Easy Cherry Chocolate Cheesecake with a Cookie Crust

If you’ve ever dreamed of the ultimate dessert—one that’s rich, silky, fruity, and chocolatey all at once—this Cherry Chocolate Cheesecake is your answer. With a crunchy chocolate cookie crust, a velvety chocolate-infused filling, and a generous crown of cherry pie topping, it hits every indulgent note. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake makes it unforgettable.

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💖 Why You’ll Love It

• Creamy meets crunchy – The contrast between the dense filling and crumbly crust is perfection.
• Two favorite flavors in one – Chocolate and cherry are a match made in dessert heaven.
• Make-ahead friendly – Perfect to prep the night before.
• Beautiful presentation – A true centerpiece dessert.

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🛒 Ingredients

For the Crust:

• 2 cups chocolate cookie crumbs (like Oreos, without filling)
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips, melted and slightly cooled

For the Topping:

• 1 (21 oz) can cherry pie filling
• Optional: Fresh cherries or chocolate shavings for garnish

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👩‍🍳 Instructions

1. Make the Crust

• Preheat oven to 325°F (160°C).
• Mix the cookie crumbs with melted butter until fully combined.
• Press into the bottom of a 9-inch springform pan and bake for 10 minutes.
• Remove and let cool while preparing the filling.

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2. Make the Chocolate Cheesecake Filling

• Beat cream cheese and sugar until smooth and creamy.
• Mix in sour cream and vanilla extract.
• Add eggs, one at a time, mixing well after each.
• Fold in the melted chocolate until fully incorporated.

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3. Bake the Cheesecake

• Pour filling over the crust.
• Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
• Turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour to prevent cracking.
• Remove and cool completely at room temp. Then refrigerate for 4 hours or overnight.

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4. Add the Cherry Topping

• Once chilled, spoon cherry pie filling evenly over the top.
• Garnish with fresh cherries or chocolate shavings for a wow factor.

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🍴 Tips for Success

• Use room temp ingredients for a smoother filling.
• Don’t overmix after adding eggs to avoid air bubbles and cracks.
• Water bath optional: Place pan in a larger dish with water halfway up for even baking.
• Make it extra: Swirl cherry pie filling into the batter before baking for a marbled look.

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🍽 Serving Suggestions

Pair this stunning cheesecake with:

• Hot espresso or minty grasshopper pie for a mint-chocolate vibe
• A scoop of vanilla ice cream
• Crunchy chocolate bark or cookies like these Neiman Marcus copycats

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❄️ Storage

• Refrigerate: Covered tightly, it lasts up to 5 days.
• Freeze: Wrap slices in plastic and foil, then freeze for up to 2 months. Thaw in fridge overnight before serving.

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❤️ More Desserts You’ll Love

• This No-Bake Oreo Cream Pie
• These Chocolate Chip Cookie Dough Brownie Bombs
• The Best Peanut Butter Brownies
• These Copycat Neiman Marcus Cookies

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💬 Final Thoughts

This Cherry Chocolate Cheesecake is everything you want in a dessert: creamy, chocolaty, fruity, and festive. Whether you serve it at a holiday table, date night, or dinner party—it always turns heads.

Tried it? Let us know how it went in the comments or tag @ChefManiac on Instagram!

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