Chocolate Cherry Black Forest Cheesecake (video)

a close up of a slice of Black Forest Cheesecake with whipped cream on a plate

If you love classic Black Forest Cake, you’re going to love this incredible chocolate cherry cheesecake recipe! My Black Forest Cheesecake is made with a chocolate cookie crust, rich and delicious chocolate cheesecake batter, and topped with cherry pie filling and cherry whipped cream! This rich chocolate cheesecake is perfect for the holiday season, or any time of the year for any special occasion! Plus, it’s really easy to make!

My Black Forest Cheesecake Video Tutorial

Watch my YouTube video tutorial for step-by-step instructions on how to make the best Black Forest Cheesecake! Want to stay up to date on new recipes? Make sure to subscribe to my website emailing list on the home page and to my YouTube channel and turn on notifications!

Ingredients for Chocolate Cherry Cheesecake

I love how simple and easy this chocolate cherry cheesecake is to make! It uses staple ingredients you probably already have in your pantry! Here are the main ingredients you’ll need:

  • Chocolate Cookies or Oreos: use either chocolate graham crackers or chocolate Oreo cookies for making the chocolate crust. Other chocolate cookies will also work well!
  • Cream Cheese: soften the cream cheese at room temperature for about 45 minutes. Softened cheese will be easier and quicker to beat! You can also place the cream cheese in the microwave for 10 second intervals to soften quicker.
  • Semi-Sweet Chocolate Chips: I add melted chocolate into the cheesecake to make it extra rich, creamy and chocolate-y!
  • Cocoa Powder: a combination of melted chocolate and unsweetened cocoa powder is the best way to add chocolate flavor! Use dark cocoa powder for an even more intense flavor.
  • Heavy Cream: use very well chilled heavy cream for making the cherry whipped cream.
  • Cherry Liqueur or Extract: I like to use cherry liqueur for the whipped cream but you can replace it with a teaspoon or two of cherry extract.
  • Cherry Pie Filling: canned cherry pie filling is the easiest and most convenient topping for this Black Forest Cheesecake! Not a fan of the filling? Try using regular canned cherries; just drain them first before adding to the top!
a small ramekin filled with cherry pie filling on a table

Preparing Your Springform Pan

I always start any cheesecake recipe by preparing the pan and preheating the oven. You’ll need to preheat the oven to 300F for this recipe. Since I always use the water bath baking method for cheesecakes, I first wrap the bottom of my springform pan twice with extra wide foil. With this wide foil, I end up with no seams and less chance that any water will seep into the pan while baking!

Making the Chocolate Oreo Crust

You’ll love the easy and delicious chocolate cookie crust for this chocolate cherry cheesecake recipe! If you don’t have a food processor, simply place the cookies into a zip-lock bag, crush them using a rolling pin and then pour in the butter.

  1. Place the chocolate cookies into a food processor and pulse for about a minute, until fine crumbs form. Next, pour in the melted butter and pulse again until the crumbs are well coated.
  2. Transfer the cookie crumbs into your prepared springform pan. I like to use a potato masher to press the crumbs firmly into the bottom of the spring form pan. The crust is ready!
a chocolate cherry cheesecake on a wooden cake stand

How to Make a Black Forest Cheesecake

While this Black Forest Cheesecake looks extra fancy and decadent, it’s actually super easy to make! I wanted to share a simple recipe with you guys so  you can prepare it for any occasion! Here’s how to make it:

  1. Once you have the chocolate cookie crust prepared, it’s time for the cheesecake batter. Place the softened cream cheese into a mixer bowl and attach a flat beater. Beat the cream cheese on medium speed for 7 to 9 minutes, until it’s cream and smooth. Scrape down the sides of the mixing bowl periodically.
  2. Next, melt the semi-sweet chocolate chips in the microwave or on the stove top, using a double boiler. Add the melted chocolate to the cream cheese, along with the sour cream, cocoa powder, vanilla extract, and sugar. Beat everything together for a 2 to 3 minutes, scraping down the sides of the mixing bowl.
  3. Next, add in the eggs, one a time with the mixer running on medium speed. Beat for about 2 minutes, stopping halfway to scrape down your mixing bowl.
  4. Pour the prepared cheesecake batter into the springform pan. Tap the pan a few times against your work surface to settle the batter, then level it with an offset spatula. The cheesecake is ready for the oven!
top view of a cheesecake on a cake stand, topped with cherries and whipped cream

Using the Water Bath Baking Method

I highly recommend using the water bath baking method for all my cheesecakes, and especially for chocolate cheesecakes! Using a water bath will help keep the cheesecake level on the top and crack free by adding extra moisture into the oven. It’s super simple and ensures you’ll have a beautiful looking cake!

  1. Make sure your springform is wrapped in foil! Place the cheesecake onto a large baking sheet and fill the baking sheet to the top with water. This is easier to do with the baking pan on your oven rack.
  2. Bake the cheesecake at 300F for 2 hours, then turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool slowly for a few hours before transferring it into the refrigerator to chill overnight.

Easy Cherry Whipped Cream

To complement the cherry pie filling, I make a simple cherry whipped cream to go with my Black Forest Cheesecake! It’s quick and easy to make and it adds a lightness to the rich cake!

  1. Pour very cold heavy cream into a medium sized mixing bowl. Add the vanilla extract, cherry liqueur or extract, and powdered sugar.
  2. Start whisking the cream on slow speed, gradually increasing it, and whisk the cream for 4 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip. I used Ateco tip #847.
a slice of chocolate cherry cheesecake on a plate, with a cheesecake on a stand

Assembling & Serving Chocolate Cheesecake

Once your cheesecake has cooled and set overnight in the refrigerator, it’s ready to be assembled! You can keep the cheesecake in the springform pan, refrigerated, for up to 3 days. Add the whipped cream and the topping when you’re ready to serve.

  1. Release the springform pan, then use a flat spatula to loosen the cheesecake from the pan by sliding it underneath the crust. Watch my video tutorial to see how it’s done. Carefully transfer the chocolate cheesecake onto a cake stand.
  2. Pipe generous dollops of whipped cream around the edge of the cheesecake. This will help keep the cherry pie filling on the inside. Add the pie filling into the center and spread it evenly to the whipped cream.
  3. This cheesecake can be served right away, or keep in the refrigerator for a day or two. Serve the cake with extra whipped cream on the side. You can also freeze the ungarnished/untopped chocolate cheesecake for 1 month. Wrap the cake well in plastic before freezing.
a close up of a slice of chocolate cherry cheesecake on a plate

More Recipes!

Enjoyed this chocolate cherry Black Forest Cheesecake recipe? Check out some of my other recipes you’ll love!

  • Chocolate Cherry Mousse Cake – decadent and fluffy chocolate mousse between layers of chocolate sponge cake, dotted with cherries!
  • Classic Black Forest Cake – rich chocolate cake with fresh cherries and creamy cream cheese frosting! This incredible cake is a well-loved classic!
  • Easy Cherry Honey Cake – I love this easy honey cake dotted with cherries and served with cherry whipped cream! Perfect for with canned cherries, too!
  • Chocolate Raspberry Cheesecake Bars – delicious cheesecake bars with a brownie cake base, creamy vanilla cheesecake and loads of raspberries!
  • Caramel Chocolate Raspberry Cheesecake – decadent chocolate cheesecake with caramel bits and raspberries! I love the combination of the tart berries with the rich cake!

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a close up of chocolate cherry cheesecake with text overlay: 'Black Forest Cheesecake - Tatyana's Everyday Food'

Supplies & Tools

Need some supplies to make this recipe at home? You can get them here online (Amazon Affiliate Links)

Chocolate Cherry Black Forest Cheesecake Recipe (video)

45 mins prep + 2 hrs cook + 8 hrs Chill Time:
12 servings
Rich and decadent Black Forest Cheesecake recipe! Chocolate cherry cheesecake with Oreo cookie crust, cherry whipped cream and cherry pie topping!

Ingredients 

For Chocolate Cheesecake:

  • 20 to 25 Oreo cookies, 1 1/2 cups of cookie crumbs
  • 1/4 cup butter, melted
  • 32 oz cream cheese, softened; 4 packages
  • 1 cup sour cream
  • 1 cup semi-sweet chocolate chips, melted
  • 1/2 cup unsweetened cocoa powder
  • 1 cup white granulated sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 4 large eggs, at room temp

For Cherry Whipped Cream:

  • 2 cups heavy cream, well chilled
  • 1 tsp vanilla extract
  • 2 tbsp cherry liqueur, or 1 tsp cherry extract
  • 1 cup powdered sugar

For Topping:

  • 21 oz cherry pie filling, 1 can

Instructions

  • Preheat the oven to 300F/149C. Wrap the bottom of a 9-inch (23-cm) springform pan with two layers of extra wide foil in preparation for the water bath. Spray the sides of the pan with a baking spray, then set it aside.

Making the Cookie Crust:

  • Next, prepare the chocolate cookie crust. Place the cookies into a food processor and pulse for about a minute, until fine crumbs form. Next, pour in the melted butter and pulse again until the crumbs are well coated.
  • Transfer the cookie crumbs into your prepared springform pan. I like to use a potato masher to press the crumbs firmly into the bottom of the spring form pan. The crust is ready!

Making the Cheesecake:

  • Once you have the chocolate cookie crust prepared, it’s time for the cheesecake batter. Place the softened cream cheese into a mixer bowl and attach a flat beater. Beat the cream cheese on medium speed for 7 to 9 minutes, until it’s cream and smooth. Scrape down the sides of the mixing bowl periodically.
  • Next, melt the semi-sweet chocolate chips in the microwave or on the stove top, using a double boiler. Add the melted chocolate to the cream cheese, along with the sour cream, cocoa powder, vanilla extract, and sugar. Beat everything together for a 2 to 3 minutes, scraping down the sides of the mixing bowl.
  • Next, add in the eggs, one a time with the mixer running on medium speed. Beat for about 2 minutes, stopping halfway to scrape down your mixing bowl.
  • Pour the prepared cheesecake batter into the springform pan. Tap the pan a few times against your work surface to settle the batter, then level it with an offset spatula. The cheesecake is ready for the oven!

Baking the Cheesecake:

  • Make sure your springform is wrapped in foil! Place the cheesecake onto a large baking sheet and fill the baking sheet to the top with water. This is easier to do with the baking pan on your oven rack.
  • Bake the cheesecake at 300F/149C for 2 hours, then turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool slowly for a few hours before transferring it into the refrigerator to chill overnight.

Making Cherry Whipped Cream:

  • Pour very cold heavy cream into a medium sized mixing bowl. Add the vanilla extract, cherry liqueur or extract, and powdered sugar.
  • Start whisking the cream on slow speed, gradually increasing it, and whisk the cream for 4 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip. I used Ateco tip #847.

Assembling the Cheesecake:

  • Release the springform pan, then use a flat spatula to loosen the cheesecake from the pan by sliding it underneath the crust. Watch my video tutorial to see how it’s done. Carefully transfer the chocolate cheesecake onto a cake stand.
  • Pipe generous dollops of whipped cream around the edge of the cheesecake. This will help keep the cherry pie filling on the inside. Add the pie filling into the center and spread it evenly to the whipped cream.
  • This cheesecake can be served right away, or keep in the refrigerator for a day or two. Serve the cake with extra whipped cream on the side. You can also freeze the ungarnished/untopped chocolate cheesecake for 1 month. Wrap the cake well in plastic before freezing.

Nutrition

Calories: 849kcal | Carbohydrates: 70g | Protein: 11g | Fat: 60g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 531mg | Potassium: 422mg | Fiber: 3g | Sugar: 44g | Vitamin A: 2036IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 4mg