Chocolate Raspberry Cheesecake - So Good!

Chocolate and raspberries - Yummm beyond words.
Chocolate Raspberry Cheesecake is the way.

The chocolate cheesecake by itself is just wonderful, but when you add the crisp flavor of raspberry, the combination is unbeatable.

We top this cake with a simple raspberry cream which is easy to do. Then we arrange fresh raspberries on the top for an beautiful conclusion to your party menu.

You will need a little more time and attention when serving this cheesecake - but we know it’s worth the effort.

Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.


2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup melted butter

12 ounces chocolate chips
24 ounces cream cheese, softened
1 cup white sugar
3 eggs
1/2 cup sour cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract

Topping: 1 small container of Cool Whip
1 small frozen raspberries
2 pints fresh raspberries
3/4 cup fast dissolving white sugar


Combine crumbs, butter and 2 tablespoons sugar. Firmly press mixture into bottom and up the sides of a 9 inch springform pan. Refrigerate.

Melt chocolate chips in top of a double boiler over hot water, not over direct heat.

Combine cream cheese, eggs and 1 cup sugar in a mixing bowl until smooth and creamy. Pour in chocolate mixture, blend well. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into crust.

Bake in a preheated oven at 350° for 60 minutes or until filling is firm. Turn oven off. Cure the cheesecake 1 hour with the oven door shut, then chill overnight in the refrigerator.

Close to the time when your guests will arrive, build the topping by straining the frozen raspberries in a fine strainer. Squeeze the frozen berries through the strainer, but don’t let seeds get into the liquid.

Collect 2/3 cup of raspberry juice, and mix it very well with the sugar, until the sugar is dissolved in the juice. Then carefully fold it into 2 cups of Cool Whip.

Spread the topping onto the chilled cheesecake and return to the fridge.

When it’s time to serve dessert, artfully arrange the unwashed fresh raspberries on top of the cream. We like to add a few mint leaves too.

TIP: Carefully cut each piece with a very sharp, thin blade - wiping the blade off in-between each cut. Takes a while, but this cake is a thing of beauty!

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