About the Recipe
Cheesecake has always had a special place on my dessert list—if it’s on the menu, there’s a 95% chance I’m ordering it. One of the things I love most about cheesecake is how versatile it can be. From warm spices to tropical fruit to deep, dark chocolate, it’s a dessert that never gets boring.
This Raspberry and Chocolate Swirl Cheesecake is one of my personal favorites. It has everything I love in one bite: a creamy vanilla base, a tangy swirl of raspberry purée, ribbons of rich chocolate, and a graham cracker crust that brings it all together. It’s indulgent, a little dramatic, and always a crowd-pleaser.
If you’ve tried my Chocolate Raspberry Truffle Tart, you already know how well chocolate and raspberry play together—but here, that combo is lifted with a velvety cheesecake texture that makes it feel extra special. For something a little more spiced and cozy, my Nutmeg Cheesecake leans into warmer flavors, while the Mango-Lime Cheesecake is perfect when you're craving something bright, creamy, and sunshine-y.
This one hits that sweet spot between elegant and approachable. It looks impressive, tastes even better, and comes together with just a few simple steps. Let’s bake it up!
That Swirl! – The mix of tart raspberry purée and rich melted chocolate swirled into creamy cheesecake makes every slice a little work of art.
Graham Cracker Crust – Buttery, just sweet enough, and the perfect base for the silky filling.
Not Too Sweet – The tang of raspberry keeps it balanced, so you get depth without being overwhelmed by sugar.
Make-Ahead Friendly – Cheesecake gets better as it chills, making this a perfect dessert to prep a day in advance.
No Special Equipment Needed – A mixer, a pan, and a swirl of patience—that’s all it takes.
What You'll Love
Can I use frozen raspberries for the swirl? Absolutely! Just thaw them first and strain out the seeds after blending to keep the swirl smooth.
Do I have to bake it in a water bath? You don’t have to, but I recommend it for the creamiest texture and to avoid cracks. You can also place a pan of hot water on the rack below the cheesecake for a gentler bake.
How do I know when it’s done baking? The edges should be set but the center should still have a slight wobble. It will continue to firm up as it cools.
What kind of chocolate works best? I recommend semi-sweet or dark chocolate for a nice contrast with the raspberry. Milk chocolate can work too, but it’ll make the cheesecake sweeter overall.
Can I make it ahead of time? Yes! In fact, it’s even better the next day. Let it chill in the fridge for at least 4–6 hours, ideally overnight.
How do I store leftovers? Keep it in the fridge, covered, for up to 5 days. You can also freeze individual slices for up to 1 month—wrap them tightly and store in an airtight container.
Do I need to use a springform pan? It’s ideal for getting clean slices and an easy release, but if you don’t have one, you can use a regular 9-inch cake pan lined with parchment and adjust the bake time slightly.
Frequently asked Questions
Ingredints Explained
Ingredients
Crust:
1 1/2-2 cups Graham Cracker Crumbs (approx. 12 sheets)
1/4 cup Granulated Sugar
1/4 cup Brown Sugar
1/4 teaspoon Salt
1/2 cup Unsalted Butter (melted)
Cheesecake:
3 Packs of Creamcheese (2 bricks of 226g and one soft tub 340g)
3/4 cup Heavy Cream
3/4 cup Granulated Sugar
3 Eggs
1 tablespoon All-Purpose Flour
1 1/2 teaspoons Vanilla Extract
1/4 teaspoon Salt
Swirl:
1 1/2 cups Raspberries (fresh or frozen)
6 oz. Semi-Sweet Chocolate (melted)
Preparation
To begin, we will need to make the crust. This is one of my all time favorites to make because it is so easy and so versatile. I use it for many of my pies and cakes and it wins every single time. I like to use a spring form for my cheesecakes as it is deeper than regular pie plates and easier to release the cake from than a deep cake pan.
Preheat your oven to 325F.
Start by pulverzing the graham crackers in your food processor if you have one. If you don't you can also crush the graham crackers by putting them in a ziplock bag and using a rolling pin or cup to grind them down.
Add in the sugar, salt and melted butter and mix until you have the consistency of wet sand.
Put the crumbs into your pie dish and smush them down with the bottom of a glass or backside of a spoon until you have a nice flattened out pie crust. Remember to also have some crust up along the side edges.
Bake the crust for 10-12 minutes remove from the oven and let cool.
Next, let's make the filling.
Bring the oven temperature up to 350F.
In a large bowl with a hand mixer, or in your food processor, mix together the creamcheese and heavy cream until smooth.
Add in the sugar, flour, eggs and vanilla and mix some more until you have a creamy consistency with no lumps.
Pour your creamcheese mixture into your graham pie shell.
Next, melt your chocolate by placing it in a microwaveable bowl with a tablespoon or two of water. If you are using bakers chocolate, make sure to chop it up into smaller bits before microwaving it. It will help it melt faster.
Microwave the chocolate for 15-20 seconds at a time, stirring after each interval until the chocolate has melted.
In a small saucepan, heat up your raspberries until they become soft and squish them as you stir to help release the juices. Once soft, remove the raspberries from the heat.
Next, use a sieve to separate the seeds from the juice. Press the raspberry pulp through the sieve with the use of the back of a spoon. Get as much juice out of them as possible. Reserve the juice.
Next, pour both the melted chocolate and raspberry juice overtop the cheesecake. Use a knife or toothpick to swirl the two around into a nice pattern.
Do as much swirling as you like. At this point you could even add other toppings such as caramel, or lemon or other melted chocolates to make it your own.
Place your cheesecake, in its spring form, into a roasting tray filled half way with water. I like to wrap the bottom of my spring form in tin foil to ensure that the water does not leak into the pan.
Place the roasting try and cake into the oven and bake for 1h10 minutes until it is almost all set. The middle should still jiggle slightly. Turn the oven off and let the cake continue to cook for another 30 minutes or so until set.
Remove from the oven and let cool.
Do not remove it from the spring form until it is completely cooled! I learned this the hard way. You will be tempted, but do not do it. The crust will crumble and the cake won't look as pretty.
I like to make this cake a day in advance and leave it to chill overnight in the refrigerator.
Serve with fresh berries or whipped cream. Enjoy!