Black Forest Cheesecake is a delightful treat that combines creamy cheesecake with rich chocolate and sweet cherries. It’s like a Black Forest cake and a cheesecake had a delicious baby! The smooth texture of the cheesecake pairs perfectly with layers of chocolate and bursts of cherry flavor throughout.
I love making this cheesecake for special occasions because it feels fancy but is actually pretty simple to put together. A little tip I’ve learned is to use high-quality cherries, whether fresh or jarred, since they add a bright, juicy contrast to the rich chocolate. It’s always a crowd-pleaser, and everyone asks for the recipe when they taste it.
When I serve this dessert, I like to add a dollop of whipped cream on top and scatter a few extra cherries as decoration. It makes the slices look so inviting and adds just the right amount of lightness. This cheesecake makes any gathering feel a bit more festive, and I always feel happy seeing people enjoy it as much as I do!
Key Ingredients & Substitutions
Chocolate cookie crumbs: These make a tasty, crunchy base. I usually use Oreos without the filling, but chocolate graham crackers or even crushed chocolate wafers work well too.
Cream cheese: It’s the heart of the cheesecake. Use full-fat for the best creamy texture, but light cream cheese can be used if you want a lighter dessert.
Cherries: Fresh dark cherries are great in season. If not, jarred or frozen cherries work well, especially with some cherry preserves to boost flavor.
Chocolate: Semisweet or bittersweet chocolate gives the cheesecake a rich chocolate flavor. You can swap with milk chocolate for a sweeter taste or dark chocolate for a bolder note.
Heavy whipping cream: This whips into the topping for a soft finish. If you want a non-dairy option, coconut cream whipped cold is a nice substitute.
How Can I Avoid Cracks While Baking My Cheesecake?
Cracks are cheesecake’s common problem, but simple tricks help prevent them:
- Use room temperature cream cheese and eggs—so the batter is smooth and mixes evenly.
- Mix ingredients gently to avoid adding too much air, which causes cracks.
- Bake at a low temperature (around 325°F/160°C) and don’t overbake; the center should jiggle slightly when done.
- After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling prevents cracks from sudden temperature changes.
- Let the cheesecake chill fully in the fridge before slicing—it firms up and reduces cracking risk.
Equipment You’ll Need
- 9-inch springform pan – Makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – You’ll need a few for mixing the crust, filling, and whipping cream.
- Electric mixer or stand mixer – Helps you get a smooth, creamy cheesecake batter without lumps.
- Rubber spatula – Perfect for folding in melted chocolate gently and scraping down the bowl.
- Whisk – Handy for whipping the cream topping until stiff peaks form.
- Measuring cups and spoons – Makes sure you get the right amounts for perfect texture and flavor.
Flavor Variations & Add-Ins
- Swap cherries for raspberries or strawberries for a fresh twist that still pairs well with chocolate.
- Add a splash of kirsch or cherry liqueur to the filling or cherry layer for a traditional Black Forest flavor kick.
- Mix white chocolate into the batter instead of dark chocolate for a sweeter, creamier cheesecake.
- Top with toasted almonds or crushed hazelnuts for some crunch and a nutty flavor contrast.
How to Make Black Forest Cheesecake?
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreo, without filling)
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup semisweet or bittersweet chocolate, melted and slightly cooled
For the Cherry Layer:
- 1 1/2 cups pitted dark sweet cherries (fresh or jarred)
- 1/2 cup cherry pie filling or cherry preserves (optional, for extra sauciness)
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Chocolate shavings (for garnish)
- Whole cherries (for garnish)
For the Drizzle:
- 1/2 cup cherry syrup or cherry sauce (from cherry preserves or homemade)
How Much Time Will You Need?
Prepare about 20 minutes to make the crust and filling, then bake the cheesecake for 50-60 minutes. Allow 1 hour cooling in the oven, plus at least 4 hours chilling in the fridge (overnight is best). Whipping the topping and decorating will take about 10 minutes.
Step-by-Step Instructions:
1. Prepare the crust:
Preheat the oven to 325°F (160°C). In a bowl, mix the chocolate cookie crumbs with melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
2. Make the cheesecake filling:
In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add sour cream and vanilla extract and mix well. Crack the eggs in, one at a time, mixing gently after each. Fold in the melted and cooled chocolate until evenly blended into the batter.
3. Assemble the cheesecake:
Pour half of the chocolate cheesecake batter over the cooled crust. Spread pitted cherries evenly over this layer, using some cherry pie filling if you want it saucier. Gently spread the remaining cheesecake batter over the cherries, covering them completely.
4. Bake your cheesecake:
Bake in the preheated oven for 50-60 minutes until the edges are set but the middle still jiggles a bit when you gently shake the pan. Turn off the oven and leave the cheesecake inside with the door slightly open for one hour – this helps prevent cracks.
5. Chill the cheesecake:
Remove the cheesecake from the oven, cover it loosely, and refrigerate for at least 4 hours or preferably overnight to let it set properly.
6. Prepare and add the topping:
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Before serving, spread cherry syrup or pie filling on top of the cheesecake. Then pipe or dollop the whipped cream over it.
7. Garnish and serve:
Sprinkle chocolate shavings and arrange whole cherries on top for a pretty, delicious finish. Slice your Black Forest Cheesecake with a clean, warm knife and enjoy!
Can I Use Frozen Cherries in This Recipe?
Yes! Just thaw frozen cherries completely and drain any excess liquid before adding them to avoid making the cheesecake too watery.
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 it wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake actually tastes better after chilling overnight, so preparing it a day ahead is perfect for parties or special occasions.
What Can I Substitute for Chocolate Cookie Crumbs?
Chocolate graham cracker crumbs or crushed chocolate wafers work well as a base if you don’t have chocolate cookies. Just make sure to mix with melted butter for that perfect crust texture.
