Description
This Black Forest Cheesecake features a chocolate cookie crust, rich and creamy chocolate cheesecake filling, and a vibrant cherry topping. It’s an indulgent dessert that balances deep chocolate flavors with bright, tart cherries—perfect for special occasions or a luxurious treat.
Ingredients
1 ½ cups chocolate cookie crumbs (gluten-free if needed)
¼ cup melted coconut oil or butter
2 cups cream cheese, softened
⅔ cup plain Greek yogurt or dairy-free yogurt
¾ cup maple syrup or honey
1 tsp pure vanilla extract
½ tsp almond extract
¼ cup unsweetened cocoa powder
2 tbsp cornstarch or arrowroot
½ cup melted dark chocolate
1 ½ cups frozen or fresh cherries (pitted)
2 tbsp maple syrup
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Preheat the oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.
- Mix the chocolate cookie crumbs with melted coconut oil or butter in a bowl, then press the mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes and set aside.
- In a large bowl, beat the cream cheese until smooth. Add yogurt, maple syrup, vanilla, almond extract, and cocoa powder, mixing until well combined.
- Stir in cornstarch and melted dark chocolate, blending until the batter is creamy and smooth.
- Pour the filling over the baked crust, smooth the top, and tap the pan gently to release air bubbles.
- Bake the cheesecake for 45–50 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour.
- Remove and refrigerate for at least 6 hours or overnight.
- For the cherry topping, heat cherries, maple syrup, and lemon juice in a saucepan over medium heat until the cherries release their juices. Stir in the cornstarch slurry and simmer until thickened. Let cool completely.
- Before serving, spoon the cherry topping over the chilled cheesecake.
Notes
Swap the cherry topping with raspberry or strawberry compote for variety.
Use dairy-free cream cheese and yogurt to make it fully dairy-free.
Add mini chocolate chips to the filling for extra chocolatey richness.
Use store-bought cherry pie filling to save time.
Turn into mini cheesecakes using a muffin tin with liners for parties.
Refrigerate for up to 5 days or freeze individual slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
