Cherry and Blackberry Chocolate Cheesecake

Although dark and moody, this cherry and blackberry chocolate cheesecake will surprise you with its delicate creaminess and bursts of freshness throughout. You get layers of decadent and rich chocolate, twirled in velvety cream cheese, with pockets of fresh and juicy dark cherries and blackberries. It simply cannot get any better. One slice of this creamy delight and you will be hooked. 

A cherry and blackberry chocolate cheesecake on a plate.

What Makes This Cherry and Blackberry Chocolate Cheesecake Special:

First of all, the combination of flavors is a match made in heaven. The richness and sweetness of the chocolate paired with the delicate creaminess of the cheese filling would be perfection on its own. But add some fresh and juicy blackberries and dark cherries and you get perfection.

Second of all, the texture is so creamy and light that it will melt in your mouth.

And to top it all up, this cherry chocolate cheesecake is easy to make, doesn’t require any special techniques, and is a great recipe to please a crowd.

A slice of cherry and blackberry chocolate cheesecake on a plate.

Why is this the perfect cheesecake for dinner parties or other special occasion:

Whether you host a party or simply want a delicious dessert for a special occasion (hint, Valentine’s Day) this chocolate cherry and blackberry cheesecake will deliver. Here are a few points on how this cheesecake is the perfect treat for your guests or loved ones:

1. A Culinary Masterpiece: The elegant blend of rich chocolate and fresh cherries creates a dessert that is both visually stunning and delectable. Its sophisticated appearance and harmonious flavors make it an exquisite centerpiece for any celebratory table.

2. Versatile Flavor Profiles: This cheesecake caters to a wide range of palates. The combination of chocolate and cherries is a classic favorite, offering a balanced blend of sweetness and richness. Additionally, the option to explore a blackberry cheesecake variation adds a layer of diversity, ensuring that guests with varying taste preferences can indulge in a slice that delights their senses.

3. Impressive Presentation: The chocolate ganache and the garnish of fresh cherries and blackberries sprinkled with chocolate shavings lend an air of sophistication to the cheesecake. Its decadent appearance showcases your attention to detail and culinary expertise, making you the perfect host.

4. Ease of Serving: Slicing and serving this cheesecake is a breeze, thanks to its firm yet creamy texture. Guests can enjoy a generous slice without worry, and the drizzled chocolate and garnishes add a touch of elegance to each portion. Each slice is so filling and satisfying, which makes it perfect for serving a crowd.

A slice of chocolate cheesecake decorated with chocolate shavings, cherries, and blackberries.

Is this cherry and blackberry chocolate cheesecake similar to a black forest cake?

A black forest cake (black forest gateau) is traditionally made with a light chocolate sponge, soaked with Kirsch (a type of cherry brandy), and layered with whipped cream and dark cherries. Although this chocolate cheesecake is not a black forest cake, the flavor profile is very similar to that of a black forest gateau. Especially if you decide to omit the blackberries in the recipe and use only cherries.

Do I need to use a water bath for the chocolate ganache and to melt the chocolate?

No, you do not. I am a bit of a rebel when it comes to cooking instructions and I love to simplify things as much as possible. 

All you need is a heavy-bottom saucepan to melt the chocolate at low heat. This will prevent the chocolate from burning. You need to be patient while melting the chocolate and use a whisk to continuously stir. The minute your chocolate has melted, you take it off heat.

Do I need to use a water bath to bake the cheesecake?

Again, I believe in making things easy. You do not need a water bath for a perfectly baked cheesecake. However, you do need to bake the cheesecake in a steamy oven. Why? So to prevent cracks in the cheesecake and to ensure an even bake throughout. How do you do that? It’s simple, just add some hot water to an oven dish and put it on the bottom rack of your oven to steam while you pre-heat oven.

Ingredients needed to make this cherry and blackberry chocolate cheesecake:

  • fresh blackberries
  • fresh dark cherries 
  • the finest milk chocolate you can find (can be replaced with dark chocolate, if you prefer)
  • cream cheese
  • heavy cream
  • large eggs
  • unsalted butter 
  • cocoa powder (I use raw cacao powder)
  • oreo cookies (or any chocolate cookies you prefer)
  • white sugar
  • soft light brown sugar
  • vanilla extract
Ingredients needed to make cherry and blackberry chocolate cheesecake, laid on a table.

Disclaimer: This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.

Instructions on How to Make the Chocolate Cheesecake:

For the crust:

For this recipe, I went for an oreo cookie crust. You can use any chocolate cookie you have on hand. I find that oreo cookies go great with the whole flavor profile of this cheesecake and are also convenient to use.

A photo collage with the process of making cherry and blackberry chocolate cheesecake
  • Preheat oven to 350°F(175°C)
  • In a food processor, ground your oreo cookies. I like to keep a fine crumb, but not turn it into flour.
  • In a small saucepan, melt your butter.
  • Put the cookie crumbs and melted butter in a mixing bowl.
  • Mix well until it starts to clump together.
  • Press the oreo crust at the bottom of your spring form pan. Use the back of your spoon to push it down and make sure you get a uniform base.
  • Bake for 10 minutes in the pre-heated oven.
  • Take the springform pan out of the oven and let the crust cool down until needed.
  • Reduce the oven temperature to 325°F (160°C)

For the chocolate cheesecake filling:

A photo collage with the process of making cherry and blackberry chocolate cheesecake
  • In a heavy-bottom saucepan melt the chocolate on low heat. Stir continuously with a whisk.
  • When the chocolate has completely melted, take it off the heat immediately to avoid burning.
  • Leave it aside to completely cool off before adding it to the cream cheese mixture.
  • In a large bowl, combine cream cheese with cacao powder, and both sugars. Use a whisk to make sure everything is mixed in smoothly.
  • Add in the eggs and mix well.
  • Mix in the vanilla extract.
  • In a separate bowl, whisk the heavy cream to soft peaks. I recommend using an electric mixer at medium speed.
A photo collage with the process of making cherry and blackberry chocolate cheesecake
  • Add the melted chocolate to the cheesecake batter and mix it in until smooth consistency. DO NOT ADD THE MELTED CHOCOLATE IF STILL WARM.
  • Gently fold in the whipped heavy cream. It’s important to use a folding technique rather than a mixing technique. This way you don’t lose that airy texture of the whipped cream. 
  • Pour 3/4 of the cheesecake filling into the spring form pan.
  • Take the blackberries and pitted cherries and slice them in halves and quarters.
  • Arrange them on top of the batter in a single uniform layer. Don’t push them in or throw them in from a height. This will make them sink to the bottom and we don’t want that.
  • Pour the remaining 1/4 of the cheesecake batter on top of the fruits, making sure to cover them completely.
  • Pour about 1 inch of hot water into an oven dish while your oven is preheating. Close the door and wait for a few minutes to create steam.
  • Add the cheesecake to the oven and quickly close the door to not let the steam come out.
  • Bake chocolate cherry cheesecake at 325°F (160°C) for about 1 hour and 10 minutes or until the cake is set (but the center is still a bit jiggly).
  • Remove the cheesecake from the oven and place the springform on a wire rack to allow air to circulate and cool it off completely.
  • Run the tip of a knife around the sides of the pan to prevent ruptures and cracking in the cake.
  • Place the cheesecake in the fridge for at least 6 hours (or overnight) to set.
A photo collage with the process of making cherry and blackberry chocolate cheesecake

Tips for baking success:

  • make sure your oven is preheated properly before baking your cheesecake (it can take up to 30 minutes, depending on the oven)
  • add the hot water to create a steamy environment. Do this a few minutes before adding in the cheesecake to bake.
  • once the cheesecake is in the oven, do not open the door to the oven until you think the cheesecake is ready. 
  • the cheesecake is ready when the top is set and has a golden brown color. Also, if you gently shake the pan you will notice the center still has a bit of a jiggle. That is ok. The cheesecake will be set completely once in the fridge.

For the chocolate ganache:

A photo collage with the process of making cherry and blackberry chocolate cheesecake
  • In a heavy-bottomed medium saucepan add the chopped milk chocolate and melt it on low heat.
  • As the chocolate is melting, slowly incorporate the heavy cream while whisking continuously.
  • Once everything is incorporated and melted, add the butter and take the pan off the heat.
  • Mix the butter in well and set the ganache aside to come to room temperature.

How to decorate the chocolate cheesecake:

  • Take the cheesecake out of the fridge and gently remove the springform ring.
  • Place the chocolate cheesecake on your serving dish and pour the chocolate ganache, making sure you cover it completely.
  • The chocolate ganache is runny enough to make it easy to pour on the cake without the use of a spatula.
  • Place the cheesecake back in the fridge for about an hour to set the chocolate ganache.
  • Now, time for the fun part. Decorate with fresh blackberries and cherries. Sprinkle some cacao powder and chocolate shavings on top. Get creative and use whichever decorations you fancy.
  • Slice the cake with a really sharp knife, making sure to wipe it in between slices.
  • Use a cake spatula to add the cheesecake slice to a serving plate.
  • Serve and enjoy!
A whole chocolate cheesecake on a serving plate, decorated with cherries and blackberries.

Please use the recipe card below for detailed instructions and exact measurements of the ingredients.

Other toppings recommendations:

If you wish to experiment with different types of toppings, there are many options for you. Find different ways to express your creativity by simply swapping the fruits on top with more extravagant decorations. These are just a few examples that come to mind:

  • edible gold (for a bit of sparkle)
  • chocolate-covered cherries (for cherry lovers)
  • cherry sauce (to drizzle)
  • chocolate cookie crumbles
  • whipped cream (mixed with a bit of edible gold)

Variations of the cherry and blackberry chocolate cheesecake:

The beauty of the chocolate cherry cheesecake recipe is its adaptability. It’s a canvas waiting for your creative touch, allowing you to experiment with different types of chocolates and fruits while preserving the essence of this decadent dessert.

Dark chocolate raspberry cheesecake

If dark chocolate and raspberries make your heart flutter, consider substituting fresh cherries and blackberries with tart raspberries in both the filling and topping – an easy tweak that brings about a delightful transformation.

Caramel pecan dark chocolate cheesecake

For those who love deeper flavors, try swapping out milk chocolate for dark chocolate. Infuse caramel sauce into your creamy cheesecake mixture before baking it. Crown this masterpiece with chopped pecans instead of berries; their crunch perfectly complements the smoothness below.

Lemon white chocolate cheesecake with blueberries

To give our traditional recipe a refreshing twist, add lemon zest to the cream cheese and mix along with melted white chocolate. Swap blackberries and cherries in the cheesecake filling as well as garnishing for blueberries – these little tweaks can create big flavor shifts.

Lemon and poppy seed cheesecake (recipe on my blog)

This is one of my favorite cheesecakes to make when I want a refreshing and creamy dessert with a satisfying crunch. You have to try it!

How to store your chocolate cherry cheesecake:

  • Your cheesecake can be stored in the fridge without the toppings for up to a week. With the toppings, it might get a bit soggy and the fruits will lose their freshness.
  • Wrap it in foil or use an airtight container, to avoid smell transfers from your refrigerator.
  • You can also freeze the chocolate cheesecake for up to three months. Again, you can only do this before adding any toppings. Wrap it in foil really well to avoid freezer burn.
  • Simply thaw it in the fridge before serving.

I hope you will love this cheesecake recipe just as much as I do and come back for more delicious dessert inspiration. Let me know in the comments if you have any questions or need any help with making this recipe. Please share the recipe with your friends and family. It would mean the world to me.

A slice of chocolate cheesecake with dark cherries and blackberries.
A cherry and blackberry chocolate cheesecake on a plate.

Cherry and Blackberry Chocolate Cheesecake

AndreeaB
This cherry and blackberry chocolate cheesecake is a harmonious fusion of rich, velvety chocolate, luscious cherries, and succulent blackberries, all nestled in decadent creamy cheese filling.
4.75 from 4 votes
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Fridge time 7 hours
Total Time 8 hours 50 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 650 kcal

Equipment

  • 1 springform pan (9inch/ 23cm)

Ingredients
  

For the crust

  • 37 Oreo cookies (around 400g)
  • 60 g unsalted butter (approx. 1/4 cup)

For the chocolate cheesecake filling

  • 680 g cream cheese (cold) (approx. 3 cups/24 oz.)
  • 170 g heavy cream/ double cream (cold) (approx. 3/4 cups)
  • 4 large eggs (cold)
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 3 tbsp cacao powder
  • 150 g cane sugar (I used unrefined) (approx. 3/4 cups)
  • 50 g soft light brown sugar (approx. 1/4 cup)
  • 330 g finest milk chocolate (approx. 1 3/4 cups)
  • 60 g fresh blackberries (sliced in halves) (approx. 1/3 cup)
  • 60 g dark cherries (pitted and sliced in halves and quarters) (approx. 1/3 cup)

For the chocolate ganache

  • 130 g milk chocolate (approx. 3/4 cups)
  • 200 g heavy cream/ double cream (approx. 7/8 cups)
  • 40 g unsalted butter (approx. 1/8 cup)

For garnish (optional)

  • 60 g dark cherries (approx. 1/3 cup)
  • 60 g blackberries (approx 1/3 cup)
  • 1 tbsp cacao powder
  • 50 g milk chocolate (shavings) (approx. 1/4 cup)

Instructions
 

For the crust:

  • For this recipe, I went for an oreo cookie crust. You can use any chocolate cookie you have on hand. I find that oreo cookies go great with the whole flavor profile of this cheesecake and are also convenient to use.
  • Preheat oven to 350°F(175°C)
  • In a food processor, ground your oreo cookies. I like to keep a fine crumb, but not turn it into flour.
  • In a small saucepan, melt your butter.
  • Put the cookie crumbs and melted butter in a mixing bowl.
  • Mix well until it starts to clump together.
  • Press the oreo crust at the bottom of your spring form pan. Use the back of your spoon to push it down and make sure you get a uniform base.
  • Bake for 10 minutes in the pre-heated oven.
  • Take the springform pan out of the oven and let the crust cool down until needed.
  • Reduce the oven temperature to 325°F (160°C)

For the chocolate cheesecake filling:

  • In a heavy-bottom saucepan melt the chocolate on low heat. Stir continuously with a whisk.
  • When the chocolate has completely melted, take it off the heat immediately to avoid burning.
  • Leave it aside to completely cool off before adding it to the cream cheese mixture.
  • In a large bowl, combine cream cheese with cacao powder, and both sugars. Use a whisk to make sure everything is mixed in smoothly.
  • Add in the eggs and mix well.
  • Mix in the vanilla extract.
  • In a separate bowl, whisk the heavy cream to soft peaks. I recommend using an electric mixer at medium speed.
  • Add the melted chocolate to the cheesecake batter and mix it in until smooth consistency. DO NOT ADD THE MELTED CHOCOLATE IF STILL WARM.
  • Gently fold in the whipped heavy cream. It’s important to use a folding technique rather than a mixing technique. This way you don’t lose that airy texture of the whipped cream.
  • Pour 3/4 of the cheesecake filling into the spring form pan.
  • Take the blackberries and pitted cherries and slice them in halves and quarters.
  • Arrange them on top of the batter in a single uniform layer. Don’t push them in or throw them in from a height. This will make them sink to the bottom and we don’t want that.
  • Pour the remaining 1/4 of the cheesecake batter on top of the fruits, making sure to cover them completely.
  • Pour about 1 inch of hot water into an oven dish while your oven is preheating. Close the door and wait for a few minutes to create steam.
  • Add the cheesecake to the oven and quickly close the door to not let the steam come out.
  • Bake chocolate cherry cheesecake at 325°F (160°C) for about 1 hour and 10 minutes or until the cake is set (but the center is still a bit jiggly).
  • Remove the cheesecake from the oven and place the springform on a wire rack to allow air to circulate and cool it off completely.
  • Run the tip of a knife around the sides of the pan to prevent ruptures and cracking in the cake.
  • Place the cheesecake in the fridge for at least 6 hours (or overnight) to set.

For the chocolate ganache:

  • In a heavy-bottomed medium saucepan add the chopped milk chocolate and melt it on low heat.
  • As the chocolate is melting, slowly incorporate the heavy cream while whisking continuously.
  • Once everything is incorporated and melted, add the butter and take the pan off the heat.
  • Mix the butter in well and set the ganache aside to come to room temperature.

How to decorate the chocolate cheesecake:

  • Take the cheesecake out of the fridge and gently remove the springform ring.
  • Place the chocolate cheesecake on your serving dish and pour the chocolate ganache, making sure you cover it completely.
  • The chocolate ganache is runny enough to make it easy to pour on the cake without the use of a spatula.
  • Place the cheesecake back in the fridge for about an hour to set the chocolate ganache.
  • Now, time for the fun part. Decorate with fresh blackberries and cherries. Sprinkle some cacao powder and chocolate shavings on top. Get creative and use whichever decorations you fancy.
  • Slice the cake with a really sharp knife, making sure to wipe it in between slices.
  • Use a cake spatula to add the cheesecake slice to a serving plate.
  • Serve and enjoy!

How to store your chocolate cherry cheesecake:

  • Your cheesecake can be stored in the fridge without the toppings for up to a week. With the toppings, it might get a bit soggy and the fruits will lose their freshness.
  • Wrap it in foil or use an airtight container, to avoid smell transfers from your refrigerator.
  • You can also freeze the chocolate cheesecake for up to three months. Again, you can only do this before adding any toppings.
  • Wrap it in foil really well to avoid freezer burn.
  • Simply thaw it in the fridge before serving.

Notes

Tips for baking success:

  • make sure your oven is preheated properly before baking your cheesecake (it can take up to 30 minutes, depending on the oven)
  • add the hot water to create a steamy environment. Do this a few minutes before adding in the cheesecake to bake.
  • once the cheesecake is in the oven, do not open the door to the oven until you think the cheesecake is ready. 
  • the cheesecake is ready when the top is set and has a golden brown color. Also, if you gently shake the pan you will notice the center still has a bit of a jiggle. That is ok. The cheesecake will be set completely once in the fridge.
IMPORTANT: do not slice the cheesecake before it has a chance to cool in the fridge for at least 6 hrs. It will end in disaster (don’t ask me how I know)
Try this delicious poppyseed and lemon cheesecake as well.

Nutrition

Serving: 150gCalories: 650kcal
Keyword best chocolate cheesecake, blackberry chocolate cheesecake, cherry chocolate cheesecake, chocolate cheesecake, chocolate cheesecake with chocolate ganache
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