This velvety chocolate raspberry cheesecake is here to prove that making a show-stopping dessert doesn't have to be intimidating! We're skipping the messy water bath entirely and using a ready-to-go graham cracker crust to keep things super simple. It's fancy enough to impress guests at your next holiday party, but easy enough to whip up for a random Tuesday night craving. One bite of that rich chocolate and tart raspberry, and you'll be hooked!
If you saw my Chocolate Covered Cherry Cake, you already know I have a major weak spot for a rich, silky chocolate glaze. The homemade glaze we're pouring over this cheesecake is just as dreamy, adding the perfect finishing touch. Because honestly? Everything is better with chocolate.
This recipe is also the perfect excuse to make a quick batch of my Easy Homemade Whipped Cream. Adding that extra dollop of sweetness makes the whole dessert feel like a real celebration!
Whether you need a showstopper for Valentine's Day or just want a decadent weekend treat, this easy chocolate raspberry cheesecake is guaranteed to disappear fast. It strikes the perfect balance between a dense, velvety filling and bright, fresh berries. Plus, with such easy prep, you get to spend way less time stressing in the kitchen and way more time actually enjoying it!
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🥘Just 9 Ingredients Needed
- 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
🔪How To Make Chocolate Raspberry Cheesecake
- Step 1: Mix cream cheese, sweetened condensed milk, lemon juice, and vanilla; blend well. Then add egg and mix until just combined.
- 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!
📖Chocolate Raspberry 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!
For an easy raspberry cheesecake option in bar form that's great for parties and potlucks, see Raspberry and Lemon Cheesecake Bars!
🍽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 chocolate 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.
💭Betty's 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!
❓Chocolate Raspberry Cheesecake FAQ
Yes! This recipe is specifically designed to skip the hassle of a water bath. Because we bake it for a shorter amount of time (30-35 minutes) and pour a rich chocolate glaze over the top, you don't have to worry about the steam or minor surface cracks that a water bath usually prevents.
For this specific recipe, it is highly recommended to use fresh raspberries. Frozen berries hold a lot of excess water and will release that moisture as they thaw and bake, which can make your premade graham cracker crust soggy and affect the texture of the cheesecake filling.
You will know this cheesecake is done when the outer edges are puffed and set, but the very center still has a slight jiggle or "wobble" to it. It usually takes about 30 to 35 minutes at 350 degrees. The center will continue to firm up as it cools on the wire rack and chills in the refrigerator.
Using room temperature cream cheese and a room temperature egg is the secret to a velvety smooth filling. Cold ingredients don't blend well together, which can force you to overmix the batter to get rid of lumps. Overmixing adds too much air to the batter, which is the leading cause of cheesecake cracks!
🥄More Cheesecake Recipes
Looking for other recipes like this? Try these, or head over to our from From-Scratch Desserts Page for more inspiration!
🍴Pairing
These are my favorite dishes to serve on Valentine's Day and Mother's Day with Chocolate Raspberry Cheesecake:
📋Recipe With Step-By-Step Instructions
Chocolate Raspberry Cheesecake
Equipment
- mixing bowls
- small saucepan
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Ingredients
For the raspberry cheesecake:
- 8 ounces reduced fat cream cheese, softened I use Philadelphia brand
- 1 (14 ounce) can sweetened condensed milk
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 egg at room temperature
- 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 lemon juice and vanilla; mix well. Then add the egg and mix until just combined.
- Press 6 ounces (1 container) of raspberries firmly into bottom of crust.
- Place the crust on a 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!
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
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.