Skip to content
Home » Chocolate Raspberry Cheesecake Recipe – DIY Beautify

Chocolate Raspberry Cheesecake Recipe – DIY Beautify

slice of chocolate raspberry cheesecake

Fresh raspberries star in this simple and light raspberry cheesecake with a
decadent chocolate ganache and cookie crust

Hello cheesecake lovers, I’m looking at you!

If you haven’t tried this combination of both fresh raspberries and
chocolate in a cheesecake, you have been missing out my friend! I’m here to
fix that right now with this amazing recipe that is so simple to make!

Why you will love this cheesecake

This easy dessert is a combination of two favorites – raspberries and
chocolate! It’s rich and creamy, with the bright flavor of raspberries and the
addicting flavor of chocolate. Ooh, just thinking about this cheesecake is
making my mouth water! There are so many reasons to love this cheesecake.

  1. It’s one of the quickest cheesecakes you’ll ever make
  2. The ingredients are simple
  3. It’s one of the best ways to use fresh raspberries in a dessert
  4. The combination of the chocolate crust and rich ganache take it over the
    top
  5. It’s a dessert easy enough to make for your family AND will wow your
    guests
  6. Easy to transport to a party or gathering


How to avoid a soggy crust

I know some of you will balk at this idea, but
don’t wash your raspberries! Because they will be cooked, they are fine
to use without washing. When you add water, even a tiny amount, it is almost
impossible to dry the fresh raspberries and your cheesecake crust will be
soggy! If you spot any dirt on them, gently clean with a paper towel but don’t
rinse!

I am ready to make a chocolate raspberry cheesecake, how about you? Let’s go!

How to make chocolate raspberry cheesecake

My sister-in-law Beth first shared this recipe with me and I immediately
copied it down because it was a keeper from the first bite! I’ve created a free
printable recipe card that you can download below!

Mr DIY is not a fan of raspberries, so I don’t get to make this
dessert too often. Now that we’re empty nesters, I have to wait until all the
kiddos are home, because I could easily eat this entire dessert myself lol!

Ingredients

If you love lemon, consider adding the zest of a lemon to the filling.

For the chocolate ganache

Directions 

1. Preheat oven to 350° Layer fresh raspberries in the bottom of the chocolate
cookie crust. I like to stand them up like so. A pint of raspberries is enough
to cover.

2. In a
stand mixer, cream the softened cream cheese. Pour in the can of sweetened condensed
milk, egg, lemon juice and vanilla. Mix well and carefully pour into
piecrust, right over the raspberries. 
Be careful not to overfill the crust. Be aware that you will have some
leftover filling. Pour the leftover cheesecake filling into a
small baking dish
and bake alongside the cheesecake, removing when a toothpick inserted comes
out clean (it will be ready before the cheesecake is, check at the 15 minute mark)

3. Bake cheesecake at 350° for 30 minutes or until lightly brown, remove from
oven and let cool.

4. Once cheesecake has cooled to room temp, make the chocolate ganache (or
glaze) by melting 2 oz of chocolate with cream.  You can do this on the
stovetop or in the microwave. Pour melted ganache over the cheesecake and let
set before serving.

The chocolate ganache will be runny when melted but will firm up as it cools.
The finished cheesecake needs 3-4 hours to cool and firm up completely until
it’s ready to serve, so be sure to plan ahead!

This amazing dessert is a little slice of heaven! I like to top slices with a
couple of fresh raspberries for a beautiful presentation.

Can I use another crust?

Feel free to substitute the chocolate crust for another, especially if you
find chocolate a little too rich. This cheesecake would be good with a Graham
cracker crust, or even a pretzel crust! If you have a favorite crust, feel
free to substitute that!

Can I freeze this cheesecake?

There have never been leftovers at my home, but cheesecake freezes
beautifully. I would freeze before adding the ganache, then whip that up a
couple hours before serving. It will take the cheesecake an hour or two to
come to room temperature after removing it from the freezer.

You could also freeze individual slices of cheesecake, just be sure to wrap
well and place in a freezer bag with all air removed.

Printable recipe card

Chocolate raspberry cheesecake is so creamy, chocolatey and delicious! I would
love to know if you have tried this dessert before, or are eager to make it now?

Pin to Save

Here are more desserts you might enjoy!

bringing beauty to the ordinary,