Chocolate Cherry Cheesecake - tastes like a chocolate covered cherry!
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!
Prep Time25 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 542kcal
For the Base
- 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)
For the filling
- 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
For topping
- 1 cup whipping cream or remainder of 473ml carton
- 2 tsp sugar
- 12 maraschino cherries
- maraschino cherry syrup from jar
For the filling
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.
Calories: 542kcal | Carbohydrates: 28g | Protein: 8g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 181mg | Sodium: 285mg | Potassium: 185mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1540IU | Vitamin C: 0.3mg | Calcium: 100mg | Iron: 0.8mg