Cherry Chip Cheesecake
Cherry Chip Cheesecake – A Sweet Slice of Nostalgia
If you’ve ever wanted a dessert that feels like a big cozy hug, this Cherry Chip Cheesecake is exactly what you need.
It’s rich, creamy, and packed with the perfect mix of classic cherry flavor and mini chocolate chips—all sitting on a buttery graham cracker crust.
This recipe is a little retro, a little indulgent, and completely irresistible. It reminds me of family potlucks, holidays, and those moments when you just want to bake something that makes people light up when they see it on the table.
Why You’ll Love This Cheesecake
- Easy to make with simple ingredients you probably already have.
- No water bath required, but it still bakes up smooth and creamy.
- Cherry + chocolate = perfection in every bite.
- Perfect for holidays, birthdays, or anytime you want a standout dessert.
Ingredients You’ll Need
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 4 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 (21 oz) can cherry pie filling
- 1/2 cup mini chocolate chips
For the Topping:
- 1 container whipped topping (like Cool Whip or homemade whipped cream)
- Extra cherry pie filling
- Mini chocolate chips for garnish
How to Make It
1. Prep the Pan and Oven
Preheat your oven to 325°F and lightly grease a 9-inch springform pan. You can also wrap the bottom with foil to prevent any leaks.
2. Make the Crust
Mix the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture is like wet sand. Press it into the bottom of your springform pan to create an even crust. Set aside while you make the filling.
3. Make the Filling
In a large mixing bowl, beat the softened cream cheese and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the sour cream and vanilla until completely smooth.
4. Add the Flavor
Gently fold in the cherry pie filling and mini chocolate chips. You don’t want to overmix—you’re looking for swirls of cherry and specks of chocolate throughout.
5. Bake to Perfection
Pour the cheesecake batter over the crust and smooth the top. Place a pan of hot water on the rack below the cheesecake in the oven—this steam trick helps keep the cheesecake moist without a full water bath.
Bake for 1 hour, then turn off the oven and leave the cheesecake inside (with the door closed) for another hour. This slow finish helps prevent cracks and creates the creamiest texture.
6. Chill Completely
Once it’s out of the oven, let it cool at room temperature before refrigerating overnight. This is the secret to a dense, velvety cheesecake that slices beautifully.
7. Top and Serve
When you’re ready to serve, top the cheesecake with a thick layer of whipped topping. Spoon cherry pie filling over the top and sprinkle on more mini chocolate chips for that signature cherry chip look.
Tips for Success
- Use full-fat cream cheese and sour cream for the best texture.
- Don’t skip the overnight chill—this really sets the cheesecake and brings the flavors together.
- Store leftovers in the fridge for up to 4 days. You can even freeze individual slices for later!
This Cherry Chip Cheesecake is a showstopper that’s surprisingly simple to make. Whether you’re hosting a dinner party, celebrating a birthday, or just want a slice of something sweet and special, this cheesecake will hit the spot.
It’s rich, flavorful, and has that nostalgic charm that makes it feel like a recipe you’ve loved forever—even if it’s your first time baking it.
Let me know if you try it—I’d love to hear what you think!
