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Slice of plated Dark Chocolate Raspberry Cheesecake in front of remaining cheesecake and bag of chocolate.

Dark Chocolate Cheesecake

A decadent Dark Chocolate Cheesecake covered in a layer of dark chocolate ganache. Topped with fresh raspberries and finely grated dark chocolate.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12 Servings
Calories 486kcal
Author Katie


For the Crust:

  • 20 Chocolate Cream Filled Cookies
  • ¼ cup salted butter melted
  • 1 tablespoon granulated sugar

For the Filling:

  • 4 8 oz. packages of cream cheese room temperature
  • 1 cup granulated sugar
  • 4 eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup cocoa powder
  • 1 cup AMERICAN HERITAGE Finely Grated Chocolate

For the Topping:

  • ¾ cup AMERICAN HERITAGE Finely Grated Chocolate
  • 3 tablespoons heavy cream
  • 12 fresh raspberries


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a food processor, place the chocolate cream filled cookies and blend until fine (about 30 seconds). While the cookies blend, melt the butter. Empty the cookie crumbs into the melted butter bowl. Add in the  granulated sugar and mix well until fully incorporated. 
  • Pat the cookie crust into the bottom of a 9-inch springform pan. Bake for 5 minutes. Remove from the pan and set to the side.
  • While the cookie crust bakes, prepare the filling. Using a stand mixer fitted with a paddle attachment, mix together the room temperature cream cheese and granulated sugar on medium-low speed for 1 minute. Then add in the room temperature eggs, one-by-one. Mix for an additional 1 minute. Stop the mixer, scrape down the bowl, then turn the mixer on low and add in  the vanilla extract and cocoa powder. 
  • Melt the AMERICAN HERITAGE  Finely Grated Chocolate in the microwave for 30 seconds. Mix well until melted together then. Let cool slightly. Then turn the mixer on low and pour the dark chocolate into the cheesecake batter. Increase speed to medium and mix for 30 seconds until incorporated.
  • Pour the cheesecake batter into the springform pan.  Bake at 350 degrees Fahrenheit for 65 minutes. The cheesecake will be jiggly when it's removed from the oven. Remove from the oven. Carefully run a sharp knife around the edge of the cheesecake. Allow the chocolate cheesecake to cool to room temperature for at least 1 hour. Then chill for at least 6 hours in the refrigerator.
  • Before you're ready to serve, you need to finish the top of the cheesecake. Microwave (or heat over a double boiler) the ¾ cup of AMERICAN HERITAGE Finely Grated Chocolate with 3 tablespoons heavy cream for 30 seconds. Stir well, then pour on top of the cheesecake. Smooth with a silicone spatula. Once the dark chocolate ganache has smoothed out, rinse and pat dry 12 fresh raspberries. Space accordingly or bunch in the middle. Cut and serve immediately.


Note: You do not need to do a water-bath for this cheesecake. It's okay to have cracks in the cheesecake. They will be filled by the dark chocolate ganache topping. Store the leftover cheesecake in an airtight container for up to 3 days in the refrigerator.


Calories: 486kcal | Carbohydrates: 46g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 245mg | Potassium: 315mg | Fiber: 4g | Sugar: 33g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 5mg