If you've been intimidated by cheesecake in the past, let this Chocolate Raspberry Cheesecake change your mind. There’s no messy water bath required, and the graham cracker crust is ready to go. It's elegant enough for a holiday table but simple enough for a Tuesday night craving. Trust me, that first bite of chocolate and raspberry is pure magic!
If you caught my Chocolate Covered Cherry Cake post, you already know I’m obsessed with a rich, satiny chocolate glaze! This homemade version for our Chocolate Raspberry Cheesecake is just as dreamy but with its own delicious twist. Because let’s be real—everything is better when there's chocolate involved.
This decadent dessert is also the perfect excuse to whip up some Easy Homemade Whipped Cream. There’s just something about that extra bit of sweetness that makes a good cheesecake feel like a total celebration. You deserve that extra dollop!
Whether you’re serving this for a special occasion (Valentine's Day date night?) or just treating yourself on a weeknight, this chocolate raspberry cheesecake is guaranteed to be a hit. It’s got that perfect balance of rich, velvety cheesecake and bright, tart fruit that keeps you coming back for 'just one more' bite.
Best of all, since we’re keeping the prep simple, you can spend less time in the kitchen and more time enjoying this decadent dessert!
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🥘Ingredients
- cream cheese- use at room temperature for best results
- sweetened condensed milk- the secret ingredient to this cheesecake's velvety smoothness
- egg- use at room temperature for better mixing
- freshly squeezed lemon juice- for a lemon accent to the cheesecake
- pure vanilla extract
- fresh raspberries- have some extra on hand for garnish; do not use frozen
- ready-made graham cracker pie crust
- semisweet chocolate chips & heavy whipping cream- for the chocolate glaze
🔪Instructions
- Step 1: Mix cream cheese, sweetened condensed milk, egg, lemon juice, and vanilla; blend well and set aside.
- Step 2: Press fresh raspberries into the bottom of the unbaked, premade crust.
- Step 3: Pour cheesecake mixture over raspberries; bake the cheesecake.
- Step 4: Make chocolate glaze on the stove; spread over cooled cheesecake and refrigerate until set before serving.
Hint: I always grab two 6-ounce containers of fresh berries for this chocolate raspberry cheesecake. Even if you don't need the extras for a pretty garnish, it’s a total lifesaver in case you find a few mushy ones in the pack. This way, you’re guaranteed to have enough perfect raspberries for that gorgeous fruit layer!
📖Variations
Chocolate Blackberry Cheesecake- Use blackberries instead of raspberries for a more tart cake.
White Chocolate Raspberry Cheesecake- Follow the recipe, but instead of using chocolate chips for the glaze, use white chocolate chips.
Double Chocolate Raspberry Cheesecake- An Oreo or chocolate graham crust provides double the chocolate and double the deliciousness!
🍽Equipment
- hand mixer
- large mixing bowl
- scraping/rubber spatula
- mixing spoons
- measuring cups
- measuring spoons
- citrus juicer
- large rimmed baking sheet (to place cheesecake on in oven)
- wire cooling rack
- small saucepan (spouted is helpful)
- stirring spoon
🍶Storage
Store your raspberry cheesecake in an airtight container and refrigerate for up to 5 days (the longer it sits, the soggier the crust will get).
If you used a ready-made crust, keep the plastic liner that protected the crust in the store. Wash it, invert it and use it as an airtight lid for your cheesecake! Simply unfold the foil edges, place the lid on top and then press the foil edges back down around to seal it.
💭Top Tip
Put the crust on a rimmed baking pan before pouring the cheesecake mixture into it. This makes it much easier to transfer the cheesecake from your counter to the oven. This is a fairly heavy batter, and we don't want the crust to crack!
🥄Related
Looking for other cake recipes? Try these:
🍴Pairing
These are my favorite dishes to serve with Chocolate Raspberry Cheesecake:
📋Recipe
Chocolate Raspberry Cheesecake
Ingredients
For the raspberry cheesecake:
- 8 ounces reduced fat cream cheese, softened I use Philadelphia brand
- 1 (14 ounce) can sweetened condensed milk
- 1 egg at room temperature
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 8 ounces fresh raspberries raspberries typically come in 6 oz. containers--we use a little extra for garnish
- 1 (6 ounce) ready-made graham cracker crust
For the chocolate glaze:
- ⅓ cup semisweet chocolate chips
- ¼ cup heavy whipping cream
Instructions
- Preheat your oven to 350 degrees
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until fluffy.
- Gradually beat in sweetened condensed milk until smooth. Stop the mixer as needed and scrape down the sides of the bowl with a rubber spatula.
- Add the egg, lemon juice and vanilla; mix well. Scrape the sides again, if necessary.
- Press 6 ounces (1 container) of raspberries firmly into bottom of crust.
- Place the crust on baking pan. Then slowly pour cheesecake mixture over raspberries.
- Bake in your preheated 350 degree oven for 30-35 minutes or until center is almost set. Cool on wire cooling rack.
- In a small saucepan, over low heat, melt chocolate chips with whipping cream. Stir until thickened and smooth.
- Remove the pan from heat and carefully pour glaze over cooled cheesecake.
- Chill the cake until glaze is set (usually 1-2 hours). Then slice and serve!
Carmen G. says
This was such an easy and tasty cheesecake to make! We really enjoyed the raspberries in the crust.
Kitchen Ready Betty says
Yes, the raspberries in the crust makes this cheesecake extra special for sure.