This decadent layered Chocolate Raspberry Cheesecake is the ultimate dessert for any occasion! Featuring a vibrant raspberry layer made with fresh raspberry puree and a rich chocolate layer with melted semi-sweet chocolate and cocoa powder, this cheesecake offers the perfect balance of flavors. Whether you’re a cheesecake enthusiast or a chocolate lover, this recipe will become a favorite. Don’t forget to check out my Perfect Cheesecake Recipe and No-Bake Cheesecake for more delicious ideas.
Decadent Chocolate Raspberry Cheesecake
This cheesecake is a chocolate and raspberry lover’s dream. The base is an Oreo cookie crust that perfectly complements the creamy, layered filling. The raspberry layer boasts a fresh, fruity flavor thanks to the raspberry puree and extract, while the chocolate layer is made extra rich with both melted chocolate and cocoa powder. Topped with a smooth chocolate ganache and fresh raspberries, this cheesecake is sure to impress.
The Perfect Cheesecake Crust
For this cheesecake, I opt for a chocolate sandwich cookie crust, which pairs beautifully with the chocolate and raspberry filling. Whether you use store-brand cookies or Oreos, the sweet filling in the cookies provides all the sweetness you need, so there’s no need to add extra sugar to the crust. The crust is made with just two ingredients—cookies and butter.
Using a food processor is the quickest way to turn your cookies into fine crumbs and evenly distribute the butter. However, if you don’t have a food processor, you can place the cookies in a large storage bag and crush them with a rolling pin. While the crumbs may not be as fine, they will still work perfectly.
How to Make Raspberry Puree
To make the raspberry puree for this cheesecake, you can use either fresh or thawed frozen raspberries. Place the raspberries in a fine mesh strainer over a bowl and use a rubber spatula to press the berries through, leaving the seeds behind. If you prefer, you can blend the raspberries in a blender and then strain them to remove the seeds.
Creating a Layered Cheesecake
To achieve the distinct layers in this cheesecake, start by making a single base for the cheesecake. Divide the base evenly into two bowls. For the raspberry layer, add raspberry extract and, if desired, a bit of food coloring to enhance the pink color. For the chocolate layer, melt the semi-sweet chocolate and stir it into ½ cup of the cheesecake base to prevent the chocolate from seizing. Then, mix in the cocoa powder until fully combined.
The chocolate layer is denser than the raspberry layer, so to maintain clear layers, spread the chocolate layer on the bottom of the springform pan, then gently pour the raspberry layer on top.
Ingredients
Crust:
- 20 chocolate sandwich cookies
- 5 tablespoons butter, melted
Cheesecake Filling:
- 3 packages (8 ounces each or 680 g) cream cheese, room temperature
- 1¾ cups (350 g) granulated sugar
- 4 large eggs
- ¾ cup (180 ml) sour cream
- ½ cup (120 ml) raspberry puree
- 2 teaspoons vanilla extract
- 1½ teaspoons raspberry extract
- ½ cup (85 g) semi-sweet chocolate chips, melted
- 3 tablespoons unsweetened cocoa powder
Chocolate Ganache:
- ¾ cup (135 g) milk chocolate chips or semi-sweet chocolate chips
- ½ cup (120 ml) heavy cream
- 1 pint fresh raspberries
Instructions
Crust:
- Preheat the oven to 325°F (160°C).
- In a food processor, pulse the chocolate sandwich cookies until only fine crumbs remain. Remove any large pieces.
- Add the melted butter to the crumbs and pulse until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
- Bake the crust for 15 minutes. Remove from the oven and allow it to cool.
Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl.
- Add the granulated sugar and beat until fully incorporated, scraping down the sides and bottom of the bowl as needed.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, raspberry puree, and vanilla extract on medium speed until just combined. Scrape the sides and stir in any remaining sour cream or raspberry puree.
- Divide the batter evenly into two bowls.
- To one bowl, add the raspberry extract and food coloring (if using). Stir until fully combined.
- Melt the chocolate chips in a microwave-safe bowl by microwaving in 30-second intervals, stirring after each, until completely melted.
- Add ½ cup of the second bowl of cheesecake batter to the melted chocolate. Quickly stir to incorporate, preventing the chocolate from seizing.
- Add the cocoa powder to the chocolate mixture and stir until fully combined. Then, mix it back into the remaining batter in the second bowl.
Baking:
- Wrap the bottom of the springform pan with aluminum foil. Place the pan in a slightly larger pan and fill with 1-2 inches (2.5-5 cm) of hot water.
- Pour the chocolate cheesecake batter into the springform pan and spread it evenly.
- Carefully pour the raspberry cheesecake batter on top, spreading it evenly to cover the chocolate layer.
- Bake the cheesecake for 1 hour 20 minutes to 1 hour 30 minutes. The cheesecake is done when the center jiggles slightly, like Jell-O, while the edges are set.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven.
Chocolate Ganache:
- Once the cheesecake has cooled to room temperature, prepare the ganache.
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the ganache is smooth.
- Pour the ganache over the cooled cheesecake and refrigerate until the ganache thickens, about 1-2 hours.
- Before serving, top the cheesecake with fresh raspberries and refrigerate until ready to serve.
Enjoy your layered Chocolate Raspberry Cheesecake—a stunning and delicious dessert that’s perfect for any special occasion!
