Chocolate Raspberry Cheescake - Fun Summer Desserts For Party and Date Night
If you’re on the hunt for something that screams luxury and fun all at once, this Chocolate Raspberry Cheesecake might just be your new go-to treat. It’s got all the right vibes for Food Recipes For Date Night or even those Summer Desserts For Party moments when you want to impress without breaking a sweat.
Picture this: a silky, rich dessert baked in a crunchy chocolate cookie crust, swirled with glossy raspberry sauce, and finished with a smooth chocolate ganache topping. Yeah, it’s that good. And the best part? You don’t even need a fussy water bath (seriously, who has time for that?).
What makes this cheesecake extra special is how easy it is to pull off. The crust? Just two ingredients — chocolate sandwich cookies and melted butter. That’s it. The filling is a creamy New York-style cheesecake that’s not too sweet, so the raspberry swirl can really shine through. It’s the perfect balance of tart, sweet, and chocolatey bliss.
If you’ve been bored with basic bakes, consider this one of those Uncommon Dessert Recipes that’ll wake up your dessert game. It’s one of those Fun Cheesecake Ideas that feels fancy enough to serve at a dinner party but simple enough for a weekend indulgence.
Want to take it up a notch? Chill it overnight — trust me, the flavors deepen, the texture firms up, and every bite melts like velvet. This one hits all the right notes for High End Dessert Ideas, combining the best Flavors Of Cheesecake with a punch of fruity tang.
So, next time you’re craving something decadent, skip the store-bought stuff and dive into this homemade masterpiece. It’s the perfect showstopper for anyone obsessed with Chocolate Based Desserts and Unique Dessert Recipes Baking that feel fancy but totally doable.
Chocolate Raspberry Cheesecake - Fun Summer Desserts For Party and Date Night
Author: Alma
This creamy, dreamy chocolate raspberry cheesecake features a crisp chocolate cookie crust, a rich cheesecake filling swirled with raspberry coulis, and a silky ganache topping that makes every bite irresistible.
Ingredients
Raspberry Coulis:
- 6 oz (170g) frozen raspberries
- ¼ cup (50g) granulated sugar
- 2 tbsp water
Chocolate Cookie Crust:
- 24 chocolate sandwich cookies (like Oreos) (268g)
- 4 tbsp (56g) unsalted butter, melted
Raspberry Cheesecake:
- 3 blocks (8 oz each / 681g total) full-fat cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 tsp cornstarch
- ¾ cup (180g) full-fat sour cream, room temperature
- 1 tbsp pure vanilla extract
- 3 large eggs, room temperature
- ⅔ cup raspberry coulis
Chocolate Ganache:
- 4 oz (113g) semi-sweet chocolate, finely chopped
- ½ cup (120ml) heavy whipping cream
Directions
- Make the Raspberry Coulis: In a small saucepan, combine raspberries, sugar, and water. Cook over low heat, stirring occasionally, until the berries soften, about 10–12 minutes. Remove from heat and blend until smooth using a blender or immersion blender. Strain through a fine mesh sieve to remove seeds. You should end up with roughly ⅔ cup of sauce. Let it cool to room temperature before using (or store in the fridge for up to a week).
- Prepare the Oven and Crust: Preheat your oven to 325°F (163°C) and adjust the racks—place one in the center for the cheesecake and another below it for a pan of water. Crush the chocolate sandwich cookies (cream filling included) in a food processor until you get fine crumbs. Add the melted butter and pulse until the mixture looks like wet sand. Press the crumbs into the bottom and slightly up the sides of a 9-inch springform pan (line with parchment for easy removal). Use the bottom of a measuring cup to pack it tightly. Bake the crust for 8 minutes, then let it cool while you prepare the filling.
- Make the Cheesecake Batter: In a large mixing bowl, beat the cream cheese and sugar together on medium speed until creamy and smooth (about 2 minutes). Add cornstarch, sour cream, and vanilla extract; beat for another minute until everything’s well blended. Lower the speed and add the eggs one at a time, mixing gently until just combined—don’t overmix!
- Assemble the Cheesecake: Pour half of the cheesecake mixture into the cooled crust. Add spoonfuls of raspberry coulis on top (use a bit less than half). Pour in the rest of the cheesecake batter, smooth it out, and add more raspberry coulis on top. Use a knife to gently swirl the sauce into the batter for a marbled look.
- Bake the Cheesecake: Fill a large metal baking pan (not glass) with about 1 inch of hot water and place it on the lower rack of your oven. Bake the cheesecake on the center rack for 50–60 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 45 minutes. Then transfer it to the counter and cool for another 1–2 hours.
- Make the Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Warm the cream in a small saucepan until it just starts to simmer around the edges. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until smooth, glossy, and fully melted. Spread the ganache evenly over the cooled cheesecake.
- Chill and Serve: Refrigerate the cheesecake for at least 6 hours, preferably overnight. Once chilled, run a knife around the edge before removing the springform ring. Slice and serve with extra raspberry coulis or fresh berries if you like.
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