Chocolate Cherry Oreo Cheesecake

If you love rich chocolate desserts with a fruity twist, this Chocolate Cherry Oreo Cheesecake is the one to make. It has a buttery Oreo biscuit base, a smooth baked chocolate cheesecake filling, glossy homemade cherry compote and a border of sweet vanilla whipped cream.

It looks like a special-occasion dessert, but every stage is simple and manageable. The best part? It tastes even better after chilling overnight, making it perfect for birthdays, dinner parties, Sunday lunch or a weekend baking project.

Why You’ll Love This Recipe

Rich, creamy baked chocolate cheesecake with deep cocoa flavour.
A crunchy Oreo biscuit base made with only two ingredients.
Glossy homemade cherry compote using fresh, frozen or tinned cherries.
A make-ahead dessert that is ideal for entertaining.
Easy to decorate with whipped cream, cherries and chocolate curls.
A real showstopper without complicated decorating techniques.

Ingredients

For the cherry compote

300g fresh sweet cherries, pitted and halved
50g caster sugar
1 tbsp lemon juice
1 tbsp cornflour
1 tbsp water

For the Oreo biscuit base

24 Oreo biscuits
60g unsalted butter, melted

For the chocolate cheesecake filling

200g dark or semi-sweet chocolate, chopped
3 tbsp unsweetened cocoa powder
680g full-fat cream cheese, at room temperature
200g caster sugar
3 large eggs, at room temperature
120g sour cream, at room temperature
1½ tsp vanilla extract

For the whipped cream topping

120ml double cream, cold
30g icing sugar, sifted
½ tsp vanilla extract
Pinch of salt

To decorate

Fresh sweet cherries
Chocolate curls or grated dark chocolate

Equipment You’ll Need

23cm / 9-inch springform cake tin
Food processor, or a rolling pin and large bowl
Large roasting tin for the water bath
Electric hand mixer or stand mixer
Piping bag and star nozzle, optional
Foil

How To Make Chocolate Cherry Oreo Cheesecake

1. Make the cherry compote

Add the halved cherries, caster sugar and lemon juice to a saucepan. Cook over a medium heat for 5–6 minutes, stirring occasionally, until the cherries soften and release their juices.

In a small bowl, mix together the cornflour and water until smooth. Pour this into the cherry mixture and stir continuously for 1–2 minutes, until the compote is lightly thickened, shiny and glossy.

Take off the heat and leave to cool to room temperature. Transfer to the fridge until you are ready to decorate the cheesecake.

2. Prepare the Oreo base

Preheat the oven to 175°C fan / 190°C conventional / Gas Mark 5.

Grease a 23cm springform tin with a little butter or non-stick baking spray. Wrap the outside of the tin in two or three layers of foil. This helps protect the cheesecake from water while it bakes in a water bath.

Blitz the Oreo biscuits into fine crumbs. You do not need to remove the cream filling. Add the melted butter and pulse again until the crumbs are evenly coated.

Tip the mixture into the prepared tin and press firmly over the base, bringing it slightly up the sides if you like. Use the back of a spoon or the bottom of a measuring cup to create a compact, even crust.

Bake for 10 minutes, then remove from the oven and leave to cool while you make the filling.

3. Melt the chocolate

Place the chopped chocolate in a heatproof bowl and melt it gently over a pan of barely simmering water, making sure the base of the bowl does not touch the water.

Alternatively, microwave in short 20-second bursts, stirring between each burst until melted.

Whisk the cocoa powder into the melted chocolate, then set aside to cool to room temperature. It should not be hot when you add it to the cheesecake filling.

4. Make the cheesecake filling

Add the room-temperature cream cheese to a large bowl. Beat on a medium speed for 1–2 minutes until completely smooth, scraping down the bowl as needed.

Add the caster sugar and mix until smooth and creamy.

Turn the mixer to a low speed. Add the eggs one at a time, mixing only until each egg is incorporated. Avoid overmixing at this stage, as beating too much air into the mixture can increase the chance of cracks.

Add the sour cream and vanilla extract, then mix on low until just combined.

Finally, use a spatula to gently fold in the cooled chocolate and cocoa mixture until the filling is an even chocolate colour with no streaks remaining.

5. Bake the cheesecake

Pour the filling over the cooled Oreo base and smooth the top.

Place the springform tin inside a large roasting tin. Carefully pour hot water into the roasting tin until it comes about halfway up the sides of the cheesecake tin.

Bake for 55–65 minutes. The edges should look set, but the centre should still have a gentle wobble when you carefully shake the tin.

Turn the oven off and prop the oven door open slightly. Leave the cheesecake in the oven for one hour. This slow cooling helps prevent the top from cracking.

Remove the cheesecake from the water bath, unwrap the foil and leave on a wire rack until fully cool. Refrigerate for at least 6 hours, but overnight is best.

6. Whip the cream and decorate

When ready to serve, add the cold double cream, icing sugar, vanilla extract and pinch of salt to a bowl.

Whip until stiff peaks form. Be careful not to overwhip, or the cream can become grainy.

Spoon the chilled cherry compote across the middle of the cheesecake. Pipe whipped cream around the edge using a piping bag fitted with a star nozzle, or simply spoon and swirl it around the outside for a more relaxed finish.

Decorate with whole fresh cherries and chocolate curls before serving.

Recipe Tips

Bring dairy ingredients to room temperature

For the smoothest cheesecake filling, let the cream cheese, eggs and sour cream come to room temperature before starting. Cold ingredients do not blend as easily and can leave small lumps in the mixture.

Don’t overmix the eggs

Once the eggs go in, use a low speed and mix only until combined. Too much air in a cheesecake batter can make it puff up in the oven, then sink or crack as it cools.

Use a water bath

A water bath creates gentle, even heat around the cheesecake. It helps the cheesecake bake slowly and gives you a creamy texture with a smoother top.

Make sure the foil is wrapped tightly around the outside of the springform tin to reduce the risk of water reaching the biscuit base.

Chill overnight if possible

Although the cheesecake needs at least six hours in the fridge, overnight chilling gives it the best texture. It becomes firmer, easier to slice and more flavourful.

Slice with a hot knife

For clean slices, run a sharp knife under hot water, wipe it dry and slice. Repeat between each cut.

Can I Use Frozen or Tinned Cherries?

Frozen cherries

Yes, frozen cherries work well in this recipe. Use them straight from the freezer and add them to the saucepan with the sugar and lemon juice. Cook for an extra 2–3 minutes to allow some of the extra moisture to cook away.

Tinned cherries in syrup

Tinned cherries are already soft and sweet, so drain them well before using. Reduce the caster sugar in the compote to around 25g, then taste before adding more.

For the best finish, avoid cherries in heavily coloured pie filling if possible. Whole or halved cherries in light syrup will give a fresher flavour and a prettier result.

Storage

Store the finished cheesecake in the fridge, covered loosely, for up to 3 days.

If you are making it ahead, bake and chill the cheesecake the day before, then add the whipped cream, fresh cherries and chocolate curls shortly before serving.

The cheesecake can also be frozen without the whipped cream topping. Wrap individual slices tightly and freeze for up to 1 month. Defrost overnight in the fridge, then decorate before serving.

Serving Suggestions

This cheesecake is rich, so small slices go a long way. Serve it cold from the fridge with:

Extra cherry compote on the side
Fresh cherries
Extra chocolate shavings
A drizzle of melted dark chocolate
A cup of coffee or espresso