Chocolate Raspberry Cheesecake Recipe

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

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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!


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

For the chocolate ganache

  • 2 oz chocolate (about 1/4 cup if you're measuring chips)*
  • 1/4 cup heavy cream or half and half
* if you don't like your desserts too sweet, I recommend using dark chocolate or even bittersweet!


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

Click here to grab your free printable recipe card for this yummy cheesecake and add it to your recipe box. As always, I love when you share my ideas and recipes with family and friends who you know would love them!

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?

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  1. I printed this off right away - it will be the perfect dessert to our meal tonight!

  2. Yaaaaas!!! Thank you for sharing this. My son's birthday is this weekend and he loves this combo. I'm totally making it and will look like the best mom ever! Thanks. pinned


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