This Chocolate Raspberry Cheesecake recipe is an Oreo cookie crust with a chocolate cheesecake filling with a homemade raspberry sauce swirl.I like to serve the cheesecake with extra raspberry sauce and mint leaves for garnish.With a rich chocolate filling, a vibrant swirl of raspberry, and that extra drizzle of raspberry sauce on top, this cheesecake is a real showstopper! It’s perfect for when you want to add a little wow factor—special occasion or not! If you are looking for another equally delicious dessert, you should definitely try my White Chocolate Raspberry Cheesecake.

It’s restaurant quality, with a creamy white chocolate filling and a fresh raspberry swirl.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Raspberries: Look for a bag of frozen raspberries for the raspberry sauce (no need to thaw or wait to enjoy this cheesecake dessert only when raspberries are in season).But, when in season, you can definitely use fresh raspberries! Substitute them in equal amounts for the frozen raspberries.

Just keep in mind that fresh raspberries may cook down a bit quicker, so keep an eye on the sauce as it simmers to reach the right consistency.Crust: I used an Oreo cookie crust, which gives the cheesecake even more chocolate flavor.A classic graham cracker crust would be delicious if you don’t have Oreo cookies.

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