Cherry Ripe Cheesecake

We’re baa-aack!

What better way to comeback than with a decadent Cherry Ripe Cheesecake!? I was never a fan of Cherry Ripe. I didn’t like the coconut, so I never ate them. That was until recently, you see, Mr Col Panna bought home one of those new Dark Cherry Ripes a while back & I just had a nibble. I was hooked. I still don’t like regular Cherry Ripes but it’s scary how much I like the dark ones! The tartness of the cherry adds just the extra oompf I needed.

This is going to be a three-in-one recipe. As we all know, I don’t tend to follow the rules when it comes to recipes. So you’ll get what I made, the actual recipe and what I’d do next time.

This is what I did.

As with any good cheesecake, you need a good biscuit base. Use a blender to blitz the biscuits & add melted butter. Voila!

While that’s chilling in the fridge, chop three dark Cherry Ripe Bars into small pieces, and chop the chocolate up.

This is going to sit on a very low heat to get all melty and delicious.

While that’s doing it’s thing, it’s time to get the cream cheese mix going. First it’s cream cheese & sugar, sugar.

Then you add in a couple of eggs.

Beautiful & glossy. This can sit if it needs to, while you tend to your melting pot of chocolate & Cherry Ripe. Once the melting pot has cooled, stir it through the cream cheese mixture. It won’t look too pretty, but trust me, it tastes good!

This gets poured onto the set biscuits & popped into the oven for just under an hour. Your cheesecake mix is going to be full of coconut & cherry chunks.

Yum! This is a very decadent cheesecake but it’s so worth it.

Cherry Ripe Cheesecake

Makes 1 9in Cake

  • 125g plain chocolate biscuits
  • 75g butter, melted
  • 500g cream cheese at room temperature
  • 75g caster sugar
  • 2 eggs
  • 200g dark chocolate, melted
  • 3 Dark Cherry Ripe bars, chopped & melted with the chocolate
  1. Prepare a spring-form tin by greasing it.
  2. Process biscuits until they are a fine sand. Add melted butter & stir until combined.
  3. Press the mixture into the base of the tin (you can use the bottom of a glass to help keep it even).
  4. Put it in the fridge to set.
  5. Preheat your oven to 180C (160C fan forced).
  6. Beat cream cheese and sugar in a medium bowl with a mixer until smooth. Beat in the eggs, one a a time.
  7. Beat in the cooled chocolate mixture.
  8. Spread the cheesecake mix into your prepared base & smooth the top.
  9. Bake the cheesecake for about 50 minutes. Cool in the oven with the door ajar.
  10. Refrigerate it for 3 hours or overnight.

Original recipe


  • 425g seeded black cherries in syrup, drained.

Method modifications:

  1. Don’t melt the cherry ripe with the chocolate.
  2. Stir in cherries & chopped Cherry Ripe after the melted chocolate has been stirred in.

How I’d do it next time


  • Cherry essence/Cherry liqueur
  • OR
  • 425g seeded black cherries in syrup, drained.


  • Melted chocolate

Method modifications

  1. Melt cherry ripe bars and stir in as you would have the melted chocolate.
  2. Stir in the cherry essence or liqueur and the drained cherries.

I quite like cheesecake that have the biscuit base on the side. Perhaps next time I’d also use a smaller tin and more biscuits & butter.


4 thoughts on “Cherry Ripe Cheesecake

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