raspberry and chocolate cheesecake
Sweet Treats, Yummy Recipes

The Sweet and the Tarty : Raspberry and Chocolate Cheesecake

Because tarty’s just a whole lot better with a bit of sweet thrown in…

raspberry and chocolate cheesecake

As I mentioned around this time last year, Mitch is more of a cheesecake lover than a cake lover.  I for one would happily gorge myself on either or, but apparently not everyone goes ga-ga at all things dessert!  I made him two cheesecake’s my favourite being this Raspberry and Chocolate Cheesecake I found the recipe for here.  I loved the sweetness of the chocolate off set by the tart flavour of the raspberries wrapped up in a sea of creamy deliciousness.

For the second cheesecake, I experimented with strawberries and whiskey and my thrown together last minute cheesecake ended up being the birthday boy’s favourite (woohoo!).  As pleased as I am that he enjoyed it, I need to tweak the recipe a little more before sharing it here (it came out a bit sloppy).  Watch this space if Strawberry and Whiskey Cheesecake sounds like something you might want to go at with two large dessert spoons and a growl (to deter young children and spouses).

As delicious as this cheesecake is (and oh my is it addictive!) I do want to mention that it will only taste as good as the Milk Chocolate you use.  Do not use cooking chocolate or your local store’s own brand chocolate.  You will be really disappointed and that will make me sad!  Use a high quality chocolate that you have possibly tasted melted and could in a squeeze eat an entire block of and not get bored.  The raspberries are also a big deal in this recipe so this time of year when they are in season is perfect.  You don’t actually need as many raspberries as I’ve listed but a few extras can’t hurt and this way you can taste test one or two (or three, or four) and throw out any stragglers that look a little dodgy.   Extra raspberries for on top will be awesome too!

raspberry and chocolate cheesecake


100g (3.5oz) of Milk Chocolate (good quality eating chocolate)

300g (10oz = 8oz pack + 1/4 cup + 1Tbsp) of Cream Cheese

200g (1/2 of a 14oz box of Graham Crackers) or 13 x Digestive Biscuits

75g (1/3 cup) of Double Cream (48% fat, but Heavy Whipping Cream works too)

75g (1/4 cup + 3 Tbsp) of Caster Sugar (Superfine Sugar)

200g (about 1 and a half cups) of Fresh Raspberries, rinsed and dried


Optional Extras:

Icing Sugar (Confectioners Sugar), for dusting

Extra Chocolate, melted and drizzled on top


ingredients for raspberry and chocolate cheesecake

You’ll need a 20cm/8inch round tin.  For anyone who hasn’t made a cheesecake before, you’ll need either a non-stick spring-form tin or a loose bottomed cake tin.  Shallow tins are easiest (eg. a flan tin) but I managed to wobble mine out of a deep loose-bottomed cake tin without any dramas.  The only absolute requirement is that there’s some way to lever out the cheesecake once set, an ordinary cake tin without a removable bottom is a no-no unless you’re cool with cutting the cake in the tin and scooping pieces out (or if you’re just going at it with a spoon on a Saturday night in front of the telly, no judgement here!).

Grease your tin a little for easy cheesecake removal

Melt 100g of chocolate in a microwave safe jug or bowl or in a bowl over gently simmering water.  Set aside

In a food processor (or my case a very overworked blender that I shake so the biscuits hit the blades) crumble your biscuits finely.  You could also place your biscuits in a large ziplock bag and crush them with a rolling pin

Place the biscuit crumbs into a small bowl and pour in the melted butter

Once the butter is well mixed through, place the crumb mixture into your greased tin and spread with the back of your spoon until smooth and even

cheesecake base

In a large bowl gently beat the cream, sugar and cream cheese until smooth and combined (should only take a minute)


fresh raspberries cheesecake

Pour in the raspberries

raspberry and chocolate cheesecake

Pour in the melted chocolate

chocolate and raspberry cheesecake

Now you just need to give them a very quick stir through.  You want a kind of ripple effect so literally you just flick the spoon through the mixture quickly 2 or 3 times and you’re done

raspberry and chocolate cheesecake

Pour the mixture on top of your biscuit crumb base

Smooth the mixture with the back of your spoon

raspberry and chocolate cheesecake

Cover with cling film and place in the fridge for a minimum of 2 hours

Pull it out when you’re ready to serve and gently remove the cheesecake from the tin and onto a plate.  Decorate however you like.  I loved it with drizzled melted chocolate (about half a small block) and extra raspberries (lots of them!)


raspberry and chocolate cheesecake

raspberry and chocolate cheesecake

17 thoughts on “The Sweet and the Tarty : Raspberry and Chocolate Cheesecake”

    1. Oh me too Spencer! It’s a good thing it was my hubby’s birthday and I needed something to poke the candles into…otherwise I may have taken “taste testing” to a whole other level and polished it off before he got home!

      Thanks for stopping by 🙂


    1. They are definitely a trio made in heaven Vanessa! It was so easy to make too, I think it might have nudged my ripple pots down a notch and I’ll make this cheesecake next time we have guests over (throw a few ingredients together and refrigerate until I need it that night).

      Hope your kids love it as much as I do 🙂


  1. O-M-G!
    You guys get Philly Cream Cheese in the UK!?? THAT’S AWESOME!!! It’s the best!!
    I can get McVities Digestives!!!
    I swear you should do catering or something! You have the talent! Your pictures, like I keep saying, are fantastic! I can’t imagine what this tastes like! Heaven, probably!
    For anyone who can’t get caster sugar, just take your regular sugar and swirl it in a food processor for a few seconds. Makes it just as fine.


    1. Philly Cream Cheese is awesome! All my childhood cheesecake’s my mum made were Philly and a few ingredients (yummo!) I can’t imagine life without it. I have no idea what Graham Crackers actually taste like (though they’re meant to make a great cheesecake base?) and I love Digestives so that’s awesome that they sell them over there! Thanks for the tip on the caster sugar 🙂 I seriously need to get me a food processor, it would make half the recipe’s I make so much easier! One of these days my blender is going to burn out (I should seriously get someone to video me crushing biscuits in it, I quite violently shake the entire unit so the biscuits keep swirling into the blades) it would probably be hilarious if my arm fat didn’t jiggle into the camera-man’s face.

      Naaw thanks hun. I have to say I am absolutely awful under pressure and time limits make me want to throw up so I don’t know how I’d do at catering. My kids are used to their birthday cakes on occasion not being finished until 8pm! I don’t know how popular I’d be with someone who’d paid me good money to make it! eek!
      I still haven’t given up hope of starting a wedding cake business! I can make the cake’s no worries it’s just the decorating I’d need to do a course (or two) on. It might be an interesting blog series as I try and muddle my way through learning cake decorating techniques (and probably failing miserably 70% of the time)?


      1. Of course when I see a bread machine at the thrift store I SO want to send it to you! Now when I see a blender I’m going to feel I want to send that to you too! 😀
        Ah, cake decorating! I took a crash course from my neighbor who did a Wilton Cake Decorator course once. She does fantastic cakes! I have a couple tips and frosting bags. But now that the kids are older, I don’t do the fancy stuff any more. The last cake I did was a race car and that took me three tries…I should blog about that. What a fiasco!
        But I think you should take a course in the cake decorating! You’re a natural so it should be easy! If I can do it, you can! Yes, catering is pressure. But your an excellent cook!
        The biscuit video would be hilarious! I know the feeling!


        1. Oh the things I would do for a food processor and a bread machine! lol. Truth be told at the moment our kitchen is probably a little too small for a bread machine but a food processor is definitely next on my list of kitchen stuff. One day!

          I’m actually really awful at detailed things. I like to think I have Jamie Oliver hands (google images of him sometime and check out his hands), they’re not stubby but definitely chubby on the ends (even when I was thinner). He’s more of a chuck it all together kind of chef, not a balance it perfectly on the plate and lay three perfect sprigs of flat leaf parsley in this exact spot kinda guy. I have really padded finger pads so picking up small bits and bobs (think a few stray sprinkles or desiccated coconut strands) takes a lot of tries and my silly hands knock things over or smear icing etc. around the bit I’m trying to fix no matter how hard I try. I think it’s going to be a long learning curve learning to decorate wedding cakes. Might be fun if I don’t tear all my hair out by the end of the second lesson 😉

          You should totally blog about the disastrous three attempts at the race car cake, sound frustratingly hilarious!


          1. I’m a “toss it all together” myself. I’m not Gordon Ramsay. Far from it. I’m not Martha Stewart either.

            I might blog about that poor cake. I’ll have to dig out the picture. Funny, we were just talking about that a couple days ago at breakfast!


  2. Oh my goodness, I’m so glad I came across this, I can’t wait to try this recipe! My mouth is watering everytime I look at the pictures ha ha 🙂

    I have a food blog as well I’d like everyone to take a look at 🙂


  3. I dont know how I am going to make that plastic free but I am. When I get back to England that will be my goal. Wonderful blog.


    1. Thanks Pam 🙂 It would be a bit of a struggle finding plastic free cream cheese but you’ve done amazingly with so many other everyday ingredients that I’m sure you’re up to the challenge! Thanks so much for stopping by and taking the time to comment!


  4. cream cheese I can do – its the double cream that gets me – tho I have to say I sometimes give in and run amuck in the diary section of the supermarket.. hey I’m only human


    1. haha, absolutely 🙂 You can only do your best and considering how much plastic packaging the average person brings home from the supermarket your one pot of double cream is still saintly 😉


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