This dark chocolate blackberry cheesecake is the ultimate dessert for anyone who loves rich chocolate flavors combined with the fresh, sweet-tart taste of blackberries. With its velvety dark chocolate layer and a deliciously tangy blackberry compote topping, this cheesecake will be the star of any gathering. Perfectly balanced in both sweetness and tartness, it’s a dessert experience like no other.

Why You’ll Love This Recipe

I absolutely adore this cheesecake because it combines two of my favorite flavors—dark chocolate and blackberries—in a way that’s indulgent yet refreshing. The creamy, rich chocolate layer pairs beautifully with the tangy, sweet blackberry compote, creating a delightful contrast that is guaranteed to satisfy any dessert lover. What’s even better is that the cheesecake itself is smooth and velvety, while the graham cracker crust gives it that perfect crunchy texture. It’s a dessert that’s rich enough to feel luxurious, yet simple enough to make at home.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/4 teaspoon cinnamon

1/2 cup unsalted butter, melted

For the cheesecake:

16 oz cream cheese, softened

1 cup dark chocolate chips

1/2 cup sugar

1 teaspoon vanilla extract

3 large eggs, room temperature

1/2 cup sour cream

For the blackberry compote:

2 cups fresh blackberries

1/4 cup sugar

1 tablespoon lemon juice

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

Directions

Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix well until the mixture resembles wet sand.

Press the crust mixture into the bottom of the prepared springform pan, creating an even layer. Bake for 10 minutes, then set aside to cool.

In a heatproof bowl, melt the dark chocolate chips in a microwave, stirring every 20-30 seconds until smooth. Set aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the melted chocolate and vanilla extract, mixing until combined.

Add eggs one at a time, beating well after each addition. Stir in the sour cream until smooth and fully incorporated.

Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Bake for 55-60 minutes, or until the center is set but slightly wobbly. Turn off the oven and allow the cheesecake to cool completely inside with the oven door ajar. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for the best texture.

While the cheesecake is cooling, prepare the blackberry compote. In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 10 minutes, or until the berries break down and the mixture thickens slightly.

Let the compote cool to room temperature before spreading it over the chilled cheesecake.

Once the cheesecake is set and the compote is cool, serve and enjoy!

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 6 hours (including chilling time)

Servings: 10 servings

Variations

Berry Compote: You can swap blackberries with other berries like raspberries, blueberries, or strawberries for a different flavor.

Crust: For a gluten-free option, use gluten-free graham cracker crumbs or another gluten-free cookie as the base for the crust.

Dark Chocolate: If you prefer a sweeter cheesecake, you can use milk chocolate chips instead of dark chocolate.

Toppings: Add a dollop of whipped cream or a sprinkle of chocolate shavings to take this cheesecake to the next level.

Storage/Reheating

Storage: This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. The blackberry compote can also be stored in a separate container for up to 3 days.

Reheating: Although this cheesecake is best served cold, you can bring it to room temperature for a softer texture. If you prefer a warm slice, briefly heat it in the microwave for about 20-30 seconds.

Related Recipes:

Strawberry Cheesecake Cupcakes

FAQs

Can I make this cheesecake in advance?

Yes, I recommend making this cheesecake the day before you plan to serve it. It actually tastes even better after it has chilled in the refrigerator overnight, allowing all the flavors to meld together.

Can I use frozen blackberries for the compote?

Absolutely! Frozen blackberries work just as well as fresh ones. Just be sure to thaw them before making the compote to ensure a smooth texture.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, but the center is still slightly wobbly. It will firm up as it cools and chills in the refrigerator.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. To freeze, wrap it tightly in plastic wrap and then in aluminum foil. It will stay good in the freezer for up to 3 months. Thaw in the refrigerator before serving.

Can I use a different type of pan?

If you don’t have a springform pan, you can use a regular 9-inch cake pan. Just make sure to line it with parchment paper so that the cheesecake can be removed easily after baking.

Conclusion

This dark chocolate blackberry cheesecake is a luxurious and indulgent dessert that I’m sure will impress anyone who tries it. The rich chocolate flavor, combined with the freshness of the blackberry compote, creates a perfect balance of sweetness and tartness. Whether it’s for a special occasion or just a treat for yourself, this cheesecake is bound to be a favorite.

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