There's something irresistible about the combination of cherries and chocolate—especially when it's swirled into a creamy cheesecake. The luscious layers of this Cherry Chocolate Cheesecake offer the perfect balance of sweet, tart, and indulgent, making every bite feel like a special occasion.

I first made this for a family holiday gathering, not expecting it to steal the show. But after one velvety slice, everyone was hooked. Now, it's the dessert I’m begged to bring to birthdays, potlucks, and everything in between.

What makes this recipe a true keeper? It’s surprisingly easy to make, stunning to serve, and guaranteed to satisfy even the most demanding sweet tooth. Let’s dive into what makes this cheesecake so unforgettable.

Why You'll Love This Cherry Chocolate Cheesecake

Get ready to impress your guests with a show-stopping dessert that looks as good as it tastes. This Cherry Chocolate Cheesecake isn’t just beautiful—it’s brimming with rich flavor and creamy texture.

First of all, this recipe is a breeze to make. While cheesecakes often have a reputation for being tricky, this one keeps it simple with straightforward steps and no need for a water bath. You’ll be amazed at how easily it comes together.

It's the ultimate make-ahead dessert. Bake it the night before your gathering, let it chill overnight, and you’ll have one less thing to worry about the day of. The flavors deepen as it rests, making it even better the next day.

Cherries and chocolate are a match made in dessert heaven. The tartness of the cherries cuts through the richness of the chocolate and cream cheese, creating a balanced flavor profile that keeps you coming back for more.

And let’s not forget how visually stunning this dessert is. Whether you use fresh cherries, canned filling, or even a cherry compote, the vibrant topping against the smooth chocolate cheesecake base makes for a dessert worthy of any celebration.

Ready to make some magic in the kitchen? Let’s look at what you’ll need.

Ingredients Notes

The magic of this Cherry Chocolate Cheesecake lies in its simple yet luxurious ingredients. Each one brings depth and dimension to the finished dessert.

Cream cheese is the heart of this recipe. Make sure it's at room temperature before mixing—it blends more easily and creates that silky texture cheesecakes are known for. I always use full-fat cream cheese for the richest flavor and best structure.

Bittersweet chocolate gives the cheesecake its deep, decadent flavor. Choose a high-quality chocolate bar over chips if possible, and melt it gently before incorporating it into the batter. The result is a velvety chocolate base that sets beautifully.

Graham crackers form the base of the crust, offering a familiar, slightly sweet crunch. To add a touch of chocolate to the crust, I mix in a couple tablespoons of cocoa powder with the crumbs. Melted butter helps bind everything together for a sturdy, flavorful foundation.

Cherry topping is the crown jewel of this dessert. You can use canned cherry pie filling for convenience, or opt for fresh or frozen cherries cooked down with a bit of sugar and lemon juice. Either way, that glossy ruby topping makes the cheesecake pop with flavor and color.

For equipment, you’ll need a 9-inch springform pan, a mixing bowl, and either a stand or hand mixer. A rubber spatula and fine mesh strainer (if you're making your own cherry topping) will also come in handy.

How To Make This Cherry Chocolate Cheesecake

Creating this indulgent Cherry Chocolate Cheesecake is easier than you might expect. With just a few steps and a bit of chilling time, you’ll be well on your way to dessert perfection.

Start by preheating your oven to 325°F. Prepare your crust by mixing graham cracker crumbs, a touch of sugar, cocoa powder, and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a greased springform pan, and bake for about 10 minutes. Let it cool while you prepare the filling.

Next, melt your bittersweet chocolate using a double boiler or microwave, stirring until smooth. Set it aside to cool slightly while you prepare the rest of the batter.

In a large bowl, beat the cream cheese until fluffy and smooth. Gradually add sugar, followed by eggs, one at a time, mixing just until combined. Stir in sour cream and a touch of vanilla extract for added richness and depth. Finally, fold in the melted chocolate until the batter is fully blended.

Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Bake for 55–65 minutes, until the edges are set and the center has a slight wobble. Turn off the oven, crack the door, and let the cheesecake cool slowly for about an hour to prevent cracks.

After it cools, transfer it to the fridge and chill for at least 6 hours, preferably overnight. Once fully set, spoon your cherry topping over the top just before serving. The contrast of bright cherries on a dark chocolate base is simply irresistible.

The entire process takes around 8 hours including chill time, but active prep is under 30 minutes. It’s time well spent for a dessert that feels like it came from a high-end bakery.

Storage Options

This cheesecake stores beautifully, making it ideal for prepping ahead or saving leftovers—if you have any!

For best results, store the cheesecake (without the cherry topping) in the refrigerator, tightly covered with plastic wrap or in an airtight container. It will keep well for up to 5 days.

Once topped with cherries, the cheesecake is still good for about 3 days in the fridge. If you plan to make it ahead, consider adding the cherry layer closer to serving time for the freshest look and taste.

To freeze, wrap the cooled and undecorated cheesecake (still in the pan) in two layers of plastic wrap, followed by a layer of foil. It can be frozen for up to 2 months. Thaw overnight in the fridge, then top with cherries before serving.

To reheat a slice (though it's best served cold), microwave it for 15–20 seconds. The chocolate base will soften slightly, making it extra luscious.

Variations and Substitutions

One of the best things about this Cherry Chocolate Cheesecake is how customizable it is. Whether you're catering to dietary needs or simply want to try something new, there are endless ways to make it your own.

Swap the cherry topping with other fruits. Raspberries, strawberries, or even a mixed berry compote all complement the chocolate base beautifully. For fall, try caramelized apples or a spiced pear topping.

Use Oreo cookies instead of graham crackers for an extra chocolatey crust. Simply crush them (filling and all) and mix with melted butter for a rich, dark base that pairs perfectly with the chocolate filling.

If you’re dairy-free, use a plant-based cream cheese and sour cream alternative. Several brands offer versions that hold up well in baked cheesecakes. Just make sure they’re full-fat for best results.

For a lighter option, substitute Greek yogurt for the sour cream. It still adds tang and creaminess, but with less fat and a bit more protein. You can also reduce the sugar slightly if you prefer a less sweet dessert.

Want to add a little crunch? Sprinkle chopped toasted almonds or hazelnuts over the cherry topping just before serving. It adds texture and a delicious nutty contrast to the smooth filling.

No matter how you tweak it, don’t be afraid to experiment. This recipe is forgiving and fun, and once you get the basics down, you’ll be creating your own signature version in no time.