Raspberry Chocolate Cheesecake!

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A deliciously rich and chocolatey raspberry chocolate cheesecake with a chocolate biscuit base, chocolate raspberry filling and more! 

So shall we say hello to one of the most luxurious and delicious chocolate cheesecakes you will ever meet?! Oh go on then… here you go. A super rich and indulgent raspberry chocolate cheesecake which is utter heaven in every single bite. 

Baked cheesecakes

So I will obviously start by saying that this cheesecake is a baked cheesecake because it really does just make it better. I know I know, I have so many no-bake delicious cheesecakes on my blog now which are just as amazing, but to get that right and indulgent flavour you do need to have a baked cheesecake. 

The recipes are quite similar to my chocolate cheesecake bars and chocolate overload cheesecake because they just worked so well, but with the quantities altered to fit a much smaller tin in comparison. 

There are quite a few more ingredients in a baked cheesecake as well but that is a given – you need to add in ingredients such as eggs to get the correct texture and end result I am afraid! 

The process is similar to the point that you have to make the base and filling, bake it, and then yes… you still have to set it in the fridge preferably overnight! There’s no such thing as a quick cheesecake, unfortunately. 


For the base, it is quite similar to all other cheesecakes – but I used Oreos this time. I decided to use Oreos as they have dark colours so would contrast well with the rest of the cheesecake but this is optional. You can use digestives, shortbread, gingernuts, etc.

I used a smaller amount of butter compared to normal as Oreos require less butter due to the creme filling (which yes, you do leave in!). But also, I find it best to bake the base of a baked cheesecake for about 10 minutes before adding the filling to create a seal and prevent leakage. 


For the filling, I went a little bit crazy to get that delicious chocolatey fudgey flavour and oh my days it was WORTH IT!! Heaven in every bite I should say (again). 

  • Chocolate – As you want to have a rich and indulgent cheesecake for something like this, you really do need to use DARK chocolate. It’s meant to be rich and delicious, and it works far better with the higher cocoa content. I do also add in cocoa powder to give an extra hint of that chocolate. 
  • Cream cheese – Please, as always, use FULL-FAT CREAM CHEESE. Whether it is supermarket own, Philadelphia, etc etc… just make sure it is full fat. Lower fat content can cause splitting and a wasted cheesecake. 
  • Sugar – I used a mixture of caster sugar and light brown sugar but you can use all of one or the other if you fancy – I just liked the balance of the taste of the sugar.
  • Eggs – I used medium eggs as I always do. If you have large you can still use three, it won’t cause a problem with a baked cheesecake. 
  • Cream – For this particular cheesecake I used double cream, but soured cream and natural yoghurt work really well, also. 
  • Flavours – So as always, I used vanilla, and then the raspberries of course! 


So as mentioned above it’s super important to have a high cocoa content chocolate to get the best results you possibly can. I always use this dark chocolate because I buy it in bulk and I love the quality of it, but any dark chocolate with a 70%+ cocoa content would work well. 

Normally in baked cheesecakes use plain flour, but in this I use the cocoa powder as the ‘dry’ so it’s important to keep it in. However, if you didn’t want to use cocoa powder, you can swap it to the plain flour if you needed or wanted to. 

The decoration of the cheesecake uses a ganache in which I use a mixture of the dark chocolate again, but also some milk chocolate. This is the same ganache I use pretty much all of the time now because it’s just the perfect balance of sweetness and heavenly deliciousness. 


As I have now down two baked chocolate cheesecakes, the raspberries were the addition to level it all up and just make this recipe utterly epic. 

I used fresh raspberries inside the cheesecake mix so that they would bake into the mix and keep it moist, and then you’d also get a little pocked of sharp and sweet flavour throughout the chocolate. You can use frozen, but sometimes it can make it a little wet. 

I used some more fresh raspberries to decorate the cheesecake because the colour is beautiful, and also some freeze dried raspberries. They are like tiny little jewels that just make anything look nice! 

Bain Marie 

So when it comes to baked cheesecakes there a few things that can help you out… some, I don’t bother with, but it depends on the results you are after. 

Often baked cheesecakes can have cracks in them once they have cooled, and whilst i don’t mind this as I just cover the top in ganache anyway, you can prevent this by baking the cheesecake into a bain marie. 

You need to wrap the base and sides tin you are using in foil so that you can then sit the cheesecake in a large tray of water… the water needs to go about half way up the sides of the tin, and the foil is there to prevent any of the water getting to the cheesecake. You follow the baking steps the same way, you just need to be careful when taking the cheesecake out of the water. 

Tips and Tricks

As mentioned throughout this blog post there are several bits that can help you have a perfectly delicious cheesecake. Use a bain marie if you want the perfect finish, make sure to bake the base first, and so on! 

For this recipe I use: 



  • 300 g oreos
  • 90 g unsalted butter


  • 225 g dark chocolate
  • 500 g full-fat soft cream cheese
  • 100 g caster sugar
  • 100 g light brown soft sugar
  • 35 g cocoa powder
  • 3 medium eggs
  • 150 ml double cream
  • 2 tsp vanilla extract
  • 200 g raspberries


  • Preheat the oven to 200ºc/180ºfan and get a deep 8″/20cm round tin.

  • Blitz the biscuits to a fine crumb. Add in the cocoa powder and mix again

  • Melt the butter in a separate bowl, and then mix into the biscuit. Press the mixture into the bottom of the lined tin.

  • Bake the biscuit base in the oven for 10 minutes.


  • Once the base has been baked, lower the temp of the oven to 180ºc/160ºfan – leave the biscuit base on the side for now.

  • In a bowl, melt the dark chocolate until smooth – I do this in the microwave in short bursts.

  • In a new large bowl, add the full-fat soft cream cheese and beat until smooth.

  • Add the eggs, beating well as you go, and add in the caster sugar. Beat this until combined.

  • Add in the cocoa powder and vanilla extract and beat again to combine.

  • Fold through the cooled melted dark chocolate until smooth.

  • Add in the double cream, and fold again until smooth.

  • Spread the mixture over the baked biscuit base. Bake the cheesecake in the oven for 35 minutes.

  • Leave the cheesecake to cool in the oven with the door slightly adjar, for an hour

  • Remove the tin from the oven, and set the cheesecake in the fridge for a minimum of 6 hours.


  • Once the cheesecake has set, add the dark chocolate, milk chocolate and double cream to a jug.

  • Melt this together and stir well until smooth.

  • Pour this on to the cheesecake and spread, and sprinkle on some chocolate curls. Leave this to set for about an hour and then portion, and enjoy!

  • You can make the base not chocolate-themed by removing the cocoa powder.
  • I really would recommend using dark chocolate – don’t worry, it doesn’t taste ‘bitter’. 
  • This cheesecake last 3+ days in the fridge. 
  • You can freeze this cheesecake for 3+ months. 
  • In this recipe I used:
  • If you want to prevent any cracks in the surface of the cheesecake (it doesn’t particularly bother me with this one as I cover the top in ganache) but bake the cheesecake in a bain marie.
    • Wrap the base of the cheesecake tin foil so water cannot get to it
    • Use a larger tin with about 1″ of water in
    • Bake the cheesecake in this 

Find my other recipes on my Recipes Page!


J x

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