Chocolate Raspberry Cheesecake

An indulgent cheesecake with a chocolate Graham cracker crust, and a delicious filling using raspberry liqueur.

Chocolate Raspberry Cheesecake



  • 1 3/4 cups Graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup cocoa powder
  • 6 tablespoons Challenge Butter, melted

Filling and Topping

  • 12 ounces (approximately 1 2/3 to 2 cups) fresh raspberries, divided
  • 1 1/2 cups sugar
  • 2/3 cup cocoa powder
  • 1 tablespoon cornstarch
  • 4 (8 ounce) packages Challenge Cream Cheese, softened
  • 4 large eggs
  • 1/2 cup raspberry liqueur
  • 3 1/2 to 4 ounces semi-sweet dark chocolate bar (for chocolate curls)


  1. Crust: Combine Graham cracker crumbs, sugar and cocoa powder. Stir in melted butter until well blended.
  2. Press mixture evenly into the bottom and about 1 1/2 inches up the side of a 9 1/2 to 10 inch spring form pan. Place pan in freezer while assembling the filling.
  3. Filling and Topping: Rinse raspberries and drain well. Place cap side down on paper toweling and set aside. Heat oven to 325 degrees F.
  4. Beat cream cheese in a large bowl with an electric mixer at low speed until smooth and creamy.
  5. Combine sugar, cocoa and cornstarch; then thoroughly blend into the cream cheese.
  6. Add eggs, one at a time, mixing to incorporate but taking care not to over-beat.
  7. Blend in raspberry liqueur.
  8. Pour about half of the batter into the prepared crust.
  9. Add 1 cup of fresh whole raspberries evenly over surface and cover with remaining batter. (Place remaining berries in refrigerator to use later as topping.)
  10. Bake for 1 hour 15 minutes or until just barely set in center.
  11. Remove from oven and let cool on a wire rack. While cake is still warm run a thin knife around the edge of the pan but do not remove the spring form side. Let cool completely.
  12. Place in a refrigerator and chill until cold throughout – at least 4 hours and preferably overnight.
  13. To serve: Remove sides of pan. Top with remaining berries and garnish with Chocolate curls. Use a vegetable peeler to shave chocolate curls over the top of the berries.

Recipe and photo used with permission from: Challenge Dairy

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