Chocolate Covered Cherry No Bake Cheesecake Bars

No bake cheesecake bars don’t get any better than this!  Made with an OREO crust, a creamy no bake cherry cheesecake filling, and topped with a chocolate drizzle and chocolate dipped cherries, these bars are incredible.  Easy to make, and completely delicious!

Cherry Cheesecake Bars that are BETTER than the sloppy cherry pie filling version!

There is something about chocolate covered cherries that makes my heart melt.  The sweet, crisp chocolate on the outside of a juicy, delicious cherry is simply the perfect texture and flavor combination.  I feel the same way about chocolate covered strawberries.  

This amazing fruit/chocolate combination inspired me to make these super delicious Chocolate Covered Cherry No Bake Cheesecake Bars!

How I came up with these No Bake Cherry Cheesecake Bars

I wanted a different take on the usual, predictable cheesecake bar topped with Cherry Pie Filling (….sigh). Not only is it a bit overdone, but the cherry pie filling on top of an already sweet cheesecake is a but to syrup-y for me.

I derived this recipe from my OREO Lovers No Bake Cheesecake Bars.  Its a super-simple recipe that layers an OREO cookie crust, a creamy no bake cheesecake filling, all topped with a simple chocolate drizzle and chocolate covered cherries.  

These cheesecake bars are a fantastic treat for Valentine’s day, a brunch or luncheon dessert, or just hangin’ out with your peeps on a Tuesday night. 🙂

How to make these cherry cheesecake bars look amazing:

I absolutely love the look of these bars.  That pretty chocolate drizzle on top is really easy and effortless.  I simply melted chocolate in the microwave, and using a spoon, drizzled the melted chocolate over the top of the bars.  

I drizzled in one direction, then turned the cheesecake 90 degrees, and drizzled again, thus creating the cool chocolate design.

What’s the best way to cut these no bake cheesecake bars:

As to not mess up your cool chocolate design, cut the cooled and set no bake cheesecake bars BEFORE drizzling with chocolate.  You’ll likely need to run a knife thought the bars again, but the pretty chocolate design will be less likely to break after serving.

Flavor these cherry cheesecake bars with almond extract instead of vanilla

You’ll notice in the recipe that in addition to vanilla extract, I also added almond extract.  Any time I’m baking with cherries, almond extract is a natural pairing.  

It adds a wonderful, yet subtle, flavor that is absolutely perfect with the chocolate and cherries.  If you’re not a big almond extract fan (I know some people are not), feel free to omit.

This dessert is a fantastic make-ahead option anytime you want to serve a delicious, no-fuss treat.  Your guests will think you picked up this dessert at a fancy bakery, but in reality these no bake cheesecake bars are super simple.

Here’s a quick shopping list of all the ingredients you’ll need in this recipe:

• OREO cookies (regular or double-stuffed)
• Butter
• Cream Cheese (2, 8 oz. bars)
• Powdered Sugar
• Vanilla Extract
• Almond Extract
• Container (8 oz.) of Frozen Whipped Topping
• Jar, Maraschino Cherries, with Stems
• Bittersweet Chocolate 60% Baking Bar (you’ll use about 1/2, or 2 oz.)

(For exact ingredient amounts and full recipe instructions, be sure to reference the full recipe below. Just keep scrolling down.)

Love cherry desserts? Check out my other cherry recipes:

• Cherry Crisp
• Very Cherry Cupcakes
• Cherry Almond Crumble Tart
• Cherry Cake Mix Cobbler

If you love a great no bake cheesecake recipe, check out some of my other similar recipes:

• Lemon Blueberry Cheesecake Bars
• Eggnog Cheesecake
• No Bake Chocolate Cheesecake
• OREO No Bake Cheesecake
• No Bake Lemon Cheesecake
• Chocolate Peanut Butter Cheesecake Bars
• No Bake Pumpkin Cheesecake
• Lemon Raspberry No Bake Pie at Real Housemoms

Here’s the easy recipe for these fantastic Chocolate Covered Cherry No Bake Cheesecake bars:

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Chocolate Covered Cherry No Bake Cheesecake Bars

Erin Indahl-Fink

No bake cheesecake bars don’t get better than this! Made with an OREO crust, a creamy no bake cherry cheesecake filling, and topped with a chocolate drizzle and chocolate dipped cherries, these bars are incredible. Easy to make, and completely delicious!

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Desserts

Cuisine American

Servings 16 squares

Calories 194 kcal

Equipment

• 9 x 9 Pan This non-stick 9 x 9" pan is fantastic for no bake desserts, as well as bars, brownies and more!
• Food Processor This Ninja Pro Food Processor is easy to use and great for quickly prepping ingredients.
• Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!

Ingredients

  

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Crust:

• 25 OREO cookies regular or double-stuffed, crushed
• 5 Tablespoons butter melted

Filling:

• 2 (8 oz. pkgs.) cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 (8 oz. carton) Cool Whip thawed
• 1 cup maraschino cherries chopped

Topping:

• 16 marischino cherries with stems
• 2 oz. bittersweet chocolate melted

Instructions

 

• Lightly spray a 9 x 9 inch square pan with non-stick spray. Set aside.
• Crush the 25 OREO cookies in a food processor. Add the melted butter, and pulse in the processor a few more times to combine. Pour the crumb mixture into the lined pan, and press firmly to the bottom of the pan. Set aside.
• With a hand or stand mixer, cream together the cream cheese and powdered sugar and mix until creamy and slightly fluffy. Add the vanilla and almond extract and mix. Gradually add in the thawed whipped topping. Fold in the chopped cherries, and mix together. Spread the mixture evenly over the top of the crust, making sure to spread firmly and evenly into corners of the pan. Refrigerate for at least 1-2 hours, or until firmly set.

For Topping:

• Melt the bittersweet chocolate according to package directions. Dip the maraschino cherries into the chocolate and place on to a piece of waxed paper to cool and harden. Refrigerate if you need the chocolate to harden quickly. Lightly drizzle the remaining melted chocolate over the top of the chilled cheesecake. (For an even better drizzle, cut the cheesecake into 16 squares before drizzling the chocolate.) Even place the 16 chocolate covered cherries on top of the cheesecake squares. Refrigerate any leftovers.

Notes

If you would prefer a more firm, crisp crust, bake the OREO cookie crust at 350 for 10 minutes. Let cool completely before adding the cheesecake filling. 

Storage: Store any leftovers covered in the pan and kept refrigerated. You can also store slices in the refrigerator in an airtight container. Cheesecake will keep for 5-7 days refrigerated.

Nutrition

Serving: 1gCalories: 194kcalCarbohydrates: 29gProtein: 1gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 10mgSodium: 102mgPotassium: 69mgFiber: 1gSugar: 22gVitamin A: 120IUCalcium: 15mgIron: 3mg

Keyword no bake cherry cheesecake, chocolate cherry cheesecake, no bake cherry cheesecake recipe

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