There’s something about the combination of cherries and chocolate that feels both nostalgic and indulgent. The deep richness of chocolate paired with the sweet-tart burst of cherries is simply irresistible. This Cherry Chocolate Cheesecake brings together the best of both worlds, with a creamy chocolate-infused cheesecake, a crunchy chocolate crust, and a luscious cherry topping that makes every bite pure heaven.

I love making this dessert for special occasions because it never fails to impress. Whether it’s for a holiday, a birthday, or just a cozy weekend treat, this cheesecake is always a showstopper. The layers of flavor and texture create a dessert that is as visually stunning as it is delicious.

Why You’ll Love This Cherry Chocolate Cheesecake

Decadent Flavor: The richness of chocolate and the vibrant sweetness of cherries make this cheesecake a luxurious treat.
Perfect Texture: A smooth, creamy filling contrasts beautifully with the crunchy crust and juicy cherry topping.
Make-Ahead Friendly: This cheesecake tastes even better the next day, making it a great dessert to prepare in advance.
Crowd-Pleaser: It’s an elegant yet comforting dessert that appeals to chocolate lovers and cheesecake fans alike.
Customizable: You can adjust the chocolate intensity, swap out the crust, or even change the fruit topping to your liking.

What Kind of Chocolate Should I Use?

The type of chocolate you choose for this cheesecake makes all the difference. For a rich and luxurious flavor, I recommend using high-quality dark chocolate with at least 60% cocoa content. It gives the cheesecake a deep, intense chocolate flavor without being overly sweet. If you prefer a milder taste, semi-sweet chocolate works well too. For those who love an extra chocolatey kick, you can even mix in a bit of cocoa powder for a bolder taste.

When melting chocolate for the filling, be sure to use a gentle heat method like a double boiler or microwave in short bursts, stirring in between to prevent scorching. Quality matters here—cheap chocolate can contain too much sugar and added fats that may affect the final texture of your cheesecake.

Options for Substitutions

Sometimes, you might not have all the ingredients on hand or want to tweak the recipe to fit your preferences. Here are some great substitution ideas:

Crust: Instead of a chocolate cookie crust, try a classic graham cracker crust or even an Oreo crust for extra chocolatey goodness.
Chocolate: If you don’t have dark chocolate, you can substitute with milk chocolate for a sweeter taste, or even use a mix of both.
Cream Cheese: Full-fat cream cheese is best, but if you want a slightly lighter option, you can use Neufchâtel cheese. Just avoid fat-free versions, as they won’t provide the same creamy texture.
Sweetener: Granulated sugar can be swapped with coconut sugar, honey, or even a sugar substitute if you’re looking for a lower-sugar option.
Cherries: Fresh cherries are ideal, but you can use frozen (thawed) cherries or even cherry pie filling if fresh ones aren’t in season.

Ingredients for This Cherry Chocolate Cheesecake

Each ingredient plays a crucial role in making this cheesecake rich, creamy, and bursting with flavor. Here’s what you’ll need:

Chocolate Cookies – The base of the crust, adding crunch and deep chocolate flavor. Chocolate graham crackers or Oreos work well too.
Unsalted Butter – Helps bind the crust together and adds a hint of richness.
Dark Chocolate – The key to a luscious chocolate cheesecake, providing depth and smoothness.
Cream Cheese – The heart of any cheesecake, making the filling creamy, rich, and slightly tangy.
Granulated Sugar – Balances the tartness of the cream cheese and cherries while sweetening the filling.
Eggs – Essential for structure and a silky-smooth texture in the cheesecake.
Heavy Cream – Adds extra creaminess and helps achieve a smooth, melt-in-your-mouth consistency.
Vanilla Extract – Enhances the flavors and brings warmth to the cheesecake.
Cocoa Powder – Intensifies the chocolate flavor in the filling.
Cherries – The star of the topping, adding a juicy and slightly tart contrast to the rich cheesecake.
Cornstarch – Helps thicken the cherry topping, giving it that glossy, jam-like consistency.
Lemon Juice – A touch of acidity brightens the cherry topping and balances the sweetness.

Each of these ingredients comes together to create a cheesecake that’s indulgent, balanced, and absolutely irresistible.

Step 1: Prepare the Crust

Start by crushing the chocolate cookies into fine crumbs using a food processor or a rolling pin. Mix the crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a springform pan, making sure to create an even layer. Chill in the refrigerator while you prepare the filling.

Step 2: Melt the Chocolate

In a heatproof bowl, melt the dark chocolate using a double boiler or microwave in 20-second intervals, stirring in between. Once fully melted and smooth, let it cool slightly before adding it to the cheesecake mixture.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing after each addition. Pour in the melted chocolate, heavy cream, vanilla extract, and cocoa powder, then mix until fully combined. Be careful not to overmix, as it can incorporate too much air and cause cracks in the cheesecake.

Step 4: Bake the Cheesecake

Pour the filling over the chilled crust and smooth the top with a spatula. Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the pan (this helps prevent cracks). Bake in a preheated oven at 325°F (163°C) for about 50–60 minutes, or until the center is just set but still slightly jiggly.

Step 5: Cool and Chill

Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour. Then, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.

Step 6: Make the Cherry Topping

In a saucepan over medium heat, combine cherries, sugar, cornstarch, and lemon juice. Stir continuously until the mixture thickens and becomes glossy. Remove from heat and let it cool completely before spreading it over the chilled cheesecake.

Step 7: Serve and Enjoy

Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice into even portions and serve with an extra drizzle of chocolate sauce if desired.

How Long to Cook the Cherry Chocolate Cheesecake

Baking time is crucial for achieving the perfect cheesecake texture. This Cherry Chocolate Cheesecake should be baked at 325°F (163°C) for 50–60 minutes. You’ll know it’s ready when the edges are set, but the center still has a slight jiggle when gently shaken. Overbaking can cause cracks, so keep an eye on it towards the end.

After baking, let the cheesecake cool in the oven with the door slightly open for an hour. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight. This step is essential for the flavors to meld and for the cheesecake to firm up properly.

Tips for a Perfect Cherry Chocolate Cheesecake

Use Room Temperature Ingredients – Cold cream cheese and eggs won’t mix properly, leading to a lumpy batter. Let them sit out for about 30 minutes before using.
Avoid Overmixing – Mixing too much introduces air into the batter, which can cause cracks while baking. Beat just until combined.
Use a Water Bath – Placing the springform pan in a larger pan filled with hot water helps maintain even baking and prevents cracks.
Don’t Open the Oven Too Soon – Opening the oven door before the cheesecake is fully set can cause it to sink or crack.
Chill Thoroughly – The cheesecake needs several hours in the fridge to develop its creamy texture, so be patient.
Run a Knife Around the Edge Before Releasing – This prevents sticking and helps the cheesecake maintain its smooth edges when removing from the pan.
Use High-Quality Chocolate – Since chocolate is the star of the show, opt for a good-quality dark or semi-sweet chocolate for the best flavor.
Cool the Cherry Topping Completely – Pouring warm cherry sauce over the cheesecake can cause it to soften too much. Let the topping cool before adding it.

Watch Out for These Mistakes While Cooking

Even experienced bakers can run into issues when making cheesecake. Here are some common mistakes and how to avoid them:

Overbaking – A cheesecake should have a slightly jiggly center when done. Overbaking can make it dry and dense.
Skipping the Water Bath – A water bath (bain-marie) helps prevent cracks by keeping the baking environment humid and gentle.
Using Cold Ingredients – Cold cream cheese won’t blend smoothly, resulting in a lumpy filling. Always bring ingredients to room temperature.
Mixing Too Much Air – Overbeating the batter incorporates excess air, leading to a puffed-up cheesecake that can crack as it cools.
Not Chilling Long Enough – A rushed cheesecake won’t be firm or have the right texture. Let it set in the fridge for at least 4 hours, preferably overnight.
Cutting Too Soon – Slicing before the cheesecake is fully chilled can lead to messy cuts and a too-soft texture.
Not Greasing the Pan – A lightly greased pan prevents the crust from sticking, making for easier slicing and serving.
Pouring Hot Cherry Topping – Adding hot topping can melt the cheesecake’s surface. Always let the topping cool before spreading it over.

What to Serve With Cherry Chocolate Cheesecake?

This cheesecake is rich and indulgent on its own, but pairing it with the right sides can enhance the experience even more. Here are some delicious serving ideas:

1. Whipped Cream

A dollop of homemade whipped cream adds a light, airy contrast to the dense cheesecake.

2. Dark Chocolate Drizzle

For extra decadence, drizzle warm melted chocolate over each slice before serving.

3. Fresh Berries

Raspberries, blackberries, or strawberries add freshness and balance the richness of the cheesecake.

4. Vanilla Ice Cream

A scoop of vanilla ice cream pairs beautifully with the deep chocolate and tart cherries.

5. Espresso or Coffee

The bitterness of coffee complements the sweet and creamy flavors of the cheesecake perfectly.

6. Toasted Almonds or Hazelnuts

Sprinkle chopped, toasted nuts on top for added crunch and a nutty depth of flavor.

7. Cherry Liqueur or Dessert Wine

A glass of cherry liqueur, port wine, or sweet red wine enhances the fruity notes of the cheesecake.

8. Mint Leaves

A few fresh mint leaves make for a beautiful garnish and add a refreshing hint of flavor.

Storage Instructions

Proper storage ensures your Cherry Chocolate Cheesecake stays fresh and delicious for days. Here’s how to store it:

Refrigerator: Cover the cheesecake tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days in the fridge.
Freezer: For longer storage, freeze the cheesecake without the cherry topping. Wrap it in plastic wrap, then aluminum foil, and store it in an airtight container for up to 3 months. When ready to serve, thaw overnight in the refrigerator and add the cherry topping before serving.
Individual Slices: If you prefer freezing in portions, wrap each slice separately before placing them in a freezer-safe container. This makes it easy to grab a slice whenever you crave it.

Reheating (if needed)

Cheesecake is best served chilled, but if you prefer a slightly softer texture, let it sit at room temperature for 15–20 minutes before serving. Avoid microwaving, as it can alter the texture.

Estimated Nutrition

Here’s an approximate nutritional breakdown per slice (based on 12 servings):

Calories: 450–500 kcal
Carbohydrates: 50g
Protein: 7g
Fat: 28g
Saturated Fat: 16g
Sugar: 35g
Fiber: 3g
Sodium: 220mg

Note: These values are estimates and can vary based on ingredient brands and substitutions.

Frequently Asked Questions

1. Can I make this cheesecake ahead of time?

Yes! In fact, cheesecake tastes even better the next day. You can make it 1–2 days in advance and keep it refrigerated until serving.

2. Can I use milk chocolate instead of dark chocolate?

Yes, but the cheesecake will be sweeter and less rich. If using milk chocolate, you may want to reduce the sugar slightly to balance the flavors.

3. Do I have to use a water bath?

A water bath helps prevent cracks, but if you prefer not to use one, bake the cheesecake at a slightly lower temperature (300°F) for a longer time. You can also place a pan of hot water on the oven rack below the cheesecake for added moisture.

4. Can I use frozen cherries for the topping?

Absolutely! If using frozen cherries, thaw and drain them first to avoid excess liquid in the topping.

5. How do I prevent my cheesecake from cracking?

Avoid overmixing the batter, don’t overbake, and let the cheesecake cool gradually in the oven before refrigerating. Also, using a water bath helps maintain moisture and even baking.

6. What can I use instead of cream cheese?

Neufchâtel cheese is a good alternative with a slightly lower fat content. However, avoid fat-free cream cheese, as it won’t provide the same creamy texture.

7. How do I get clean slices when cutting the cheesecake?

Use a sharp knife, dip it in hot water, and wipe it clean between each slice for smooth, neat cuts.

8. Can I use a different fruit topping?

Yes! While cherries pair perfectly with chocolate, you can use raspberries, strawberries, or even a mix of berries for a delicious twist.

Conclusion

This Cherry Chocolate Cheesecake is the ultimate dessert for chocolate and cheesecake lovers alike. With its creamy texture, rich chocolate flavor, and juicy cherry topping, it’s guaranteed to impress your family and friends. Don’t forget to pin this recipe on Pinterest and share it with loved ones so they can enjoy it too!