You might want to sit down for this one. I know I probably say this a lot, but this is legit one of my new favorite desserts. Definitely my new favorite cheesecake! This Chocolate Cherry Cheesecake is no bake so you don't have to worry about a water bath, but it's still oh so creamy! The chocolate flavor is just the right amount of rich (I don't like when chocolate desserts are suuuper rich) and the cherry is a tasty subtle touch. I shared these with my boyfriend's parents and they brought them up 5 times while on the phone that night because they loved them so much!
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What You Need to Make This Recipe
Chocolate creme-filled cookie sandwiches & butter: These two ingredients make up the chocolate crust!
Chocolate chips: The main flavor in this recipe! Be sure to use good quality chocolate so that it melts & mixes with the cream properly.
Cream cheese: You can't have cheesecake without cream cheese, right?!
Lemon juice: This adds a little acidity to the cream cheese to help it thicken as it chills!
Sugar: Sweetens up the cream cheese.
Heavy whipping cream: Adds to the cheesecake's creamy texture!
8x8 inch square pan: This one is my favorite! Line it with parchment paper or aluminum foil (hanging over the sides) to easily pull the cheesecake out of the pan!
Hand mixer: I highly recommend using one of these for all the mixing this recipe requires. You could also use a stand mixer with a paddle attachment.
Small/medium saucepan: Something to cook the cherries and sugar in.
Food processor: Chop up the cookies for the crust!
Looking for more chocolate recipes? Check out my favorites here!
How to Make This Recipe
This recipe is so simple and quick to whip up! It's extra perfect for hot summers since it doesn't require you to turn your oven on!
Start with the crust! The cheesecake filling itself doesn't have a super strong chocolate flavor, so making the crust with chocolate cookies is a great touch. I thought about using graham crackers, but I'm very glad I went with the cookie sandwiches instead! (I think you'll like it too!) Using a food processor, chop up the cookies and then blend in the melted butter. Pour the crumbs out into your prepared pan and spread them into an even layer. Then, using the bottom of a flat glass or your hands, press down on the crumbs. Place the crust in the freezer while you make the rest of the dessert!
Next up is the cherry topping! You can start by removing their pits, or save it for later (I don't have a cherry pitter so I choose the latter). Cook the cherries & sugar in a saucepan over low-medium heat until they've burst and are soft and bubbly. Then, let them cool & pick out the pits.
Finally, the chocolate cheesecake filling! Heat the heavy whipping cream until it starts to boil and then pour it over the chocolate so that it's completely submerged. Cover the bowl of chocolate with a plate for 5 minutes and then stir it until it's a smooth, homogenous mixture (AKA chocolate ganache!) Let it cool and thicken for a bit, then whisk for a few minutes. While it's cooling, stir the cream cheese in a separate large bowl until it's smooth. Add the lemon juice and sugar and combine them well. Then, fold in the whisked chocolate ganache until it's all one color!
And now, assemble the cheesecake! Take the crust out of the freezer and spread the filling over it. Then, drop spoonfuls of the cherry topping on it and swirl it around with a toothpick! Plop it in the refrigerator for a few hours so that it can thicken, and then enjoy!!
Tips & Storage
I sure do, and it's in cupcake form! You can find it here.
Yes, for sure! Keeping things super simple, I like that!
Absolutely! The chocolate cheesecake is delicious on its own!
Of course, the cherries can be swapped for your favorite fruit or jam!
Yes, that will work! A round 9 inch (preferably a springform pan) would also be a good substitution.
In an airtight container in the refrigerator for up to 1 week.
Did you try this recipe?
Tag @brokenovenbaking on Instagram and rate & comment below!
Chocolate Cherry Cheesecake
- 8x8 inch cake pan
- Food chopper or blender
- Medium pot or saucepan
- Mixing bowls
- Measuring spoons
- Scale or measuring cups
- Stand mixer with paddle attachment or hand mixer recommended
- 15 creme-filled chocolate sandwich cookies (like Oreos)
- 4 tablespoons unsalted butter melted
- 2 cups cherries fresh or frozen, stemless
- 2 tablespoons granulated sugar
- 1⅓ cups (230g) semi-sweet chocolate chips
- ⅔ cup heavy whipping cream
- 24 ounces (3 blocks) cream cheese softened at room temperature
- ⅔ cup (133g) granulated sugar
- 1 teaspoon lemon juice
- Line an 8 inch square pan with parchment paper or foil so that it's flush around the edges and extends over the sides.
- Place 12 creme-filled chocolate cookie sandwiches in a food chopper or blender and chop for a few seconds. Melt the butter and then add it to the food chopper and continue chopping until they're fine crumbs.
- Pour the crumbs into the prepared pan and spread them out as an even layer. Push down on the crumbs with the bottom of a flat glass (or your hand) to create a firm crust layer.
- Place the pan with the crust in the freezer while preparing the rest of the cheesecake.
- If your cherries have pits, you can either remove them before or after cooking them. I usually pick them out after cooking them down.
- Place the cherries in a saucepan or pot over low/medium heat and stir occasionally until they begin to soften. Stir in the sugar and cook until they're very soft and bubbly. You may have to break down the cherries if they don't all burst while cooking. If there are pits in the mixture, pick them out at this time.
- Transfer the cherry mixture into a food processor and chop until it's a creamy puree. Then, transfer it into a small bowl and let it cool.
- Measure the chocolate chips into a shallow heat-resistant bowl. Microwave the heavy whipping cream in a separate bowl or glass measuring cup until it starts to boil (1-2 minutes). Pour the hot cream over the chocolate chips so that they're completely covered.
- Cover the bowl (a plate works) for 5 minutes. Then, using a rubber spatula, begin to stir in a small circular motion in the center of the bowl, working your way to a larger circular motion toward the edges of the bowl. Keep stirring until the chocolate and cream are fully combined and it's a smooth, homogenous mixture. Set aside and let cool.
- In a large bowl (stand mixer with paddle attachment or using a hand mixer), mix the cream cheese until it's smooth. Add the sugar and lemon juice and mix until well combined.
- When the chocolate mixture is cool and has thickened a bit, stir it vigorously with a hand mixer or whisk for a few minutes (until it's light colored, fluffy, and somewhat stiff).
- Gently fold the whipped chocolate mixture into the cream cheese mixture until completely combined.
- Spread the chocolate cheesecake batter evenly on top of the frozen crust. Then, drop spoonfuls of the cherry topping on the cheesecake. Use a toothpick to swirl the cherries around.
- Let the cheesecake chill in the refrigerator for at least 2 hours.
- To serve, use the edges of the parchment/foil to carefully pull the cheesecake out of the pan and then use a warm knife to cut into 9-16 squares.