If you’re a fan of rich, velvety desserts with a touch of fruity brightness, let me introduce you to the Dark Chocolate Cherry Cheesecake Recipe that never fails to impress. This dessert brings together a luscious dark chocolate cheesecake filling enveloped in a crisp chocolate cookie crust, perfectly complemented by a vibrant cherry swirl that adds a tangy, sweet pop. Every bite feels like a celebration of flavors and textures, combining creamy, dense cheesecake with the refreshing burst of cherries all wrapped in chocolate love. It’s the kind of recipe that makes you want to invite friends over just to see their faces when they take the first forkful.
Ingredients You’ll Need
Gathering these ingredients is delightfully simple, yet each one plays a vital role in crafting the stunning layers and depth of flavor in this dessert. From the crumbly chocolate cookie base to the rich dark chocolate and fresh cherries for swirls, every item contributes something special to the final masterpiece.
- Chocolate cookie crumbs: These form a firm, chocolatey crust that adds crunch and balances the creamy filling perfectly.
- Melted butter: Binds the cookie crumbs together, giving the crust a buttery, irresistible texture.
- Granulated sugar (for crust and filling): Sweetens the crust slightly and also enhances the cheesecake’s smooth texture and flavor.
- Cream cheese: The star of the filling, providing that classic rich and creamy cheesecake base.
- Brown sugar: Adds depth and a subtle molasses note that pairs beautifully with dark chocolate.
- Sour cream: Keeps the cheesecake moist and lends a slight tang to balance the sweetness.
- Vanilla extract: Elevates all the other flavors with its warm, inviting aroma.
- Dark chocolate: Melted for a bittersweet, intense chocolate flavor that makes this cheesecake stand out.
- Eggs: Provide structure, helping the cheesecake set flawlessly with a silky texture.
- Fresh or frozen cherries: Bring luscious, juicy tartness to the cherry swirl, brightening every bite.
- Cornstarch: Thickens the cherry mixture so it swirls beautifully without running into the chocolate filling.
- Water: Helps dissolve the cornstarch and sugar for a smooth cherry swirl.
How to Make Dark Chocolate Cherry Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining the chocolate cookie crumbs, melted butter, and granulated sugar in a bowl. Press this mixture firmly into the bottom of your springform pan to create an even layer. This base will set in the fridge and provide the perfect crunchy contrast to the creamy cheesecake topping.
Step 2: Make the Cherry Swirl
In a small saucepan, mix the pitted cherries, sugar, cornstarch, and water. Cook over medium heat until the cherries release their juices and the mixture thickens to create a luscious, syrupy swirl. Let this cool completely so it won’t disrupt the texture of the cheesecake filling later.
Step 3: Mix the Cheesecake Filling
Beat the softened cream cheese, granulated sugar, and brown sugar until smooth and fluffy. Blend in the sour cream and vanilla extract, then stir in the melted dark chocolate. Finally, add eggs one at a time, mixing gently after each to keep the batter silky and airy.
Step 4: Assemble and Bake
Pour half of the cheesecake batter over the prepared crust. Drop spoonfuls of the cherry mixture over the batter and swirl gently with a knife to create pretty patterns. Add the remaining cheesecake batter on top, then repeat the swirling process with the remaining cherries. Bake in a preheated oven until the cheesecake is set but still slightly jiggly in the center, then cool completely.
Step 5: Chill Overnight
Refrigerate the cheesecake for at least 6 hours or overnight to allow it to fully set and let all the flavors meld beautifully for that unforgettable taste experience.
How to Serve Dark Chocolate Cherry Cheesecake Recipe
Garnishes
Top your cheesecake with fresh cherries, chocolate shavings, or a dusting of cocoa powder for an elegant finish that adds texture and accentuates the dessert’s flavors.
Side Dishes
Serve this decadent dessert alongside a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich chocolate and tart cherry notes perfectly.
Creative Ways to Present
Try individual cheesecake parfaits by layering crumbled crust, chocolate cheesecake, and cherry swirl in glasses, or create mini cheesecakes in muffin tins for a fun, bite-sized treat that steals the show at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep your Dark Chocolate Cherry Cheesecake Recipe leftovers tightly covered in the refrigerator for up to 5 days. This ensures the flavors stay fresh and the texture remains creamy and indulgent.
Freezing
You can freeze the cheesecake by wrapping it securely in plastic wrap and aluminum foil for up to 2 months. Thaw it overnight in the fridge before serving to keep the texture just right.
Reheating
This cheesecake is best enjoyed cold or at room temperature, so allow slices to sit for about 15 minutes after removing from the fridge to soften slightly before indulging.
FAQs
Can I use frozen cherries for the cherry swirl?
Absolutely! Frozen cherries work beautifully once thawed and drained, offering the same vibrant flavor and color as fresh cherries.
Is it necessary to use dark chocolate?
Dark chocolate provides a rich, slightly bitter contrast that balances the sweetness of the cherries and batter. You can use semi-sweet chocolate if preferred, but the depth of flavor will be different.
How do I prevent cracks in my cheesecake?
Mix the batter gently to avoid incorporating too much air, use room temperature ingredients, and bake the cheesecake in a water bath or at a low temperature for slow, even cooking.
Can I make this cheesecake gluten-free?
Yes! Substitute the chocolate cookie crumbs with gluten-free cookie crumbs or crushed nuts to maintain the crust’s texture and flavor.
How long should I chill the cheesecake before serving?
For the best texture and flavor, chill the cheesecake for at least 6 hours, preferably overnight, to allow it to set fully and the flavors to develop.
Final Thoughts
There’s something truly magical about this Dark Chocolate Cherry Cheesecake Recipe that makes it a celebration in every slice. Whether you’re making it for a special occasion or simply to treat yourself and loved ones, its decadent layers and vibrant cherry notes will win your heart. Trust me, once you try it, you’ll want to come back to this recipe again and again to share the love and deliciousness.
PrintDark Chocolate Cherry Cheesecake Recipe
This Dark Chocolate Cherry Cheesecake is a decadent dessert combining a rich chocolate cookie crust with a creamy dark chocolate-infused cheesecake filling. Swirled with a vibrant cherry compote, this cheesecake offers a perfect balance of deep cocoa flavors and tart, fruity sweetness. Ideal for special occasions or indulgent treats, it satisfies chocolate lovers and fruit enthusiasts alike with its luscious texture and striking presentation.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 5 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust
- 1 ½ cups chocolate cookie crumbs (such as Oreo, without filling)
- 4 tablespoons melted butter
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 8 oz dark chocolate, melted and slightly cooled
- 3 large eggs
For the Cherry Swirl
- 1 ½ cups fresh or frozen cherries, pitted
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated with butter and the mixture holds together when pressed. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes, then remove from oven and let it cool while preparing the filling.
- Make the cherry swirl: In a small saucepan over medium heat, combine the pitted cherries, granulated sugar, cornstarch, and water. Stir constantly as the mixture heats up and thickens, about 5-7 minutes. Remove from heat and allow it to cool to room temperature.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and brown sugar until smooth and creamy. Add sour cream and vanilla extract; continue mixing until fully incorporated. Slowly beat in the melted dark chocolate until the mixture is uniform. Add the eggs one at a time, mixing thoroughly after each addition but being careful not to overmix to avoid incorporating too much air.
- Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Spoon half of the cherry swirl over the filling, using a knife or skewer to gently swirl the cherries into the batter. Pour the remaining cheesecake filling on top, then spoon the remaining cherry mixture and swirl again with a knife.
- Bake the cheesecake: Place the springform pan on a middle rack in the oven. Bake at 350°F (175°C) for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Avoid opening the oven door during the first 45 minutes to prevent cracking.
- Cool and chill: Turn off the oven and crack the door open; let the cheesecake cool inside for about 1 hour. Remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, to fully set before serving.
- Serve: Once chilled, remove the cheesecake from the springform pan. Slice with a hot, clean knife for smooth cuts and serve chilled. Optionally, garnish with extra cherries or dark chocolate shavings.
Notes
- Ensure the cream cheese is fully softened for a smooth cheesecake filling.
- Using fresh or frozen cherries works well; just make sure to thaw frozen cherries before making the swirl.
- Swirling the cherry compote gently prevents mixing everything into a uniform color, creating a beautiful marbled effect.
- Do not overbeat the batter after adding eggs to avoid cracks on the cheesecake surface.
- Allow the cheesecake to chill fully for the best texture and flavor.
- For an extra-moist cake, you can bake the cheesecake in a water bath, wrapping the springform pan with foil and placing it in a larger pan filled with hot water.
