Chocolate Chip Cherry Cheesecake
This Chocolate Chip Cherry Cheesecake is creamy, rich, and super delicious. Rich chocolate cookie crust, topped with sweet cherry flavored cheesecake mixture that is bursting with sweet chocolate chips.
This sweet and decadent dessert is sure to be a hit at any gathering or party. The creamy cheesecake filling, combined with the tartness of the cherry flavor and the sweetness of the chocolate chips make this an irresistible treat.
Table of contents
❤️ Why You’ll Love This Recipe
- This Chocolate Chip Cherry Cheesecake is a decadent dessert that is sure to be a hit with anyone!
- The combination of the sweet and tart cherry flavor, combined with the richness of the chocolate chips makes this an irresistible treat.
- Plus it’s easy to make and can be prepared in advance for your next gathering or party.
🛒Ingredients
You only need a few simple ingredients to help you make this creamy chocolate cherry cheesecake recipe. Gather these ingredients and get ready to enjoy this sweet treat.
- Oreo Cookies
- Butter
- Cream Cheese
- Greek Yogurt
- Sugar
- Vanilla
- Cherry Syrup
- Cherry Pink Food Coloring Gel
- Mini Chocolate Chips
- Powdered Sugar
- Cocoa
- Brown Food Coloring Gel
- Sugared Cherry Gelle Slices
See the recipe card below for quantities.
🔪 How to Make Cherry Chocolate Chip Cheesecake
Making this homemade cheesecake is so simple. Just follow the instructions below or in the recipe card at the bottom of the post to make this sweet and creamy dessert recipe.
Step 1: Line a spring-form pan with parchment paper
Line the bottom of a 7 inch Spring-form pan with Parchment paper, and set aside.
Step 2: Crust the cookies
Place the Oreo Cookies (the whole cookie, including the middle icing) in a food processor, or blender, and pulse until you have fine crumbs.
Step 3: Make the crust by making the cookie crumbs and melted butter
Pour the crumbs into a bowl. In a separate bowl, add the butter, and melt in the microwave. Pour the melted butter over the crumbs, and stir to coat the crumbs in the butter.
Step 4: Press the crust mixture into the spring-form pan
Pour the crumbs into the Spring-form pan, and press the crumbs down evenly to form the crust. Place the pan in the freezer.
Step 5: Beat the cream cheese, yogurt, and vanilla
In the mixing bowl of a stand mixer, place the softened Cream Cheese, Greek Yogurt, and Vanilla, and mix on low until well blended.
Step 6: Add the sugar and remaining ingredients
Add the Sugar, and Cherry Syrup, and mix until smooth. Add about a teaspoon of the Cherry Pink Food Coloring Gel, and blend until the Cheesecake batter is all one color, scraping down the sides of the mixing bowl, and blending until smooth and the color desired is achieved.
Step 7: Fold in the chocolate chips
Add the Mini Chocolate chips, and blend on low for a few seconds.
Step 8: Chill the cheesecake
Remove the pan from the freezer, and pour the Cheesecake Batter on top of the crust. Smooth the top of the cheesecake evenly in the pan, and place the pan back in the freezer, for at least 4 hours, or overnight for best results.
Step 9: Make the frosting
In the mixing bowl of a stand mixer, add the softened Butter, and softened Cream Cheese, and blend on low until smooth and creamy. Add the Powdered Sugar a little at a time until it’s all blended. Scrape down the sides of the mixing bowl, and blend until the frosting is completely mixed.
Step 10: Color the frosting
Divide the Frosting evenly into two separate bowls. In one bowl, add the Cocoa, and stir well to blend. Add the Brown Food Coloring Gel a few drops at a time, and stir to blend. In the other bowl, add a few drops of the Cherry Pink Food Coloring Gel, and stir until completely blended.
Step 11: Add the frosting to the piping bag
Using Plastic wrap (Glad wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip.
Step 12: Decorate the cheesecake
Pipe the Frosting onto the edges, and center of the Cheesecake, in large dollops, using a swirl, and bring it up to a point. Place the Sugared Cherry Gelle slices on top of the Frosting, and sprinkle with additional Mini Chocolate Chips. Serve, and Enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Add-ins: Add your favorite fruits, nuts, or chocolate chips to the cheesecake batter for a delicious twist!
- Crust: Try adding different types of cookies for the crust like graham crackers, shortbread, etc.
- Toppings: Top with melted chocolate or caramel for a delicious topping.
If you love cheesecake you may also enjoy this Ferrero Roche Cheesecake recipe.
🥄 Equipment
You only need a few kitchen tools to help you make this sweet cherry cheesecake recipe. Gather these tools and wow your friends and family with this sweet dessert.
- 7-inch springform pan
- mixing bowls
- hand mixer
- food processor or blender
- plastic wrap
- piping bag
🥫 Storage
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. This can also be frozen for up to 2 months.
💭 Tips
Here are a few tips that you can use to make sure that this recipe turns out perfectly for you every time that you make it.
- Make sure to use full-fat cream cheese, it helps to make the cheesecake more creamy.
- If you don’t have a food processor or blender, you can use a rolling pin and a storage bag to make your cookie crumbs.
- Make sure that your cheesecake ingredients are at room temperature so that you get the smoothest cheesecake possible.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You should always use the block cream cheese for your cheesecake.
This cheesecake doesn’t need to be baked because it doesn’t contain eggs.
Yes, you can freeze no bake cheesecake for up to 2 months. Make sure to wrap it tightly in plastic wrap before freezing.
🍽 More Cheesecake Recipes
Do you enjoy cheesecake, try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chocolate Chip Cherry Cheesecake
Equipment
- 7-inch springform pan
- mixing bowls
- Hand mixer
- Food Processor or Blender
- plastic wrap
- Piping bag
Ingredients
For the crust
- 20 Oreo Cookies crushed into crumbs
- 3 Tablespoons butter melted
For the cheesecake
- 24 ounces Cream Cheese softened
- 1 cup Greek Yogurt
- 1 cup Sugar
- 1 teaspoon Vanilla
- 2 teaspoons Cherry Syrup
- 1 teaspoon Cherry Pink Food Coloring Gel
- ½ Cup Mini Chocolate Chips I used Ghirardelli
For the topping
- 4 Tablespoons Butter softened
- 4 ounces Cream Cheese softened
- 4 cups Powdered Sugar
- 1 Tablespoon Cocoa
- Brown Food Coloring Gel
- Cherry Pink Food Coloring Gel
- Sugared Cherry Gel Slices
- Mini Chocolate Chips – to sprinkle on top
Instructions
Making the crust
- Line the bottom of a 7 inch Spring-form pan with Parchment paper, and set aside.
- Place the Oreo Cookies (the whole cookie, including the middle icing) in a food processor, or blender, and pulse until you have fine crumbs.
- Pour the crumbs into a bowl.
- In a separate bowl, add the butter, and melt in the microwave.
- Pour the melted Butter over the crumbs, and stir to coat crumbs in butter.
- Pour the crumbs into the Spring-form pan, and press crumbs down evenly to form the crust.
- Place the pan in the freezer.
Make the filling
- In the mixing bowl of a stand mixer, place the softened Cream Cheese, Greek Yogurt, and Vanilla, and mix on low until well blended.
- Add the Sugar, and Cherry Syrup, and mix until smooth.
- Add about a teaspoon of the Cherry Pink Food Coloring Gel, and blend until the Cheesecake batter is all one color, scraping down the sides of the mixing bowl, and blending until smooth and color desired is achieved.
- Add the Mini Chocolate chips, and blend on low for a few seconds.
- You can start with about 1/2 a teaspoon of the Food Coloring Gel, and keep adding a few more drops until you get the color that you want.
- When you have the color you want, remove the pan from the freezer, and pour the Cheesecake Batter on top of the crust.
- Smooth the top of the cheesecake evenly in the pan, and place the pan back in the freezer, for at least 4 hours, or overnight for best results.
To decorate the Cheesecake:
- Make the Frosting: In the mixing bowl of a stand mixer, add the softened Butter, and softened Cream Cheese, and blend on low until smooth and creamy.
- Add the Powdered Sugar a little at a time until it’s all blended.
- Scrape down the sides of the mixing bowl, and blend until the frosting is completely mixed.
- Divide the Frosting evenly into two separate bowls. In one bowl, add the Cocoa, and stir well to blend.
- Add the Brown Food Coloring Gel a few drops at a time, and stir to blend.
- In the other bowl, add a few drops of the Cherry Pink Food Coloring Gel, and stir until completely blended.
- Using Plastic wrap (Glad wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of Frosting.
- Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.
- Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip.
- Pipe the Frosting onto the edges, and center of the Cheesecake, in large dollops, using a swirl, and bring it up to a point.
- Place the Sugared Cherry Gel slices on top of the Frosting, and sprinkle with additional Mini Chocolate Chips.
- Serve, and Enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
