Raspberry Apricot Cheesecake with Chocolate Crust

Raspberry Apricot Cheesecake with Chocolate Crust is the perfect balance of fruity sweetness, creamy richness, and a deep chocolatey base that will captivate your taste buds from the first bite. This dessert combines the tartness of fresh raspberries with the luscious, slightly tangy apricot preserves, all layered atop a decadent chocolate crust that adds a delightful crunch. Whether you’re serving this at a family gathering, holiday celebration, or just treating yourself, this cheesecake is sure to impress with its vibrant flavors and irresistible texture.

Why This Recipe Works

This Raspberry Apricot Cheesecake with Chocolate Crust stands out for several key reasons. First, the chocolate crust adds a sophisticated depth that contrasts beautifully with the creamy cheesecake filling. Using graham cracker crumbs combined with cocoa powder creates a crumbly, rich base that holds up well without overpowering the other flavors.

Second, the filling is silky smooth thanks to the use of room-temperature cream cheese and the addition of sour cream, which lightens the texture and adds a subtle tang. The eggs bind the filling together perfectly, ensuring a firm yet creamy consistency.

Lastly, the fresh raspberries and apricot preserves introduce a fresh, fruity layer that cuts through the richness, making each bite perfectly balanced. The whipped cream topping, lightly sweetened, adds an airy finish to this indulgent dessert. Altogether, these elements combine harmoniously to make this cheesecake both elegant and approachable.

Shopping List

• 1 ½ cups graham cracker crumbs (about 12-14 graham crackers or half of a 14 oz box)
• 1 tablespoon granulated sugar (for crust)
• 2 tablespoons unsweetened cocoa powder
• 6 tablespoons (¾ stick) unsalted butter, melted
• 2 pounds cream cheese (5 blocks of 8 oz each), at room temperature
• 1 ½ cups granulated sugar (for filling)
• ½ cup sour cream
• 7 large eggs, at room temperature
• ½ tablespoon real vanilla extract
• Fresh raspberries (about 1 cup)
• Apricot preserves (about ½ cup)
• ½ cup heavy whipping cream
• 1 tablespoon granulated sugar (for whipped cream)

What You’ll Need (Gear)

• 9-inch springform pan – for easy removal of the cheesecake
• Mixing bowls – at least two, for crust and filling
• Electric mixer or stand mixer – to blend the cream cheese filling smoothly
• Measuring cups and spoons – for precise ingredient quantities
• Rubber spatula – for scraping down sides of the bowl
• Whisk – to beat the eggs and mix the whipped cream
• Small saucepan or microwave-safe bowl – to melt butter
• Baking sheet or tray – to place under springform pan in case of leaks
• Cooling rack – to cool cheesecake after baking

From Start to Finish: Raspberry Apricot Cheesecake with Chocolate Crust

Step 1: Prepare the Chocolate Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and unsweetened cocoa powder. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your 9-inch springform pan, covering the base completely. Bake the crust for 10 minutes to set, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 ½ cups granulated sugar and continue mixing until fully incorporated. Add the sour cream and vanilla extract, mixing until smooth.

Step 3: Incorporate the Eggs

Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful not to overmix, as this can incorporate too much air and cause cracks during baking. Once all eggs are incorporated, scrape down the sides of the bowl with a rubber spatula and give it a final gentle mix.

Step 4: Assemble and Bake

Pour the cheesecake filling over the cooled chocolate crust and spread it evenly. Place the springform pan on a baking sheet to catch any drips. Bake the cheesecake at 325°F (163°C) for about 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.

Step 5: Cool and Add Fruit Toppings

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually — this helps prevent cracks. Afterward, remove it from the oven and transfer to a cooling rack. Once completely cooled to room temperature, spread the apricot preserves evenly over the top. Scatter fresh raspberries generously on the apricot layer.

Step 6: Whip the Cream

In a chilled bowl, beat the heavy whipping cream with 1 tablespoon sugar until soft peaks form. Dollop or pipe the whipped cream around the edges of the cheesecake for a beautiful finishing touch.

Step 7: Chill Before Serving

Refrigerate the entire cheesecake for at least 4 hours, preferably overnight, to allow flavors to meld and the texture to fully set. When ready, carefully remove the springform pan sides and slice to serve.

Fit It to Your Goals

• For a lighter version: Use low-fat cream cheese and reduce the sugar slightly.
• Make it vegan: Substitute cream cheese with a plant-based alternative, use a flax egg mixture, and replace heavy cream with coconut cream.
• Boost the fruit flavor: Add a raspberry swirl into the filling before baking.
• For presentation: Garnish with fresh mint leaves or a dusting of powdered sugar.
• Make it gluten-free: Use gluten-free graham cracker crumbs for the crust.

Chef’s Notes

• Room temperature ingredients, especially cream cheese and eggs, make a smoother filling and help prevent lumps.
• Don’t overbeat the eggs to avoid cracks in your cheesecake surface.
• If apricot preserves are too thick, warm them slightly to make spreading easier.
• For an extra rich crust, you can add a pinch of cinnamon or espresso powder to the crumb mixture.
• Consider using a water bath during baking to ensure even cooking and reduce cracking, though it’s optional.

Best Ways to Store

Store your Raspberry Apricot Cheesecake with Chocolate Crust in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh for up to 5 days. For longer storage, you can freeze the cheesecake without the fresh raspberries and whipped cream topping for up to 2 months. Thaw overnight in the refrigerator before serving, then add fresh fruit and whipped cream just before serving to keep the textures perfect.

Common Qs About Raspberry Apricot Cheesecake with Chocolate Crust

Can I use frozen raspberries?

Yes, but it’s best to thaw and drain them well first to avoid excess moisture that can sog the topping. Fresh raspberries are preferred for texture and flavor.

What if I don’t have sour cream?

You can substitute sour cream with full-fat Greek yogurt or crème fraîche for similar tanginess and creaminess.

How do I prevent cracks on the cheesecake surface?

To minimize cracks, avoid overmixing, use room temperature eggs, bake at a moderate temperature, and let the cheesecake cool gradually in the oven with the door slightly open.

Can I make this cheesecake in advance?

Absolutely! It tastes even better after sitting overnight. Just add fresh raspberries and whipped cream before serving for the best presentation.

You Might Also Like

• Classic New York Cheesecake
• Lemon Blueberry Cheesecake Bars
• No-Bake Berry Cheesecake
• Chocolate Ganache Cheesecake

In Closing

Raspberry Apricot Cheesecake with Chocolate Crust is a stunning dessert that combines rich, creamy texture with fresh, vibrant fruit and a deep chocolate base. Its elegant appearance and perfectly balanced flavors make it a crowd-pleaser for any occasion. With straightforward steps and accessible ingredients, you can create this show-stopping cheesecake that delights everyone lucky enough to have a slice. Whether you’re a seasoned baker or trying cheesecake for the first time, this recipe offers a rewarding experience that’s sure to become a favorite in your dessert repertoire. Enjoy every bite of this luscious, fruity, and chocolatey treat!

Share on Pinterest