No-Bake Chocolate Cherry Cheesecake

This No-Bake Chocolate Cherry Cheesecake pairs a rich chocolate cream cheese filling with a crisp chocolate cookie crust and a glossy cherry sauce topping. The contrast between the silky chocolate base and the tart-sweet cherry compote makes this dessert both visually stunning and deeply satisfying.

Why You’ll Love This Recipe

• Effortless elegance — no oven is needed; the dessert sets in the fridge.
• Luxuriously creamy texture — the whipped cream and gelatin help deliver a smooth, stable filling.
• Classic flavor combination — rich chocolate plus bright cherry is hard to resist.
• Make-ahead friendly — you can prep in stages and serve when needed.

Ingredients

Equipment

• 8-inch Springform Pan with Removable Bottom
• Electric Mixer (Stand or Hand-Held)

Crust

• 30 Oreos or chocolate sandwich cookies, filling discarded
• ½ tsp coarse Kosher salt (if using table salt, use half the amount)
• ½ cup unsalted butter, melted

Cheesecake Filling

• 1 ½ cups cold heavy whipping cream, divided
• 1 envelope (1/4 oz) unflavored powdered gelatin
• 1 lb cream cheese, softened to room temperature
• ¾ cup powdered sugar
• ¼ cup Dutch-processed cocoa powder
• 2 tsp vanilla extract
• 3 oz good-quality chocolate, melted

Cherry Sauce

• 1 lb pitted cherries, fresh or frozen
• ½ cup granulated sugar
• 2 tbsp corn starch
• 1 tbsp lemon juice

Directions

Here is a detailed, step-by-step method:

Crust

1. Remove and discard the cream filling from the 30 Oreos (or chocolate sandwich cookies).
2. Using a food processor (or by hand in a bag), crush the cookies finely into crumbs.
3. In a mixing bowl, combine the crumbs, ½ tsp coarse Kosher salt, and ½ cup melted butter. Mix until moistened and crumbly.
4. Press the crust mixture firmly and evenly into the bottom (and slightly up the sides) of your 8-inch springform pan. Use the bottom of a flat measuring cup or glass to compact it.
5. Set aside while you make the filling.

Cheesecake Filling

6. In a microwave-safe glass measuring cup or bowl, whisk ½ cup of the cold heavy whipping cream with the gelatin envelope. Let sit 5 minutes to bloom.
7. Microwave (or gently heat) this mixture on high for 1 minute (stirring after 30 seconds) until the gelatin dissolves completely. If any small lumps remain, strain through a fine mesh sieve. Set aside to cool slightly.
8. In a large mixing bowl, beat 1 lb softened cream cheese, ¾ cup powdered sugar, and ¼ cup Dutch-processed cocoa powder with an electric mixer until smooth and lump-free. Scrape the bowl as needed.
9. Gradually beat in the remaining 1 cup of heavy cream.
10. Then beat in 2 tsp vanilla extract, the 3 oz melted chocolate, and the warm cream/gelatin mixture. Continue mixing until everything is fully incorporated and silky.
11. Immediately spread the cheesecake filling evenly over the prepared crust in the springform pan.
12. Refrigerate for about 4 hours, or until the cheesecake is completely chilled and set.
13. To release the cheesecake, run a sharp knife around the edges to loosen the crust, then remove the sides of the springform pan.

Cherry Sauce

14. In a saucepan over medium heat, combine 1 lb pitted cherries, ½ cup granulated sugar, 2 tbsp corn starch, and 1 tbsp lemon juice.
15. Stir frequently until the cherries begin to release juice.
16. Continue cooking until the mixture comes to a boil and thickens—boil for 1 full minute to activate the corn starch.
17. Transfer the sauce to a bowl, cover, and refrigerate until well chilled.
18. Just before serving, spoon the cherry sauce over cheesecake slices (or serve the sauce on the side to avoid messy slicing).

Pro Tips and Variations

• Use high-quality chocolate (dark or semi-sweet) to balance the sweetness.
• Chill the gelatin mixture a little before mixing, so it doesn’t warm the cheesecake filling too much.
• For cleaner slices, warm your knife slightly (run under hot water, then dry) before cutting.
• If frozen cherries are used, thaw and drain some liquid to avoid thinning the sauce.
• To lighten, you could reduce sugar slightly in either the filling or sauce—but the texture may shift.

Serving Suggestions

• Serve with extra cherry sauce on the side for guests to drape as desired.
• Garnish with chocolate shavings or curls around the edge.
• Fresh cherries or mint sprigs make pretty accents.

Storage / Reheating

• Storage: Keep cheesecake covered (with its base or plastic wrap) in the refrigerator.
• Shelf life: Best consumed within 3 days.
• Freezing: You can freeze the plain cheesecake (without sauce) wrapped well for up to 1 month. Thaw overnight in refrigerator before adding sauce.

FAQs

Can I omit gelatin?
A: You could, but the cheesecake will be much softer and may not hold firm. The gelatin helps the structure.

Can I use a different cookie for the crust?
A: Yes—any chocolate wafer or sandwich cookie (without filling) works in place of Oreos.

Can I make the cherry sauce less sweet?
A: You could reduce sugar slightly, but that may affect how the sauce thickens.

Will freezing damage texture?
A: Freezing may cause some moisture separation—freeze only plain cheesecake, add sauce fresh after thawing.

Conclusion

This Chocolate Cherry Cheesecake (No Bake) offers a stunning and delectable finish that matches the picture: dark cookie crust, silken chocolate filling, and vibrant cherry topping. With no oven required and straightforward steps, it’s ideal for a sophisticated dessert without the fuss. Enjoy every bite!

Print