Description
This rich and creamy Chocolate Cherry No-Bake Cheesecake features a crunchy Oreo cookie crust, a smooth chocolate-infused cream cheese filling, and a luscious cherry topping made from fresh or frozen cherries. Perfect for chocolate lovers, this dessert requires no baking and sets in the refrigerator, making it an easy yet impressive 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 the mixture is well combined to form the crust base.
- Form the Crust: Press the cookie mixture firmly into the bottom of a springform pan to create an even crust layer. Set it aside while you prepare the filling.
- Dissolve the Gelatin: Combine 1/2 cup of the heavy whipping cream with the unflavored gelatin in a microwave-safe bowl. Let the mixture sit for 5 minutes to bloom, then microwave it for 1 minute, stirring halfway through. Leave it to cool.
- Make the Filling: In a large bowl, beat softened cream cheese, powdered sugar, cocoa powder, and melted dark chocolate together until smooth and creamy. Gradually fold in the remaining whipping cream and add the vanilla extract, mixing well to combine.
- Add Gelatin: Slowly incorporate the cooled gelatin mixture into the filling, stirring gently to ensure it is evenly distributed and smooth.
- Assemble: Pour the chocolate cheesecake filling over the prepared Oreo crust in the springform pan. Smooth the top with a spatula and place it in the refrigerator to chill for 4 hours or until completely set.
- Cook the Sauce: In a saucepan over medium heat, combine pitted cherries, sugar, cornstarch, and lemon juice. Stir frequently and cook until the mixture comes to a boil and thickens into a sauce.
- Cool: Remove the cherry sauce from heat and let it cool to room temperature before refrigerating it until chilled.
- Remove from Pan: Once the cheesecake has fully set, carefully run a knife around the edges and remove it from the springform pan.
- Top with Cherry Sauce: Slice the cheesecake and serve each piece topped with a generous spoonful of the chilled cherry sauce for a delightful finish.
Notes
- For best results, remove the Oreo filling before crushing to prevent the crust from becoming too sweet and dense.
- You can substitute fresh cherries with frozen ones; just thaw before use.
- If you prefer a firmer gelatin set, add an additional half envelope of gelatin.
- The cheesecake should be kept refrigerated and consumed within 3 days for optimal freshness.
- To make this dessert gluten-free, use gluten-free chocolate sandwich cookies.
