Description
This decadent Chocolate Cherry No-Bake Cheesecake features a rich and creamy chocolate cheesecake filling on a crunchy Oreo cookie crust, topped with a luscious homemade cherry sauce. Perfect for a no-bake dessert that requires minimal effort but delivers maximum flavor and elegance.
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, divided
- 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 together with salt and melted butter until the mixture is well combined and holds together when pressed.
- Form the Crust: Press the cookie mixture evenly into the bottom of a springform pan to create the cheesecake crust. Set it aside to provide a solid base for the filling.
- Dissolve the Gelatin: Combine 1/2 cup of the heavy whipping cream with the unflavored gelatin in a microwave-safe bowl. Let it sit for 5 minutes to bloom the gelatin, then microwave for 1 minute, stirring halfway through until fully dissolved. Allow this mixture to cool.
- Make the Filling: In a large mixing bowl, beat together the softened cream cheese, powdered sugar, cocoa powder, and melted dark chocolate until smooth and creamy. Gradually fold in the remaining 1 cup of heavy whipping cream and vanilla extract, whisking gently to maintain a fluffy texture.
- Add Gelatin: Slowly incorporate the cooled gelatin mixture into the cheesecake filling, mixing carefully to ensure it’s evenly distributed without deflating the batter.
- Assemble: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the surface with a spatula. Refrigerate the cheesecake for at least 4 hours or until fully set and firm.
- Cook the Sauce: In a saucepan over medium heat, combine the pitted cherries, sugar, cornstarch, and lemon juice. Stir occasionally as the mixture heats, bringing it to a boil and cooking until the sauce thickens, about 5–7 minutes.
- Cool: Remove the cherry sauce from heat and let it cool to room temperature. Once cooled, refrigerate until chilled to enhance its flavor and texture.
- Remove from Pan: After the cheesecake has fully set, carefully remove the springform pan’s outer ring to expose the cheesecake.
- Top with Cherry Sauce: Slice the cheesecake and serve each portion topped generously with the chilled cherry sauce for a delightful combination of creamy chocolate and fruity tartness.
Notes
- For best results, use fresh cherries when in season; frozen cherries work well but should be thawed before cooking.
- If you prefer a firmer crust, bake the Oreo crust for 8-10 minutes at 350°F before assembling the filling (optional step).
- Ensure gelatin is fully dissolved and slightly cooled before adding to avoid lumps in the filling.
- This cheesecake requires at least 4 hours of chilling time, but overnight refrigeration improves texture and flavor.
- Use full-fat cream cheese and heavy cream for the creamiest filling.
