A thick, creamy, bakery-style dessert you’ll fall in love with—this indulgent cherry-studded cheesecake delivers on flavor and wow-factor for any special occasion.

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This Cherry Chocolate Chip Cheesecake is rich, creamy, and loaded with cherries AND chocolate chips in every bite. It’s a fun way to mix fruity and chocolate flavors into a cool, impressive dessert. Perfect for special occasions or anytime you want a showstopper that’s easy to slice and serve.

A slice of cherry cheesecake topped with cherry sauce, whole cherries, chocolate chips, and whipped cream on a white plate.

This Chocolate Chip Cherry Cheesecake is a smooth and dense classic cheesecake. It has little bursts of cherries and melty chocolate chips throughout. Anyone who loves cheesecake—and the combo of cherries and chocolate—will want a second slice.

Top-down view of labeled Cherry Chocolate Chip Cheesecake ingredients: graham cracker crumbs, cherry pie filling, vanilla extract, butter, sugar, eggs, mini chocolate chips, cream cheese, sour cream.

What You Need To Bake This Cheesecake

It’s a good idea to gather your ingredients before you start so everything’s ready to go. Make sure the cream cheese is softened beforehand for easy mixing. A couple hours on the countertop out of the box is the best way to soften it up.

graham cracker crumbs
melted butter
sugar
cream cheese
eggs
sour cream
vanilla extract
cherry pie filling
mini chocolate chips
whipped topping
9 inch springform pan (see below)

A cherry-topped cheesecake with a graham cracker crust, pink filling, whipped cream, chocolate chips, and a slice removed, displayed on a white plate.

why a spring form pan

It has removable sides that release easily without flipping or turning the cheesecake. You can serve the cheesecake directly from the base, avoiding breaking the crust or filling.

If you’re buying a springform pan look for heavy-duty material for even baking. A tight seal to avoid leaks (or wrap the bottom in foil if baking in a water bath) Deep sides (at least 3 inches tall if you’re making a tall cheesecake)

A slice of cherry cheesecake with whipped cream, cherry topping, and chocolate chips sits on a white plate. A fork cuts into the slice. The background shows the rest of the cake.

Tips To Make The Best Cheesecake

If you’ve never made a cheesecake before here are my best tips to make a good cheesecake:

Don’t skip the cooling steps, leave the cheesecake in the oven as it cools down will help prevent cracks.
Use full-fat cream cheese for the richest texture.
Once you add the eggs don’t whip it to hard, beat to combine them well but don’t whip the daylights out of it. You’ll get weird bubbles in the finished texture if you do.

A slice of pink cherry cheesecake with whipped topping, cherry sauce, whole cherries, and chocolate chips on a white plate.

The Best Way To Slice Cheesecake

The best way to slice a cheesecake cleanly is to use a sharp knife dipped in hot water and wiped dry between each cut. This keeps the slices neat and prevents the filling from sticking to the blade. For even pieces, score the top lightly with a knife before cutting.

A slice of cherry cheesecake with graham cracker crust, topped with cherry sauce, whipped cream, chocolate chips, and a cherry, on a white plate with a fork.

How To Store Cheesecake

Store cheesecake tightly covered in the refrigerator for up to 5 days to keep it fresh and moist. If you’ve sliced it, press plastic wrap directly against the cut edges to prevent drying out.

Cherry Chocolate Chip Cheesecake

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A thick, creamy, bakery-style dessert you’ll fall in love with—this indulgent cherry-studded cheesecake delivers on flavor and wow-factor for any special occasion.

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 1

Rest in Oven: 1

Total Time: 2 30

Servings: Slices

Calories: 1574kcal

Author: Laura

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Ingredients

For the crust:

2 cups graham cracker crumbs
½ cup melted butter
2 tbsp sugar

For the cheesecake filling:

4 (8 oz) blocks cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
2 tsp vanilla extract
1 (21 oz) can cherry pie filling
½ cup mini chocolate chips

For the topping:

1 container whipped topping (Cool Whip or homemade)
Extra cherry pie filling
Mini chocolate chips, for garnish

Instructions

Prepare the crust:

Preheat oven to 325°F (163°C)
Lightly grease a 9-inch springform pan
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined and crumbly
Press the mixture firmly into the bottom of the pan and set aside

Make the filling:

In a large bowl, beat cream cheese and sugar until smooth and fluffy
Add eggs one at a time, beating after each addition
Mix in sour cream and vanilla until smooth
Gently fold in cherry pie filling and mini chocolate chips (do not overmix)

Bake the cheesecake:

Pour the filling over the crust and smooth the top
Place a pan with 2 cups of water on a lower oven rack to create steam
Bake at 325°F (163°C) for 1 hour
After baking, turn off the oven and leave the cheesecake inside (door closed) for 1 additional hour

Cool and chill:

Remove cheesecake from oven and let cool at room temperature
Refrigerate overnight (at least 6–8 hours) before serving

Top and serve:

Spread whipped topping over chilled cheesecake
Spoon additional cherry pie filling over the top
Garnish with mini chocolate chips

Video

Notes

For best results, this cheesecake must be thoroughly chilled in the refrigerator overnight—at least 6 to 8 hours—after baking and cooling. While this chill time isn’t included in the recipe card’s time fields, it’s absolutely essential for achieving the signature dense, creamy texture and picture-perfect slices. Don’t skip it!

Tips for Success:

Use full-fat cream cheese for the richest, smoothest texture
Let the cheesecake cool gradually in the oven to prevent cracks—this slow finish helps it set evenly
Drizzle melted chocolate on top for an extra decadent touch
Use a deep springform pan (such as Fat Daddio’s) to get that tall, bakery-style height