Cherry Chip Cheesecake
If you’re looking for a show-stopping dessert that’s rich, creamy, and packed with flavor, this Cherry Chip Cheesecake is everything we love in one slice. It combines a buttery graham cracker crust, luscious cheesecake filling, bursts of cherry, and just the right amount of chocolate chips for a fun twist.
We especially love making this cheesecake for holidays and celebrations because it looks impressive but is actually really simple to pull together. The combination of cherries and chocolate gives it a nostalgic, almost ice cream–inspired flavor that everyone always asks for again.
If you enjoy desserts like this, be sure to check out our cherry chip cake, cherry snowball cookies, and maraschino cherry cake for more inspiration.
Table of contents
Why You’ll Love This Recipe
- Creamy and rich: The combination of cream cheese and sour cream creates an ultra-smooth texture.
- Fun flavor combo: Cherry and chocolate chips make every bite unique and delicious.
- Perfect for special occasions: This cheesecake looks beautiful and slices like a dream.
- Make-ahead dessert: It tastes even better after chilling overnight, making it perfect for planning ahead.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
PThis recipe uses simple, easy-to-find ingredients that come together to create a bakery-style dessert at home. The graham cracker crumbs, melted butter, and sugar form a classic crust that’s sturdy and slightly sweet. The filling is made rich and creamy with cream cheese, sugar, eggs, sour cream, and vanilla extract. Cherry pie filling adds both flavor and beautiful swirls of color, while mini chocolate chips bring a fun texture and hint of chocolate in every bite. The final topping of whipped cream, extra cherries, and more chocolate chips makes this cheesecake truly irresistible.
Variations
- Chocolate crust: Swap the graham crackers for chocolate cookie crumbs for a richer base.
- Homemade whipped cream: Use freshly whipped cream instead of store-bought topping for a lighter finish.
- Extra cherry swirl: Reserve some cherry pie filling to swirl into the top before baking.
- Mini cheesecakes: Turn this recipe into individual cheesecakes using a muffin tin for easy serving.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix graham cracker crumbs, melted butter, and sugar, then press into the bottom of the pan.
- Beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in sour cream and vanilla until smooth.
- Gently fold in cherry pie filling and mini chocolate chips.
- Pour batter over the crust and smooth the top. Bake for 1 hour with a pan of water in the oven for moisture.
- Cool completely, then refrigerate overnight. Top with whipped topping, extra cherry pie filling, and mini chocolate chips before serving.
Expert Tips
- Make sure all ingredients are at room temperature for a smooth, lump-free filling.
- Don’t overmix after adding the cherry filling, this keeps those beautiful swirls intact.
- Use a water pan in the oven to help prevent cracks and keep the cheesecake moist.
- Let the cheesecake cool gradually in the oven to avoid sinking or cracking.
- Chill overnight for the best texture and clean slices.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The center should still have a slight jiggle, but the edges should be set.
Yes, you can freeze it without the topping. Wrap it tightly and thaw in the refrigerator before serving.
Use a sharp knife dipped in hot water and wiped clean between each slice.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cherry Chip Cheesecake
Equipment
- 9 inch springform pan
- mixing bowls
- Hand or Stand Mixer
- Spatula
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup butter melted
- 2 tablespoons sugar
For the Cheesecake Filling:
- 32 ounces cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 21 ounces cherry pie filling
- ½ cup mini chocolate chips
For the Topping:
- 8 ounces whipped topping such as Cool Whip or homemade whipped cream
- Extra cherry pie filling
- Mini chocolate chips for garnish
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- Make the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the bottom of the pan. Set aside.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract until fully combined and smooth.
- Fold in cherry pie filling and mini chocolate chips gently, creating a light swirl without overmixing.
- Pour the batter over the crust and smooth the top.
- Bake for 1 hour. Place a pan with about 2 cups of water on a lower rack in the oven to create steam and help prevent cracking.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 additional hour to set gradually.
- Remove from oven and let cool completely at room temperature.
- Refrigerate overnight for best texture.
- Before serving, spread whipped topping over the cheesecake, then spoon extra cherry pie filling on top and sprinkle with mini chocolate chips. Slice and serve.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
