Irresistible Black Forest Cheesecake This Black Forest Cheesecake is a decadent celebration of chocolate, cherries, and velvety smooth cream cheese. Inspired by the classic German Black Forest cake, this dessert transforms those iconic flavors into a luscious, show-stopping cheesecake that’s rich, creamy, and undeniably indulgent. With a buttery chocolate biscuit crust, a cocoa-infused cheesecake filling, and a glossy cherry topping, every slice delivers the perfect balance of sweet, tart, and deep chocolatey goodness. Whether you’re planning a special occasion or just want to wow a crowd, this dessert is always a conversation starter—and a plate cleaner.
Servings: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 5 hours (including cooling and chilling)
Ingredients
1 and 1/2 cups crushed chocolate biscuits (such as chocolate graham crackers or Oreos, without the filling)
1/4 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup heavy cream
1 cup cherry pie filling (or homemade cherry compote)
1/2 cup dark chocolate shavings or curls, for garnish
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan. For extra protection against leaks or water bath seepage, wrap the outside of the pan in a double layer of foil.
In a mixing bowl, combine the crushed chocolate biscuits and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of the pan to create an even crust. Place the pan in the freezer while you prepare the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes. Add the sugar and beat until well combined. Mix in the eggs one at a time, beating just until incorporated after each addition. Stir in the vanilla extract, then add the cocoa powder and heavy cream, mixing until everything is smooth and evenly blended.
Pour the cheesecake batter over the chilled crust and smooth the top with a spatula. If using a water bath, place the springform pan inside a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the cheesecake pan.
Bake for 55 to 60 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then transfer it to the refrigerator and chill for at least 3 hours, preferably overnight.
Just before serving, spoon the cherry pie filling over the top and gently spread it out. Finish with a generous sprinkle of dark chocolate shavings or curls for an elegant touch.
Recipe Notes
Make sure your cream cheese is completely softened before mixing—it ensures a smooth, lump-free filling.
A water bath is optional but highly recommended for an evenly baked, crack-free cheesecake.
For a more intense chocolate flavor, try using Dutch-processed cocoa powder.
If you’re feeling ambitious, make a quick cherry compote by simmering fresh or frozen cherries with a bit of sugar and lemon juice.
The chocolate biscuit crust can be made with Oreo cookies (with filling removed), chocolate graham crackers, or digestive biscuits with added cocoa powder.
Serving Suggestions
This cheesecake is fantastic all on its own, but it becomes even more indulgent with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it with a bold cup of espresso or a smooth glass of red wine like Merlot or Cabernet Sauvignon to complement the rich chocolate and tart cherries.
Storage and Leftovers
Store any leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh for up to 5 days. To freeze, slice the cheesecake and wrap each piece in plastic wrap, then foil, and store in a freezer-safe bag or container for up to 3 months. To serve, thaw overnight in the fridge for best texture.
FAQs
Can I make this cheesecake ahead of time?
Yes! In fact, it’s even better when made a day in advance. This gives it time to set fully and lets the flavors meld beautifully.
Do I have to use cherry pie filling?
Not at all. You can use homemade cherry compote for a fresher flavor or even swap in raspberries or strawberries for a different twist.
What kind of chocolate should I use for garnish?
Use dark or semi-sweet chocolate for shaving, or even chocolate curls if you want a more elegant presentation. Avoid milk chocolate if you don’t want the dessert to become overly sweet.
Can I use a different crust?
Absolutely. While a chocolate biscuit base is traditional here, you can use graham crackers with a spoonful of cocoa powder, or even crushed chocolate wafers for variety.
Why did my cheesecake crack?
Cracking is usually caused by overbaking or rapid cooling. Using a water bath, not overmixing the eggs, and letting the cheesecake cool gradually will help prevent this. Don’t worry though—even if it cracks, it’ll still taste amazing (and the cherry topping covers a multitude of sins).
If you’re ready to impress your guests—or just treat yourself to something special—this Black Forest Cheesecake is the kind of dessert that turns moments into memories. It’s rich, it’s festive, and it’s sure to be requested again and again.
PrintIrresistible Black Forest Cheesecake
This Black Forest Cheesecake is a decadent celebration of chocolate, cherries, and velvety smooth cream cheese. Inspired by the classic German Black Forest cake, this dessert transforms those iconic flavors into a luscious, show-stopping cheesecake that’s rich, creamy, and undeniably indulgent. With a buttery chocolate biscuit crust, a cocoa-infused cheesecake filling, and a glossy cherry topping, every slice delivers the perfect balance of sweet, tart, and deep chocolatey goodness. Whether you’re planning a special occasion or just want to wow a crowd, this dessert is always a conversation starter—and a plate cleaner.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (including cooling and chilling)
Ingredients
1 and 1/2 cups crushed chocolate biscuits (such as chocolate graham crackers or Oreos, without the filling)
1/4 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup heavy cream
1 cup cherry pie filling (or homemade cherry compote)
1/2 cup dark chocolate shavings or curls, for garnish
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan. For extra protection against leaks or water bath seepage, wrap the outside of the pan in a double layer of foil.
In a mixing bowl, combine the crushed chocolate biscuits and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of the pan to create an even crust. Place the pan in the freezer while you prepare the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes. Add the sugar and beat until well combined. Mix in the eggs one at a time, beating just until incorporated after each addition. Stir in the vanilla extract, then add the cocoa powder and heavy cream, mixing until everything is smooth and evenly blended.
Pour the cheesecake batter over the chilled crust and smooth the top with a spatula. If using a water bath, place the springform pan inside a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the cheesecake pan.
Bake for 55 to 60 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then transfer it to the refrigerator and chill for at least 3 hours, preferably overnight.
Just before serving, spoon the cherry pie filling over the top and gently spread it out. Finish with a generous sprinkle of dark chocolate shavings or curls for an elegant touch.
Notes
Make sure your cream cheese is completely softened before mixing—it ensures a smooth, lump-free filling.
A water bath is optional but highly recommended for an evenly baked, crack-free cheesecake.
For a more intense chocolate flavor, try using Dutch-processed cocoa powder.
If you’re feeling ambitious, make a quick cherry compote by simmering fresh or frozen cherries with a bit of sugar and lemon juice.
The chocolate biscuit crust can be made with Oreo cookies (with filling removed),