Chocolate cheesecake doesn’t get any better than this rich, velvety Oreo-crusted double chocolate cheesecake with raspberries. When you’re looking for that perfect dessert to dress up your holiday dessert table, this cheesecake will look beautiful and taste even better!
I was looking for a special recipe this holiday season and it was my first time using this recipe which I adapted from an ad for Philadelphia Cream Cheese.
I continually see this recipe in the magazines around the holidays, and it could not be easier or more scrumptious.
Are you looking for a beautiful, delicious dessert to serve for Christmas or a holiday gathering? With its deep dark Oreo crust and rich chocolate filling, this cheesecake is delicious! Plus it looks gorgeous when ringed with fresh raspberries and I love the combination of chocolate and raspberry together. So festive!
Why you’ll love this Double Chocolate Cheesecake with raspberries
Such a simple recipe for a huge “wow” factor
Many servings for your holiday dinners and events
Rich and perfectly delicious for chocolate and berries lovers
Only uses a few simple pantry ingredients
Ingredients
Oreos
Butter (or margarine)
Cream cheese
Sugar
Flour
Vanilla
Chocolate chips
Eggs
Fresh berries (I used raspberries, but any type of fresh berries will work)
How to Make Double Chocolate Cheesecake With Raspberries
Heat oven to 325.
Mix cookie crumbs and butter and press into bottom of spring form pan.
Bake for 10 minutes and cool.
Beat cream cheese, sugar, flour, and vanilla until well blended.
Add Chocolate and mix well.
Add eggs one at a time, on low speed and until just blended.
Bake for 55 minutes until center is almost set.
Remove from oven, run knife around edges and cool.
Refrigerate for at least 4 hours or overnight.
Top with berries of your choice and serve.
Tips & Variations
Change the berries. I chose raspberries, but you can substitute with strawberries or your favorite fruit for garnish.
Add a glaze. Try glazing with chocolate ganache to dress up this chocolate cheesecake even more.
Storage
Refrigerate your cheesecake as soon as it has cooled to room temperature. Keep the cheesecake in an airtight container in the fridge for up to 4 days.
If you freeze your cheesecake, wrap it tightly in plastic wrap and then place it in an airtight container for up to 3 months.
Sounds delicious! I will put this one in my recipe binder. Hopefully, I will get to try it out before too long. It seems like a really good dessert for the holidays. Thanks for sharing. I'm sure you have more where that came from…please share anytime at my Show & Tell link party. It is on Wednesdays at mrshinesclass.wordpress.com
Double chocolate! Sounds delicious!
-Lynn
As always, scrumpdiddlyumtious..my mouth is watering!!!
xoxo,
– Irina
Sounds delicious! I will put this one in my recipe binder. Hopefully, I will get to try it out before too long. It seems like a really good dessert for the holidays. Thanks for sharing. I'm sure you have more where that came from…please share anytime at my Show & Tell link party. It is on Wednesdays at mrshinesclass.wordpress.com
Sounds delicious and looks absolutely divine 🙂
Greetings from Australia ♥
This really looks fabulous! Double chocolate!!! What could be better?
Thank you for linking to Potpourri Friday! May you have a Merry Christmas and the Happiest of Holidays!
Yum! Looks heavenly! Have a very Merry Christmas! Thank you for joining me at Home Sweet Home!
Sherry