Chocolate Cherry Cheesecake
This no bake Chocolate Cherry Cheesecake is so delicious and creamy! It's the perfect summer treat that's decadent, but not too rich!
- 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 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
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.
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!