Cherry Chocolate Cheesecake: A Decadent Delight Recipe

There's something irresistible about the combination of tart cherries and rich chocolate nestled into a creamy cheesecake. With every forkful, this Cherry Chocolate Cheesecake delivers a luscious blend of sweet, tangy, and velvety textures that feel like a celebration.

I first baked this cheesecake on a snowy weekend when all I craved was something cozy and indulgent. The result? A showstopping dessert that now has a permanent place in our holiday traditions—and plenty of random Tuesday nights too.

It’s elegant enough for special occasions but simple enough for an anytime treat. Let’s dive into what makes this dessert so unforgettable.

Why You’ll Love This Cherry Chocolate Cheesecake

Get ready to meet your new dessert obsession. This Cherry Chocolate Cheesecake is pure decadence wrapped in a silky, chocolate-studded hug.

First, the flavor is out of this world. Rich, chocolatey goodness is balanced perfectly by the brightness of cherry pie filling. The cheesecake itself is creamy without being overly dense—just the way a proper cheesecake should be.

It’s a total showstopper. With its marbled cherry swirl and glossy cherry topping, this cheesecake looks like it came straight from a fancy bakery. But guess what? You made it at home.

Surprisingly simple to make. Don't let its elegance fool you—this recipe uses straightforward techniques and ingredients you likely already have in your pantry. No water bath required!

Perfect for make-ahead gatherings. Cheesecakes taste even better after a night in the fridge, which means this is the ultimate stress-free dessert for parties, holidays, or when you just need to treat yourself.

This cheesecake proves that luxurious doesn't have to mean complicated. Next, let’s take a closer look at what you’ll need.

Ingredients Notes

This recipe comes together with a handful of staple ingredients, each bringing its own magic to the mix. From the cookie crust to the luscious cherry topping, here’s what makes it shine.

Let’s start with the crust. We’re going with classic chocolate sandwich cookies (think Oreos) for a deeply chocolatey base that pairs perfectly with the rich filling. You’ll pulse them into fine crumbs, then mix with a bit of melted butter to form that perfect, snappy layer at the bottom.

Next up, the cream cheese—the heart of any cheesecake. Use full-fat cream cheese at room temperature for the best texture. It should be smooth and creamy without lumps. Don’t rush the mixing process; take your time here for a flawless result.

Semi-sweet chocolate chips are the secret to that rich chocolate swirl. Melted and gently folded into part of the batter, they create those gorgeous streaks of fudgy goodness throughout the cheesecake. It’s a stunning and delicious contrast to the tangy cherries.

Speaking of cherries, we use canned cherry pie filling for convenience and consistent sweetness. It swirls beautifully into the batter and adds that signature tart-sweet kick. If you’re feeling fancy, you can use homemade cherry compote, but the store-bought kind works like a dream.

You’ll also need a 9-inch springform pan, a stand or hand mixer, and a rubber spatula. Line the bottom of your pan with parchment for easier removal—and trust me, your cheesecake will slide right out like a pro.

How To Make This Cherry Chocolate Cheesecake

Making this cheesecake is easier than you think—and the payoff is huge. Let me walk you through it step-by-step so you can nail it on your first try.

Start by making the crust. Crush about 24 chocolate sandwich cookies into fine crumbs using a food processor or rolling pin. Mix with melted butter until it resembles wet sand, then press firmly into the bottom of your springform pan. Bake for 8-10 minutes until set, then let it cool completely while you prep the filling.

For the cheesecake batter, beat softened cream cheese with sugar and vanilla extract until smooth and creamy. Add in eggs one at a time, mixing slowly to avoid incorporating too much air, which can lead to cracks. Once everything is combined, divide the batter in half.

Melt your chocolate chips and stir them into one half of the batter. This gives you a luscious chocolate layer to contrast with the classic vanilla. Pour the plain batter into the crust first, then dollop spoonfuls of the chocolate batter over the top. Use a knife to gently swirl the two together.

Next, spoon half of your cherry pie filling on top and swirl again lightly. This creates that beautiful marbled effect that looks so impressive once sliced. Pop the whole pan into a preheated oven and bake at 325°F for about 55–65 minutes, until the edges are set and the center has a slight jiggle.

Once baked, turn off the oven and crack the door. Let the cheesecake cool inside for an hour—this helps prevent cracking. Then transfer it to the fridge to chill for at least 6 hours, preferably overnight.

When you're ready to serve, spread the remaining cherry pie filling on top for that final wow factor. Slice with a warm knife for clean, smooth cuts every time.

Storage Options

This cheesecake stores beautifully, making it a fantastic make-ahead dessert.

In the fridge, it will keep well for up to 5 days. Be sure to cover it tightly with plastic wrap or store slices in airtight containers to keep the texture perfect and the flavor fresh.

You can also freeze individual slices or the whole cheesecake. Wrap in plastic and foil, then store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before serving.

To reheat (if you prefer it slightly warm), microwave a slice for 10–15 seconds—but honestly, it's best enjoyed cold right out of the fridge with that dreamy texture fully intact.

Variations and Substitutions

One of the best things about this cheesecake is how customizable it is. Once you master the base, the variations are endless.

Want to mix up the fruit? Try swapping the cherry pie filling with raspberry or blueberry filling. They both add a lovely tartness that complements the chocolate just as well.

For a richer chocolate experience, fold in chunks of dark chocolate or use bittersweet chips instead of semi-sweet. You could even use a layer of ganache in place of the chocolate swirl for an ultra-decadent version.

Prefer something a little lighter? You can substitute Neufchâtel cheese for the cream cheese to cut down on fat without sacrificing too much richness.

If you're avoiding gluten, use gluten-free chocolate sandwich cookies for the crust. You won’t even notice the difference.

Feel free to get creative—this cheesecake is a forgiving canvas. Play with textures, flavors, and toppings until you land on your personal favorite version.

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