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Dark Chocolate Raspberry Cheesecake Pie

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This decadent cheesecake pie features a rich dark chocolate filling swirled with tangy raspberry preserves, all nestled in a crisp chocolate cookie crust. It’s an easy, showstopping dessert perfect for special occasions or whenever you need a little chocolate therapy.

Ingredients

Scale
  • 6 oz (170g) chocolate wafer cookies or Oreo cookies (without filling), crushed
  • 5 tbsp (70g) unsalted butter, melted
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 6 oz (170g) dark chocolate (at least 60% cacao), roughly chopped
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup (120g) sour cream
  • Pinch of salt
  • 1/3 cup (100g) raspberry preserves or jam (seedless preferred)
  • 1/2 cup (60g) fresh raspberries (plus more for garnish, optional)
  • Dark chocolate curls or shavings (optional, for garnish)
  • Powdered sugar (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, pulse chocolate wafer cookies until finely ground. Alternatively, crush cookies in a zip-top bag with a rolling pin.
  3. Pour crumbs into a mixing bowl. Add melted butter and a pinch of salt. Stir until mixture resembles wet sand.
  4. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish or springform pan. Use the bottom of a measuring cup for an even layer.
  5. Bake crust for 8-10 minutes until set and fragrant. Let cool while preparing the filling.
  6. Reduce oven temperature to 325°F (163°C).
  7. Melt dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Alternatively, melt over a double boiler.
  8. In a large bowl, beat softened cream cheese with granulated sugar until creamy and lump-free (about 2-3 minutes).
  9. Add eggs, one at a time, mixing well after each. Scrape down the bowl as needed.
  10. Stir in vanilla extract, sour cream, and a pinch of salt until smooth.
  11. Pour in melted chocolate and beat on low until fully combined.
  12. Pour chocolate cheesecake filling over cooled crust and smooth the top with a spatula.
  13. In a small bowl, gently warm raspberry preserves in the microwave for 10-15 seconds until just pourable.
  14. Drop spoonfuls of preserves over cheesecake filling. Use a toothpick or skewer to swirl the jam into the batter, creating a marbled effect.
  15. Scatter fresh raspberries over the top, gently pressing them in.
  16. Bake at 325°F (163°C) for 40-45 minutes, until the center is just set but still slightly wobbly.
  17. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  18. Remove from oven and cool completely at room temperature (about 1 hour).
  19. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best).
  20. When ready to serve, run a knife around the edge and gently release from the pan.
  21. Top with extra fresh raspberries, chocolate curls, and a dusting of powdered sugar if desired.
  22. Slice with a warm, clean knife for neat wedges.

Notes

For a gluten-free version, use gluten-free chocolate cookies for the crust. Always use room temperature ingredients for a smooth filling. Don’t overmix after adding eggs to prevent cracks. Chill the pie thoroughly for the best texture. If cracks appear, cover with berries or powdered sugar. The pie is even better the next day as flavors deepen.

Nutrition

Keywords: dark chocolate cheesecake, raspberry cheesecake pie, chocolate raspberry dessert, easy cheesecake pie, homemade chocolate pie, holiday dessert, Valentine's Day dessert, chocolate cookie crust, berry swirl cheesecake, make ahead dessert

Find it online: https://tastypierecipes.com/dark-chocolate-raspberry-cheesecake-pie-easy-homemade-dessert-recipe/