This Chocolate Cherry Coconut Cheesecake tastes like a cherry blossom – my favourite chocolate bar! It’s an easy homemade dessert recipe that you can make for the holidays, for birthday parties, or just because! This recipe has a chocolate coconut peanut base topped with creamy almond filling and maraschino cherries. Just try to imagine something more delicious than that!
Well guys, today is a special day, for two reasons! Today I turn 37 and Delicious on a Dime turns 1!
I’m not one of those people who is sad to get older. Like my dad always says, “It beats the alternative!”. Haha maybe I just heard that for enough years that it sank in, but truly, I am so incredibly grateful for every single day on this earth, and all the beautiful, loving and kind people in my life. Every day is a blessing! 🙂
And I don’t want to overshadow Delicious on a Dime’s 1st birthday! It’s taken Laurier and I a ton of work to get this far, but it has been SO much fun too! In case you haven’t noticed, I’m absolutely obsessed with food and it makes me so happy to share that love of great food with all of you. Thank you all, from the bottom of my heart, for your support! We could never have done this without you!
So, today guys, we’re having birthday cake! It’s time to celebrate! I knew I wanted to make something festive for today’s post, but I wasn’t sure what. After a lot of brainstorming, I had the idea to make a Chocolate Cherry Coconut Cheesecake that tastes just like a cherry blossom! I’ve read online that cherry blossoms are a purely Canadian candy and that makes me so sad for the rest of you!
Cherry blossoms are pretty much my favourite chocolate bar/candy and every once in a while I treat myself to one while I’m out shopping. For anyone who isn’t familiar, a cherry blossom is a chocolate, coconut, peanut shell, filled with a maraschino cherry and cherry syrup. OMG they are SO good.
Take those amazing flavours and translate them into a cheesecake… chocolate coconut peanut base, creamy almond filling (because cherry flavour is really almond extract), maraschino cherry on top and a drizzle of maraschino cherry syrup on the side! I know I always say this, but give me a big cup of good black coffee and a slice of this chocolate cherry coconut cheesecake and I’m a happy camper 🙂
So let’s talk about cost for a minute.
Cheesecake is something that people usually think of as an expensive recipe, and it’s true that if you don’t plan ahead (or get lucky with sales), it can be. But with a little planning, cheesecake can be totally reasonable!
This recipe calls for three blocks of cream cheese, which is definitely the most expensive part. Regular priced cream cheese can be almost $5 a block and that adds up fast. Which is why I never buy regular priced cream cheese. Sale only!
I often see it on sale for $2.50, but sometimes even $2.00 and a couple of times even $1.50!!! I go into more detail in my Stock Your Fridge post, but cream cheese usually has a best before date that’s months away! So stock up people! Sometimes I will buy 20 blocks at a time if the price is really good. Then we can enjoy all kinds of delicious treats, without the major expense!
Other than that, this recipe uses a lot of pantry staples. We like to bake, so we always have chocolate crumbs on hand (if you don’t bake often and you’re worried about them going stale, you could always freeze the extra crumbs for another time!). We have almond extract, coconut and even peanuts here. If you don’t keep these things around, check out bulk bins where you can buy just the amount you need. Buy extra butter when it’s on sale and store it in your freezer.
You’ll need some eggs, but luckily they’re super cheap. And you’ll need whipping cream, which is non-negotiable. It’s what makes this cheesecake light and fluffy, instead of dense and heavy. While I definitely have a soft spot for rich and heavy cheesecake, sometimes (like the holiday season!), a nice, lighter version of a rich dessert is welcome too. The idea to fold whipped cream into the filling came from this recipe, from Dairy Farmers of Canada.
Also, for the record, my lovely husband is an amazing baker and flat out REFUSED to let me make my own birthday cake. He made me a lovely lemon cheesecake (my choice, as a counterpoint to all the chocolate I’ve been eating!). So it’s a two-cheesecake week for us. It must be the holidays! 🙂
PLUS – How to save a cracked cheesecake! (Below)
Chocolate Cherry Coconut Cheesecake – tastes like a cherry blossom! – Step-by-Step Instructions
Ingredients for Chocolate Cherry Coconut Cheesecake – tastes like a cherry blossom!
Preheat oven to 300 degrees F. Mix 1 and 1/4 cup of chocolate cookie crumbs, 1/2 cup of coconut (I used unsweetened but you can use whatever you want – give it a little extra chop), 1/2 cup chopped peanuts (unsalted) and 1/4 cup melted butter.
Press into the bottom and slightly up the sides of a 10 inch springform pan.
Whip 1/2 cup of cold whipping cream and set aside.
In a large bowl, cream 3 blocks of softened cream cheese (24 oz) until it’s smooth. Beat in 3/4 cup of sugar and mix until light and fluffy – a few minutes.
Add four eggs, one at a time (eggs should be at room temperature – you can warm them in a bowl of very warm water before using them if they’re cold). An easy way to do this is to crack all the eggs into a measuring cup. Then you can deal with any pieces of shell, and pour them one at a time into the bowl when you’re ready for them. Mix very well to combine. Add 5 teaspoons of almond extract and 2 tablespoons of cornstarch. Add the other 1/2 cup of whipping cream and mix.
Fold in the cream you whipped earlier.
Pour it over the base and smooth the top. Don’t worry about the smaller lumps of whipping cream. Bake for 70-75 minutes, or until centre is almost set. Take it out of the oven, run a sharp knife around the rim of the pan, next to the cheesecake, and cool completely on a wire rack. Cover and refrigerate for at least a few hours.
Whip remaining cup (or so) of whipping cream with 2 teaspoons of sugar, until soft peaks form. Spread over cheesecake. Garnish with 12 maraschino cherries and serve with a drizzle of maraschino cherry juice on the plate.
This Chocolate Cherry Coconut Cheesecake tastes like a cherry blossom - my favourite chocolate bar! It's an easy homemade dessert recipe that you can make for the holidays, for birthday parties, or just because! This recipe has a chocolate coconut peanut base, topped with creamy almond filling and maraschino cherries. Try to imagine something more delicious than that!
- 1 and 1/4 cup chocolate cookie crumbs
- 1/2 cup peanuts (chopped finely)
- 1/2 cup coconut (I used unsweetened - chopped)
- 1/4 cup butter (melted)
- 1 cup whipping cream (heavy cream) (divided)
- 3 blocks cream cheese - 24oz (softened)
- 3/4 cup sugar
- 4 eggs (at room temp)
- 5 tsp almond extract
- 2 tbsp cornstarch
- 1 cup whipping cream or remainder of 473ml carton
- 2 tsp sugar
- 12 maraschino cherries
- maraschino cherry syrup from jar
Preheat oven to 300 degrees F. Mix all ingredients together in a medium sized bowl and press into a 10 inch springform pan.
Whip 1/2 cup of the whipping cream until soft peaks form.
Use a handmixer to blend the cream cheese until smooth. Add sugar and mix until light and fluffy - a few minutes.
Add eggs one at a time, mixing well between additions. Add almond extract, cornstarch and 1/2 cup of unwhipped cream. Mix well to combine.
Fold in cream you whipped earlier.
Pour over base, smooth out top and bake for 70-75 minutes, or until centre is almost set. Remove from oven, run a sharp knife around the inside of the pan, and let cool on a wire rack. Refrigerate at least a few hours, but preferably overnight.
Whip remaining cup of cream with sugar until soft peaks form. Spread it over chilled cheesecake. Decorate with maraschino cherries. Serve with a drizzle of maraschino cherry syrup from the jar, for the true cherry blossom experience.
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