Silky Chocolate Cheesecake with Raspberry Cookie Crust

We celebrated our son’s Birthday in January, and being a cheese cake lover, he asked for a chocolate cheese cake with raspberries. I really liked the challenge and it was a perfect timing to try a new cheese cake recipe I had for a while. The recipe sounded different from the way I used to make cheesecakes, but it really was a great success. The texture of this cake is so creamy and silky, unlike any other cheesecake I had before – a true chocolate lover’s dream. Instead of graham crackers for the crust I used Milano Raspberry Cookies and then decorated the cake with fresh raspberries.

Silky Chocolate Cheese Cake with Raspberry Crust

Silky Chocolate Cheesecake with Raspberry Cookie Crust

{Printable Recipe}


  • 250 g (9 oz) Milano Raspberry Cookies (crushed)
  • 113 g (1 stick) butter (melted)


  • 500 g (1 lb) cream cheese
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 TBSP unsweetened cocoa (sifted)
  • 100 g (1/2 cup) sugar
  • 225 g (8 oz) semi-sweet chocolate (melted)
  • 300 g (1 ½ cup) sour cream
  • 45 g ( 3 TBSP) butter (melted)

Also needed:

  • 22 cm (9 inch) spring-form cake pan
  • Parchment paper (same size as the pan)


  1. Cover the cake pan with parchment paper. Crush the cookies to resemble small crumbs. Melt the butter and add into cookies. Mix thoroughly and press into the pan bottom and onto the sides (about 1 inch or 2.5 cm high). Place it in the fridge for about 30 minutes.
  2. Heat the oven to 180 C (350 F).
  3. While the crust is resting in the fridge, prepare the cheesecake mixture. First, beat the cream cheese until airy and fluffy, then add sugar, eggs, vanilla, cocoa until well incorporated.
  4. Melt the chocolate over a hot water pan. Turn the mixing speed to low and then add chocolate, sour cream and melted butter into the cheese cream mixture.  Mixture will look really shiny and smooth.
  5. Pour the mixture into the crust and bake at 180 C (350 F) for about 45 minutes.
  6. Cool completely.
  7. Decorate with whipped cream, fresh raspberries and chocolate shavings.

Silky Chocolate Cheesecake with Raspberry Cookie Crust

Silky Chocolate Cheesecake with Raspberry Cookie Crust

Silky Chocolate Cheesecake with Raspberry Cookie Crust


25 thoughts on “Silky Chocolate Cheesecake with Raspberry Cookie Crust

  1. Never tried a cheesecake you have to bake (only the crust).. but yours looks so smooth and fluffy, like chocolate mousse.. how is that possible? Definitely have to try it 🙂 I guess any kind of cookies can be used if you’re not into raspberry :p

    1. Azra, thanks for visiting! 🙂 Most all of the cheesecakes I have made had to be baked. This one is different because it had sour cream and butter, but it definitely was very smooth and silky and we just loved it. Yes, you can use any kind of cookies you like 😉 ❤

  2. Wow, this takes cheesecakes to another level, Sibella! Love, love it!! I might give it a try for Valentine’s day, but not sure if I can make it as beautiful as yours. Would love for you to join us for Fiesta Friday with this, Sibella. It’s a blog party I’m hosting. People will go crazy for this cake! XOXO

  3. The title alone was enough to make me drool, Sibella. What a beautiful cheesecake! My daughter, too, insists on a cheesecake — every year for years now — her favorite being a crustless Chocolate Chip Peanut Butter Cheesecake. Has your son learned to bake so he can make your birthday cake?!

    1. Thank you Kathleen! My son has been asking for cheesecakes for his birthday last few years too. I don’t think he is a baking kind of guy, but my daughter has started to bake some cookies, so maybe she will bake me a cake one day. 🙂 It’s good to hear from you!


  5. Hi! I just found your blog today while looking for some Bosnian recipes to make for my husband. Could you please post a recipe for hurmasice? Hvala!!!

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