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Raspberry Chocolate Cheesecake

 Raspberry Chocolate Cheesecake
This eye-catching cheesecake showcases red raspberries and heavenly dark chocolate. It’s a treat in our house for special occasions. —Robinne Hurt, Crossfield, Alberta
12 ServingsPrep: 40 min. + chilling


  • 2 cups chocolate wafer crumbs (about 38 wafers)
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 1 envelope unflavored gelatin
  • 3/4 cup cold water
  • 2 cups heavy whipping cream
  • 3 packages (two 8 ounces, one 3 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 4 ounces semisweet chocolate, melted and cooled
  • 1 cup fresh or frozen raspberries
  • Fresh raspberries and mint, optional


  • Combine the wafer crumbs, sugar and butter. Press onto the bottom and
  • 1 in. up the sides of a greased 9-in. springform pan; set aside.
  • In a small saucepan, sprinkle gelatin over cold water; let stand for
  • 1 minute. Heat over low heat, stirring until gelatin is completely
  • dissolved; cool slightly.
  • In a large bowl, beat cream until stiff peaks form; set aside. In
  • another large bowl, beat cream cheese and sugar; stir in cooled
  • gelatin. Transfer half of the mixture to another bowl.
  • To one bowl, fold in melted chocolate and half of the whipped cream.
  • Pour over prepared crust. To the other bowl, gently fold in the

2 of 2

Raspberry Chocolate Cheesecake (continued)

Directions (continued)

  • remaining whipped cream, then the raspberries. Pour over chocolate
  • layer. Refrigerate for 6 hours or overnight.
  • Carefully run a knife around edge of pan to loosen. Remove sides of
  • pan. Garnish with berries and mint if desired.
  • Yield: 12 servings.
Nutritional Facts: 1 slice (calculated without garnish) equals 472 calories, 36 g fat (22 g saturated fat), 97 mg cholesterol, 306 mg sodium, 33 g carbohydrate, 2 g fiber, 6 g protein.