Description
This decadent Chocolate Cherry No-Bake Cheesecake combines a rich Oreo crust with a creamy chocolate-infused cream cheese filling, topped with a homemade cherry sauce. Perfectly chilled and effortless to prepare, this dessert offers the ideal balance of smooth chocolate and tangy cherry flavors, making it an irresistible treat for any occasion.
Ingredients
Scale
Crust
- 16 Oreos or chocolate sandwich cookies (filling removed)
- 1/4 teaspoon salt
- 1/4 cup melted butter
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
Cherry Sauce
- 2 cups pitted cherries (fresh or frozen)
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Crush the Cookies: In a food processor, crush the Oreo cookies into fine crumbs. Mix the crumbs with salt and melted butter until fully combined to create your crust base.
- Form the Crust: Press the cookie crumb mixture evenly into the bottom of a springform pan to form a firm crust. Set the crust aside.
- Dissolve the Gelatin: Combine 1/2 cup of heavy whipping cream with the unflavored gelatin in a microwave-safe bowl. Let it rest for 5 minutes to bloom, then microwave for 1 minute, stirring halfway through until dissolved. Allow the gelatin mixture to cool.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and Dutch-processed cocoa powder until smooth. Slowly blend in the melted dark chocolate. Gradually fold in the remaining whipping cream and vanilla extract, mixing until the filling is smooth and uniform.
- Add Gelatin: Carefully fold the cooled gelatin mixture into the cheesecake filling, ensuring it’s well incorporated for proper setting.
- Assemble: Pour the prepared cheesecake filling onto the crust in the springform pan. Smooth the top with a spatula for an even finish. Refrigerate for 4 hours or until completely set.
- Cook the Sauce: In a medium saucepan, combine pitted cherries, sugar, cornstarch, and lemon juice. Stir occasionally over medium heat, bringing the mixture to a boil and cooking until thickened into a luscious cherry sauce.
- Cool: Remove the cherry sauce from heat and allow it to cool to room temperature. Then refrigerate until thoroughly chilled.
- Remove from Pan: Once the cheesecake is firm and set, carefully remove it from the springform pan for serving.
- Top with Cherry Sauce: Serve slices of the no-bake chocolate cheesecake topped generously with the chilled cherry sauce for a perfect balance of flavors.
Notes
- For best results, use fresh or fully thawed cherries when making the cherry sauce.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- You can substitute Oreos with any chocolate sandwich cookies you prefer.
- If you don’t have a springform pan, you can use a regular cake pan, but chilling for full setting is important.
- The gelatin is essential for setting the cheesecake without baking, so do not skip.
- Chill the cheesecake overnight for an even better slice and texture.
