Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake


"Raspberries are a brilliant addition to this classic dessert!"

Ingredients {{adjustedServings}} servings 325 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand(R) until smooth. Add egg, lemon juice, and vanilla; mix well.
  2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
  3. Bake 30 to 35 minutes or until center is almost set. Cool
  4. Chocolate Glaze: In small saucepan, over low heat, melt semi-sweet chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.
Tips & Tricks


  • Tip
  • Soften cream cheese in microwave on high 15 to 20 seconds.
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Reviews 24

  1. 32 Ratings

Mama Tiff-ahh-ny

My family and I are very picky about our cheesecake. Everyone I have made this cheesecake for has raved about it. It has now become the preferred choice for my friends and families holiday desert and birthday cake. I use a packaged deep-dish crust, then use only fresh and organic ingredients. Fresh blueberry and raspberry with either white or milk chocolate is chosen by the person for whom I make it. I leave out the lemon juice, and use 2 (8* oz) pkgs of cream cheese. (I believe the recipe has a typo that claims (3 oz) pkgs., and for milk choc toppings I use 1 oz white and 1 oz choc baking squares. I have a small wire baking rack that a put the cheesecake on in a foil lined cookiesheet. After the 30-35 minutes, when the center is still a bit uncooked (it appears moist and wiggly), I turn off the oven and keep the door shut. I let it cool in there for about 2 hrs. this allows it to finish cooking and cooling without cracking. I then make the topping and pour it in the middle of the cheesecake. Without touching the topping, I tip and roll the pan around letting it run to the edges of the crust as I turn, and it covers the top smoothly. Refig. for at least 3 hrs, but overnight is best. The cake will be eatable for about 3 days, if kept in the fridge.

Amanda J

I made this for Valentine's day, and it was great! I used fresh raspberries, baked it in an 8 in. springform pan, and made my own crust with graham cracker crumbs, butter, and a little sugar. The chocolate glaze makes it so yummy and pretty! The only suggestion I have is to make a smaller cake or take the leftovers to work, because if it sits in the fridge more than 2-3 days, the crust gets really soggy from the berries.


OMG!!! Absolutly Wicked! The best dessert I have ever made. A small dolup of whipped cream (it doesn't need it, but it looks pretty) on each slice with one fresh rasberry and a sprig of mint on top make for a beautiful presentation to your guests. I will continue to make year after year to serve after Thanksgiving.