No-Bake Cherry Chocolate Chip Cheesecake Bars

My family couldn’t stop raving about these cheesecake bars.  I initially set out to make a 9-inch pan, but I’m so glad I thought better of it and went with the 9×13, because they were gone within 48 hours.  They aren’t overly sweet, which makes it dangerously difficult to stop after just one piece.  Thank goodness I had a house full of boys to help me eat them!

The fresh cherries make all difference, so if you don’t have a cherry pitter, do yourself a huge favor and go pick one up.  Trust me, you’ll find all kinds of delicious reasons to use it!  This tastes even better the next day, so make it well ahead of serving time, if you can.

No-Bake Cherry Chocolate Chip Cheesecake Bars
No-Bake Cherry Chocolate Chip Cheesecake Bars
Serves 16
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Prep Time
20 min
Total Time
4 hr
Prep Time
20 min
Total Time
4 hr
434 calories
28 g
103 g
35 g
4 g
21 g
124 g
184 g
20 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 434
Calories from Fat 307
% Daily Value *
Total Fat 35g
Saturated Fat 21g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 103mg
Sodium 184mg
Total Carbohydrates 28g
Dietary Fiber 1g
Sugars 20g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups graham cracker crumbs
  2. 1 tablespoon sugar
  3. 6 tablespoons unsalted butter, melted
  4. 20 ounces cream cheese
  5. 1 cup powdered sugar
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon lemon juice
  8. 1/2 teaspoon lemon zest
  9. 2 cups heavy whipping cream
  10. 1 1/2 cups fresh cherries, pitted and chopped
  11. 1/2 cup mini chocolate chips or chopped chocolate
For the chocolate drizzle
  1. 4 ounces chopped semi-sweet chocolate
  2. 1/2 cup heavy whipping cream
  1. Combine the graham cracker crumbs, sugar and melted butter in a medium bowl and mix well. Press the mixture into the bottom of a lightly greased 9×13 inch pan.
  2. With an electric mixer, beat together the cream cheese, powdered sugar, vanilla and lemon juice and lemon zest until smooth.
  3. Whip the cream until stiff peaks form, and then fold it into the cream cheese mixture. Gently fold in the chopped cherries and mini chocolate chips.
  4. Spread the cream cheese mixture over the graham cracker crust; refrigerate.
  5. To prepare the chocolate drizzle, bring 1/2 cup cream to just boiling.
  6. Remove from the heat and stir in chocolate until melted. Cool slightly, so chocolate can still be drizzled, but will not melt the cheesecake filling. Drizzle evenly over the cherry cheesecake layer.
  7. Return the cheesecake bars to the refrigerator for at least 4 hours.
Let's Dish Recipes
Who Dished It Up First: Inspired by this cherry cheesecake recipe from Nigella Lawson.



  1. I see you have completed your switch to WP- aren’t the recipe plug in’s fabulous??!! Like I just said on G+ I am totally making these. Hubs has a huge affection for cherries & cheesecake- together it’s nuts. So I will definitely be making these – like tomorrow!!!!

  2. These bars sound delicious! I love cherry and chocolate together. I have never heard of a cherry pitter before. Thanks for the tip! I would love to try making these.

  3. I’ve been looking for a Father’s Day dessert. ESPECIALLY one that doesn’t involve turning on the oven. Also, I have all of the ingredients except the cherries. It’s meant to be!

  4. I have been wanting to pick up some fresh cherries, and now I now I need to for sure!!

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