Description
This Cherry Chocolate Chip Cheesecake is a decadent no-bake dessert featuring a crunchy Oreo crust, creamy cherry-flavored cheesecake filling, and a luscious chocolate cherry frosting. Topped with sugared cherry gelée slices and mini chocolate chips, it’s a perfect treat for special occasions or anytime you crave a fruity, chocolatey delight.
Ingredients
Scale
Crust
- 20 Oreo Cookies (crushed into crumbs)
- 3 Tablespoons butter (melted)
Cheesecake Filling
- 3 – 8 ounce packages of Cream Cheese (softened)
- 1 cup Greek Yogurt
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 2 teaspoons Cherry Syrup
- Approximately 1 teaspoon Cherry Pink Food Coloring Gel
- 1/2 Cup Mini Chocolate Chips (Ghirardelli recommended)
Chocolate Cherry Frosting
- 4 Tablespoons Butter (softened, not melted)
- 4 ounces Cream Cheese (softened)
- 4 cups Powdered Sugar
- 1 Tablespoon Cocoa Powder
- Brown Food Coloring Gel (amount to desired shade)
- Cherry Pink Food Coloring Gel (amount to desired shade)
Toppings
- Sugared Cherry Gelée Slices (see linked recipe)
- Mini Chocolate Chips (to sprinkle on top)
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed Oreo cookies with melted butter until fully incorporated. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Place in the refrigerator to set while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add Greek yogurt, sugar, vanilla extract, cherry syrup, and cherry pink food coloring gel. Mix well until the color and flavors are evenly combined. Gently fold in the mini chocolate chips. Spread the filling evenly over the chilled Oreo crust. Refrigerate to allow the cheesecake to set.
- Prepare the chocolate cherry frosting: In a separate bowl, beat softened butter and cream cheese together until smooth. Gradually add powdered sugar and cocoa powder, mixing continuously to achieve a creamy frosting. Add brown and cherry pink food coloring gels to create a chocolate cherry color. Adjust to desired shade and consistency.
- Frost the cheesecake: Once the cheesecake filling is set, spread the chocolate cherry frosting evenly over the top of the cheesecake layer.
- Add toppings and chill: Decorate the frosted cheesecake with sugared cherry gelée slices and mini chocolate chips. Refrigerate the entire cheesecake for several hours or overnight to fully set before serving.
Notes
- Ensure cream cheese and butter are softened to room temperature for smooth blending.
- The cheesecake is no-bake but requires chilling time for proper setting.
- You can substitute Greek yogurt with sour cream if preferred.
- Adjust the amount of cherry syrup and food coloring to taste and desired color intensity.
- Sugared cherry gelée slices add a decorative and flavorful topping but can be omitted or replaced with fresh cherries.
