Cherry Chocolate Cheesecake Indulgence is a decadent dessert that combines the rich flavors of creamy chocolate cheesecake with a luscious cherry topping. The velvety texture, buttery chocolate crust, and vibrant cherry sauce make this an irresistible treat for any special occasion.
Why You’ll Love This Recipe
- A perfect balance of rich chocolate and tart cherries.
- Smooth, creamy cheesecake with a crunchy chocolate crust.
- A visually stunning dessert that impresses guests.
- Can be made ahead for easy entertaining.
- Customizable with different toppings or chocolate variations.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Crust:
- Chocolate graham crackers or Oreo cookies (crushed)
- Unsalted butter (melted)
- Sugar
For the Chocolate Cheesecake Filling:
- Cream cheese (softened)
- Granulated sugar
- Cocoa powder
- Semi-sweet or dark chocolate (melted)
- Eggs
- Vanilla extract
- Heavy cream
For the Cherry Topping:
- Fresh or frozen cherries (pitted)
- Sugar
- Lemon juice
- Cornstarch (for thickening)
- Water
Directions
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, combine crushed chocolate cookies, melted butter, and sugar. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add cocoa powder and mix well. Slowly incorporate the melted chocolate, then add the eggs one at a time, mixing on low speed. Stir in vanilla extract and heavy cream.
- Bake the Cheesecake: Pour the batter over the cooled crust and smooth the top. Bake for 50–60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.
- Prepare the Cherry Topping: In a saucepan over medium heat, combine cherries, sugar, lemon juice, and water. Cook until cherries soften and release their juices. Stir in cornstarch and simmer until the sauce thickens. Remove from heat and let cool.
- Assemble the Cheesecake: Once the cheesecake has cooled completely, spread the cherry topping over the surface. Refrigerate for at least 4 hours or overnight before serving.
- Serve and Enjoy: Slice and serve chilled. Garnish with chocolate shavings or whipped cream if desired.
Servings and Timing
- Servings: Makes about 12 slices
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Cooling & Chilling Time: 5 hours
- Total Time: 6 hours 20 minutes
Variations
- White Chocolate Cherry Cheesecake: Swap dark chocolate for white chocolate in the filling.
- Cherry Almond Cheesecake: Add almond extract to the cherry topping for a nutty twist.
- Gluten-Free Version: Use gluten-free chocolate cookies for the crust.
- No-Bake Version: Make a no-bake chocolate cheesecake by omitting eggs and using gelatin or whipped cream for structure.
- Boozy Cherry Topping: Add a splash of cherry liqueur to the topping for extra depth of flavor.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices or the whole cheesecake (without the cherry topping) for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: Cheesecake is best served chilled and does not need reheating.
FAQs
Can I use canned cherries instead of fresh ones?
Yes, canned cherries in juice can be used. Reduce the added sugar accordingly.
Why did my cheesecake crack?
Cracking can occur due to overbaking or sudden temperature changes. Cooling it gradually in the oven helps prevent this.
How do I get a smooth cheesecake texture?
Use room temperature ingredients and mix at low speed to avoid incorporating too much air.
Can I make this cheesecake without a springform pan?
A deep dish pie pan can work, but a springform pan makes it easier to remove and serve.
How can I make this cheesecake even richer?
Use a mix of semi-sweet and dark chocolate for deeper flavor, and add an extra egg yolk for creaminess.
What is the best way to cut a clean slice?
Use a sharp knife dipped in hot water and wipe between cuts for smooth slices.
Can I make the cherry topping ahead of time?
Yes, the cherry topping can be made up to 3 days in advance and stored in the refrigerator.
What can I use instead of cornstarch in the cherry topping?
Arrowroot powder or a small amount of flour can be used as a thickener.
How do I prevent the crust from getting soggy?
Pre-baking the crust helps, and using a water bath while baking can minimize moisture absorption.
Can I add chocolate chips to the cheesecake filling?
Yes, folding in mini chocolate chips adds extra texture and richness.
Conclusion
Cherry Chocolate Cheesecake Indulgence is the perfect dessert for chocolate and fruit lovers alike. With its rich chocolate filling, buttery crust, and vibrant cherry topping, this cheesecake is a showstopper for any celebration. Whether you make it for a holiday, birthday, or just because, it is sure to be a favorite. Try it today and savor every bite
Print
This Cherry Chocolate Cheesecake Indulgence is the ultimate dessert for chocolate and cheesecake lovers! A rich red velvet chocolate base layered with creamy vanilla cheesecake and topped with a luscious cherry compote. Finished with fresh berries, this indulgent treat is perfect for special occasions!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 4 hours
- Yield: Total Time:
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Chocolate Base:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 egg
- 1/2 tsp red food coloring (optional)
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Cherry Topping:
- 1 cup cherries (fresh or frozen)
- 1/4 cup sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (for thickening)
For Garnish:
- Fresh raspberries and blueberries
Instructions
- Make the Chocolate Base: Preheat oven to 350°F (175°C). Mix dry ingredients in one bowl and wet ingredients in another. Combine and mix until smooth. Pour into a greased springform pan and bake for 15 minutes. Let cool.
- Prepare the Cheesecake Layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over the chocolate base.
- Bake the Cheesecake: Lower oven temperature to 325°F (160°C). Bake for 45-50 minutes until the center is slightly jiggly. Let cool completely, then refrigerate for at least 4 hours.
- Make the Cherry Topping: Simmer cherries, sugar, and lemon juice in a saucepan. Mix cornstarch with water and stir into the sauce to thicken. Let cool.
- Assemble: Spread cherry topping over the cheesecake and garnish with fresh berries.
- Serve & Enjoy!
Notes
- Let the cheesecake chill overnight for the best texture.
- You can swap cherries for strawberries or raspberries if preferred.