This cherry chocolate cheesecake is a luxurious dessert that combines a rich chocolate base, silky smooth chocolate cheesecake filling, and a vibrant cherry topping. The balance between deep cocoa flavors, creamy texture, and gentle tartness makes it perfect for celebrations, gatherings, or whenever you want an impressive homemade dessert.
Why You’ll Love This Recipe
This cheesecake delivers bakery-style results with simple, straightforward steps. The chocolate cookie crust adds depth, the cheesecake filling is smooth and indulgent, and the cherry topping brings brightness and contrast. It can be made ahead of time, slices cleanly, and looks stunning on the table without complicated decoration.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the base
2 cups chocolate cookie crumbs
½ cup unsalted butter, melted
For the cheesecake filling
680 g cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and slightly cooled
For the topping
1 can cherry pie filling, about 600 g
Optional: fresh cherries or chocolate shavings for garnish
Directions
Preheat the oven to 325°F (160°C). Grease a 23 cm springform pan and line the base with parchment paper.
To make the base, combine the chocolate cookie crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and allow it to cool while preparing the filling.
For the filling, beat the cream cheese and granulated sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully incorporated. Add the eggs one at a time on low speed, mixing just until blended after each addition. Gently fold in the melted chocolate using a spatula until the mixture is uniform.
Pour the filling over the cooled crust and smooth the top. Bake for 50 to 60 minutes, until the edges are set and the center remains slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to help prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, spread the cherry pie filling evenly over the top. Refrigerate for at least 4 hours, preferably overnight. Garnish with fresh cherries or chocolate shavings before serving if desired.
Servings and timing
Servings: 12 slices
Preparation time: 25 minutes
Baking time: 60 minutes
Resting and cooling time: 5 hours minimum
Total time: approximately 6½ hours
Variations
For a darker chocolate flavor, use chocolate with 55–60% cocoa content in the filling.
Swap cherry pie filling with raspberry or strawberry filling for a different fruit profile.
Add 1 teaspoon of instant espresso powder to the melted chocolate to enhance the chocolate notes.
Use a chocolate biscuit base instead of cookie crumbs for a slightly crunchier crust.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze individual slices tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake is best enjoyed cold and does not require reheating.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is ideal for making a day in advance, as chilling overnight improves its texture and flavor.
How do I know when the cheesecake is done baking?
The edges should be set while the center remains slightly wobbly. It will continue to firm up as it cools.
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, but the cheesecake will be sweeter. Semi-sweet chocolate provides better balance.
Why should the cream cheese be at room temperature?
Room-temperature cream cheese blends smoothly and prevents lumps in the filling.
Can I bake this cheesecake in a water bath?
You can, although the resting method in the oven works well to prevent cracks without a water bath.
What size pan works best for this recipe?
A 23 cm springform pan is ideal for even baking and clean slices.
Can I use homemade cherry topping instead of canned?
Yes, homemade cherry topping works well as long as it is thick and fully cooled.
How long should the cheesecake cool before refrigerating?
Allow it to cool completely at room temperature before chilling to avoid condensation.
Can I freeze the whole cheesecake?
Yes, wrap it tightly without the topping, freeze, then add the cherry topping after thawing.
What’s the best way to slice cheesecake neatly?
Use a sharp knife dipped in hot water and wiped clean between each cut.
Conclusion
Cherry chocolate cheesecake is a truly indulgent dessert that blends rich chocolate, creamy filling, and bright cherry flavor into one elegant treat. Whether served at a special occasion or as a make-ahead dessert, it delivers consistent results and unforgettable taste with every slice.
This cherry chocolate cheesecake is a decadent dessert featuring a chocolate cookie crust, creamy chocolate cheesecake filling, and a vibrant cherry topping. It’s perfect for celebrations or any time you want an impressive, make-ahead treat.
Ingredients
2 cups chocolate cookie crumbs
½ cup unsalted butter, melted
680 g cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and slightly cooled
1 can cherry pie filling (about 600 g)
Optional: fresh cherries or chocolate shavings for garnish
Instructions
Preheat oven to 325°F (160°C). Grease a 23 cm springform pan and line the base with parchment paper.
Mix chocolate cookie crumbs and melted butter. Press firmly into the pan base and bake for 10 minutes. Let cool.
Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla.
Add eggs one at a time on low speed, mixing until just combined.
Fold in melted chocolate until smooth and uniform.
Pour filling over cooled crust and smooth the top.
Bake for 50–60 minutes until edges are set and center is slightly wobbly.
Turn off oven, crack door open, and let cheesecake rest for 1 hour.
Cool completely at room temperature, then spread cherry pie filling over top.
Refrigerate at least 4 hours, preferably overnight. Garnish before serving.
Notes
For deeper chocolate flavor, use 55–60% cocoa chocolate.
Swap cherry topping with raspberry or strawberry pie filling.
Add 1 tsp espresso powder to enhance chocolate flavor.
Freeze without topping and add it after thawing for best texture.
