with this recipe:

• Switch out the digestive biscuit base for Oreos to create a chocolate-y Oreo cookie crust.
• If you’re not feeling the chocolate ganache, skip it. You can drizzle a raspberry sauce over the cheesecake for a more classic raspberry cheesecake recipe.

Storage

This chocolate-covered raspberry cheesecake can be stored in the refrigerator for up to five days. The basic raspberry cheesecake can be frozen for up to a month. Once you’ve given it a chance to thaw, the chocolate ganache can be added to it.

More cheesecake recipes

If you like this, you’re sure to enjoy:

• Basque Cheesecake
• Japanese Cheesecake

Helpful tools

The link below is an affiliate link. This means that if you choose to purchase using it, I will receive a small commission (at no additional cost to you). These small commissions help keep Chocolates & Chai going. Thank you.

A simple mixer is the easiest way to beat cream cheese into a cheesecake batter. I have a few different ones, but this electric mixer from KitchenAid has served me well for many years.

And that’s it for today, bestie! What did you think of this chocolate-covered raspberry cheesecake recipe? What are your thoughts on chocolate raspberry cheesecakes in general? Let me know in the comments below.

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