This black forest cheesecake is ultra creamy, chocolatey, layered and topped with tart cherry and kirsch sauce, and piled high with vanilla whipped cream. Adding both melted chocolate and cocoa powder into the cheesecake results in the most incredible creamy texture and intense, decadent chocolate flavor. The texture is almost like a mix between a cheesecake and a chocolate mousse! Traditionally, black forest cake is made using tart cherries so that's what I used in the cheesecake. If you can only find dark sweet cherries - those are a delicious alternative. There is an alcohol free option to make this black forest cheesecake if you prefer.
Jump to:
- 🍒 Why you'll LOVE this recipe
- 📝 Key ingredients
- 👩🍳 How to make black forest cheesecake
- Oreo cheesecake crust step by step
- Cherry filling step by step
- Chocolate cheesecake step by step
- ✔️ Expert black forest cheesecake tips
- 🥄 Make ahead and storage
- ❔ Why use tart or sour cherries when baking
- 📖 Recipe FAQs
- 🍒 More related recipes
- 📖 Recipe
- 💬 Comments
🍒 Why you'll LOVE this recipe
- Chocolate + Cherry = classic combo: Inspired by the German Schwarzwälder Kirschtorte, this cheesecake combines rich dark chocolate, tangy sweet cherries, and whipped cream.
- Crunchy oreo crust: Crushed oreos make the best, chocolate cheesecake crust.
- Ultra creamy, chocolate cheesecake: A hybrid between a baked cheesecake and a mousse. The texture is dense, lucsious, rich, and creamy!
- Whipped Greek yogurt cream: A slightly tangy, fluffy whipped cream on top makes the perfect not too sweet and rich topping for an ultra decadent cheesecake.
- Bright red, tart cherry filling: A vibrant cherry sauce is layered in between cheesecake for a surprise when you cut it open! It's vibrant and (optionally) infused with kirsch, a cherry liquor traditionally used in black forest cake.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Oreos: Used as a base for the crust, Oreos are intensely chocolatey and crunchy. Crush them whole - there's no need to scoop out the frosting between each cookie.
Butter: A bit of melted butter helps the oreo crumbs come together and form a crust.
Full fat brick style cream cheese: The full fat content is essential in the classic creamy and properly set, firm texture. “Brick-style” refers to the solid blocks (not whipped or spreadable versions), which are better for baking.
Eggs: Three whole eggs are required to set the cheesecake. Don't overmix the batter when adding the eggs! You want to mix just until each egg is incorporated.
Dutch processed cocoa powder: Alkalized to reduce acidity, giving it a smooth, deep chocolate flavor and darker color. It’s ideal in baking cheesecakes when you want an intense chocolate color and flavor, and there is no baking soda in the recipe to react with natural cocoa powder.
Chocolate chips: Semi-sweet chocolate chips are turned into ganache that's folded into the cheesecake batter as well as used to top the cheesecake. You could use good quality real chocolate if you prefer but I find that chocolate chips work great! Make sure that they aren't chocolate flavored morsels but are real chocolate chips.
Heavy whipping cream: Added to the chocolate ganache and whipped to stiff peaks for the topping. I used 35% milkfat cream - I don't recommend anything less than that as it won't whip up to stiff peaks.
Plain Greek yogurt: Added to the whipped cream and whipped until it achieves stiff peaks. This balances the richness by adding a slight tang to the whipped cream. It also stabilizes the whipped cream.
Almond extract: Helps amplify the cherry flavor. You only need a small amount as a little goes a long way. I do recommend adding it as almond extract makes the cherry flavor shine.
Kirsch (optional): A clear cherry brandy traditionally used in Black Forest desserts. It adds depth and an authentic cherry aroma with a bit of warmth. If you don't have access to kirsch, you can substitute it with brandy. For an alcohol free version, use water.
Tart cherries: You'll need pitted, sour cherries for the filling. I recommend using frozen cherries as they're picked at peak freshness, pitted, and frozen. You could use jarred cherries in syrup but I find that they're lackluster in flavor compared to fresh frozen cherries. You could get away with using sweet cherries but they're not acidic enough and don't have that distinct cherry pie flavor. Look for frozen tart (or sour) cherries at your local grocery store, health store, or at a European grocery store.
Fresh cherries: For a cutesy, fresh decoration, I topped the cheesecake with a handful of fresh dark cherries. You can
Sour cream: Adds tang and creaminess to the cheesecake batter. It softens the texture without compromising on richness, making the cheesecake smoother and more flavorful.
👩🍳 How to make black forest cheesecake
Oreo cheesecake crust step by step
Step 1: Preheat the oven to 340°F (170°C). Use a blender or food processor to blend the oreos into a fine crumb. Place the crumbs into a large bowl. Add melted butter into the oreo crumbs and stir to combine evenly.
Step 2: Run a piece of cold butter on the inside of a springform pan. Cut out a long strip of parchment paper and line the side with it. The parchment paper will stick to the butter. This is important because it will keep the batter from overflowing. Transfer the oreo mixture into the pan and press it into the bottom and halfway up the sides. You can use the bottom of a glass to pack it in tightly. Bake the crust in the preheated oven for 8 minutes. Remove it from the oven and let it cool.
Cherry filling step by step
Step 1: Combine cherries, sugar, kirsch (or water), and almond extract in a medium saucepan. Heat on medium heat and stir occasionally. Let it come to a simmer and bubble for 10 minutes, stirring occasionally.
Step 2: While it simmers, combine cornstarch and water in a separate bowl, stir together.
Step 3: After 10 minutes of simmering, add the cornstarch and water mixture into the cherry mixture and stir quickly immediately.
Step 4: Cook the cherry mixture until it thickens and becomes clear, this will happen very quickly. Remove it from the heat. Half will go inside the cheesecake and the other half will go on top.
Chocolate cheesecake step by step
Step 1: In a small saucepan or the microwave, heat up the cream until it starts bubbling. Add the chocolate chips into a bowl and pour the cream on top. Let the ganache sit for a three minutes then stir until smooth. Set aside.
In a large bowl or stand mixer, combine sugar and cocoa powder. Stir together and break up any lumps.
Step 2: Add cream cheese into the cocoa powder mixture and use the paddle attachment to mix until creamy. Scrape down the bowl.
Step 3: Add sour cream, vanilla extract, and salt into the cheesecake batter. Mix and scrape down the bowl.
Step 4: Add eggs, one by one, mixing and scraping down the bowl in between each egg. Mix just until each egg is incorporated.
Step 5: Add the melted chocolate ganache into the cheesecake batter and mix just until combined. Scrape down the bowl.
Step 6: Add half of the cheesecake batter into the Oreo crust and smooth the top.
Step 7: Add three quarters of the cherry filling carefully on top - it's ok if it's still hot. Then, carefully spoon the rest of the cheesecake batter evenly on top.
Step 8: You will need a large baking tray and a smaller baking pan that will fit the cheesecake springform pan. Alternatively, use an extra large piece of foil and wrap it around the bottom of the springform pan.
Step 9: Place the baking pans into the oven and carefully pour boiling water into the outermost baking pan. Bake at 340°F (170°C) for 1 hour and 15 minutes. It's ready when the edges are set and the inside is puffed and jiggly. Turn the oven off and leave the cheesecake in the oven for 15 minutes.
Remove the cheesecake and let it cool at room temperature before refrigerating and letting it set in the fridge for at least 8 hours.
Step 10: Bring half a cup of heavy whipping cream to a simmer. Add 1 cup of semi-sweet chocolate chips. Let the chocolate melt without stirring for one minute. Then stir it together quickly to combine. Top the cheesecake with the ganache and smooth it out.
Step 11: Add cold cream, sugar, and vanilla extract into a large bowl or stand mixer. Use an electric mixer with a whisk attachment to whip the cream to medium peaks. Add yogurt and whip to stiff peaks. Pile it onto the ganache and use a spoon to create swirls on top.
Step 12: Top with the reserved cherry filling. Decorate with fresh cherries (optional).
✔️ Expert black forest cheesecake tips
- Use tart cherries: When cooked, tart cherries have better and more flavor than sweet cherries. Plus, tart cherries are more traditional than sweet cherries for black forest cake. For good reason! They're so delicious.
- Use a water bath: This really helps ensure an evenly baked cheesecake that sets all the way through and doesn't crack.
- Don't overbake the cheesecake: You'll know the cheesecake is ready when the center is puffed and jiggles when you wiggle the pan.
- Make sure you chill the cheesecake: Chilling it for at least 8 hours or overnight ensures that the chocolate and fat content in the cheesecake firms up, creating a perfectly set cheesecake.
🥄 Make ahead and storage
Since you have to let the cheesecake set in the fridge for at least 8 hours or overnight, this is the perfect make ahead black forest cheesecake!
Oreo Crust
Prepare and bake the crust 1–2 days in advance. Cool completely, then cover and refrigerate until ready to use.
Chocolate Cheesecake Filling
Bake the cheesecake 1-3 days ahead. After baking, let it cool at room temperature, then chill, covered, in the fridge. The black forest cheesecake firms up and flavor improves as it sets in the fridge.
Cherry Filling (Compote)
Cook the cherry filling up to 2 days in advance. Store in an airtight container in the refrigerator.
Whipped Yogurt Cream
Whip the cream the day of or the day before serving. Store in the fridge.
Final Assembly
Assemble the cheesecake with cherry topping and whipped cream the day of serving or the night before. Add the fresh cherries just before serving for the best presentation.
❔ Why use tart or sour cherries when baking
Tart cherries have a more concentrated flavor than dark sweet cherries, and the acidity makes them much better for incorporating into desserts.
You can easily find tart cherries, pitted and individually quick frozen (IQF) in your grocery store frozen berry section. If you can't find them there, I recommend searching your health food store as they are a health food. Sour cherries are commonly used in European desserts, so you can also search any local European grocery stores or delis.
If you're looking for more baking ideas with tart cherries, try my tart cherry meringue pie, chocolate cherry pie, or my chocolate cherry linzer cookies.
📖 Recipe FAQs
If you can't find Kirsch and you want the cheesecake to have a bit of a kick, I recommend adding brandy instead. Brandy is also made from fruit and pairs beautifully with chocolate and cherry. There isn't a lot of alcohol and it's mostly cooked off. It adds a warm depth of flavor to the cherries so I do recommend adding it. If you want an alcohol free version, substitute with water.
Let it cool at room temperature for 1–2 hours, then refrigerate for at least 8 hours or overnight.
It should be set around the edges and slightly jiggly and puffed in the center. It will firm up as it cools and sets in the fridge.
Yes, you technically could, but I don't recommend it. A water bath helps cook the cheesecake gently and evenly, reducing the risk of cracking, and creating a moist baking environment.
Cracks are usually caused by overmixing, overbaking, or rapid temperature changes. To prevent them:
1. Don’t overmix the batter after adding the eggs.
2. Bake in a water bath.
3. Let it cool gradually in the oven with the door slightly open.
Lumps usually mean that the cheesecake batter ingredients weren’t fully softened or mixed well before adding other ingredients. Always start with softened cream cheese and eggs, and don't forget to scrape the bowl down at each step! The batter likes to stick to the sides.
Use a sharp knife dipped in hot water. Wipe the blade clean between each slice for neat edges.
🍒 More related recipes
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📖 Recipe
Black Forest Cheesecake
Ingredients
Oreo Cheesecake Crust
- 3 cups oreo crumbs 36 whole oreo cookies crushed
- ¼ cup melted butter
Cherry Filling
- 5 cups sour cherries pitted and frozen, 600g
- ½ cup granulated sugar
- ¼ cup kirsch brandy, or water
- 1 teaspoon almond extract
- 3 tablespoons cornstarch
- 2 tablespoons water
Chocolate Cheesecake
- 1 cup heavy whipping cream
- 2 cups semisweet chocolate chips
- 1 cup granulated sugar
- ½ cup cocoa powder dutch processed
- 24 oz cream cheese three 8oz full fat bricks, softened
- ½ cup sour cream room temperature
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt
- 3 large eggs room temperature
Toppings
- ½ cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- ½ cup plain greek yogurt
- 1 teaspoon pure vanilla extract
- 1 cup fresh cherries for garnish optional
Instructions
Oreo Cheesecake Crust
- Preheat the oven to 340°F (170°C). Use a blender or food processor to blend the oreos into a fine crumb. Place the crumbs into a large bowl. Add melted butter into the oreo crumbs and stir to combine evenly.3 cups oreo crumbs, ¼ cup melted butter
- Run a piece of cold butter on the inside of a springform pan. Cut out a long strip of parchment paper and line the side with it. The parchment paper will stick to the butter. This is important because it will keep the batter from overflowing. Transfer the oreo mixture into the pan and press it into the bottom and halfway up the sides. You can use the bottom of a glass to pack it in tightly. Bake the crust in the preheated oven for 8 minutes. Remove it from the oven and let it cool.
Cherry Filling
- Combine cherries, sugar, kirsch (or water), and almond extract in a medium saucepan. Heat on medium heat and stir occasionally. Let it come to a simmer and bubble for 10 minutes, stirring occasionally.5 cups sour cherries, ½ cup granulated sugar, ¼ cup kirsch, 1 teaspoon almond extract
- While it simmers, combine cornstarch and 2 tablespoons of water in a separate bowl, stir together.3 tablespoons cornstarch, 2 tablespoons water
- After 10 minutes of simmering, add the cornstarch and water mixture into the cherry mixture and stir quickly immediately.
- Cook the cherry mixture until it thickens and becomes clear, this will happen very quickly. Remove it from the heat. Half will go inside the cheesecake and the other half will go on top.
Chocolate Cheesecake
- In a small saucepan or the microwave, heat up the cream until it starts bubbling. Add the chocolate chips into a bowl and pour the cream on top. Let the ganache sit for a three minutes then stir until smooth. Set aside.2 cups semisweet chocolate chips, 1 cup heavy whipping cream
- In a large bowl or stand mixer, combine sugar and cocoa powder. Stir together and break up any lumps.1 cup granulated sugar, ½ cup cocoa powder
- Add cream cheese into the cocoa powder mixture and use the paddle attachment to mix until creamy. Scrape down the bowl.24 oz cream cheese
- Add sour cream, vanilla extract, and salt into the cheesecake batter. Mix and scrape down the bowl.½ cup sour cream, 1 tablespoon pure vanilla extract, ¼ teaspoon sea salt
- Add eggs, one by one, mixing and scraping down the bowl in between each egg. Mix just until each egg is incorporated.3 large eggs
- Add the melted chocolate ganache into the cheesecake batter and mix just until combined. Scrape down the bowl.
- Add half of the cheesecake batter into the Oreo crust and smooth the top.
- Add three quarters of the cherry filling carefully on top - it's ok if it's still hot. Then, carefully spoon the rest of the cheesecake batter evenly on top.
- You will need a large baking tray and a smaller baking pan that will fit the cheesecake springform pan. Alternatively, use an extra large piece of foil and wrap it around the bottom of the springform pan.
- Place the baking pans into the oven and carefully pour boiling water into the outermost baking pan. Bake at 340°F (170°C) for 1 hour and 15 minutes. It's ready when the edges are set and the inside is puffed and jiggly. Turn the oven off and leave the cheesecake in the oven for 15 minutes.
- Remove the cheesecake and let it cool at room temperature before refrigerating and letting it set in the fridge for at least 8 hours.
Toppings
- Remove the ring and parchment paper from the cheesecake.
- Bring half a cup of heavy whipping cream to a simmer. Add 1 cup of semi-sweet chocolate chips. Let the chocolate melt without stirring for one minute. Then stir it together quickly to combine. Top the cheesecake with the ganache and smooth it out.½ cup heavy whipping cream, 1 cup semisweet chocolate chips
- Add 1 cup cold cream, sugar, and vanilla extract into a large bowl or stand mixer. Use an electric mixer with a whisk attachment to whip the cream to medium peaks. Add yogurt and whip to stiff peaks. Pile it onto the ganache and use a spoon to create swirls on top.1 cup heavy whipping cream, 3 tablespoons granulated sugar, ½ cup plain greek yogurt, 1 teaspoon pure vanilla extract
- Top the cheesecake with remaining cherry filling and fresh cherries.1 cup fresh cherries for garnish
Notes
- Use tart cherries for a vibrant cherry flavor
- Use a water bath for even baking and texture
- The cheesecake is ready when the center is puffed and jiggles when you wiggle the pan.
- Make sure you chill the cheesecake before slicing and serving.
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