This beautiful, velvety smooth, Chocolate Raspberry Cheesecake has fresh raspberries that are pressed into a pre-made graham cracker crust. A cream cheese-based, lemon cheesecake is poured on top before being drizzled with a delicious and silky chocolate glaze.
If you've read my post for Chocolate Covered Cherry Cake, then you already know my feelings on chocolate glazes! The easy homemade glaze on top of this elegant (yet easy to make) raspberry cheesecake is slightly different, but equally delicious. Everything is always better with chocolate, right?
This chocolate and raspberry cheesecake is also a great reason to indulge in a little Easy Homemade Whipped Cream. Because we all deserve a little extra sweetness with a good cheesecake.
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👪Why you'll love it
| Simple shortcut- This recipe uses a pre-made graham cracker crust, which is the perfect size for this cake. Easy recipe- As far as cheesecake recipes go, it doesn't get much simpler than this. Use a hand mixer to blend the ingredients, then pour the batter into the crust. No water bath required. Tastes incredible- Is there anything better than raspberries and chocolate? Ok, now get your mind out of the gutter! |
🥘Ingredients
For the raspberry cheesecake:
- cream cheese- use at room temperature for best results
- sweetened condensed milk- the secret ingredient to this cheesecake's velvety smoothness
- egg
- 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
For the chocolate glaze:
- semisweet chocolate chips
- heavy whipping cream
🔪Instructions
For more detailed instructions, see the printable recipe card below
- 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 (not pictured). Then slowly pour cheesecake mixture over raspberries.
- Bake the cake 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!
Hint: I like buying (2) 6 ounce containers of raspberries for this recipe. Even if you don't want any extra for garnish, I suggest you do the same. Inevitably, there's always a mushy berry (or two or three) in one container. By having two containers, you'll have plenty of raspberries for the cheesecake!
📖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 pie on in oven)
- wire cooling rack
- small saucepan (spouted is helpful)
- stirring spoon
🍶Storage
Store the 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 the pan before pouring the cheesecake mixture. 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
- 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
- Before starting...
- Soften cream cheese on counter (to expedite, put the bar in the microwave for 15 seconds)
- Rinse raspberries and pat dry
- Juice the lemon
- 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 the cake 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!
- Store the cheesecake in an airtight container and refrigerate for up to 5 days (the longer it sits, the soggier the crust will get).
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.