A luxurious no-bake cheesecake featuring a rich chocolate filling, a crunchy chocolate cookie crust, and topped with a sweet cherry sauce. This easy yet impressive dessert is perfect for any occasion and will leave everyone asking for the recipe.
Why You’ll Love This Recipe
- No Baking Required: No need to turn on the oven! This cheesecake is perfect for hot summer days or when you’re short on time.
- Decadent Flavor: The creamy chocolate filling paired with the tangy cherry sauce offers a perfect balance of rich and refreshing flavors.
- Simple and Easy: With just a few simple steps, you can make this show-stopping dessert with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 16 Oreos or chocolate sandwich cookies, filling removed
- 1/4 teaspoon salt
- 1/4 cup melted butter
For the Cheesecake Filling:
- 1 1/2 cups heavy whipping cream
- 1 envelope unflavored gelatin
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup Dutch-processed cocoa powder
- 4 oz dark chocolate, melted
- 1 teaspoon vanilla extract
For the Cherry Sauce:
- 2 cups pitted cherries (fresh or frozen)
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Directions
Prepare the Crust:
- Crush the Cookies: In a food processor, crush the Oreo cookies into fine crumbs. Mix with salt and melted butter until the mixture is well-combined.
- Form the Crust: Press the cookie mixture into the bottom of a springform pan to form a crust. Set aside.
Make the Cheesecake Filling:
- Dissolve the Gelatin: In a microwave-safe bowl, combine 1/2 cup of the whipping cream with gelatin. Let it sit for 5 minutes, then microwave for 1 minute, stirring halfway through. Set aside to cool.
- Make the Filling: In a large bowl, beat together the cream cheese, powdered sugar, cocoa powder, and melted dark chocolate until smooth. Gradually add the remaining whipped cream and vanilla extract, mixing until well combined.
- Add Gelatin: Slowly mix in the cooled gelatin mixture, ensuring everything is well incorporated.
- Assemble: Pour the cheesecake filling into the prepared crust and smooth the top with a spatula. Refrigerate for 4 hours or until fully set.
Make the Cherry Sauce:
- Cook the Sauce: In a saucepan, combine cherries, sugar, cornstarch, and lemon juice. Stir occasionally over medium heat until the mixture comes to a boil and thickens.
- Cool: Let the sauce cool to room temperature, then refrigerate until chilled.
Serve:
- Remove from Pan: Once the cheesecake has set, remove it from the springform pan.
- Top with Cherry Sauce: Serve slices of cheesecake with the chilled cherry sauce on top.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Kcal: 410 kcal per serving
- Servings: 8 servings
Variations
- Fruit Options: Use other fruits like raspberries, blueberries, or strawberries for the topping.
- Nutty Crust: Add chopped nuts like walnuts or almonds to the crust for extra texture.
- Darker Chocolate: If you prefer a more intense chocolate flavor, use bittersweet chocolate instead of dark chocolate.
Storage and Reheating
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: This cheesecake freezes well! Freeze individual slices and thaw before serving for a cold, refreshing treat.
FAQs
Can I make this cheesecake ahead of time?
Yes! This cheesecake is ideal for making the day before, as it needs time to set in the fridge.
Can I use a different type of chocolate for the filling?
Absolutely! Feel free to use milk chocolate or semi-sweet chocolate for a different flavor.
How do I make this dessert gluten-free?
Simply use gluten-free chocolate sandwich cookies for the crust and ensure your gelatin is gluten-free.
Conclusion
This Chocolate Cherry No-Bake Cheesecake is a stunning dessert that combines creamy chocolate cheesecake with the tartness of cherry sauce, offering a perfect balance of flavors and textures. With minimal effort and maximum impact, it’s the perfect choice for your next celebration or family gathering. Enjoy this delicious, decadent treat!
Print
Chocolate Cherry No-Bake Cheesecake
This Chocolate Cherry No-Bake Cheesecake is a luxurious dessert with a rich chocolate filling, crunchy chocolate cookie crust, and sweet cherry sauce. Easy to make with no baking required, this decadent treat is perfect for any occasion and will leave everyone asking for the recipe. With minimal effort, it’s a show-stopping dessert that balances rich chocolate flavors with a refreshing cherry topping.
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
Ingredients
For the Crust:
- 16 Oreos or chocolate sandwich cookies (filling removed)
- 1/4 teaspoon salt
- 1/4 cup melted butter
For the Cheesecake Filling:
- 1 1/2 cups heavy whipping cream
- 1 envelope unflavored gelatin
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup Dutch-processed cocoa powder
- 4 oz dark chocolate, melted
- 1 teaspoon vanilla extract
For the Cherry Sauce:
- 2 cups pitted cherries (fresh or frozen)
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
Prepare the Crust:
- Crush the Cookies: In a food processor, crush the Oreo cookies into fine crumbs. Mix with salt and melted butter until the mixture is well-combined.
- Form the Crust: Press the cookie mixture into the bottom of a springform pan to form a crust. Set aside.
Make the Cheesecake Filling:
- Dissolve the Gelatin: In a microwave-safe bowl, combine 1/2 cup of the whipping cream with gelatin. Let it sit for 5 minutes, then microwave for 1 minute, stirring halfway through. Set aside to cool.
- Make the Filling: In a large bowl, beat together the cream cheese, powdered sugar, cocoa powder, and melted dark chocolate until smooth. Gradually add the remaining whipped cream and vanilla extract, mixing until well combined.
- Add Gelatin: Slowly mix in the cooled gelatin mixture, ensuring everything is well incorporated.
- Assemble: Pour the cheesecake filling into the prepared crust and smooth the top with a spatula. Refrigerate for 4 hours or until fully set.
Make the Cherry Sauce:
- Cook the Sauce: In a saucepan, combine cherries, sugar, cornstarch, and lemon juice. Stir occasionally over medium heat until the mixture comes to a boil and thickens.
- Cool: Let the sauce cool to room temperature, then refrigerate until chilled.
Serve:
- Remove from Pan: Once the cheesecake has set, remove it from the springform pan.
- Top with Cherry Sauce: Serve slices of cheesecake with the chilled cherry sauce on top.
Notes
- Fruit Options: Use other fruits like raspberries, blueberries, or strawberries for the topping.
- Nutty Crust: Add chopped nuts like walnuts or almonds to the crust for extra texture.
- Darker Chocolate: If you prefer a more intense chocolate flavor, use bittersweet chocolate instead of dark chocolate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
