Chocolate Cheesecake Cherries!

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I love chocolate.  I love cheesecake.  I love cherries.  This was bound to happen sooner or later.

I do have to say this is one of my absolute FAVORITE recipes that I have ever posted on this blog!  It’s actually pretty easy to make and they look impressive…  they taste amazing too.

You can find information on pitting cherries here!  For large amounts of cherries, I use my favorite cherry pitter!!  This thing is amazing and can perfectly pit 4 cherries at a time!  You can breeze through a whole bunch in no time at all! 

These can easily be made ahead of time and stored in the fridge overnight (if they last that long!)

Remember that chocolate and water do not mix!  For this reason it’s very important to ensure your cherries are dry every step of the way.  I melt the chocolate a very small amount at a time because if it does get wet and seize up, it’s easy just to remelt new chocolate.

Chocolate Cheesecake Cherries!

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Ingredients

• 60 fresh cherries

Filling

• 2 oz spreadable cream cheese
• 1 1/2 tablespoons powdered sugar
• 1/2 teaspoon vanilla
• 3 tablespoon whipped topping or whipped cream

Chocolate

• 10-12 oz good quality milk or dark chocolate
• 2 tablespoons semi-sweet or dark chocolate chips (optional)

Directions

1.  Wash and dry cherries. Remove stems and pit cherries placing on paper towels to dry.

2.  Combine cream cheese, powdered sugar and vanilla. Gently stir in whipped topping and place mixture in a piping bag with a tip that will fit inside the hole of the pitted cherry.

3.  Dab each cherry dry and fill with cheesecake filling.
4.  In a small ziploc bag, melt about 1 oz of chocolate. Pipe a small amount to “seal” the top and bottom of each cherry. Set the cherries on their side on a parchment lined pan. Place in the freezer for about 5 minutes.

5.  Meanwhile, place a small amount of the chocolate in a microwave bowl. Microwave at 30% power in 30 second increments until most of the chocolate is melted. (You don’t want to melt it all the way, stirring will melt the remaining pieces).

6.  Dip each cherry into the melted chocolate turning to coat. Allow excess chocolate to drip off and place cherries on a parchment lined pan.

6.  If desired, melt 2 tablespoons semi-sweet or dark chocolate chips in a small ziplock bag for about 20 seconds in the microwave. Snip a tiny piece off the corner and use to pipe a design on your chocolates.

7.  Cool at room temperature 15 minutes. Refrigerate until serving.

Chocolate Covered Cheesecake Cherries!

I love chocolate.  I love cheesecake.  I love cherries.  This was bound to happen sooner or later.

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Ingredients:

• 60 fresh cherries

Filling

• 2 oz spreadable cream cheese
• 1 1/2 tablespoons powdered sugar
• 1/2 teaspoon vanilla
• 3 tablespoon whipped topping or whipped cream

Chocolate

• 10-12 oz good quality milk or dark chocolate
• 2 tablespoons semi-sweet or dark chocolate chips (optional)

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Directions:

1. Wash and dry cherries. Remove stems and pit cherries placing on paper towels to dry.
2. Combine cream cheese, powdered sugar, and vanilla. Gently stir in whipped topping and place mixture in a piping bag with a tip that will fit inside the hole of the pitted cherry.
3. Dab each cherry dry and fill with cheesecake filling.
4. In a small Ziploc bag, melt about 1 oz of chocolate. Pipe a small amount to “seal” the top and bottom of each cherry. Set the cherries on their side on a parchment lined pan. Place in the freezer for about 5 minutes.
5. Meanwhile, place a small amount of the chocolate in a microwave bowl. Microwave at 30% power in 30-second increments until most of the chocolate is melted. (You don’t want to melt it all the way, stirring will melt the remaining pieces).
6. Dip each cherry into the melted chocolate turning to coat. Allow excess chocolate to drip off and place cherries on a parchment lined pan.
7. If desired, melt 2 tablespoons semi-sweet or dark chocolate chips in a small ziplock bag for about 20 seconds in the microwave. Snip a tiny piece off the corner and use to pipe a design on your chocolates.
8. Cool at room temperature 15 minutes. Refrigerate until serving.

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About the author

Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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