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Cherry Fudge Truffle Coconut Cheesecake

Total Time

Prep: 40 min. Bake: 1 hour 20 min. + chilling


16 servings

Updated: Aug. 19, 2022
Cherries and chocolate come together in this dazzling coconut cheesecake. It's a holiday showstopper! —Jeanne Holt, Mendota Heights, Minnesota
Cherry Fudge Truffle Coconut Cheesecake Recipe photo by Taste of Home
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  • 1-2/3 cups crushed Oreo cookies (about 17 cookies)
  • 2/3 cup sweetened shredded coconut, toasted
  • 1/4 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened, divided
  • 1 cup sugar
  • 3/4 cup cream of coconut
  • 1 teaspoon coconut extract
  • 3 large eggs, room temperature, lightly beaten
  • 1/4 cup chopped maraschino cherries
  • 1 cup 60% cacao bittersweet chocolate baking chips, melted and cooled
  • 1/3 cup cherry preserves, finely chopped
  • 1/2 cup 60% cacao bittersweet chocolate baking chips, melted and cooled
  • 1 cup sweetened whipped cream
  • 1/3 cup sweetened shredded coconut, toasted
  • 16 maraschino cherries with stems, patted dry


  1. Preheat oven to 375°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
  2. In a small bowl, mix crushed cookies and coconut; stir in butter. Press onto bottom and 1/2 in. up side of prepared pan. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
  3. In a large bowl, beat 3 pkg. cream cheese and sugar until smooth. Beat in cream of coconut and extract. Add eggs; beat on low speed just until blended. Stir in chopped cherries. Pour 3 cups batter into crust. In another bowl, beat remaining 8 oz. cream cheese until smooth. Beat in cooled chocolate and cherry preserves. Drop by tablespoonfuls over coconut batter. Carefully spoon remaining coconut batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
  4. Bake until center is just set and top appears dull, 80-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. Remove rim from pan. Top cheesecake with melted chocolate, whipped cream, toasted coconut and cherries.

Nutrition Facts

1 piece: 545 calories, 37g fat (22g saturated fat), 108mg cholesterol, 290mg sodium, 52g carbohydrate (44g sugars, 2g fiber), 6g protein.

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