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chocolate raspberry cheesecake on a white plate
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Chocolate Raspberry Cheesecake Recipe

Cheesecake is such a well loved dessert, and this Chocolate Raspberry Cheesecake Recipe is absolutely the best cheesecake I have ever made. This chocolate cheesecake is paired with fresh raspberries to create a dessert that is made in heaven.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: chocolate raspberry cheesecake
Servings: 6
Author: Jill


Crust ingredients

  • 2 C crushed oreos
  • ¼ C unsalted butter melted

Chocolate cheesecake ingredients

Chocolate Whipped Cream ingredients

Topping ingredients

  • 1 - 18 oz Smuckers Raspberry Preserves
  • 1 - 4 oz fresh raspberries for topping


Crust Directions

  • Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray
  • Using a food processor, grind up 24 oreo cookies until sand texture like
  • Mix in the melted butter
  • Press the crushed Oreos into the springform pan
  • Place into the freezer while you make the cheesecake mixture

Chocolate Cheesecake Directions

  • Using a large mixing bowl, beat together the cream cheese, sugar, and sour cream until combined and smooth
  • Beat in the cocoa powder, melted chocolate and vanilla until combined
  • Beat in 1 egg at a time until combined after each egg
  • Pour cheesecake mixture into the crust
  • Cover with foil
  • Fill the instant pot with 1 cup of water
  • Place a trivet inside
  • Place the springform pan onto the trivet
  • Close the lid and set to sealing
  • Bake on manual setting high pressure for 35 minutes. Once timer goes off allow to natural release for 20 minutes
  • Remove the lid and use a paper towel to dap onto the foil to remove condensation
  • Carefully remove from the pot and place onto a wire rack and allow to cool completely
  • Place into the fridge overnight

Chocolate Whipped Cream Directions

  • Using a hand mixer, beat together all ingredients on medium speed until it starts to thicken
  • Increase the speed and continue to mix until stiff peaks form
  • Scoop whipped cream into piping bag

Topping Directions

  • Scoop out ¼ - ½ C of the raspberry preserves onto the top of the cheesecake and smooth evenly
  • Pipe dollops of whipped cream around the edge of the cheesecake
  • Top with fresh raspberries on top of the whipped cream
  • Cut and serve!