Oh, friend, let me tell you about this Chocolate Cherry Cheesecake. It’s not just a dessert; it’s a time machine! One bite, and I’m instantly transported back to my grandmother’s kitchen, the scent of baking mingling with her infectious laughter. I can almost see her now, a whirlwind of flour and sugar, humming a tune as she carefully layered cherries over a creamy cheesecake filling. That’s where my love for Chocolate Cherry Cheesecake began, nestled in those precious memories.

But it wasn’t always smooth sailing in my own kitchen. I remember one particularly disastrous attempt. I was so eager to recreate my grandmother’s masterpiece that I rushed the process. The crust was a crumbly mess, the filling was lumpy, and the cherries… well, let’s just say they weren’t exactly “strategically placed.” It was a Chocolate Cherry Cheesecake tragedy! That’s when I learned the importance of patience and following the recipe – lessons that apply to more than just baking, right? This recipe is one of my go-to desserts – especially when I need a chocolate cherry dessert.

Now, with a busy family of my own, I’ve streamlined the process, finding shortcuts that don’t compromise on flavor. This Chocolate Cherry Cheesecake is rich, decadent, and surprisingly easy to make, even on a weeknight! And the best part? It’s a guaranteed crowd-pleaser, whether it’s a potluck with friends or a special family celebration.

This recipe has been on my blog for years, and I am always getting questions about adapting it for different holidays. If you love this cheesecake, then you might also enjoy my Chocolate Orange Cheesecake. It has a very similar creamy base, but with a totally different flavor profile.

My cooking philosophy is simple: food should be delicious, nourishing, and bring people together. And this Chocolate Cherry Cheesecake? It ticks all the boxes! So, grab your apron, preheat your oven, and let’s create some sweet memories together. I promise, this will become an easy chocolate cherry cheesecake recipe to whip up. I know you’ll love this black forest cheesecake, too!

What You’ll Need for This Chocolate Cherry Cheesecake

Alright, let’s gather our ingredients! Here’s what you’ll need to create this dreamy Chocolate Cherry Cheesecake. I always recommend using the best quality ingredients you can afford – it really makes a difference in the final product.

For the Chocolate Cookie Crust:

1 1/2 cups chocolate cookie crumbs (about 24 chocolate wafers, finely crushed)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the Chocolate Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened to room temperature
1 1/4 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, but adds a lovely depth)
3 large eggs
1/2 cup sour cream

For the Cherry Topping:

1 (21-ounce) can cherry pie filling
1/4 cup chocolate shavings (for garnish, optional)

I always use full-fat cream cheese for my Chocolate Cherry Cheesecake; it gives it that rich, creamy texture that is just irresistible. When making a chocolate cherry dessert, you can usually find good quality chocolate wafers in the baking aisle of your local grocery store.

Here’s a Chocolate Cherry Cheesecake trick I learned from my grandmother: let your cream cheese come to room temperature completely before mixing it. This ensures a smooth, lump-free filling. I also like to buy the chocolate wafers when they are on sale. That way I can stock up, and have them on hand whenever the craving for black forest cheesecake strikes.

For busy families, a great shortcut is to buy pre-made chocolate cookie crumbs. It saves a ton of time and effort! As for cost-saving tips, keep an eye out for sales on cream cheese and cherry pie filling – those are the big-ticket items. You can also freeze leftover cherry pie filling for future baking adventures.

And speaking of storage, if you have any leftover Chocolate Cherry Cheesecake filling (unlikely, but hey!), you can store it in an airtight container in the refrigerator for up to 3 days. It’s delicious spooned over berries or even mixed into yogurt! If you’re like me and love cheesecake, you might also want to check out my White Chocolate Blueberry Cheesecake.

Let’s Make This Chocolate Cherry Cheesecake Together

Okay, friend, let’s dive into making this easy chocolate cherry cheesecake recipe! Don’t worry, I’ll be with you every step of the way. Remember that disastrous first attempt I told you about? Well, with these instructions, you’ll avoid all my past mistakes!

Preheat the Oven and Prep the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. This is crucial, trust me!
Make the Crust: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared springform pan. I like to use the bottom of a measuring cup to really pack it down. Bake the crust for 8-10 minutes. This helps it set and prevents it from getting soggy.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and cocoa powder and beat until well combined. I learned the hard way with Chocolate Cherry Cheesecake that if you don’t fully incorporate the cocoa powder, you’ll end up with little bitter clumps. No bueno!
Add the Wet Ingredients: Beat in the vanilla extract and almond extract (if using). Then, add the eggs one at a time, beating well after each addition. Finally, stir in the sour cream until just combined. Be careful not to overmix, as this can cause the cheesecake to crack.
Pour and Bake: Pour the cheesecake filling over the baked crust. Spread evenly. Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. In my kitchen, Chocolate Cherry Cheesecake usually takes about an hour.
Cool Gradually: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This prevents it from cracking. Then, remove the cheesecake from the oven and let it cool completely at room temperature.
Chill and Top: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This is essential for the Chocolate Cherry Cheesecake to set properly.
Add the Cherry Topping: Before serving, spread the cherry pie filling evenly over the top of the cheesecake. Sprinkle with chocolate shavings (if using).

While the Chocolate Cherry Cheesecake is baking, I usually clean up the kitchen or catch up on a good book. It’s the perfect opportunity for a little self-care! Your Chocolate Cherry Cheesecake should smell like rich chocolate and sweet cherries – pure bliss! If you’re looking for more chocolate and cherry dessert recipes, check out this black forest cheesecake – Blue Bowl recipe!

Remember, don’t worry if your Chocolate Cherry Cheesecake cracks a little on top. It happens! Just cover it with the cherry pie filling, and no one will ever know. And that’s the beauty of this easy chocolate cherry cheesecake recipe – it’s forgiving and delicious, every single time.

How I Love to Serve This Chocolate Cherry Cheesecake

Okay, now that you’ve created this masterpiece, let’s talk about serving! This Chocolate Cherry Cheesecake is so versatile and can be enjoyed in so many ways.

My family loves this Chocolate Cherry Cheesecake when I serve it as a special treat after Sunday dinner. It’s the perfect way to end a meal on a sweet note. As for side dishes, I love to pair it with a dollop of whipped cream and a few fresh raspberries. The tartness of the raspberries complements the richness of this black forest cheesecake beautifully.

This Chocolate Cherry Cheesecake is perfect for birthdays, holidays, or any occasion that calls for a little indulgence. I’ve even made it for casual get-togethers with friends, and it’s always a hit! When I make it for parties, I often cut it into smaller squares for easy serving.

As for presentation, I like to keep it simple and elegant. A sprinkle of chocolate shavings and a few fresh cherries are all you need to make this Chocolate Cherry Cheesecake look stunning.

If you have extra Chocolate Cherry Cheesecake (which is a rare occurrence in my house!), you can store it in an airtight container in the refrigerator for up to 3 days. It’s also delicious crumbled over ice cream or used as a topping for brownies.

I’ve tried a few seasonal variations of this Chocolate Cherry Cheesecake. For Christmas, I add a sprinkle of crushed peppermint candies on top. For Valentine’s Day, I use a heart-shaped springform pan for an extra touch of romance.

Friends always ask for this Chocolate Cherry Cheesecake recipe whenever I make it. They love the rich chocolate flavor and the sweet-tartness of the cherries. And I always tell them the same thing: it’s easier than it looks, and it’s guaranteed to impress! If you love this black forest cheesecake, you should also try the Chocolate Cherry Black Forest Cheesecake (video) – Tatyanas … recipe.

Your Chocolate Cherry Cheesecake Questions Answered

Alright, let’s tackle some common questions I get about this Chocolate Cherry Cheesecake. I’ve compiled these from my own experiences, family feedback, and comments from blog readers.

Q: Can I use a different type of crust?

A: Absolutely! You know what I do when my Chocolate Cherry Cheesecake hankering hits but I don’t have chocolate wafers on hand? Then I use graham crackers instead. It gives it a slightly different flavor, but it’s still delicious. You can also use Oreo crumbs, gingersnaps, or even a homemade chocolate crust.

Q: Can I use fresh cherries instead of cherry pie filling?

A: Yes, you can! But here’s a Chocolate Cherry Cheesecake trick: if you use fresh cherries, you’ll need to pit them and cook them down with some sugar and a little cornstarch to create a cherry sauce. Otherwise, they might be too tart and watery.

Q: My cheesecake cracked! What did I do wrong?

A: Ah, the dreaded cheesecake crack! It’s happened to the best of us. The most common cause is temperature shock. That’s why I recommend cooling the Chocolate Cherry Cheesecake gradually in the oven with the door ajar. Also, avoid overbaking it. Remember, it should still have a slight jiggle in the center when you take it out.

Q: Can I freeze this Chocolate Cherry Cheesecake?

A: Yes, you can freeze it! Wrap the cooled Chocolate Cherry Cheesecake tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving. Just a word of caution: the texture of the cherry pie filling might change slightly after freezing.

Q: Can I make this recipe gluten-free?

A: Absolutely! Simply use gluten-free chocolate wafers for the crust. You can usually find them at most health food stores or online. The rest of this chocolate cherry dessert is naturally gluten-free.

Q: Can I reduce the sugar in this Chocolate Cherry Cheesecake?

A: You can reduce the sugar slightly, but be careful not to reduce it too much, as it affects the texture of the cheesecake. I wouldn’t recommend reducing it by more than 1/4 cup. And hey, if you’re looking for even more ways to jazz up your cheesecakes, take a look at my No-Bake Pumpkin Cheesecake Balls. They are a festive twist for the autumn season.

Q: My cream cheese is still lumpy even after mixing it. What should I do?

A: Make sure your cream cheese is completely softened to room temperature before mixing it. If it’s still lumpy, try microwaving it for a few seconds (but be careful not to melt it!). You can also try using a hand mixer to beat it until smooth.

My Final Thoughts on This Chocolate Cherry Cheesecake

This Chocolate Cherry Cheesecake recipe holds a special place in my heart because it reminds me of my grandmother and the joy she found in baking. It’s a dessert that’s perfect for any occasion, and it’s always a crowd-pleaser. Check out the best Black Forest Cheesecake Recipe – Glorious Treats for even more inspiration.

And now, for my Chocolate Cherry Cheesecake Pro Tips:

Pro Tip 1: Don’t overbake it! A slightly jiggly center is your friend.
Pro Tip 2: Use room temperature ingredients! This will ensure a smooth, creamy filling.
Pro Tip 3: Be patient! Let the cheesecake cool gradually to prevent cracking.

Over the years, I’ve experimented with a few variations of this Chocolate Cherry Cheesecake. One time, I added a layer of chocolate ganache on top. Another time, I used a swirl of raspberry jam in the filling. And once, I even made mini Chocolate Cherry Cheesecakes in cupcake liners!

My husband loves the version with the chocolate ganache, while my kids prefer the classic recipe with just the cherry pie filling. And me? I love them all!

I hope you’ll try this Chocolate Cherry Cheesecake recipe and make it your own. Don’t be afraid to experiment with different flavors and toppings. The most important thing is to have fun and enjoy the process! I love that this is an easy chocolate cherry cheesecake recipe.

I hope that your Chocolate Cherry Cheesecake turns out perfectly, and that it brings as much joy to your family as it does to mine. Happy baking! And if you like this, be sure to try my other chocolate cherry dessert recipes!

Chocolate Cherry Cheesecake

Print Recipe

This decadent Chocolate Cherry Cheesecake combines the richness of chocolate with the sweet and tart flavors of cherries, all nestled in a creamy, smooth cheesecake filling. A perfect dessert for any special occasion!

Author: Liliana
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Crust:
1 1/2 cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the Filling:
24 ounces cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
For the Cherry Topping:
1 (21 ounce) can cherry pie filling
1/4 cup cherry liqueur (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
Bake the Crust: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool slightly.
Make the Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in cocoa powder and vanilla extract. Add eggs one at a time, beating well after each addition. Stir in sour cream.
Pour and Bake: Pour filling over the cooled crust. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly.
Cool and Chill: Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Then, refrigerate for at least 4 hours, or preferably overnight.
Prepare the Cherry Topping: In a small saucepan, combine cherry pie filling and cherry liqueur (if using). Heat over medium heat until slightly thickened.
Serve: Spread cherry topping over the chilled cheesecake. Slice and serve.

Notes

For a richer chocolate flavor, add 2 ounces of melted dark chocolate to the cheesecake filling. Garnish with chocolate shavings or fresh cherries for an elegant presentation.