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Chocolate Raspberry Cheesecake


Photograph courtesy of Driscoll's. Copyright 2010. All rights reserved.

Photograph courtesy of Driscoll's. Copyright 2010. All rights reserved.

Photograph courtesy of Driscoll's. Copyright 2010. All rights reserved.
Not only are there raspberries on top of this cheesecake, but they are inside it too.

Recipe and photograph courtesy of Driscoll's. Copyright 2010. All rights reserved.

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Cool Time: 9 hours

Total Time: 10 hours, 35 minutes

Yield: 16 Servings


  • 20 chocolate wafer cookies
  • 2 tablespoons butter
  • 2 packages (8-oz each) cream cheese, softened
  • 2 packages (8-oz each) 1/3 less fat cream cheese, softened
  • 1-1/2 cups granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 packages (6-oz each) Driscoll’s Raspberries
  • 2 ounce bar of semi-sweet chocolate


Preheat oven to 350ºF.

Place cookie wafers in a zip-top freezer bag or double bag. Crush with fingers or roll with a rolling pin or food can to make about 1 cup fine crumbs.

Melt butter in a saucepan or medium bowl in the microwave. Stir in crumbs until evenly blended with butter.

Press crumbs firmly on bottom of 9-inch spring-form pan. Bake 5 minutes. Cool.

Reduce oven temperature to 325 degrees F.

Beat cream cheeses in a large bowl of electric mixer until smooth. Beat in sugar, cocoa powder and vanilla, starting on low speed then increasing to high, until thoroughly mixed.

Beat in eggs one at a time, scraping bowl well after each addition. Gently stir in 1 cup raspberries. Pour mixture into pan.

Bake 60-70 minutes or until just barely set in center. Edges may crack slightly. Turn oven off and leave in oven 1 hour with door ajar. Remove from oven and cool completely. Cover and chill at least 8 hours. Run a knife around edge and remove rim.

Top cheesecake with remaining raspberries. Hold chocolate bar over cheesecake; firmly slide a sharp vegetable peeler along edge of chocolate allowing shavings to fall on cake.

Helpful Tip: Calorie and fat content of this cheesecake can be adjusted by using regular, low-fat, or fat-free cream cheese. Omit crust and coat pan with cooking spray.

Nutrition Per Serving: Calories 342, Total Fat 21.41, Saturated 12.18g, Protein 6.92g, 32.51g carbohydrate, Cholesterol 108.04mg, Fiber 3.19g, Sodium 274mg

Nutrition Per 100 GRAM Serving: 273 calories, 17.00g total fat, 9.65g saturated fat, 5.47g protein, 25.81g carbohydrate, 85.73mg cholesterol, 2.53g fiber, 217mg sodium
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