Cherry Chocolate Chip Cheesecake
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Cherry Chocolate Chip Cheesecake
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Looking for a new dessert recipe? This Cherry Chocolate Chip Cheesecake is an easy, no-bake cheesecake that will have your guests begging for more. It has all of the flavors of cherry and chocolate chip cookies in a creamy cheesecake with a graham cracker crust.
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Ingredients
FOR THE CRUST:
- 20 Oreo cookies crushed into crumbs
- 3 Tablespoons butter melted
FOR THE CHEESECAKE:
- 3 - 8 ounce packages of cream cheese softened
- 1 cup Greek yogurt
- 1 cup sugar
- 1 teaspoon vanilla
- 2 teaspoons Cherry Syrup
- Cherry Pink Food Coloring Gel approximately 1 teaspoon
- 1/2 Cup mini chocolate chips I used Ghirardelli
FOR THE TOPPING:
- 4 Tablespoons butter softened- not melted
- 4 ounces cream cheese softened
- 4 cups powdered sugar
- 1 Tablespoon cocoa
- Brown food coloring gel
- Cherry Pink Food Coloring Gel
- Sugared Cherry Gelle Slices - see link
- Mini Chocolate Chips - to sprinkle on top
Instructions
HERE'S WHAT YOU DO:
- Line the bottom of a 7-inch Spring-form pan with Parchment paper, and set it 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 the butter. Pour the crumbs into the Spring-form pan, and press crumbs down evenly to form the crust. Place the pan in the freezer.
- 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.
- NOTE: Since some food coloring gels may vary in color intensity - 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. OR, you can start with a few drops, and keep adding until desired color is reached.
- 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. SEE PHOTO - 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 Gelle slices on top of the Frosting, (See photo) and sprinkle with additional Mini Chocolate Chips. Serve, and Enjoy!
Notes
- NOTE: Since some food coloring gels may vary in color intensity - 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. OR, you can start with a few drops, and keep adding until the desired color is reached. 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. NOTE: Since the cheesecake is frozen, you can take it out of the freezer and decorate it ahead of time, and place it back in the freezer. Remove the Cheesecake 15 to 20 minutes before serving to soften slightly. Or, if you prefer, you can serve it frozen, which is great on a hot summer day! ALSO: The Cherry Syrup adds an aromatic sweetness to the cheesecake.
Nutrition Information
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Calories
481kcal
(24%)
Carbohydrates
78g
(26%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
36mg
(12%)
Sodium
194mg
(8%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
70g
(140%)
Vitamin A
444IU
(9%)
Vitamin C
0.05mg
(0%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 78g | 26% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 194mg | 8% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 70g | 140% |
| Vitamin A | 444IU | 9% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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