There's something truly magical about the combination of rich chocolate and tart cherries in a velvety cheesecake. With every bite, you get the perfect balance of sweetness, creaminess, and a hint of tang that keeps you coming back for more.

I first made this Cherry Chocolate Cheesecake for a holiday party, and it was an instant hit. The deep cocoa flavor, paired with juicy cherries, created an indulgent dessert that disappeared within minutes. Since then, it’s become my go-to for special occasions, always earning rave reviews.

Why You'll Love This Cherry Chocolate Cheesecake

Get ready to fall head over heels for this luscious dessert. Whether you're a chocolate lover or a cheesecake fanatic, this recipe has something for everyone.

First, it’s an incredibly easy yet impressive dessert. With a simple chocolate cookie crust and a rich, creamy filling, you don’t need to be a pastry chef to create a stunning cheesecake.

The flavor combination is unbeatable. The chocolatey base pairs perfectly with the tangy cheesecake filling, while the cherries add a juicy burst of sweetness that elevates every bite.

This cheesecake is also great for make-ahead occasions. You can prepare it a day in advance, allowing the flavors to meld and develop even more richness.

And don’t worry about cracking—this recipe includes tips to ensure a smooth, crack-free top for a flawless presentation.

Ingredients Notes

The beauty of this Cherry Chocolate Cheesecake comes from its carefully chosen ingredients, each playing a vital role in achieving the perfect texture and taste.

Chocolate cookie crumbs form the base of the crust, providing a crunchy, cocoa-infused foundation that holds up well against the creamy filling. Using chocolate graham crackers or crushed chocolate sandwich cookies without the filling works beautifully.

Cream cheese is the star of the show. Be sure to use full-fat, room-temperature cream cheese for a smooth, rich texture. Avoid reduced-fat versions, as they can result in a softer, less stable cheesecake.

Cocoa powder gives the cheesecake its deep chocolate flavor. Use a high-quality unsweetened cocoa powder for the best results. Dutch-processed cocoa will yield a darker, more intense chocolate taste.

Cherry pie filling adds a sweet-tart contrast to the chocolatey base. Whether you use store-bought or homemade, ensure the cherries are plump and packed with flavor. If you prefer a fresher taste, you can cook down frozen cherries with a bit of sugar and cornstarch.

You’ll also need heavy cream and eggs to create a smooth, rich texture. The heavy cream adds extra creaminess, while the eggs provide structure, helping the cheesecake set perfectly.

How To Make This Cherry Chocolate Cheesecake

Making this cheesecake is easier than you think, and with a few simple steps, you’ll have a showstopping dessert that everyone will love.

Start by preparing the crust. Mix the chocolate cookie crumbs with melted butter and a touch of sugar, pressing the mixture firmly into the bottom of a springform pan. Bake for a few minutes to set the crust, then let it cool while you prepare the filling.

For the cheesecake filling, beat the cream cheese and sugar together until smooth and fluffy. Add the cocoa powder, followed by the eggs, one at a time, mixing just until incorporated. Overmixing can introduce too much air, which may cause cracks. Finally, stir in the heavy cream to create a silky consistency.

Pour the filling over the cooled crust and smooth the top. Bake in a water bath to ensure even cooking and prevent cracks. To do this, wrap the pan with foil and place it in a larger baking dish filled with hot water before baking.

Once the cheesecake is done, turn off the oven and let it cool gradually with the door slightly open. This slow cooling process helps prevent cracks. After cooling to room temperature, refrigerate for at least four hours, preferably overnight, to allow the flavors to meld.

Just before serving, spread the cherry pie filling generously over the top. The glossy, ruby-red cherries contrast beautifully with the rich chocolate, making for a stunning presentation.

Storage Options

If you have leftovers (which is rare!), storing this cheesecake properly will keep it fresh and delicious.

For refrigeration, cover the cheesecake with plastic wrap or place it in an airtight container. It will stay fresh for up to five days in the fridge.

If you’d like to freeze it, wrap individual slices in plastic wrap, then place them in a freezer-safe container. Cheesecake freezes well for up to three months. To serve, thaw in the refrigerator overnight.

When reheating a slice, let it sit at room temperature for about 15 minutes to bring out its full creamy texture.

Variations and Substitutions

This recipe is versatile, allowing you to customize it to your preferences.

For a deeper chocolate flavor, add a handful of mini chocolate chips to the filling. They melt slightly as the cheesecake bakes, creating pockets of gooey chocolate.

Prefer a white chocolate twist? Melt white chocolate and mix it into the batter instead of cocoa powder for a luscious, creamy variation.

If you’re looking for a boozy twist, try adding a splash of cherry liqueur to the filling. It enhances the cherry flavor and pairs beautifully with the chocolate.

For a crunchier contrast, top the cheesecake with chocolate shavings, crushed nuts, or even a drizzle of dark chocolate ganache.

Experimenting with flavors and textures is part of the fun—so don’t be afraid to put your own spin on this decadent dessert.