If you’re in the mood for a decadent dessert that marries luscious fruit with bold chocolate, this Dark Chocolate Blackberry Cheesecake is going to sweep you off your feet. Imagine a silky smooth, deeply rich chocolate cheesecake, shot through with ribbons of tangy blackberry purée and nestled on an irresistible chocolate cookie crust. The lush berries and intense cocoa make a perfect pair, and every bite is pure swoon-worthy deliciousness. Whether you’re looking to dazzle at a dinner party or simply spoil yourself, this showstopper will become your new favorite indulgence.

Dark Chocolate Blackberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Dark Chocolate Blackberry Cheesecake all starts with a handful of essential, easy-to-find ingredients. Each one has its own important role, and together they create that signature blend of creamy, fruity, and chocolatey perfection.

Chocolate cookie crumbs: Classic Oreos or any chocolate wafer cookie make for a deep, cocoa-rich crust that anchors the cheesecake.
Unsalted butter: Melted butter binds the cookie crumbs, giving the crust its delicious crunch and golden edges.
Dark chocolate: Be sure to use a good-quality dark chocolate for maximum flavor; this is the foundation of that sumptuous chocolate layer.
Cream cheese: Softened, full-fat cream cheese ensures your cheesecake stays ultra creamy and luscious.
Granulated sugar: Sweetens the cheesecake without overpowering the berry and chocolate notes.
Sour cream: Adds just the right hint of tang for a balanced, subtly tart finish.
Eggs: Room temperature eggs bind everything together and contribute to the custardy texture.
Vanilla extract: Heightens the flavors and adds a gentle, aromatic sweetness.
Blackberry purée: Fresh or thawed frozen blackberries, blended and strained, bring a vivid color and fruit-forward burst to each slice.
Cornstarch: Thickens the blackberry swirl so it holds its shape and integrates beautifully into the batter.
Fresh blackberries for garnish: Optional, but they make the finished cheesecake look irresistible and add fresh bursts of flavor.

How to Make Dark Chocolate Blackberry Cheesecake

Step 1: Prep the Crust

Start with a bit of easy hands-on fun! Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, stir together chocolate cookie crumbs and melted butter until the mixture resembles damp sand. Press it evenly into the bottom and just slightly up the sides of your pan. Give it a firm press with the bottom of a measuring cup for a sturdy base, then bake for 10 minutes. This helps set the crust, so it won’t crumble when you slice later. Set aside to cool while you prep the cheesecake filling.

Step 2: Melt the Chocolate

Chop your dark chocolate and gently melt it, either over a double boiler or in a microwave-safe bowl using short bursts, stirring between each until smooth. Let the shiny melted chocolate cool a bit so it doesn’t seize when you add it to the creamy filling later. This will infuse every bite with a luxurious chocolate intensity.

Step 3: Blend the Cheesecake Base

In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy—no lumps! Add the granulated sugar and keep beating until it’s light and fluffy. Scrape down the bowl, then mix in sour cream, followed by each egg, one at a time, making sure each is well-incorporated. Stir in the vanilla and cooled, melted dark chocolate. The batter should be thick, glossy, and impossibly tempting.

Step 4: Prepare and Swirl the Blackberry Purée

Make your blackberry purée by blending fresh or thawed blackberries, then straining to remove seeds for a silky texture. In a second bowl, whisk the purée with cornstarch until completely smooth. Now for the fun part: gently swirl the blackberry mixture into the chocolate cheesecake batter using a spatula or knife. Swirling ensures gorgeous streaks of bright berry flavor in every slice.

Step 5: Bake and Cool

Pour the cheesecake mixture over your cooled crust and smooth the top. Bake for 50–60 minutes, or until the edges look slightly puffed and the center just barely jiggles when nudged. Turn the oven off, crack the oven door, and let the cheesecake slowly cool inside for 1 hour—this prevents cracks and creates a delicate, creamy texture. Refrigerate for at least 4 hours (or overnight) before releasing from the pan.

How to Serve Dark Chocolate Blackberry Cheesecake

Garnishes

Elevate your Dark Chocolate Blackberry Cheesecake with the eye-catching pop of glossy blackberries on top. For extra shine, warm a little blackberry jam and brush it over the surface before adding berries. You can even sprinkle chocolate shavings or dust with a pinch of powdered sugar for a dramatic, bakery-style finish.

Side Dishes

This cheesecake is a star on its own, but if you’re in the mood for accompaniments, keep things simple. Pair each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to keep the focus on that incredible chocolate and berry combination. A freshly brewed espresso or dessert wine also complements the intense flavors beautifully.

Creative Ways to Present

For a special event, try slicing the Dark Chocolate Blackberry Cheesecake into small bars for a chic dessert platter, or serve individual wedges topped with edible flowers for extra elegance. Mini cheesecakes baked in cupcake liners are absolutely adorable and make for easy sharing—guests will be wowed by the gorgeous berry swirls!

Make Ahead and Storage

Storing Leftovers

Keep your cheesecake as fresh as possible by storing leftovers in the refrigerator, tightly covered or in an airtight container. It will stay dreamy and delicious for up to five days, making it a perfect treat to enjoy the whole week through.

Freezing

If you’ve made more Dark Chocolate Blackberry Cheesecake than you can eat at once (lucky you!), simply wrap slices individually or the whole, un-garnished cheesecake in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before enjoying—just like new!

Reheating

There’s no need to reheat this indulgent dessert; cheesecake is best served chilled or at room temperature. If you prefer a softer bite, let your slice sit at room temperature for 10–15 minutes before eating.

FAQs

Can I use frozen blackberries for this recipe?

Absolutely! Thaw the frozen blackberries and drain any excess liquid before blending and straining for your purée. The flavor will be just as vibrant.

Do I have to use a springform pan?

While a springform pan makes unmolding the cheesecake much easier, you can use a regular cake pan lined with parchment paper—with care when removing slices. The springform just adds that extra assurance for perfectly neat slices.

Can I make this cheesecake gluten-free?

Yes! Swap the chocolate cookie crumbs for your favorite gluten-free chocolate cookies—many are on the market and work great in this recipe.

How do I keep my cheesecake from cracking?

Letting the Dark Chocolate Blackberry Cheesecake cool gradually in the oven with the door cracked really helps prevent cracks by avoiding sudden temperature changes. Also, avoid overmixing the eggs which can sometimes introduce too much air into the batter.

Can I double the blackberry swirl for extra berry flavor?

Go right ahead! Just whisk double the blackberry purée and cornstarch, and add generous swirls through the batter. The bold chocolate can certainly handle a little extra fruity vibrance.

Final Thoughts

This Dark Chocolate Blackberry Cheesecake is one of those rare desserts that feels both deeply comforting and spectacularly special. With its swirl of luxurious chocolate and tangy blackberries in every creamy bite, it’s sure to wow your friends and treat your own sweet tooth. Give it a try—you deserve a slice of this homemade happiness!

Dark Chocolate Blackberry Cheesecake Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 1 hour 30 minutes plus chilling
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this Dark Chocolate Blackberry Cheesecake. A creamy chocolate cheesecake swirled with vibrant blackberry purée, all nestled on a chocolate cookie crust.

Ingredients

Scale

For the Crust:

1 1/2 cups chocolate cookie crumbs (like Oreos, crushed)
1/4 cup unsalted butter, melted

For the Cheesecake:

12 ounces dark chocolate, chopped
24 ounces cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 cup blackberry purée (from about 2 cups fresh or thawed frozen blackberries)
1 tablespoon cornstarch
Fresh blackberries for garnish (optional)

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Instructions

Prepare the Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Combine chocolate cookie crumbs and melted butter. Press into the pan and bake for 10 minutes. Cool.
Make the Cheesecake: Melt dark chocolate, beat cream cheese, sugar, and sour cream. Add eggs one at a time, followed by vanilla and melted chocolate. Swirl in blackberry purée mixed with cornstarch.
Bake: Pour the batter over the crust and bake for 50–60 minutes. Let cool in the oven, then chill for at least 4 hours.
Serve: Garnish with fresh blackberries if desired.