by Holly
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!
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!
Ingredients
Follow Spend With Pennies on Pinterest for more great recipes!
- 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)
Follow Spend with Pennies on Pinterest
Instructions
-
Wash and dry cherries. Remove stems and pit cherries placing on paper towels to dry.
-
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.
-
Dab each cherry dry and fill with cheesecake filling.
-
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.
-
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).
-
Dip each cherry into the melted chocolate turning to coat. Allow excess chocolate to drip off and place cherries on a parchment lined pan.
-
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.
-
Cool at room temperature 15 minutes. Refrigerate until serving.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Just wondering if raspberries could be substituted for the cherries without too much hassle.
I haven’t tried it but I don’t see why not, that sounds like a delish combination!
Love the idea , but cherries are so expensive here in the deep south .
They can definitely be pricey!
Could you please re post recipe for peanut butter brownie no fat
. Thanks
I’m sorry, I don’t have that recipe.
They look wonderful! But since it’s December can maraschino cherries be used?
I haven’t tried it witch maraschino cherries so I can’t say for sure how it would work. If you do try it, please let us know how it works out.
Thanks I love this !
How long will these hold in the refrigerator or freezer?
I would not suggest freezing them. We saved a few for about 24 hours in the fridge and they were still great!
the chocolate cherries look very good,I am go to try them.
Wow! so amazing!
Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
Miz Helen
Yummers! These look AMAZING, Holly! Thank you bunches for linking up and partying with us this week! Pinning these!
Thank you Kristi!!
Did you use tart (pie) cherries or bing cherries?
I used bing cherries.
I just joined the Chocolate Heaven pinterest board and came across this! Holy Cow! I can’t wait to make these! My Dad’s favorite candies are chocolate covered cherries. Wait til he gets a load of these! Thanks for sharing!
Goodness those look absolutely luscious! Passing by from Melt in Your Mouth Mondays.
-Tammy
Getting great ideas for new potluck. Thanks so much!