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Chocolate Cheesecake with Raspberry Sauce

An irresistible chocolate cheesecake recipe with an Oreo crust and a simple raspberry sauce on top.
Prep Time20 mins
Cook Time1 hr 10 mins
Chill Time4 hrs
Total Time5 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate, dessert, oreo, raspberry sauce, valentine's day
Servings: 12 servings
Calories: 762kcal


For the Chocolate Cheesecake:

  • 34 Oreos
  • 6 tbsp butter melted
  • 24 ounces cream cheese at room temperature
  • 1 1/4 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp pure vanilla extract
  • 1/2 tsp salt
  • 4 large eggs
  • 3/4 cup heavy cream
  • 12 ounces semisweet chocolate melted

For the Raspberry Sauce:

  • 2 tsp cornstarch
  • 3 tbsp sugar
  • 1/3 cup water
  • 12 ounces raspberries fresh or frozen


  • Preheat the oven to 350 degrees F.
  • Add the Oreos to a large food processor and pulse until it resembles fine crumbs.
  • Add the melted butter and pulse until evenly distributed.
  • Wrap a 9" springform pan around the bottom with aluminum foil
  • Press the Oreo crust mixture into the springform, about 2" up the sides.
  • Bake in the preheated oven for 10 minutes.
  • While the crust is baking, prepare the cheesecake filling.
  • Add the cream cheese to a large mixing bowl and beat for 2 minutes, until light and fluffy.
  • Add the sugar, cocoa powder, vanilla, and salt, beating until well combined.
  • Add the eggs one at a time, beating until combined, and scraping down the sides of the bowl between each addition.
  • Add the heavy cream and beat until combined.
  • Finally, add the melted semisweet chocolate, scraping down the sides to ensure it is all evenly combined.
  • Spread cheesecake filling on top of baked crust.
  • Reduce oven temperature to 325 degrees F.
  • Place a large roasting pan on one rack in the oven.
  • Place the springform pan into the roasting pan.
  • Pour enough water into the roasting pan to come up about 2" on the springform pan sides.
  • Bake in the preheated oven for 1 hour. The cheesecake will still appear jiggly in the middle, but it will set up as it cools.
  • Let the cheesecake cool at room temperature for about 30 minutes and then refrigerate for at least 4 hours - preferably overnight.

For the Raspberry Sauce:

  • Place the cornstarch, sugar, and water in a small saucepan over medium heat.
  • Once sugar has dissolved, add the raspberries, stirring to combine.
  • Bring the mixture to a boil and cook another 3-4 minutes, breaking the raspberries down, until the sauce has thickened.
  • Let cool.
  • Serve the cheesecake sliced, topped with raspberry sauce. Enjoy!


Calories: 762kcal | Carbohydrates: 70g | Protein: 10g | Fat: 50g | Saturated Fat: 27g | Cholesterol: 170mg | Sodium: 522mg | Potassium: 419mg | Fiber: 6g | Sugar: 51g | Vitamin A: 1281IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 6mg