Black Forest Cheesecake is a delicious blend of creamy cheesecake, rich chocolate, and sweet cherries all in one delightful dessert. It combines the smooth texture of classic cheesecake with the chocolaty goodness of brownie or chocolate crust and a topping loaded with juicy cherries. This treat is perfect for anyone who loves the classic Black Forest cake flavors but wants something a little different and extra special.
I love making Black Forest Cheesecake because it feels like a little bit of celebration every time I slice into it. The combination of tangy cherries and chocolate keeps it exciting, and the creamy cheesecake part makes it so comforting. What’s fun is playing around with the cherry topping—sometimes fresh, sometimes a syrupy mix—to get the right balance of sweet and tart. It’s a big hit with family and friends whenever I bring it to a gathering.
My favorite way to serve this cheesecake is chilled, with a dollop of whipped cream on top for that extra creaminess. It’s perfect for dinners when I want something sweet but not too heavy, and it always feels like a special treat. If you love simple, delicious desserts that bring together familiar flavors in a fresh way, this Black Forest Cheesecake might just become one of your favorites, too.
Key Ingredients & Substitutions
Chocolate cookie crumbs: These make the crust rich and chocolatey. I like using Oreo crumbs without filling, but you can use any chocolate wafer or graham cracker crumbs mixed with cocoa powder.
Cream cheese: This is the heart of your cheesecake filling. Use full-fat for the best creamy texture. For a lighter version, you could try part cream cheese and part Greek yogurt, but it may change the texture.
Cherries: Fresh or frozen pitted cherries work great. For a sweeter twist, cherry preserves add extra flavor. You can substitute with other berries if cherries aren’t available, but it’ll change the classic taste.
Chocolate ganache: Simple heavy cream and dark chocolate make a luscious topping. If you prefer milk or white chocolate, adjust the sugar accordingly since those are sweeter.
How Do You Get a Smooth, Crack-Free Cheesecake Filling?
The key to smooth cheesecake is mixing carefully and baking gently:
- Beat cream cheese and sugar until really smooth and no lumps remain.
- Add eggs one at a time, mixing just until combined to avoid overbeating.
- Use a water bath while baking to maintain gentle, even heat, which prevents cracks.
- Let the cheesecake cool slowly in the oven with the door slightly open, then cool at room temperature before fridge chilling.
These steps help create a creamy texture without cracks and give you a perfect cheesecake base for your Black Forest topping.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – for combining crust, filling, and toppings separately.
- Electric mixer or stand mixer – helps get the cream cheese smooth and lump-free quickly.
- Small saucepan – perfect for heating cherries and making the ganache.
- Rubber spatula – great for folding ingredients gently and scraping the bowl clean.
- Water bath setup (large baking pan and foil) – keeps the cheesecake moist and crack-free while baking.
Flavor Variations & Add-Ins
- Use white chocolate instead of dark for the ganache to make the cheesecake sweeter and lighter.
- Add a swirl of cherry preserves inside the cheesecake batter before baking for extra cherry bursts.
- Mix in chopped toasted almonds or hazelnuts into the crust for crunch and nuttiness.
- Swap cherries with raspberries or mixed berries for a different fruity twist.
Black Forest Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreo crumbs without filling)
- ¼ cup unsalted butter, melted
- 2 tablespoons sugar
For the Cheesecake Filling:
- 24 oz (675 g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- ½ cup dark chocolate chips or chunks (optional)
For the Cherry Topping:
- 2 cups fresh or thawed frozen pitted cherries
- ½ cup cherry preserves or cherry pie filling
- 2 tablespoons sugar (adjust based on sweetness of cherries)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz dark chocolate, chopped
Garnishes:
- Fresh cherries (with stems if possible)
- Dark chocolate shavings
Time Needed
This recipe takes about 20 minutes to prepare, around 60 minutes to bake, followed by at least 4 hours of chilling time in the fridge. An additional 30 minutes chilling after assembling the topping and ganache is recommended, so plan for about 6 hours total, including cooling and chilling.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese together with sugar until smooth and creamy. Add vanilla extract and mix. Then add eggs one at a time, beating well after each addition. Stir in sour cream and heavy cream until combined. If you want, gently fold in the dark chocolate chips. Pour this mixture over the cooled crust and smooth the top.
3. Bake the Cheesecake:
Place the springform pan inside a larger pan filled halfway with hot water (to create a water bath). Bake for about 50-60 minutes until the edges are set but the center still jiggles slightly when you shake the pan. Turn off the oven and open the door a bit to let the cheesecake cool slowly inside for 1 hour. Then remove it and let it cool to room temperature before refrigerating it for at least 4 hours or overnight.
4. Prepare Cherry Topping:
In a small saucepan over medium heat, combine cherries, cherry preserves, and sugar. Cook until the cherries soften and the mixture thickens, about 5 minutes. Add the cornstarch-water mix and cook for another 1-2 minutes until thick. Remove from heat and cool completely.
5. Prepare Chocolate Ganache:
Heat the heavy cream in a small saucepan until it just starts to simmer. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 2 minutes to melt, then stir gently until smooth and glossy. Let the ganache cool a bit until thick but still pourable.
6. Assemble the Cheesecake:
Remove the cheesecake from the springform pan carefully. Pour the chocolate ganache over the top, letting it drip down the sides naturally. Spoon the cherry topping generously on top of the ganache. Finish by garnishing with fresh cherries and chocolate shavings.
7. Serve:
Chill the assembled cheesecake for another 30 minutes to set the ganache. For clean slices, warm your knife slightly under hot water and wipe it between cuts. Enjoy your rich, creamy Black Forest Cheesecake with luscious cherry and chocolate flavors!
Can I Use Frozen Cherries for the Topping?
Yes, frozen cherries work perfectly! Just make sure to thaw them completely and drain any excess liquid before cooking to avoid a watery topping.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.
Can I Make This Cheesecake Ahead of Time?
Absolutely! Prepare the cheesecake and chill it overnight in the fridge. Add the cherry topping and ganache just before serving for the freshest look and taste.
What Can I Substitute for the Chocolate Cookie Crust?
If you don’t have chocolate cookie crumbs, crushed chocolate graham crackers or a brownie crust also work well and will keep the chocolate flavor intact.
