Be my Valentine – Cherry Cheesecake Tart with Chocolate-crumb crust

Valentine cherry cheesecake

Hello-again Vanilla-beaners! Yet another Valentine’s day recipe.

I love cheesecake in almost any form but I had never tasted this flavor combo before and it was delicious!! The cherry mixture is sweet and mildly tart dabbed here and there so it’s especially delicious when you get a bite with all three elements, the sweet crust, the tangy cheesecake and that little burst of cherry.

Before I get started though I want to talk about the elephant in the room –  the fact that my cherry-heart decoration looks “shcambombalated”. (Yep, just break down the word shcam-bom-balated)

The image below is the professional photo from the web site where I found this recipe but I put my photo too because I vow to be real. lol

Cherry Cheesecake prof

Its harder than it looks to make that design on the first try, especially for someone like me who: A) Has little patience/talent for decor & assembly and B) suddenly got a case of “shaky-hands” which I attribute to the amount of coffee I drank that day.

You basically have to dot the cherry mixture on the cake and the trick for next time is a light and quick swooping motion through it with a knife, wiping the tip of your knife after each time.  I inserted mine, I think, too far and “swooshed” too slowly. I got a few interesting comments as a result – “Looks like Pac-Man with a tail” and another comparison that I can’t mention here but you can use your imagination (and it was my husband who said it!)  Just for the record they really don’t look like either of those things. They look like ugly hearts and that’s that! 😉

In any case, it looks great from afar #likeaMonet and the most important things are that it was easy to prepare and very delicious. I will definitely make this again.

Special Tools:  9-1/2-inch fluted tart pan with a removable bottom (Ares)


  • 6 oz. chocolate wafers, finely crushed (1-1/3 cups)
  • 1/3 cup plus 2 Tbsp. granulated sugar
  • 2-1/2 oz. (5 Tbsp.) unsalted butter, melted
  • 1 cup pitted fresh or frozen sweet cherries, puréed
  • 3 Tbsp. cherry preserves
  • 1 Tbsp. kirsch
  • 12 oz. cream cheese, softened
  • 4 oz. sour cream (1/3 cup plus 1 Tbs.), at room temperature
  • 1 Tbsp. all-purpose flour
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 2 large eggs, at room temperature
Ingredient Notes:
– I purchased frozen pitted cherries from Costco.
– Kirsch is a cherry “Eau de Vie” that they sell at the SAQ. It lasts long & I guarantee you will make this cake again. Added bonus, it’s apparently always used in traditional cheese fondue recipes. I’ve read that you can’t make a proper fondue without it. (Next project!! My husband dislikes fondue though. He doesn’t like to cook his own food at a restaurant… or anywhere for that matter)
– Cherry preserves is basically jam. I purchased the Double Fruit brand.
– I used 5% sour cream. I would use full fat too but I don’t think I would use Fat-free.—-Chocolate wafter cookies are:  Chocolate wafer cookies 


Position a rack in the center of the oven and heat the oven to 350°F.

In a small bowl, mix the crushed cookies with 2 Tbs. of the sugar. Add the melted butter and toss with your fingers until evenly moistened. Transfer the crumbs to a 9 1/2-inch fluted tart pan with a removable bottom. With your fingers, gently pack the crumbs into the bottom and up the sides to form the crust. Bake on a rimmed baking sheet until set, 10 to 12 minutes. Set aside to cool. Reduce the oven temperature to 325°F.

Meanwhile, in a 1-quart saucepan over medium heat, bring the cherry purée to a simmer. Whisk in the cherry preserves and continue to simmer until the mixture thickens slightly, 3 to 5 minutes. Stir in the kirsch and continue to cook for 30 seconds more.

Remove from the heat and let cool.

In a stand mixer fitted with the paddle attachment, beat the cream cheese and remaining 1/3 cup sugar on medium-low speed until the mixture is smooth and fluffy, about 3 minutes. Add the sour cream, flour, vanilla, and salt and beat until well combined, about 1 minute more. Add the eggs one at time, beating until just combined, about 15 seconds for each egg (do not overbeat).

Pour the batter into the crust and distribute evenly. Dot the batter with the cherry mixture and gently drag a butter knife through the filling to form decorative swirls.

Bake until the tart is just set but still slightly moist in the center, 18 to 24 minutes. Cool on a wire rack. Refrigerate for at least 4 hours. Serve cold.

Make Ahead? Yes!

The tart may be made up to 1 day ahead and refrigerated.

Don’t pay any attention to the Nutritional information (per serving):
Calories (kcal): 350; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 13; Protein (g): 5; Monounsaturated Fat (g): 6; Carbohydrates (g): 31; Polyunsaturated Fat (g): 1.6; Sodium (mg): 310; Cholesterol (mg): 95; Fiber (g): 1;

Happy Valentine’s day! Enjoy and just eat what you love.


3 responses to “Be my Valentine – Cherry Cheesecake Tart with Chocolate-crumb crust”

  1. I made this several times but have trouble with the cherry mixture…..mine is always too thin……any suggestions

    • Hello Mark!

      Ok, lets trouble shoot! Did you use frozen or fresh cherries? I had purchased the frozen/pitted ones from Costco. What type/brand of Cherry preserves did you use? I used Double Fruit so it was quite chunky. Did you try simmering the mixture for a little longer to remedy the issue? Did the fact that it was liquidy ruin the outcome completely?

      I think I will make this on the weekend and send you my findings. You made me curious and gave me a craving for this dessert lol

      Thank you for reaching out with your question.

      Awaiting your reply!

      • Hi there…..
        I just made it last night for my girlfriends birthday and it came out perfect…..I used frozen cherries and did simmer it a bit longer…..I’m not very artistic with the hearts either but this was the best one yet….I could eat this everyday…..thanks and happy life.

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