Black Forest Cheesecake brings together the best of two classic treats: rich, creamy cheesecake and the sweet, fruity flavors of a Black Forest cake. With a chocolate cookie crust, smooth cream cheese filling, tart cherry topping, and a drizzle of chocolate, this dessert feels special yet comforting all at once.
I love how the tart cherries add a little zing that balances out the cheesecake’s richness. It’s the kind of dessert that makes me smile each time I take a bite. If you’re like me, you’ll want to keep some cherries on hand to add a little more on top when serving because that pop of flavor really makes the cheesecake shine.
This cheesecake is perfect for any occasion, whether it’s a cozy night in or a party with friends and family. I’ve found it pairs wonderfully with a simple cup of coffee or a glass of milk—just enough sweetness to feel like a treat without being too heavy. Whenever I make this, it never lasts long!
Key Ingredients & Substitutions
Chocolate cookie crumbs: These form the crust and give that rich chocolate base. I like using Oreo crumbs without the filling. If you prefer gluten-free, try gluten-free chocolate cookies or crushed nuts mixed with cocoa powder and butter.
Cream cheese: The star of cheesecake. Room temperature cream cheese blends smoothly. If you want a lighter option, try substituting half the cream cheese with mascarpone or ricotta, but the texture will be a bit different.
Chocolate: Semisweet or bittersweet works best here for that classic chocolate flavor without being too bitter or too sweet. You can swap for milk chocolate if you want it sweeter and milder.
Cherries: Fresh pitted cherries are ideal when in season. Otherwise, jarred cherries in syrup or canned cherry pie filling work well. If you prefer, frozen cherries thawed and drained can also be used.
Heavy cream: This is for whipping the topping. Make sure it’s cold for easier whipping. If you want a dairy-free version, use chilled coconut cream (the thick part from full-fat coconut milk) and add a bit of powdered sugar for sweetness.
How Do You Prevent Cracks in Cheesecake?
Cracked cheesecake is common but easy to avoid with some care:
- Don’t overmix: Beat the cream cheese and sugar until smooth, then add eggs slowly and mix just until combined. Overmixing traps air that can cause cracks.
- Use a water bath: Wrapping the springform pan in foil and placing it in a pan with hot water while baking keeps the cheesecake moist and bakes it evenly.
- Bake low and slow: Bake at 325°F and watch the center; it should still jiggle slightly when done.
- Cool gradually: Leave the cheesecake in the turned-off oven with the door slightly open for an hour before removing it to cool at room temperature.
Following these steps will help you get a smooth, crack-free cheesecake that looks as good as it tastes!
Equipment You’ll Need
- 9-inch springform pan – makes removing the cheesecake easy without damaging the sides.
- Mixing bowls – you’ll need several for mixing crust, filling, and whipped cream separately.
- Electric mixer or hand mixer – helps beat the cream cheese smooth and whip the cream to soft peaks.
- Rubber spatula – perfect for scraping every bit of batter from the bowl and folding ingredients gently.
- Double boiler or microwave-safe bowl – melts your chocolate gently without burning it.
- Whisk – handy for mixing the sour cream and vanilla evenly into the batter.
Flavor Variations & Add-Ins
- Swap cherries for raspberries or blackberries for a different tart berry flavor that pairs nicely with chocolate.
- Mix in chopped toasted almonds or hazelnuts into the crust for added crunch and nutty flavor.
- Add a tablespoon of coffee or espresso powder to the chocolate to deepen the flavor and add richness.
- Use white chocolate instead of dark for a sweeter, creamier cheesecake with a different look and taste.
How to Make Black Forest Cheesecake?
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreo crumbs, with filling removed)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz (225g) semisweet or bittersweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup pitted cherries (fresh or jarred in syrup, drained)
- ½ cup cherry pie filling or cherry preserves (for drizzle)
- 2 oz dark chocolate, shaved or grated
How Much Time Will You Need?
The total time needed is about 1 hour and 20 minutes of active preparation and baking. After baking, you need to let it cool and chill in the fridge for at least 4 hours or preferably overnight to let the flavors develop and the texture set properly.
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 325°F (163°C). In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 to 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Making the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Then stir in the melted chocolate, vanilla extract, and sour cream until the mixture is fully combined and silky smooth.
3. Baking the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula. Bake for 50 to 60 minutes until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the oven door slightly open for an hour to help prevent cracks. Afterward, remove the cheesecake and let it cool completely at room temperature.
4. Chilling:
Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, or overnight. This chilling step lets the cheesecake fully set and develop richer flavor.
5. Preparing the Whipped Cream Topping:
In a cold bowl, beat the heavy cream with powdered sugar and vanilla extract until you get medium to stiff peaks. Be careful not to overbeat.
6. Assembling the Cheesecake:
Remove the cheesecake from the springform pan and place it on your serving plate. Spread the cherry pie filling or preserves in a ring around the top edge to create a pretty drip effect down the sides. Add dollops or piped swirls of whipped cream in the center, then arrange whole cherries on top of the cream. Finish by sprinkling the shaved dark chocolate evenly across the whipped cream and cherries.
7. Serving:
Just before serving, drizzle a spoonful of extra cherry sauce over the top for a fresh burst of tartness and shine. Slice the cheesecake and enjoy this beautiful, indulgent Black Forest Cheesecake!
Can I Use Frozen Cherries for the Topping?
Yes, you can! Just make sure to thaw them fully and drain any excess liquid before using to avoid making the topping too watery.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the fridge for up to 4 days. To keep it fresh, let it come to room temperature about 20 minutes before serving for best texture and flavor.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake actually tastes better after sitting overnight in the fridge. Just prepare and assemble as usual, then chill for at least 4 hours or overnight before serving.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute in equal amounts. It adds the same tang and moisture without altering the texture much.