It seems funny that a couple of years ago I would have said I wasn’t really a cheesecake fan. I mean I would eat a slice and it was nice but I would never crave it and found them a bit sickly. Well, things change and now I think I’ve skipped the fan stage and skipped straight addict status. This Black Forest Cheesecake just seals the deal for me.

Want something lighter? Try this baked ricotta cheesecake.

A slice of chocolate cheesecake topped with cream and cherry sauce on a white cake plate with a fork next to it.

Dark chocolate cheesecake, baked to decadent perfection and topped with a gorgeous fresh cherry sauce. This is all about Black Forest with a cream cheese kick.

Baked cheesecakes are often thought of as difficult to make but they really aren’t. This one doesn’t require any special treatment and the cheesecake filling goes together just as easily as a cake batter. The only cracks this cheesecake gets are the ones where I’ve stuck my finger through the top.

A chocolate cheesecake topped with cherry sauce and cream on a white plate and wooden board. A slice is being served.

Black Forest Cheesecake, you say?

Black Forest is traditionally made in cake form. It’s an absolute classic for a good reason. While I haven’t posted a recipe for Black Forest Cake, I have posted these Black Forest Cupcakes and Black Forest Brownies though, which are both lovely. This cheesecake has all the classic flavours of Black Forest Cake but with an added cream cheese kick and is pure indulgence at it’s best.

How to make the cheesecake shell

I use regular oreos for this cheesecake shell. They are blitzed to crumbs in a blender or food processor then mixed with melted butter before being pressed into the tin. Sometimes making a shell with cookie crumbs all up the side can be tricky so this is how I do it.

2 photos showing chocolate cookie crumbs being pressed into the base of a springform tin.

Tip the crumbs (already mixed with butter) into the lined tin. Gently spread them out, push them towards the sides. Now used your fingers to press them towards the sides of the tin. Now ball your hand into a fist. With the top, flat part of your fingers pressing on the base, press your knuckles into the corners and the smaller side of your fingers to push into the sides.

Your fist is the exact shape you want. Some people use a glass but they can be slippery and this method helps to get the crumbs firm up the sides of the cheesecake too.

2 photos showing how to even out the chocolate cheesecake base with a knife.

Use your finger tips to firm up the sides a little bit. Now, use the point of a dinner knife to gently scrape around the corner, all the way round. This will remove excess crumbs from the corners, where cheesecake shells often become too thick. Lastly use your finger to carefully level out the top edge and it’s done.

How to make the Black Forest Cheesecake filling

The chocolate cheesecake filling is super simple to make

2 photos showing chocolate cheesecake filling in a glass bowl and then leveled out inside a baking tin.

  1. Beat together cream cheese, sugar, vanilla extract, 2 eggs, sour cream and a little salt. Now stir through some melted chocolate (dark, good quality chocolate is best).
  2. Tip it into the base and level it out. Now bake it for around 45 minutes. That’s it.

A white bowl filled with cherry sauce on a white wooden background with fresh cherries around it.

The fresh cherry sauce

The fresh cherry sauce is the one you’ll find on this Easy Baked Cheesecake recipe too (another simple baked cheesecake) and it’s easy to make. If you prefer not to have to pit the cherries, then you can use frozen, already pitted cherries but fresh cherries do look much nicer when finished.

This is a simple process of simmering the cherries with some water, lemon juice and sugar for around 10 minutes until the juice has doubled and the cherries have softened. Add a little cornflour (corn starch) and let it thicken up and it’s done.

You’ll want this stuff in your fridge at all times once you taste it, it’s so good. You could do that and use it on pancakes or waffles.

A chocolate cheesecake topped with cream and cherry sauce on a white platter.

Finishing it off

Before you serve this cheesecake just, pipe some whipped cream around the edge (you could actually do this an hour or so before you serve) and then fill in the middle with that luscious cherry sauce.

2 photos: Piping cream and pouring cherry sauce onto a chocolate cheesecake that sits on a white platter.

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A black forest cheesecake slice being drizzled with a cherry sauce.

So there you have it, a decadent and divine baked chocolate cheesecake, topped with fresh cream and a fresh cherry sauce. This Black Forest Cheesecake has all the gorgeous flavour you need.

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A chocolate cheesecake topped with cherries and whipped cream sittng on a white platter and wooden board

Black Forest Cheesecake

4.7 from 9 ratings
This Black Forest Cheesecake recipe has all the flavours of a black forest cake in a rich, indulgent baked chocolate cheesecake.



  • 270 g (2 packs / 9.5oz) oreo cookies
  • 85 g (3/4 stick / 3oz) unsalted butter, melted
  • 150 g (5.3oz) dark 70% chocolate
  • 500 g (1.1lb) cream cheese, softened
  • 3/4 cup (150g / 5.3oz) caster (superfine) sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 100 ml (3.3floz) light sour cream
  • Pinch of salt


  • 300 g (10.5oz) fresh cherries, halved and pitted
  • 2 tablespoons water (notes)
  • 2 tablespoons lemon juice (notes)
  • 2 tablespoons sugar (notes)
  • 1 1/2 teaspoons cornflour
  • 3 teaspoons water, extra


  • 1/2 cup thickened / whipping cream



  • Preheat the oven to 160C / 320F / 140C fan forced. Grease and line a 20cm springform tin.
  • Blend the cookies to crumbs (if you don’t have a blender, put the biscuits in a bag and crush them with a rolling pin). Add the melted butter and mix well.
  • Press firmly into the bottom of the prepared tin and up the sides about 2 inches. Place in the fridge while you make the filling
  • Melt the chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Set aside.
  • Using a stand mixer with the beater attachment or handheld beater, beat the cream cheese  and sugar together on until smooth and creamy. Scrape down the sides of the bowl as required.
  • Add the vanilla then the eggs, one at a time beating until each is well incorporated. Add the sour cream and salt and beat well then fold through the melted chocolate.
  • Pour the filling into the biscuit base and smooth over the top as much as possible.
  • Place the tin on the middle shelf of the oven. Bake for around 45-50 minutes or until the centre is almost set. There should be a very slight wobble in the centre.
  • Allow to cool at room temperature for at least 45 minutes, before transferring to the fridge to cool completely.


  • In a medium saucepan, combine the cherries, water, lemon juice and sugar and bring to a boil over medium heat. Turn the heat down so the mixture is just simmering.
  • Simmer stirring every so often for about 10 minutes until the cherries have softened and the liquid has tripled.
  • Make a slurry using the cornflour and extra water. Slowly dribble the slurry into the cherries while stirring constantly so that it doesn’t turn lumpy.
  • Remove from heat and allow to cool completely.
  • Just before serving, Whip the cream and pipe around the edge of the cheesecake. Pour the cherry sauce into the middle. 


  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).


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