Creamy, sweet and topped with juicy cherries, this Cherry Chocolate Cheesecake Tart is a delicious dessert worthy of any special occasion!
I’m back with my annual chocolate + fruit treat for Valentine’s Day! I always like to share a chocolate + fruit recipe for V-day because that is one of my favorite combinations to have on the holiday of love.
Previously I’ve shared chocolate strawberry German pancakes and dark chocolate raspberry mousse cakes. This time I’m pulling out all the stops with a tantalizing (isn’t that fun to say?) dessert: Cherry Chocolate Cheesecake Tart.
This dessert is everything you want it to be. It’s creamy, it’s smooth, it’s chocolatey and the cherries are oh, so juicy. I mean, what’s not to love about it?
Smooth & creamy with cherries on top. This Cherry Chocolate Cheesecake Tart makes for a sweet ending to any special meal! Share on XThere are a few steps to making this, but overall isn’t too hard to make. If you can follow directions, you can make this – and your friends and family will be wowed with your amazing kitchen skills!
Although this is definitely a sweet treat, I did try to sneak in a little bit of nutrition. For example, I added ground flax seed to the crust, substituted Neufchâtel cheese for regular cream cheese, swapped in honey as my sweetener and used white whole wheat flour.
And guess what? It still tastes Ah-mazing!
The cherry + chocolate combo is delicious any time of year, but is perfect for Valentine’s day. This treat will definitely make for a sweet ending to your special occasion!
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Cherry Chocolate Cheesecake Tart
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: dessert
- Method: bake
- Cuisine: American
Description
Creamy, sweet and topped with juicy cherries, this Cherry Chocolate Cheesecake Tart is a delicious dessert worthy of any special occasion!
Ingredients
For the crust:
- 16 chocolate sandwich cookies, cream removed, and crushed into fine crumbs
- 1/4 cup ground flax seed
- 4 Tablespoons melted butter or coconut oil
For the filling:
- 1 cup semisweet chocolate chips
- 2 Tablespoons butter or coconut oil
- 1 (8 oz.) package Neufchâtel cheese, softened
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup flour (I used white whole wheat)
Topping:
- 1 can (20 oz.) cherry pie filling
- 3 Tablespoons semisweet chocolate chips
- 1 tablespoon heavy whipping cream
Instructions
For the Crust:
- Preheat oven to 350°F. Combine the cookie crumbs and flax seed in a small bowl; stir in melted butter (or coconut oil). Press crust mixture onto the bottom of a lightly greased 10-in. spring form pan. Bake 10 minutes; allow to cool.
For the filling:
- Meanwhile, in a small bowl, melt butter (or coconut oil) and chocolate chips in the microwave, stopping to stir every 30 seconds until smooth; set aside.
- In a large bowl, beat the cream cheese, honey, vanilla and salt. Blend in chocolate mixture. Add eggs and flour and mix well.
- Pour chocolate filling into crust, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on wire rack, then cover with plastic wrap and transfer to fridge and let chill for 2 hours.
For the topping:
- Remove the tart from the fridge. Run a knife between the wall of the pan and the tart. Remove the sides of the pan and carefully transfer the tart to a serving platter. Pour cherry pie filling over the top.
- In a small bowl, melt the chocolate chips and heavy cream in the microwave, stopping to stir every 15-30 seconds until smooth. Drizzle chocolate over tart.
Notes
Keep stored, covered, in the fridge for up to 3-5 days.
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