This Raspberry Chocolate Cheesecake is a showstopper dessert that blends the richness of dark chocolate with the tart brightness of fresh raspberries. It features a buttery Oreo cookie crust, a velvety chocolate cheesecake filling swirled with raspberry coulis, and a glossy chocolate ganache topping. Each bite delivers a luxurious balance of creamy, fruity, and decadent flavors. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cheesecake is guaranteed to impress.
Ingredients
For the Raspberry Coulis:
- 12 oz fresh or frozen raspberries
- ½ cup water
- 2 tbsp granulated sugar
- 2 tsp cornstarch
For the Crust:
- 24 Oreo cookies (with filling)
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1½ cups granulated sugar
- ¼ cup Dutch-process cocoa powder
- 5 large eggs
- ¾ cup heavy cream
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips, melted with ¼ cup heavy cream
- ½ cup raspberry coulis (from above)
For the Ganache Topping:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 2 tbsp unsalted butter
Optional Garnish:
- Fresh raspberries
- Mint leaves
- Cocoa powder dusting
👩🍳 Instructions
Step 1: Make the Raspberry Coulis
In a saucepan, combine raspberries, water, sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens (about 20 minutes). Strain through a fine mesh sieve to remove seeds. Set aside to cool.
Step 2: Prepare the Crust
Preheat oven to 325°F (160°C). Crush Oreo cookies into fine crumbs using a food processor. Mix with melted butter until evenly coated. Press into the bottom of a 9-inch springform pan lined with parchment paper. Bake for 10 minutes, then cool.
Step 3: Melt the Chocolate
In a microwave-safe bowl, melt chocolate chips with ¼ cup heavy cream in 20-second intervals, stirring until smooth. Let cool slightly.
Step 4: Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth. Add sugar and cocoa powder, mixing until fully incorporated. Add eggs one at a time, beating on low speed. Stir in vanilla and remaining heavy cream. Fold in the melted chocolate mixture until no streaks remain.
Step 5: Assemble the Cheesecake
Pour half of the cheesecake batter into the cooled crust. Dollop 4 tablespoons of raspberry coulis over the batter. Add the remaining batter and repeat with more coulis. Use a skewer or knife to gently swirl the coulis into the batter for a marbled effect.
Step 6: Bake in a Water Bath
Wrap the outside of the springform pan with two layers of heavy-duty foil. Place it in a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides. Bake for 100–105 minutes, or until the edges are set and the center is slightly jiggly.
Step 7: Cool and Chill
Remove from oven and let cool to room temperature (about 1 hour). Refrigerate for at least 4 hours, preferably overnight.
Step 8: Make the Ganache
Heat cream in a saucepan until just boiling. Pour over chocolate chips and let sit for 1 minute. Whisk until smooth, then stir in butter until glossy. Let cool slightly before pouring over the chilled cheesecake.
Step 9: Garnish and Serve
Top with fresh raspberries, mint leaves, and a dusting of cocoa powder. Slice with a warm knife for clean cuts and serve chilled.
🍽️ Tips & Variations
- Crust Swap: Use chocolate graham crackers or Biscoff cookies for a twist.
- Flavor Boost: Add 1 tsp espresso powder to the filling to intensify the chocolate.
- Sugar-Free Option: Use sugar-free chocolate and sweetener alternatives.
- Mini Cheesecakes: Divide into muffin tins for individual servings.
- Make-Ahead Friendly: Prepare up to 2 days in advance and store covered in the fridge.
This Raspberry Chocolate Cheesecake is a decadent fusion of elegance and comfort, perfect for any celebration or indulgent moment. Want to explore a tropical mango swirl or a sugar-free version next? I’ve got ideas that’ll keep your dessert game irresistible.