Pin
This chocolate cherry cheesecake brings together the elegance of fresh cherries, a luscious chocolate crust, and silky cheesecake filling, all finished with a glossy layer of ganache. I started making this cake for summer birthdays and it has become the most-requested treat for family celebrations and potlucks. Each bite is rich yet refreshing, and just decadent enough to turn any moment into something special.
I made this on a whim when cherries overflowed at the farmers market and it instantly became a must-have every June The combination of creamy cheesecake and sweet cherries surprised everyone with how balanced and indulgent it tasted
Ingredients
- Full fat cream cheese: gives the cheesecake its unmistakable creaminess Always choose bricks not tubs and use room temperature for best mixing
- Granulated sugar: sweetens and stabilizes the filling Look for fine white sugar for even blending
- Vanilla extract: deepens the flavor Use pure vanilla not imitation for best aroma
- International Delight Sweet Cream Creamer: adds silkiness and subtle sweetness This creamer makes the texture dreamy and slightly floral but you could substitute another high-quality sweet cream liquid
- Large eggs: bind the mixture and help it set properly Always use fresh eggs Check that yolks are bright and shells are clean
- Fresh cherries: bring juicy bursts of color and flavor Look for firm cherries with no bruises Slice in half and pit before chopping
- Chocolate graham cracker crumbs: create the perfect crunchy base Look for crisp crackers or cookies with a deep chocolate aroma
- Butter: adds richness to the crust Use real unsalted butter and melt just before mixing
- Heavy whipping cream: is needed for the ganache Choose heavy cream with rich taste for the smoothest chocolate finish
- Chocolate chips: melt to form the ganache Look for glossy chips with high cocoa content for intense flavor
- Mini chocolate chips and fresh cherries on top: add texture and extra bursts of flavor Select the freshest cherries and mini chips for a beautiful finish
Step-by-Step Instructions
- Prepare the Crust:
- Crush chocolate graham crackers into fine crumbs using a food processor or blender To ensure even crust and easy pressing measure the crumbs precisely Mix in melted butter until all crumbs are moist Wrap the outside of your springform pan with aluminum foil in three layers to prevent water from seeping in Firmly press crumb mixture into the bottom and slightly up the sides of your pan Bake at 350 F for about ten minutes until the crust is set and smells chocolatey Cool to room temperature before adding filling
- Make the Cheesecake Filling:
- In a large mixing bowl beat softened cream cheese until it is completely smooth and lump free which should take about three minutes Add in sugar and vanilla extract continuing to beat until just combined Pour in sweet cream creamer beat again until silky Add eggs one at a time beating gently after each to avoid overmixing Stir in chopped cherries using a spatula for even distribution Scrape the bowl well to include every last bit of batter
- Bake the Cheesecake:
- Pour cheesecake mixture into cooled crust ensuring even spread Lower oven temperature to 325 F Place your springform pan inside a large cake pan then fill the larger pan with hot water to create a water bath Fill water about one inch up the side of your cake pan Bake for about one hour until the center wobbles slightly but the edges are set Let the cheesecake cool in the oven with the door cracked open for at least an hour to prevent cracking Carefully remove foil and refrigerate cheesecake at least six hours or overnight for best texture
- Prepare and Apply the Ganache:
- Put chocolate chips in a heatproof bowl Heat heavy cream in a small saucepan until boiling Pour cream over the chocolate and let it sit for one minute then stir until smooth and shiny Allow the ganache to cool for five minutes so it thickens slightly Pour ganache over the chilled cheesecake and use a spatula to spread it evenly for a dramatic glossy finish
- Finish and Serve:
- Decorate the top with mini chocolate chips around the edge and plenty of fresh cherry halves in the center Chill the cheesecake until ganache is set then slice and serve Cover leftovers well to keep fresh in the fridge
Pin
Whenever I take that first summer slice I think of picking cherries with my kids and how their hands would turn pink from all the fruit This dessert always reminds me of those sun-filled afternoons and the comfort of a cool kitchen
Storage Tips
Store leftover cheesecake in an airtight container in the refrigerator for up to five days Press a piece of plastic wrap gently to the surface before lidding to prevent drying For longer storage freeze entire cheesecake or individual slices wrapped tightly in plastic plus foil and thaw overnight in the fridge
Ingredient Substitutions
If fresh cherries are not in season you can use frozen cherries Just thaw and drain excess juice before chopping If you cannot find chocolate graham crackers use chocolate wafer cookies or even Oreo cookie crumbs skipping the filling For the creamer substitute with equal parts heavy cream plus a teaspoon of sugar and a splash of vanilla
Serving Suggestions
This cheesecake shines at summer gatherings but also dresses up beautifully for the holidays Serve slices with a dollop of whipped cream or extra ganache For a fun twist top with berries or a scoop of vanilla ice cream Pair with strong coffee or a sweet dessert wine
Cultural and Historical Context
Cheesecake traces its roots back to ancient Greece but the pairing of chocolate with cherries was made popular in European dessert traditions The American spin comes from using a chocolate graham crust and generous fresh fruit making it both nostalgic and modern
Recipe Questions & Answers
- → What makes the crust rich and chocolatey?
The crust uses chocolate graham cracker crumbs mixed with melted butter, creating a deeply flavored, sturdy base for the creamy filling.
- → Can I use frozen cherries instead of fresh?
Fresh cherries add the best texture and flavor, but well-drained frozen cherries can be used if fresh are unavailable. Pat them dry before mixing in.
- → How do I know when it's baked perfectly?
Look for a slight wobble in the cheesecake's center and firmer edges. Cool inside the oven with the door ajar for a smooth, crack-free finish.
- → What’s the best way to pour ganache on top?
Allow ganache to cool slightly, then pour over chilled cheesecake and spread gently with a spatula for an even, glossy layer.
- → How long should it chill before serving?
Chill at least 6 hours—preferably overnight—for clean slicing and full flavor development.
- → Can I make this treat in advance?
Yes, it improves with chilling and can be made a day ahead. Store covered in the refrigerator until ready to serve.