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This Chocolate Raspberry Cheesecake is a lighter twist on a classic favorite, keeping everything you love while trimming away the heaviness. It is crustless, naturally lower in carbs and fat, and still delivers all the richness you expect from a chocolate dessert.
What makes this chocolate raspberry cheesecake recipe special is the burst of fresh raspberries tucked into the filling. They brighten the chocolate, add freshness, and make this easy chocolate raspberry cheesecake feel extra luxurious without extra work. If you have been wanting a crustless chocolate cheesecake that feels indulgent but not overwhelming, this version brings everything together in a balanced, comforting way.
What Makes This Recipe So Good
This Chocolate Raspberry Cheesecake stands out because the crustless method keeps the center unbelievably smooth while reducing heaviness. The filling bakes gently and evenly, which means you get that creamy texture without worrying about cracks or dryness.
Fresh raspberries folded directly into the batter set this chocolate raspberry cheesecake recipe apart. Instead of sitting only on top, the berries melt slightly into the chocolate during baking, creating bright pockets of flavor in every slice. The result is a crustless chocolate cheesecake that tastes rich and balanced without ever feeling too heavy.
What Goes Into Chocolate Raspberry Cheesecake
This Chocolate Raspberry Cheesecake uses simple ingredients that work together to create a rich, balanced, and surprisingly light texture.
- Reduced Fat Cream Cheese: Using reduced fat cream cheese keeps the cheesecake smooth and creamy while cutting down on heaviness. It blends easily and gives the filling its classic richness without weighing it down.
- Non Fat Greek Yogurt: This adds structure and tang while keeping the texture soft and light. It replaces some of the fat without losing flavor, which helps the batter stay balanced.
- Unsweetened Cocoa Powder: A good quality cocoa powder builds the chocolate base and gives the cheesecake its deeper flavor. It mixes smoothly into the batter and keeps the richness without adding extra sweetness.
- Fresh Raspberries: Fresh berries bring brightness to each bite and melt slightly into the chocolate as the cheesecake bakes. They add natural sweetness and color without needing extra syrup or purée.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chocolate Raspberry Cheesecake
- Prepare Oven: Preheat the oven to 280°F or 140°C and place a baking dish with boiling water on the lowest rack to add moisture and help prevent cracks.
- Ready the Pan: Grease and line an 8 inch springform pan, making sure the base and sides are covered so the cheesecake releases cleanly after chilling.
- Blend Cream Base: Beat the cream cheese, yogurt, and sweetener on low until smooth and combined.
- Mix in the Cocoa and Eggs: Fold in the cocoa powder, add the eggs, and beat gently until the batter becomes silky and fully blended.
- Add the Raspberries and Chocolate Chips: Fold in three fourths cup of raspberries and one third of the chocolate chips, taking care not to crush the berries.
- Fill the Pan: Pour the batter into the prepared pan, sprinkle the remaining chocolate chips on top, and lightly smooth the surface for an even bake.
- Bake and Cool: Bake for 40 to 50 minutes until the center is just set, then cool in the oven with the door slightly open to prevent sudden temperature change.
- Chill and Finish: Cool completely on a wire rack, refrigerate for several hours or overnight, then top with raspberries and melted chocolate when ready to serve.
A rich Chocolate Raspberry Cheesecake feels even more special when paired with dishes that bring contrast and freshness. Light, creamy, or bright flavors help the chocolate stand out without overwhelming the palate.
Serve it after Avocado Alfredo Zoodles With Chicken for a creamy but lighter main, or try Bruschetta Stuffed Avocados for a juicy, refreshing bite. For something more unique and a little show stopping, Honey Roasted Butternut Squash and Brussels Sprouts with Bacon offers a sweet and savory balance that leads beautifully into a chocolate dessert.
Tips For Making Chocolate Raspberry Cheesecake
- Let the cream cheese soften properly so the batter blends smoothly. I always give it plenty of time on the counter to avoid lumps later.
- Mix on low speed to keep the texture creamy. Whenever I rush and beat too hard, the cheesecake tends to puff more than I want.
- Fold the raspberries in gently to keep them whole. It makes the slices look prettier and gives you those bright pockets of berry in every bite.
- Keep an eye on the center of the cheesecake. A tiny wobble is a good sign it will stay creamy after chilling.
Recipe FAQ’s
Fresh raspberries work best because they hold their shape and do not release excess liquid. Frozen berries tend to bleed into the batter and can change the texture of the cheesecake.
A slight jiggle is normal and actually a good sign. The cheesecake firms up as it cools and sets fully in the refrigerator.
The edges should look set and the center should gently wobble when you tap the pan. If the entire cheesecake moves loosely, it needs more time.
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Crustless Chocolate Raspberry Cheesecake (Low Carb + Low Fat)
Ingredients
- 18 oz reduced fat cream cheese at room temperature, 80% less fat
- 2/3 cup non-fat plain Greek yogurt
- 1/2 cup natural granulated sweetener or caster sugar
- 1/4 cup unsweetened cocoa powder
- 2 eggs large
- 1 cup fresh raspberries not frozen, divided
- 1/3 cup mini chocolate chips of choice, I use Lilly's Premium Dark Chocolate Chips
- 1/4 cup melted chocolate of choice, optional to serve
Instructions
- Preheat oven to 280°F | 140°C. Pour boiling water halfway up the sides of a large, deep baking dish and arrange dish on the lowest rack in the oven (this helps keep the moisture in the oven and prevent the cheesecake from developing deep cracks and drying out). Grease and line an 8-inch round springform cake tin. Set aside.
- Combine the cream cheese, yogurt and sweetener (or sugar) in a bowl. Beat on low speed until smooth and combined. Fold the cocoa powder through until incorporated into the cream cheese mixture. Add in the eggs and beat again until smooth, for about 1 minute.
- Add 3/4 cup of the raspberries and one third of the chocolate chips, and gently fold them through.
- Pour into prepared cake tin; top with the remaining chocolate chips and bake for 40-50 minutes on the middle rack in your oven, until just set in the centre (it will still have a little wobble in the centre). Turn oven off and leave the cheesecake inside, with the oven door slightly ajar, to cool slowly for about 1 hour.
- Once cooled, place on a wire rack to cool completely before covering and placing in the refrigerator to chill for 5-6 hours or overnight.
- When ready to serve, top with the remaining fresh raspberries and drizzle with melted chocolate (optional).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Followed all directions but came out messy. Tastes good, but wasn’t solid
Think there’s too much liquid (yogurt) and not enough solids (no flour, just cocoa powder)
Still tastes really good! Gonna try it again in the future and add 1/4 flour with the cocoa
I made this for Memorial weekend. No one guessed that it was lower fat and calories—in fact it was so rich we ate smaller pieces and it was delicious to the last bite! I’m GF so it was a perfect recipe for me and my whole family loved it.
Made this for Memorial Day weekend. This was so rich and chocolatey— we all loved it. Very deep flavor and the raspberry is a delicious touch to offset the richness. Yum! Low calorie and higher protein with the Greek yogurt—definitely a win-win and basically gluten free without trying!
Hi Karina, the link to your Cheesecake recipe from June, 2014 isn’t working, hope you can fix it cos I am interested in that recipe, Thank you 🙂
I made this cheesecake yesterday. It is quite tasty. Sort of a cross between a chocolate cheesecake and a thick chocolate mousse, with raspberries. I actually halved the recipe (using half of all of the exact ingredients called for) and baked it in a 6-inch springform pan. That worked out just fine, and at least didn’t leave more servings than I needed. For the sweetener, I used Swerve granulated, which measures 1:1 with granulated sugar. I did not add the optional chocolate drizzle to the top. I didn’t think it needed that. I did decorate the top with the remaining fresh raspberries, and then squirted a little fat free whipped topping around the slice, to decorate.
I’ll be honest, I think that if you served the number of servings mentioned in the recipe (16 servings), that people would feel a bit deprived, unless they truly eat very very little. If considering the full recipe 8 servings, the serving piece is plenty, but not excessively big. Just right. Given the calorie content of the whole cake, a bigger slice is still pretty low calorie / low fat compared to regular cheesecake. Also, I calculated the nutrition info myself, using MyFitnessPal. It is a bit higher than what is indicated on this page.
Ok…so I DESPISE when people do this…but I altered this recipe because I was in a time crunch…and maybe this can help someone else too. 🙂 I bought a premade Keebler graham cracker crust (large one) and followed the recipe up until the EGGS. So I used the 18 oz low fat cream cheese…added the yogurt, sugar, cocoa then choc chips and the raspberries. Mixed all together and poured it into the premade crust. Made homemade whipped cream (with stevia)… and put on top of the cheesecake mixture. Then added more mini choc chips and sprinkled cinnamon over all for garnish. I’ll serve it tonight with more fresh raspberries on the side. I did sample the mixture…and it was AMAZING!! 🙂
Has anyone made this? Is it cheesecake texture or a mousse? 🙂
Can you tell me the texture? I would like to make this tomorrow. I want a cheesecake and not a mousse 🙂