Raspberry Chocolate Cheesecake

Store in the refrigerator for up to 5 days.

Can be frozen for up to 2 months; thaw in the fridge before serving.

Variations

White Chocolate Raspberry: Replace semi-sweet chocolate with white chocolate for a sweeter twist.

Nutty Crust: Add finely chopped nuts to the crust for added texture.

Mixed Berries: Use a combination of raspberries, blueberries, and strawberries for a colorful topping.

FAQ

Q: Can I use frozen raspberries for the topping?
A: Yes, just thaw them first and drain excess juice if needed.

Q: How do I prevent cracks on the cheesecake?
A: Bake at a low temperature and avoid overmixing the batter. Let it cool gradually in the oven.

Q: Can I make mini cheesecakes with this recipe?
A: Absolutely! Use a muffin tin or mini springform pans and adjust the baking time to 20–25 minutes.