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Dark chocolate raspberry cheesecake slice on a white plate showing Oreo crust, chocolate filling, and raspberry topping

Dark Chocolate Raspberry Cheesecake

A stunning no-bake dark chocolate raspberry cheesecake with a buttery Oreo crust, silky dark chocolate cream cheese filling, and a jewel-bright fresh raspberry topping. Make ahead for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 40 minutes
Course: Dessert
Cuisine: American
Calories: 495
Ingredients Equipment Method Notes

Ingredients

For the Oreo Crust
  • 24 Oreo cookies whole including cream filling, processed to fine crumbs
  • 4 tbsp unsalted butter melted
For the Dark Chocolate Filling
  • 8 oz dark chocolate bar 60-70% cacao, melted and cooled to room temperature
  • 3 blocks full-fat cream cheese 24 oz total, fully softened to room temperature
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 1.5 cups cold heavy whipping cream whipped to stiff peaks
For the Fresh Raspberry Topping
  • 2 cups fresh or frozen raspberries
  • 3 tbsp granulated sugar adjust to taste
  • 1 tbsp cornstarch for thickening
  • 1 tbsp fresh lemon juice

Equipment

  • 9-inch springform pan
  • Food processor for crust
  • Stand mixer or hand mixer
  • Small saucepan for raspberry topping
  • Fine-mesh sieve (optional)
  • Offset spatula

Method

  1. Crust: Process Oreos to fine crumbs, mix with melted butter, and press firmly into the base of a 9-inch springform pan. Refrigerate while making the filling.
  2. Melt dark chocolate in 30-second microwave increments until smooth. Cool to room temperature — about 15 minutes.
  3. Beat the softened cream cheese on high speed for 2-3 minutes until completely light and fluffy with no lumps.
  4. Add powdered sugar and vanilla and beat until fully incorporated.
  5. Add the cooled melted dark chocolate and beat on medium speed until fully combined and deep brown throughout.
  6. Whip the cold heavy cream to stiff peaks in a separate cold bowl. Gently fold into the chocolate filling in two additions.
  7. Pour the filling over the chilled crust. Smooth the top with an offset spatula. Refrigerate for at least 4 hours.
  8. Raspberry topping: Combine raspberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring, for 8-10 minutes until thickened and glossy. Optional: strain through a fine-mesh sieve. Cool completely.
  9. Pour the cooled raspberry topping over the set cheesecake. Refrigerate for at least 2 more hours until set.
  10. Remove springform ring. Slice with a warm knife and serve cold.

Notes

Cream cheese MUST be room temperature. Melted chocolate MUST be cooled before adding to cream cheese. Cool raspberry topping completely before pouring over cheesecake. Chill at least 6 hours total — overnight is best. Use a warm knife dipped in hot water for the cleanest slices.