Chocolate-Raspberry Cheesecake

360 16 servings, 1 piece (84 g) each
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16 servings, 1 piece (84 g) each

Love chocolate and raspberry? Look no further! This recipe tops a creamy smooth cheesecake with a tart raspberry purée. A delicious dessert!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 min. or until slightly thickened, stirring frequently. Mix corn starch and water until blended. Add to raspberry mixture; cook and stir 1 min. or until thickened. Pour through fine-mesh strainer into bowl; refrigerate until ready to serve.
  • Serve cheesecake topped with raspberry sauce.


Substitute chopped strawberries for the raspberries. No need to strain the cooked sauce before refrigerating as directed.

Size Wise

Enjoy your favourite foods while keeping portion size in mind.

Special Extra

Garnish with additional fresh raspberries before serving.


  • 16 servings, 1 piece (84 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (84 g) each
Calories 300
% Daily Value
Total fat 21g
Saturated fat 12g
Cholesterol 95mg
Sodium 270mg
Carbohydrate 26g
Dietary fibre 3g
Sugars 17g
Protein 6g
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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