Description
Silky chocolate cheesecake over cookie crust, topped with bright cherry sauce — no baking, elegant dessert.
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
Instructions
Crust
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Remove and discard the cream filling from the 30 Oreos (or chocolate sandwich cookies).
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Using a food processor (or by hand in a bag), crush the cookies finely into crumbs.
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In a mixing bowl, combine the crumbs, ½ tsp coarse Kosher salt, and ½ cup melted butter. Mix until moistened and crumbly.
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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.
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Set aside while you make the filling.
Cheesecake Filling
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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.
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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.
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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.
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Gradually beat in the remaining 1 cup of heavy cream.
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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.
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Immediately spread the cheesecake filling evenly over the prepared crust in the springform pan.
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Refrigerate for about 4 hours, or until the cheesecake is completely chilled and set.
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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
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In a saucepan over medium heat, combine 1 lb pitted cherries, ½ cup granulated sugar, 2 tbsp corn starch, and 1 tbsp lemon juice.
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Stir frequently until the cherries begin to release juice.
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Continue cooking until the mixture comes to a boil and thickens—boil for 1 full minute to activate the corn starch.
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Transfer the sauce to a bowl, cover, and refrigerate until well chilled.
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Just before serving, spoon the cherry sauce over cheesecake slices (or serve the sauce on the side to avoid messy slicing).
Notes
The author notes: although she poured the cherry sauce onto the cheesecake in photos, serving the sauce separately yields cleaner slices. Curly Girl Kitchen
If small gelatin lumps remain, straining helps ensure a smooth filling. Curly Girl Kitchen
Because this is a no-bake recipe, the chilling time is essential for structure. Curly Girl Kitchen
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: No-Bake Cheesecake / Dessert
- Method: Chilling, assembly
- Cuisine: American / Dessert
Keywords: chocolate cherry cheesecake, no bake cheesecake, cherry chocolate dessert