A Chocolate Raspberry Cheesecake Tart made with a cookie crumb crust filled with a layer of fresh raspberries and a rich cheesecake centre. Then topped with a dreamy layer of chocolate ganache more fresh raspberries and powdered sugar. The perfect combination of sweet chocolate, cheesecake and tart raspberries makes this a dessert to remember!
Who doesn’t love cheesecake? My son that’s who! Shocking I know. Pure madness I was thinking as my husband, daughter and I devoured this chocolate raspberry cheesecake. I found this recipe years ago I think possibly through a Kraft Canada pamphlet. You know the ones you get off the grocery store shelves and have made it many times.
This raspberry cheesecake recipe has always been a hit with friends and family and is a very forgiving cheesecake to make. It doesn’t require a water bath or any special pans or handling and takes under an hour to prepare.
I have made this tart a million different ways using a pie pan, in mini pie plates and finally splurged and bought a tart pan this time. I prefer the tart pan to be honest. The bottom pops right out and you are left with a pretty looking dessert that looks like I slaved away for hours on it but really it was a snap!
Ingredients you will need:
How To make A Chocolate cookie crust
You can use Oreo cookies ground up in a food processor or blender or purchase chocolate cookie crumbs already crumbed from the store just like you would buy graham cracker crumbs. I have made it both ways and don’t find much of a difference between the two methods in terms of flavour. So go with what you have or what is on sale.
Add the chocolate cookie crumbs to a large bowl. In a small microwave-safe bowl melt a 1/4 cup of the chocolate chips and butter on low or using your microwave’s chocolate melting setting. Stir till the melted chocolate is smooth.
Add to the melted chocolate mixture to the cookie crumb bowl and mix together till all of the cookie crumbs are moistened with the melted ingredients. Lightly grease your 9″ tart pan or pie plate with butter then gently press the cookie crumb mixture evenly into the pie plate so that it is even on all sides and along the bottom.
You can also use the same chocolate cookie crumbs to make these Oreo Truffles. These are great to package up for a gift and are super simple to make.
Be careful not to press too hard. I find that if the cookie crumb crust is too compact it comes out really hard and makes it hard to cut the tart. You want it to be even and solid but not hard.
Making the raspberry cheesecake filling
In a large mixing bowl add the cream cheese and beat with a hand mixer on high until the cream cheese is light and fluffy. Gradually add in the sweetened condensed milk continuing to beat until the mixture is smooth. Then add in the egg, lemon, juice and vanilla and beat for a few more seconds until well mixed.
Add 3/4 cup of fresh raspberries evenly along the bottom of the crust.
Gently the pour cream cheese mixture over the chocolate cookie crust just until it is level with the top of the crust.
Bake at 350ºF for about 30 minutes. The cheesecake will be done baking when the edges are just beginning to turn a golden brown and the centre of the cheesecake looks set. Remove from the oven.
how to make chocolate ganache
In a small pot add the whipping cream and remaining 1/4 cup of chocolate chips. Melt the two together over low heat mixing continuously until the chocolate begins to thicken. About 3 minutes once the chips are melted. Remove from the stove-top and gently pour the ganache over the already baked cheesecake.
Pour in the centre of the cheesecake and use a spatula to coax the ganache to the edges of the cheesecake. Top with the remaining fresh raspberries.
If you wish to decorate with some powdered sugar do this just before serving so that the sugar doesn’t melt into the chocolate and disappear.
How to store cheesecake
Cheesecake needs to be refrigerated. I gently cover with plastic wrap so as not to mess up the ganache… That stuff needs to be perfect! You keep in the fridge for up to 5 days but I will place bets it will never last that long!
Can you use frozen raspberries?
No, unfortunately. Frozen berries hold water so if you were to use frozen berries instead of fresh the cheesecake would not set and the crust may get mushy.
is it ok to use low-fat cream cheese in this cheesecake?
Nope. Low-fat cream cheese has a much higher water content than regular cream cheese and will affect how the cake sets. If you are going to eat cheesecake it is best to enjoy it. Calorie watching is for non-cheesecake eating days!
Chocolate Raspberry Cheesecake Tart
- Large Bowl
- Medium bowl
- Small Bowl
- Measuring Spoons
- Measuring Cups
- Kitchen Scale
- Hand Mixer
- Microwave or small saucepan (to melt chocolate)
- Small saucepan
- 9" tart pan or pie plat
- Sieve (optional)
- 7 oz of chocolate wafer crumbs or Oreo Cookies crushed
- 1/2 cup semi-sweet chocolate chips divided, reserving 1/4 cup for ganache
- 1/3 cup unsalted butter melted
- 2 bricks cream cheese 250 g each, room temp
- 1 can sweetened condensed milk 14 oz
- 1 egg
- 3 tbsp lemon juice
- 1 tbsp vanilla extract
- 1 cup fresh raspberries divided, reserving 1/4 cup for topping
- 1/4 cup whipping cream
- 1 tbsp powdered sugar optional for dusting the top of tart
- Pre-heat oven to 350F
- Melt a 1/4 cup of chocolate chips on low heat in a microwave for 1 minute at a time stirring in between until melted or use the "melt chocolate" setting on your microwave if you have it available.
- In a medium bowl add the cookie crumbs, melted butter and chocolate and mix until all the crumbs are moistened.
- Lightly grease a 9" tart or pie pan. Pour in the cookie crumb mixture and gently press the crumbs evenly along the bottom and sides to form a crust.
- In a large bowl beat the cream cheese on med-high with a hand mixer until light and fluffy.
- Gradually add sweetened condensed milk and continue mixing until smooth then add in the egg, lemon and vanilla and continue to beat until all ingredients are well mixed.
- Arrange 3/4 cup of the raspberries evenly over the bottom of the cookie crumb crust.
- Slowly pour cheesecake mixture over raspberries until filling covers raspberries and the filling is almost in line with the top of the crust.
- Bake for 30-35 minutes or until the edges of the cheesecake begin to turn a light golden brown and the centre of the cheesecake when jiggled slightly look set. Remove from oven and let cool.
- In a small saucepan over low heat melt a 1/4 cup of semi-sweet chocolate chips with the whipping cream. Continue to stir until the chocolate is smooth and begins to thicken slightly.
- Remove from heat and pour slowly over centre of cheesecake. Use a spatula to gently nudge the ganache towards the edges of the cheesecake to create an even layer of ganache over the top.
- Top with the remaining 1/4 cup of raspberries.
- Chill finished cheesecake until completely cooled. Before serving, add the powdered sugar to a small sieve and sprinkle over top of the cake (optional)