Did you know that searches for “no-bake desserts” spike by over 80% during the summer months? As temperatures rise, the last thing many of us want is to turn on the oven. Enter the No-Bake Chocolate Cherry Cheesecake—a luscious dessert that combines the richness of chocolate with the tartness of cherries, all without breaking a sweat in the kitchen.
This decadent dessert layers a crisp chocolate cookie base, silky chocolate cheesecake, and a bright, tangy cherry compote. Ideal for celebrations or those spontaneous moments when you’re in the mood for something indulgently sweet.
Why You’ll Love This Recipe
- No-Bake Convenience: Ideal for warm days or when you want a hassle-free dessert.
- Flavor Harmony: The classic pairing of chocolate and cherries offers a delightful balance of sweet and tart.
- Texture Play: From the crunchy crust to the creamy filling and juicy topping, every bite is a textural delight.
- Make-Ahead Friendly: Prepare in advance and refrigerate until ready to serve.
Ingredients
For the Crust:
- 30 chocolate sandwich cookies (like Oreos), filling removed
- ½ teaspoon coarse kosher salt (use ¼ teaspoon if using table salt)
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 1½ cups cold heavy whipping cream, divided
- 1 envelope (¼ oz) unflavored powdered gelatin
- 1 pound cream cheese, softened to room temperature
- ¾ cup powdered sugar
- ¼ cup Dutch-processed cocoa powder
- 2 teaspoons vanilla extract
- 3 ounces good-quality chocolate, melted
For the Cherry Topping:
- 1 pound pitted cherries (fresh or frozen)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
How to Make No-Bake Chocolate Cherry Cheesecake
Prepare the Crust:
- Place the chocolate cookies in a food processor and pulse until finely ground.
- In a mixing bowl, combine the cookie crumbs with salt and melted butter. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and slightly up the sides of an 8-inch springform pan. Set aside.
Prepare the Cheesecake Filling:
- In a microwave-safe bowl, whisk together ½ cup of the heavy cream and the gelatin. Let it sit for 5 minutes to bloom.
- Microwave the mixture on high for 30 seconds, stir, then microwave for another 30 seconds until the gelatin dissolves completely. Set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and cocoa powder until smooth and creamy.
- Gradually add the remaining 1 cup of heavy cream, vanilla extract, melted chocolate, and the cooled gelatin mixture. Beat until well combined and fluffy.
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Chill the cheesecake in the refrigerator for a minimum of 4 hours, or until it firms up completely.
Prepare the Cherry Topping:
- In a saucepan, combine the cherries, granulated sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring frequently, until the cherries release their juices and the mixture thickens, about 10 minutes.
- Remove from heat and let the topping cool completely.
- Once cooled, spoon the cherry topping over the chilled cheesecake.
Helpful Tips
- Cream Cheese: Ensure it’s at room temperature to achieve a smooth filling.
- Gelatin: Proper blooming and dissolving are crucial for the cheesecake to set correctly.
- Chilling Time: Allow ample time for the cheesecake to set; overnight chilling yields the best results.
- Serving Tip: For neat, professional-looking slices, warm your knife in hot water and wipe it dry between each cut.
Substitutions and Variations
- Crust: Swap chocolate cookies with graham crackers or digestive biscuits for a different flavor profile.
- Filling: Add a splash of cherry liqueur or almond extract for an extra flavor dimension.
- Topping: Use other berries like raspberries or blueberries if cherries are unavailable.
- Vegan Option: Use dairy-free cream cheese, coconut cream, and agar-agar as a gelatin substitute.
Frequently Asked Questions
Q: Can I use store-bought cherry pie filling?
A: Yes, it can be a convenient alternative, though homemade topping offers a fresher taste.
Q: How long does the cheesecake last in the refrigerator?
A: It stays fresh for up to 3 days when covered and refrigerated.
Q: Can I freeze the cheesecake?
A: Absolutely. Wrap it tightly and freeze for up to a month. Thaw in the refrigerator before serving.
Storage Instructions
- Refrigeration: Keep the cheesecake covered and chilled for up to three days to maintain freshness.
- Freezing: To freeze, tightly wrap the cheesecake—excluding the cherry topping—in plastic wrap followed by a layer of aluminum foil.
Conclusion
This No-Bake Chocolate Cherry Cheesecake is a show-stopping dessert that’s surprisingly easy to make. Its rich flavors and contrasting textures make it a favorite for any occasion. Give it a try, and don’t forget to share your creation and feedback!
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No-Bake Chocolate Cherry Cheesecake Recipe
- Total Time: 4 hours 40 minutes
- Yield: 8 servings 1x
Description
No-Bake Chocolate Cherry Cheesecake features a crisp cookie crust, creamy chocolate cheesecake, and a juicy cherry topping. This easy, make-ahead dessert is ideal for warm days, special events, or when you’re craving something sweet—no oven required!
Ingredients
For the Crust:
30 chocolate sandwich cookies, filling removed
½ tsp coarse kosher salt (or ¼ tsp table salt)
½ cup unsalted butter, melted
For the Cheesecake Filling:
1½ cups cold heavy whipping cream, divided
1 envelope (¼ oz) unflavored powdered gelatin
1 lb cream cheese, softened
¾ cup powdered sugar
¼ cup Dutch-processed cocoa powder
2 tsp vanilla extract
3 oz high-quality chocolate, melted
For the Cherry Topping:
1 lb pitted cherries (fresh or frozen)
½ cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
Instructions
-
Pulse cookies in a food processor until finely crushed. Mix with salt and melted butter until moistened. Press into an 8-inch springform pan and set aside.
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Whisk ½ cup cream with gelatin; let sit 5 min. Microwave 30 seconds, stir, then another 30 seconds until dissolved. Set aside.
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Beat cream cheese, powdered sugar, and cocoa powder until smooth. Add remaining cream, vanilla, melted chocolate, and gelatin mixture. Beat until fluffy.
-
Spread filling over crust. Chill for at least 4 hours or until fully set.
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Cook cherries, sugar, cornstarch, and lemon juice in a saucepan over medium heat until thickened. Cool completely, then spoon over chilled cheesecake before serving.
Notes
Use a warm, dry knife for clean slices.
Cheesecake can be made a day in advance.
For a flavor twist, add almond extract or cherry liqueur to the filling.
- Prep Time: 30 minutes +Chill Time: 4 hours
- Cook Time: 10 minutes