Easy Chocolate Raspberry Cheesecake
Indulge in the perfect harmony of rich chocolate and tangy raspberries with this Easy Chocolate Raspberry Cheesecake. Featuring a buttery chocolate cookie crust, a luscious chocolate-infused cream cheese filling, and a vibrant raspberry topping, this stunning dessert is as elegant as it is simple to make. With just 30 minutes of prep time, the creamy baked cheesecake is chilled to perfection, then crowned with a glossy layer of raspberry preserves and fresh, juicy berries. Ideal for special occasions or decadent weeknight treats, this no-fuss dessert serves 12 and guarantees a show-stopping finish to any meal. Whether you’re a chocolate lover or a fan of fruity desserts, this chocolate raspberry cheesecake is bound to impress. Don’t wait—transform your next gathering into a celebration of flavor!
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Recipe Information
Ingredients
- 25 cookies chocolate sandwich cookies
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 3 large eggs
- 8 ounces semisweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1.5 cups fresh raspberries
- 0.5 cups raspberry preserves
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Add the melted butter and pulse until combined.
Press the cookie mixture evenly into the bottom of the prepared springform pan to create the crust. Place the pan in the freezer while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar with a hand or stand mixer until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the melted and slightly cooled semisweet chocolate and vanilla extract until fully incorporated.
Pour the chocolate cheesecake batter over the prepared crust, spreading it evenly.
Bake the cheesecake in the preheated oven for 50-55 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
After the cheesecake has cooled in the oven, transfer it to the refrigerator and chill for at least 4 hours or overnight.
Once fully chilled, spread the raspberry preserves over the top of the cheesecake in an even layer.
Sprinkle the fresh raspberries over the raspberry preserves to create a decorative topping.
Carefully release the cheesecake from the springform pan, slice, and serve. Enjoy your Easy Chocolate Raspberry Cheesecake!
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 61.3 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
