Chocolate Raspberry Cheesecake

This unbelievably creamy chocolate raspberry cheesecake is baked in a chocolate cookie crust and swirled with a homemade raspberry sauce. The finishing touch is an easy chocolate ganache topping. You'll love how easily it comes together!

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This rich, creamy and ultra smooth chocolate raspberry cheesecake is the first baked cheesecake recipe to appear on two sugar bugs. And I think you'll agree that it was worth the wait!

While there are four steps to this classic dessert, they are all quick and simple. So get ready to enjoy a slice of this dreamy homemade cheesecake with a raspberry swirl.

True story; Mr. two sugar bugs loves this one even more than the ricotta bundt cake and brownie crinkle cookies.

why you will love this easy cheesecake recipe

• A rich and creamy classic New York cheesecake that isn't too sweet.
• Two ingredient crust ~ chocolate sandwich cookies {like Oreos} and butter.
• A simple homemade raspberry coulis swirl brings the raspberry flavor.
• No traditional water bath needed!

If you are looking for a more mousse like {without eggs} no bake cheesecake, be sure to check out my cookie butter cheesecake or no bake mascarpone cheesecake recipes.

ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Raspberry coulis ~ the recipe has you make your own with frozen or fresh raspberries, sugar and water. If you would prefer to use a store-bought coulis, Fran's Chocolates makes one that works beautifully in this chocolate raspberry cheesecake.
• Chocolate sandwich cookies ~ Oreos, Trader Joe's Jo Jos and Back to Nature's Classic Creme cookies all work.
• Butter ~ I use unsalted butter. Melt the butter for the chocolate crust.
• Cream cheese ~ use full fat blocks of cream cheese; three 8-ounce blocks are needed. It's important for the cream cheese to be softened to room temperature. Depending on the temperature of your kitchen this will likely take at least 2 hours.
• Sugar ~ granulated sugar is used to sweeten the cheesecake and also to sweeten the raspberry coulis.
• Cornstarch ~ since we are adding a bit more liquid with the raspberry sauce, the cornstarch works to keep the cheesecake thick and silky.
• Sour cream ~ use full fat sour cream and allow it to come to room temperature. If the liquid separates, just stir it back together before adding it to the batter.
• Vanilla ~ adds flavor.
• Eggs ~ three large eggs are needed and should be room temperature.
• Chocolate ~ I found a 62% semi-sweet chocolate was the perfect balance. Finely chop the chocolate.
• Heavy cream ~ for the ganache topping. You can use heavy whipping cream or heavy cream that has a minimum of 30% fat content.

step by step instructions for making raspberry coulis

Start by placing the frozen raspberries, granulated sugar and 2 tablespoons water in a small saucepan and stir together.

Then cook over low heat, stirring every few minutes, until the berries are soft, about 12 minutes.

Remove the pan from the heat and either use an immersion blender {I have a 25+ year old Braun that works great!} or regular blender to blend until smooth.

Pour the sauce through a thin mesh sieve to remove the seeds from the coulis and discard the seeds. You should have about ⅔ cup of raspberry coulis. Allow to cool to room temperature before using. Can be made up to one week ahead, store in an airtight container in the refrigerator.

let's make the easy Oreo crust

Start by crushing the chocolate sandwich cookies {with their filling} in a food processor or blender and pulse until fine crumbs. You can also place the cookies in a zip top bag and crush with a rolling pin; the crumbs won't be quite as fine, but it is another option.

Add the melted butter and pulse another 8-10 times until the butter is fully combined with the crushed cookies.

Press the mixture into the bottom and slightly up the sides of a 9 inch springform pan with a removable bottom. If you want to be able to remove the cheesecake from the bottom before serving, line the pan with a piece of parchment paper.

I use the flat bottom of a measuring cup to firmly press the cookie crumbs into the bottom and slightly up the sides of the pan. Pre-bake the crust. Remove from the oven and allow to cool slightly while you prepare the filling.

how to make chocolate raspberry cheesecake

Start by beating the room temperature cream cheese and granulated sugar on medium until the mixture is smooth and creamy. You can use a handheld mixer or a stand mixer with the paddle attachment.

Then add the cornstarch, sour cream and vanilla and beat until fully combined. Next with the mixer on low, add the eggs one at a time, beating until just blended. Once the final egg disappears into the batter, stop the mixer. Use a spatula to make sure the final egg is fully combined.

Pour half the cheesecake mixture into the pre-baked chocolate cookie crust. Drop spoonfuls of the raspberry coulis over the top of the batter {use a little less than half the coulis}.

Spoon the other half of the cheesecake batter into the pan and use an offset spatula to carefully spread it in an even layer. Drop more spoonfuls of raspberry coulis over the top of the batter {save aside 2-3 tablespoons for serving, if desired}. Then take a knife and swirl the coulis into the cheesecake batter.

Now prepare a large pot of boiling water and once it's boiling, pour about an inch of hot water in a 9x13 or large baking pan {do not use glass!} and place the pan of water on the bottom rack of the oven.

Bake the cheesecake in the center of the oven for 50-60 minutes, or until the center is almost set. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes {with the pan of hot water still in the oven as well}.

Move the cheesecake to the counter to cool another 1-2 hours. Then prepare the ganache topping.

how to know when cheesecake is done baking

This chocolate raspberry cheesecake should have a little jiggle in the middle when it is done baking. This cheesecake was consistently baked at 55 minutes in my oven. The edges will be set and when you lightly tap the sides of the pan, the middle will have a little wiggle to it.

For other baked cheesecake recipes, make sure you follow the specific instructions for that recipe.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

tips for the best cheesecake

• Use full fat cream cheese and sour cream. You want to buy the block cream cheese and not the whipped spread {they don't behave the same in baking}.
• Bring the cream cheese, sour cream and eggs to room temperature before starting. My kitchen is on the cooler side, so I pull my ingredients out at least two hours before {and often 3-4 hours before}. The room temperature ingredients combine more evenly and create a smooth batter.
• Try not to over mix the cheesecake batter, which can add too much air and cause the cheesecake to rise and then fall during baking.
• Place the springform pan on top of a baking pan before placing in the oven {for both the baking of the cheesecake and the baking of the Oreo crust. This will catch any leaks of butter from the chocolate crust and keep your oven cleaner!
• Allow the cheesecake to cool in the oven before removing to the counter to cool. {more detailed instructions are in the recipe card below}.
• Once the raspberry cheesecake is topped with ganache, place it in the refrigerator to chill and set up. It needs to chill for a minimum of 6 hours and ideally 8 or more.
• For clean slices when serving, wipe the knife clean between cuts.

frequently asked questions

how to remove the cheesecake from the pan

Once the chocolate raspberry cheesecake has chilled at least six hours {and ideally overnight}, the springform pan should pop right off the cheesecake once opened. If it doesn't, gently run a knife along the edge to release it.

If you want to be able to remove the cheesecake from the springform pan bottom before serving, line the pan with a piece of parchment paper.

can I use frozen raspberries?

Absolutely! I prefer using frozen raspberries because they are frozen at the peak of their freshness and allow you to make this raspberry coulis any time of year.

do I have to use a 9 inch springform pan?

If you don't have a 9 inch springform pan, a 9 inch cake pan will also work. You will want to line the cake pan with parchment paper overhanging the sides so you can lift the finished cheesecake out of the pan.

You can also use a 10 inch springform, but the cheesecake will be shorter and will require less baking time.

can I skip the chocolate ganache topping?

Yes. The chocolate crust and raspberry swirl cheesecake are delicious even without the ganache topping.

how to store

Cover and store any leftover chocolate raspberry cheesecake in the refrigerator for up to 5 days.

The cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving

Remember to snap a picture and tag me on Instagram if you make this Chocolate Raspberry Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more cheesecake recipes

• Mini Peanut Butter Espresso Cheesecakes
• Cookie Butter Cheesecake
• No Bake Mascarpone Cheesecake with Strawberries and Mint

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Chocolate Raspberry Cheescake

recipe created and tested by:

Tasia Harper

This unbelievably creamy chocolate raspberry cheesecake is baked in a chocolate cookie crust and swirled with a homemade raspberry sauce. The finishing touch is an easy chocolate ganache topping!

5 from 5 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 30 minutes mins

Bake Time 1 hour hr

Chill Time 8 hours hrs

Total Time 9 hours hrs 30 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 12 - 14 slices

Calories 461 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

raspberry coulis

• ▢ 6 ounces frozen raspberries 170g
• ▢ ¼ cup granulated sugar 50g
• ▢ 2 tablespoons water

chocolate cookie crust

• ▢ 24 chocolate sandwich cookies like Oreos 268g
• ▢ 4 tablespoons unsalted butter 56g

raspberry cheesecake

• ▢ three 8 ounce blocks of full fat cream cheese room temperature 681g
• ▢ ¾ cup granulated sugar 150g
• ▢ 2 teaspoons cornstarch
• ▢ ¾ cup full fat sour cream room temperature 180g
• ▢ 1 tablespoon pure vanilla extract
• ▢ 3 large eggs room temperature
• ▢ ⅔ cup raspberry coulis

chocolate ganache

• ▢ 4 ounces semi sweet chocolate chopped finely 113g
• ▢ ½ cup heavy whipping cream 120mL/120g

Instructions

 

make the raspberry coulis

• Place the frozen raspberries (6 ounces/170g), granulated sugar (¼ cup/50g) and 2 tablespoons water in a small saucepan and stir together. Cook over low heat, stirring every few minutes, until the berries are soft, about 12 minutes. Remove the pan from the heat and either use an immersion blender or regular blender to blend until smooth (about 1 minute). Pour the sauce through a thin mesh sieve to remove the seeds from the coulis. Discard the seeds. You should have about ⅔ cup of raspberry coulis. Allow to cool to room temperature before using. Can be made up to one week ahead, store in an airtight container in the refrigerator.
• If necessary, adjust the oven racks to have room for a pan of water on the lowest rack and the cheesecake on the center rack. Then preheat the oven to 325°F.

make the chocolate crust

• Crush the cookies (with their filling (24 cookies/325g) in a food processor or blender and pulse until fine crumbs. Add the melted butter (4 tablespoons/56g) and pulse another 8-10 times until the butter is fully combined with the crushed cookies.
• Press the mixture into the bottom and slightly up the sides of a 9 inch springform pan with a removable bottom. If you want to be able to remove the tart from the bottom before serving, line the pan with a piece of parchment paper. I use the flat bottom of a measuring cup to firmly press the cookie crumbs into the bottom and slightly up the sides of the pan. Pre-bake the crust for 8 minutes*. Remove from the oven and allow to cool slightly while you prepare the filling.

make the raspberry cheesecake

• Using a handheld mixer or stand mixer with the paddle attachment, beat the room temperature cream cheese (three 8 ounce blocks/681g) and granulated sugar (¾ cup/150g) on medium (speed 6 on a KitchenAid) until the mixture is smooth and creamy, about 2 minutes. Add the cornstarch (2 teaspoons), sour cream (¾ cup/180g) and vanilla (1 tablespoon) and beat another minute, until fully combined. On low (speed 2), add the eggs one at a time, beating until just blended. Once the final egg disappears into the batter, stop the mixer. Use a spatula to make sure the final egg is fully combined.
• Pour half the cheesecake mixture into the pre-baked chocolate cookie crust. Drop spoonfuls of the raspberry coulis over the top of the batter (use a little less than half the coulis). Spoon the other half of the cheesecake batter into the pan and use an offset spatula to carefully spread it in an even layer. Drop more spoonfuls of raspberry coulis over the top of the batter (save aside 2-3 tablespoons for serving, if desired). Then take a knife and swirl the coulis into the cheesecake batter.
• Prepare a large pot of boiling water and once it's boiling, pour about an inch of hot water in a 9x13 or large baking pan (do not use glass!) and place the pan of water on the bottom rack of the oven.
• Bake the cheesecake* in the center of the oven for 50-60 minutes, or until the center is almost set. The cheesecake is done when the center will jiggle slightly if you gently tap the pan. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes (with the pan of hot water still in the oven as well). Move the cheesecake to the counter to cool another 1-2 hours. Then prepare the ganache topping.

make the chocolate ganache

• Place the finely chopped semi-sweet chocolate (4 ounces/113g) in a glass or metal heat proof bowl. Then measure the heavy cream (½ cup/120mL) into a saucepan and warm the cream over medium heat, just until hot and it begins to simmer around the edges. Remove from the heat and pour the hot cream over the chopped chocolate.
• Allow the cream to sit on the chocolate for 1 minute and then stir the ganache until the chocolate is melted, smooth and shiny. Spread the ganache over the cooled cheesecake with an offset spatula.
• Move the cheesecake to the refrigerator for at least 6 hours and ideally overnight.
• If needed, use a knife to loosen the chilled cheesecake from the springform pan, then remove the rim. Slice and serve with extra raspberry coulis and fresh raspberries, if desired.

Notes

*Place the springform pan on top of a sheet pan to catch any leaks from the butter in the chocolate crust.

Cover and store any leftover cheesecake in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving.

Nutrition

Serving: 14 sliceCalories: 461kcalCarbohydrates: 36gProtein: 7gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 11gCholesterol: 117mgSodium: 213mgFiber: 2gSugar: 29g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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