Best 2 Copycat Chocolate Raspberry Cheesecake Recipes

Indulge in the symphony of flavors with our delectable Chocolate Raspberry Cheesecake, a masterpiece that tantalizes taste buds with its rich, creamy texture and explosion of sweet and tart notes. This crowd-pleasing dessert features a velvety chocolate cheesecake filling, nestled atop a graham cracker crust and adorned with a luscious raspberry sauce. Each bite is a harmonious blend of chocolate's decadence, raspberry's tangy sweetness, and the creamy embrace of cheesecake. Our collection of recipes offers variations to suit every palate, from a classic chocolate raspberry cheesecake to a white chocolate raspberry swirl and even a no-bake option for those who prefer a chilled treat. Embrace the culinary journey and discover the perfect cheesecake to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE

Chocolate Truffle Raspberry Cheesecake image

No matter how full they are, guests won't be able to pass up this showstopper of a dessert that stars a velvety truffle layer atop raspberry-swirled cheesecake. It's absolutely divine!-Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

2 cups cream-filled chocolate sandwich cookie crumbs
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 cup white baking chips, melted and cooled
1/3 cup heavy whipping cream
3 teaspoons vanilla extract
3 large eggs, lightly beaten
3 tablespoons seedless raspberry jam
TRUFFLE LAYER:
1-1/4 cups heavy whipping cream
1/3 cup sugar
2 cups semisweet chocolate chips
3 tablespoons seedless raspberry jam
Fresh raspberries and mint leaves, optional

Steps:

In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight., Garnish with raspberries and mint if desired.

Nutrition Facts :

DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE

Delicious White Chocolate Raspberry Cheesecake Recipe image

Number Of Ingredients 11

Ingredients

Pre-made or store bought Graham Cracker Pie Crust
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)

Tips:

Use high-quality chocolate. This will make a big difference in the flavor of the cheesecake.
Make sure the cream cheese is at room temperature. This will help it mix smoothly with the other ingredients.
Do not overmix the cheesecake batter. Overmixing can make the cheesecake tough.
Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
Chill the cheesecake for at least 4 hours before serving. This will help it set properly.
Garnish the cheesecake with fresh raspberries before serving. This will add a pop of color and flavor.

Conclusion:

This copycat chocolate raspberry cheesecake is a delicious and easy-to-make dessert. It is perfect for any occasion, from a special dinner to a casual gathering. With its rich chocolate flavor, creamy raspberry filling, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this copycat chocolate raspberry cheesecake a try. You won't be disappointed.