Cherry Chocolate Cheesecake Recipe

There's something downright irresistible about the pairing of cherries and chocolate, especially when they're swirled into a rich, creamy cheesecake. This Cherry Chocolate Cheesecake is a showstopper dessert with a silky texture, decadent flavor, and a buttery chocolate crust that brings everything together in perfect harmony.

this Recipe

I first whipped up this cheesecake for a Valentine’s Day dinner at home, hoping to impress—and let’s just say, it’s been requested every February since. Whether you're planning a special occasion or just craving a sweet treat, this recipe delivers the perfect balance of sweet, tart, and indulgent.

From its luscious cream cheese base to the bursts of cherry and pops of chocolate, this dessert checks every box for cheesecake lovers. Let’s dive into what makes this recipe one you’ll want to make again and again.

Why You’ll Love This Cherry Chocolate Cheesecake

Prepare to fall in love with every rich, velvety bite. This Cherry Chocolate Cheesecake isn’t just a dessert—it’s an experience, and one you can easily create in your own kitchen.

First, it’s decadently delicious without being overly complicated. You don’t need a culinary degree to pull this off. With a few basic techniques and a little patience, you’ll have a bakery-worthy cheesecake right from your oven.

It’s perfect for special occasions or make-ahead entertaining. This cheesecake needs time to chill, which means you can (and should) make it the day before. Come party time, it’s ready to slice and serve—no last-minute prep required.

Budget-friendly elegance is the name of the game. While it tastes like something you’d order at a fancy restaurant, the ingredients are surprisingly affordable. You likely have most of what you need already in your pantry or fridge.

Plus, it’s customizable. Want to use fresh cherries when they’re in season? Prefer dark chocolate over semi-sweet? This recipe is easily adapted to suit your tastes and the time of year.

With all that going for it, there’s no reason not to give this recipe a spin. Ready to see what goes into making this dreamy dessert?

Ingredients Notes

The beauty of this Cherry Chocolate Cheesecake lies in how each ingredient enhances the final flavor and texture. Let’s take a closer look at what you’ll need.

The crust is made from finely crushed chocolate graham crackers or chocolate sandwich cookies. Their deep cocoa flavor creates a rich base that pairs perfectly with the tangy cream cheese and sweet cherries. I like to add a little melted butter to hold everything together and give the crust a satisfyingly crisp texture after baking.

Cream cheese is the heart of the filling, so don’t skimp on quality here. Full-fat, brick-style cream cheese works best for that smooth, velvety consistency. Let it come to room temperature before mixing—it’ll blend easier and give you a silkier result.

Cherries bring a burst of tart-sweet brightness. I usually go for canned cherry pie filling for convenience and consistency, but you can absolutely use homemade cherry compote or even thawed frozen cherries. Just be sure to drain excess liquid if your cherries are extra juicy to prevent a soggy texture.

Chocolate chips or chunks add pockets of rich, melty goodness throughout the cheesecake. I prefer semi-sweet or dark chocolate, chopped into small pieces so they melt slightly into the batter without overwhelming the delicate cheesecake texture.

A few extras round things out: sugar, eggs, vanilla extract, and sour cream add flavor, structure, and a slight tang that complements the cherries. Don’t skip the sour cream—it gives the cheesecake a luscious finish. You’ll also want a springform pan and either a roasting pan or baking dish for the water bath to ensure even baking.

How To Make This Cherry Chocolate Cheesecake

Making this cheesecake might seem like a project, but the process is surprisingly straightforward. With a little prep and patience, you’ll have a gorgeous dessert that’s well worth the effort.

Start by preheating your oven and prepping your pan. Wrap the outside of a 9-inch springform pan tightly in foil—this keeps water from seeping in during baking. Then mix your chocolate graham cracker crumbs with melted butter and press the mixture firmly into the bottom of the pan. Bake it briefly to set, and then set it aside to cool.

Meanwhile, make the filling. In a large bowl, beat the room temperature cream cheese until completely smooth. This is key—any lumps now will stay in the batter. Add the sugar and mix again, scraping down the sides as needed. Beat in the eggs one at a time, followed by the vanilla and sour cream. Stir in your chopped chocolate just before pouring the mixture over the cooled crust.

Dollop spoonfuls of cherry pie filling over the top of the batter, then use a knife or skewer to gently swirl it in. Don’t overmix—you want beautiful cherry ribbons, not a fully pink batter.

Set the cheesecake pan in a large roasting pan, and pour in enough hot water to come about halfway up the sides. This water bath helps the cheesecake bake evenly and prevents cracks. Bake the cheesecake until the center is just set but still slightly jiggly, about 55–65 minutes.

Once baked, let the cheesecake cool in the oven with the door cracked for about an hour, then chill it in the fridge for at least 4 hours, preferably overnight. This time allows it to firm up to that perfect, sliceable texture.

Storage Options

When it comes to storing Cherry Chocolate Cheesecake, proper technique makes all the difference in keeping that fresh, creamy texture intact.

Once the cheesecake has fully chilled and set, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will keep beautifully for up to 5 days, making it a great make-ahead dessert.

If you're looking to save leftovers a bit longer, you can freeze individual slices wrapped in plastic and then foil. Place them in an airtight container or zip-top bag and store for up to 2 months. When ready to eat, thaw overnight in the fridge for best texture.

To reheat? Don’t. Cheesecake is meant to be enjoyed chilled or at room temperature. Just pull out a slice 15–20 minutes before serving to take off the chill, and it’ll be soft and luscious again.

Variations and Substitutions

One of my favorite things about this recipe is how easily it can be tweaked to fit your mood, your pantry, or the season.

Swap the cherries. If fresh cherries are in season, go ahead and make your own compote or cherry sauce for a fresher flavor. Want to switch things up? Raspberries or blackberries also work beautifully.

Change the chocolate. Use dark chocolate for a more intense flavor or even try white chocolate chips if you’re looking for something a bit sweeter and creamier. Mini chocolate chips also work well for more even distribution.

Try a different crust. While chocolate graham crackers are my go-to, you could also use classic graham crackers, vanilla wafers, or even Oreo cookies (cream included!) for the base. Each adds a unique flavor and texture.

Make it gluten-free. Use gluten-free chocolate cookies or graham crackers in the crust and double-check that your other ingredients (like chocolate chips and pie filling) are certified gluten-free.

Go mini! This batter works well for mini cheesecakes in a muffin tin lined with cupcake papers. Bake for 20–25 minutes and top each one with a cherry and chocolate drizzle for adorable individual servings.

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