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.
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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