Cherry Chocolate Cheesecake: A Decadent Delight Recipe

There's nothing quite like the luxurious combination of rich chocolate and sweet-tart cherries to make dessert feel downright indulgent. This Cherry Chocolate Cheesecake brings together a silky chocolate filling, buttery cookie crust, and a ruby-red cherry topping that glistens like a gem.

this Recipe

I first made this cheesecake for a Valentine’s Day dinner at home, hoping to impress without too much fuss. It was such a hit, it quickly became our go-to celebration dessert—whether for birthdays, anniversaries, or simply when that chocolate craving hits hard.

From its velvety texture to the sweet-tangy topping, this showstopping cheesecake is surprisingly easy to pull off at home. Let’s dive into why you’ll fall head over heels for this decadent delight.

Why You’ll Love This Cherry Chocolate Cheesecake

Get ready to meet your new favorite dessert. This Cherry Chocolate Cheesecake has everything you crave in a special-occasion sweet—with none of the stress.

First off, it’s deceptively simple. While it looks bakery-worthy, every step is broken down and totally manageable, even if you’ve never made cheesecake from scratch before. No water bath needed!

It’s rich and satisfying without being overly heavy. The chocolate cheesecake filling melts in your mouth, while the cherry topping cuts through the richness with just the right amount of tart sweetness.

It’s a crowd-pleaser every time. Whether you're serving a fancy dinner party or a laid-back family gathering, this dessert gets rave reviews from chocolate lovers and fruit fans alike.

And here’s the best part—it’s make-ahead friendly. This cheesecake needs time to chill, which means you can make it the night before and simply serve when ready. Stress-free hosting at its finest.

Once you try it, this will be the dessert you’re known for. Let’s talk about what you’ll need to make it happen.

Ingredients Notes

The beauty of this Cherry Chocolate Cheesecake lies in the balance of a few well-chosen ingredients. Each one plays a key role in delivering flavor and structure.

Let’s start with the crust. I like using chocolate sandwich cookies—think Oreos—crushed with the filling still in place. The cream adds richness and helps bind the crust without needing too much added butter. Pressed firmly into the pan and baked briefly, it becomes the perfect base for all that creamy filling.

For the cheesecake filling, cream cheese is the star. Make sure it’s full-fat and completely softened before mixing to avoid lumps. The texture should be smooth and luscious. I also add sour cream for a subtle tang that balances the richness beautifully.

The chocolate you choose matters here. I prefer using melted semi-sweet chocolate chips or a chopped chocolate bar for a deep cocoa flavor that’s not too bitter. Avoid using cocoa powder alone—it won’t give you that same velvety texture.

And of course, let’s not forget the cherry topping. You can go with store-bought cherry pie filling for convenience, but I highly recommend making a simple homemade version with frozen cherries, sugar, and a splash of lemon juice. It tastes fresher and allows you to control the sweetness.

You won’t need much in terms of equipment—just a springform pan, a hand or stand mixer, and a mixing bowl or two. A food processor makes quick work of the crust, but crushing cookies in a zip-top bag works just as well.

How To Make This Cherry Chocolate Cheesecake

Creating this Cherry Chocolate Cheesecake is easier than it looks. I’ll walk you through the steps so you feel confident every step of the way.

Start with the crust. Preheat your oven to 350°F. In a food processor, pulse the cookies into fine crumbs. Mix in melted butter until the texture resembles wet sand, then press the mixture firmly into the bottom of a springform pan. Bake for 8–10 minutes, then set it aside to cool while you make the filling.

For the filling, beat the softened cream cheese until smooth and fluffy—this helps eliminate lumps later on. Add sugar and vanilla extract, and continue mixing until well combined. Blend in the sour cream next, followed by the melted chocolate (slightly cooled). Make sure everything is mixed thoroughly for a uniform texture.

Add the eggs one at a time, mixing just until incorporated. Don’t overmix at this stage—overbeating can introduce too much air and lead to cracks in the cheesecake.

Pour the filling over the cooled crust and smooth the top with a spatula. Bake at 325°F for about 50–60 minutes. The center should still jiggle slightly when you gently shake the pan. Turn off the oven, crack the door open, and let the cheesecake cool gradually for about an hour to prevent cracking.

Once it’s fully cooled, refrigerate the cheesecake for at least 4 hours—preferably overnight. Just before serving, spoon your cherry topping generously over the top. The contrast of bright cherry against deep chocolate is visually stunning and incredibly tasty.

The whole process takes about 6–7 hours including chilling time, but most of that is hands-off. The result? A dessert that’s worth every second.

Storage Options

This cheesecake stores beautifully, making it ideal for prepping ahead or enjoying leftovers.

Store any leftover slices in an airtight container in the fridge for up to 5 days. I like to place a piece of parchment between the slices to keep them from sticking together.

You can also freeze this cheesecake. To do so, wrap individual slices tightly in plastic wrap, then in aluminum foil. Store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before serving.

If you’re freezing the whole cheesecake, skip the cherry topping until after thawing to avoid texture changes.

To reheat (if you prefer it slightly warm), place a slice in the microwave for about 10–15 seconds—just enough to soften it without melting the filling.

Variations and Substitutions

This recipe is endlessly adaptable, which makes it a favorite in my kitchen no matter the season or craving.

Not a fan of cherries? Try a raspberry or strawberry topping instead. Both fruits pair beautifully with chocolate and offer their own unique twist.

For a nutty variation, add a handful of finely chopped pecans or hazelnuts to the crust. Toasted nuts offer a delicious crunch and flavor boost.

If you’re avoiding dairy, you can swap in dairy-free cream cheese and sour cream alternatives. Use dark chocolate that’s labeled vegan-friendly to keep the filling dairy-free.

Want to make it gluten-free? Use gluten-free sandwich cookies for the crust. The filling is naturally gluten-free, so no other changes are needed.

You can even swirl in a bit of peanut butter or Nutella into the filling before baking for a fun twist. Just warm it slightly and drizzle before swirling gently with a knife.

Don’t be afraid to make this recipe your own. With a little creativity, this cheesecake becomes a canvas for whatever flavors you’re craving.

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