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    Broken Oven Baking » Recipes » Bars & Bites

    Chocolate Cherry Cheesecake

    Published: Jul 1, 2021 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    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!

    a slice of chocolate cherry cheesecake with a cherry on top, sitting on a white dessert plate with a fork next to it
    Jump to:
    • What You Need to Make This Recipe
    • How to Make This Recipe
    • Tips & Storage
    • 📖 Recipe

    What You Need to Make This Recipe

    Ingredients:

    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!

    Equipment:

    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 chocolatey treats? Check out my favorite chocolate recipes!

    chocolate cheesecake ingredients

    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

    Do you have a no bake vanilla cheesecake recipe?

    I sure do, and it's in cupcake form! They're my No Bake Cheesecake Bites.

    Can I use cherry pie filling instead of making the cherry topping?

    Yes, for sure! Keeping things super simple, I like that!

    Can I leave out the cherries?

    Absolutely! The chocolate cheesecake is delicious on its own!

    Can I use a fruit other than cherries?

    Of course, the cherries can be swapped for your favorite fruit or jam!

    Can I use a round pan instead?

    Yes, that will work! A round 9 inch (preferably a springform pan) would also be a good substitution.

    How should I store leftovers?

    In an airtight container in the refrigerator for up to 1 week.

    A slice of chocolate cherry cheesecake with a cherry on top and a bite taken out with a fork that's laying on the plate with it

    Did you try this recipe?
    Tag @brokenovenbaking on Instagram and rate & comment below!

    📖 Recipe

    Chocolate Cherry Cheesecake

    Kayla Burton
    This no bake Chocolate Cherry Cheesecake is so delicious and creamy! It's the perfect summer treat that's decadent, but not too rich!
    5 from 3 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 30 mins
    Cook Time 0 mins
    Chill Time 2 hrs
    Total Time 2 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 12 bars
    Calories 524 kcal

    Equipment

    • 8x8 inch cake pan
    • Food chopper or blender
    • Medium pot or saucepan
    • Mixing bowls
    • Measuring spoons
    • Scale or measuring cups
    • Spatula
    • Stand mixer with paddle attachment or hand mixer recommended

    Ingredients
     
     

    Crust

    • 15 creme-filled chocolate sandwich cookies (like Oreos)
    • 4 tablespoons unsalted butter melted

    Cherry Topping

    • 2 cups cherries fresh or frozen, stemless
    • 2 tablespoons granulated sugar

    Chocolate Cheesecake

    • 1⅓ cups semi-sweet chocolate chips
    • ⅔ cup heavy whipping cream
    • 24 ounces (3 blocks) cream cheese softened at room temperature
    • ⅔ cup granulated sugar
    • 1 teaspoon lemon juice

    Instructions
     

    Crust

    • 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.

    Cherry Topping

    • 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.

    Chocolate Cheesecake

    • 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.

    Notes

    This recipe makes thick cheesecake bars. If you'd like to make them slightly thinner, the recipe also works in a 9x9 inch pan.
    Store leftovers in an airtight container in the refrigerator for up to 1 week.
    If you just want chocolate cheesecake, this recipe can be made without the cherry topping. You can also use your favorite fruit preserves in place of the cherry topping!
    The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 524kcalCarbohydrates: 41gProtein: 6gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 92mgSodium: 259mgPotassium: 287mgFiber: 3gSugar: 31gVitamin A: 1098IUVitamin C: 2mgCalcium: 84mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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