Chocolate Truffle Raspberry Cheesecake Recipe
Chocolate Truffle Raspberry Cheesecake Recipe photo by Taste of Home
Next Recipe

Chocolate Truffle Raspberry Cheesecake Recipe

Read Reviews
4.5 2 2
Publisher Photo
No matter how full they are, guests won't be able to pass up this showstopper of a dessert that stars a velvety truffle layer atop raspberry-swirled cheesecake. It's absolutely divine!—Heidi Vawdrey, Riverton, Utah
TOTAL TIME: Prep: 45 min. Bake: 45 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 45 min. + chilling
MAKES: 16 servings


  • 2 cups cream-filled chocolate sandwich cookie crumbs
  • 2 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1 cup white baking chips, melted and cooled
  • 1/3 cup heavy whipping cream
  • 3 teaspoons vanilla extract
  • 3 eggs, lightly beaten
  • 3 tablespoons seedless raspberry jam
  • 1-1/4 cups heavy whipping cream
  • 1/3 cup sugar
  • 2 cups (12 ounces) semisweet chocolate chips
  • 3 tablespoons seedless raspberry jam
  • Fresh raspberries and mint leaves, optional

Nutritional Facts

1 slice: 527 calories, 35g fat (20g saturated fat), 108mg cholesterol, 223mg sodium, 52g carbohydrate (43g sugars, 2g fiber), 6g protein.


  1. In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet.
  3. Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  4. For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight.
  5. Garnish with raspberries and mint if desired. Yield: 16 servings.
Originally published as Chocolate Truffle Raspberry Cheesecake in Country Woman Christmas Annual 2010, p50

Reviews for Chocolate Truffle Raspberry Cheesecake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
horseyKat User ID: 5442764 222106
Reviewed Mar. 5, 2015

"I have made this many times and every time i make it everyone LOVES it!!! It is very easy to make and is very rich. I love this recipe."

ellimaye1 User ID: 1179808 216048
Reviewed Dec. 27, 2014

"Very rich and decadent--everyone enjoyed it. I had to cook 15 minutes longer than the recommended time. I also had to whip the truffle layer much longer until I noticed a color change."

Loading Image