Why You’ll Love Dark Chocolate Blackberry Cheesecake Recipe

Rich and Decadent: The combination of dark chocolate and cream cheese creates a luxuriously creamy texture, while the dark chocolate adds a deep, bittersweet flavor that complements the sweetness of the cheesecake perfectly.
Balanced Flavors: The tangy blackberry sauce offers a refreshing contrast to the richness of the cheesecake, cutting through the creaminess with a burst of fruity tartness.
Impressive and Elegant: Whether you’re hosting a dinner party, a special celebration, or simply treating yourself to a luxurious dessert, this cheesecake is sure to impress. The glossy blackberry sauce and the smooth dark chocolate filling create a sophisticated dessert that looks as good as it tastes.
Customizable: You can adjust the level of sweetness and the intensity of the dark chocolate to suit your taste. If you prefer a sweeter cheesecake, simply use milk chocolate or semisweet chocolate for the filling. You can also try using other berries like raspberries or strawberries for a different fruity flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter

For the cheesecake filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
6 oz dark chocolate (70% cocoa), melted

For the blackberry sauce:
1 1/2 cups fresh blackberries
1/4 cup granulated sugar
1 tablespoon lemon juice

Directions

Prepare the crust: Combine graham cracker crumbs and sugar in a bowl. Add melted butter and mix until the mixture is slightly damp and crumbly. Press into the bottom of a greased 9-inch springform pan. Bake at 325°F (160°C) for about 10 minutes. Let cool.
Make the cheesecake filling: Beat softened cream cheese until smooth. Add sugar and vanilla extract, then beat in eggs one at a time. Stir in sour cream. Mix in melted dark chocolate until smooth. Pour into cooled crust.
Bake the cheesecake: Bake at 325°F (160°C) for 50-60 minutes, until the center is set but still slightly wobbly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
Prepare the blackberry sauce: In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until berries break down and the sauce thickens (about 10-15 minutes). Strain to remove seeds, if desired. Let cool.
Serve: Run a knife around the edge of the pan to loosen the cheesecake. Remove the sides of the springform pan. Drizzle cooled blackberry sauce over the cheesecake. Garnish with fresh blackberries and grated dark chocolate.

Servings and timing

Servings: 12
Preparation Time: 30 minutes
Cook Time: 1 hour
Chill Time: 4–12 hours
Total Time: 5 hours 30 minutes to 13 hours 30 minutes

Variations

Crust Alternatives: Use chocolate cookie crumbs or crushed nuts mixed with melted butter for a different base.
Berry Choices: Substitute blackberries with raspberries, strawberries, or blueberries for a different flavor profile.
Chocolate Options: Experiment with milk or white chocolate for a sweeter taste.
Vegan Version: Use plant-based cream cheese, sour cream, and a dairy-free chocolate alternative.

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 5-7 days.
Freezing: Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Sauce Storage: Store leftover blackberry sauce in a sealed container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Can I use a different type of chocolate for the cheesecake?

Yes, you can use milk chocolate or semi-sweet chocolate for a sweeter flavor.

How do I prevent my cheesecake from cracking during baking?

Bake the cheesecake in a water bath to maintain a steady temperature and prevent cracking.

Can I use frozen blackberries for the sauce?

Yes, thaw and drain frozen blackberries before using them to make the sauce.

How can I make the cheesecake ahead of time?

Prepare the cheesecake up to the chilling step and refrigerate overnight.

Can I make mini cheesecakes instead?

Yes, use a muffin tin lined with cupcake liners and adjust the baking time accordingly.

How do I make clean slices of cheesecake?

Dip a knife in hot water, wipe it dry, and slice the cheesecake. Repeat between slices for clean cuts.

Can I add other fruits to the cheesecake?

Yes, you can swirl in other fruit purees or add fresh fruit toppings.

Is this cheesecake gluten-free?

The recipe can be made gluten-free by using gluten-free graham crackers or alternative crust options.

How do I store leftover cheesecake?

Cover tightly and store in the refrigerator for up to 5-7 days.

Can I freeze the cheesecake?

Yes, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

The Dark Chocolate Blackberry Cheesecake is a delightful dessert that combines rich chocolate, tangy blackberries, and a creamy cheesecake filling. Its elegant presentation and balanced flavors make it a perfect choice for special occasions or a delightful indulgence. With various customization options and storage tips, this cheesecake is sure to impress and satisfy your sweet cravings.

Dark Chocolate Blackberry Cheesecake

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Indulge in the rich and velvety layers of this Dark Chocolate Blackberry Cheesecake. A luscious dark chocolate filling sits atop a buttery graham cracker crust, complemented by a tangy homemade blackberry sauce. Perfect for special occasions or a luxurious dessert treat.

Author: Emily
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Crust:
Preheat oven to 325°F (160°C).
Combine graham cracker crumbs and sugar in a bowl.
Add melted butter and stir until crumbly.
Press mixture into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes and let cool.
Make the Cheesecake Filling:
Beat softened cream cheese until smooth.
Add sugar and vanilla; mix until combined.
Add eggs one at a time, beating after each.
Fold in sour cream gently.
Mix in melted dark chocolate until smooth.
Pour filling over cooled crust evenly.
Bake the Cheesecake:
Bake at 325°F (160°C) for 50–60 minutes until center is set but slightly wobbly.
Turn off oven, crack door, cool cheesecake in oven for 1 hour.
Chill in refrigerator at least 4 hours or overnight.
Prepare the Blackberry Sauce:
Combine blackberries, sugar, and lemon juice in a small saucepan.
Heat over medium, stirring until berries break down and sauce thickens (10–15 minutes).
Remove from heat and strain seeds if desired.
Cool completely.
Serve:
Loosen cheesecake edges and remove springform sides.
Drizzle blackberry sauce over cheesecake.
Garnish with fresh blackberries and grated dark chocolate if you like.

Notes

Ensure dark chocolate is slightly cooled before adding to prevent curdling.
Blend blackberries before cooking for smoother sauce if preferred.
Cheesecake can be made a day ahead for best flavor and texture.