Chocolate Cherry Cheesecake – No Bake
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This easy, dreamy No Bake Chocolate Cherry Cheesecake recipe is a decadent and creamy chocolate cheesecake, loaded with juicy cherries and chocolate whipped cream, all atop a crunchy cookie crust. Sounds too good to be true, but here we are!
More cheesecakes? You’ll love our No Bake Banoffee Peanut Butter Cheesecake, Easy No Bake Biscoff Cheesecake and this Easy Oreo Cheesecake Pie!
Why We Love this Easy No Bake Chocolate Cherry Cheesecake
- Who can resist the decadent and delicious combination of chocolate and cherry in a creamy cheesecake? We love chocolate and cherry together!
- This chocolate cherry cheesecake dessert is a showstopper, making this the perfect choice for all dessert lovers.
- This no-bake recipe is so easy to whip up and is so much easier to make than you would think.
- Perfect recipe for those who don’t want to turn on their oven and deal with all that baked cheesecake baking drama!
- Great for anytime of year for your favorite holidays like Valentine’s Day, Christmas, Thanksgiving or anytime you want to impress without a lot of fuss.
Ingredients You Need
No Bake Chocolate Cherry Cheesecake Recipe
Oreo Crust
- 30 Oreo Chocolate Cookies
- 6 Tablespoons unsalted butter, melted
Chocolate Whipped Filling (divided for cheesecake and topping)
- 2 1/4 cups cold heavy whipping cream,
- ½ cup powdered sugar, add more if needed
- ¼ cup unsweetened cocoa powder, add more if needed
Chocolate Cheesecake Filling
- 1 cup semi-sweet chocolate chips
- 24 oz cream cheese, softened (3 packages)
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 cups of chocolate whipped topping
Topping
- Remaining chocolate whipping cream (about 1 ½ cups worth)
- 1 can cherry pie filling
- Optional: semi-sweet chocolate chips for sprinkling on top of chocolate whipped cream swirls
Instructions How to Make No Bake Chocolate Cherry Cheesecake
Oreo Crust
- To start, place Oreo cookies with the cream filling in food processor and pulse to get fine crumbs. If you do not have a food processor, place cookies in a Ziploc bag and beat with a rolling pin to get your oreo cookie crumbs.
- Add melted butter to the crumbs, mix together and press into an 8-inch springform pan, pressing the crumbs partly up the sides of the pan too.
- Place crust in fridge until filling is ready.
Chocolate Whipped Cream
- Whip together the whipping cream and powdered sugar together until you start to get stiff peaks.
- Mix or fold in the unsweetened chocolate powder until the chocolate streaks disappear and measure out 3 cups of chocolate whipped cream for the chocolate cheesecake filling.
- Add the remaining chocolate whipped cream into a bowl or pastry bag with a large star tip for the swirly border on top.
Chocolate Cheesecake Filling
- Melt semi sweet chocolate chocolate chips in a microwave safe bowl for 1 minute. Stir and if needed, heat in additional 15-30 seconds increments until chocolate is melted and smooth. Set aside.
- In a large mixing bowl, using a mixer beat the softened cream cheese with granulated sugar, vanilla extract, and cocoa powder until combined well.
- Add in melted chocolate and mix into mixture until smooth.
- Fold in chocolate whipped cream and mix together.
- Pour cheesecake filling into prepared cookie crust.
- Refrigerate cheesecake for 4 hours, or overnight.
Topping
- Pipe the remaining chocolate whipped cream onto the top of the cheesecake or spread it evenly on top however you like.
- Add cherry pie filling in the middle and sprinkle with chocolate chips on top of the whipped cream swirls.
Serving
- Remove chocolate cherry cheesecake from the springform pan, by sliding a butter knife around the edge of the pan first. Slide the pan off and slice and serve.
Storing Chocolate Cherry Cheesecake
- Don’t overlook the importance of proper storage when it comes to cheesecake. Take the extra step and wrap it with plastic wrap or in an airtight container as cheesecake is a sponge for absorbing odors. You can store this cheesecake for up to 5-6 days, if it lasts that long!
Helpful Tips
- Don’t over whip the heaving whipping cream when making the chocolate whipped cream as it will become dense and grainy and hard to pipe on top of your cheesecake.
- Add a little red food coloring to your cherry pie filling if you really want those cherry color to pop, depending on which fruit pie filling you use. Some don’t have that red color you may be looking for. A good cherry pie filling I recommend is Lucky Leaf.
More Variations
- Switch out the oreo cookie crust with a biscoff crust or an graham cracker crust easily! You can also use any flavor of sandwich cookies you like as well!
- Not a cherry fan? Strawberries go well with chocolate, so replace with strawberry pie filling easily!
- Add some chocolate shavings on top for a decadent touch instead of mini chocolate chips!
So next time you’re in need of a show-stopping dessert, remember that you don’t need an oven to create a mouthwatering masterpiece. Just grab some cream cheese, chocolate, and cherries and let your no bake cheesecake recipe steal the show.
In conclusion, no bake chocolate cherry cheesecake is a delicious and easy dessert that is perfect for any occasion. But don’t just take our word for it, try it out for yourself and let us know what you think. Happy baking (or should we say, no baking)!
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More Delish Desserts!
- Easy Cherry Cheesecake Dessert
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- 75 Heavenly Chocolate Dessert Recipes
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No Bake Chocolate Cherry Cheesecake
Try this easy, dreamy no-bake chocolate cherry cheesecake recipe! Creamy, chocolaty & loaded with juicy cherries for a show-stopping dessert!
Ingredients
Oreo Crust
- 30 Oreo Cookies
- 6 Tablespoons unsalted butter melted
Chocolate Whipped Cream (to be divided cheesecake and topping)
- 2 ¼ cups cold heavy whipping cream
- ½ cup powdered sugar add more if needed to make sweeter
- ¼ cup unsweetened cocoa powder add more if needed to make more chocolatey
Chocolate Cheesecake Filling
- 1 cup semi-sweet chocolate chips
- 24 oz cream cheese softened (3 packages)
- ½ cup granulated sugar
- 2 tablespooons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 cups chocolate whipped topping remaining will be used for topping
Topping
- remaining chocolate whipping cream about 1 ½ cups worth
- 1 can cherry pie filling I used Lucky Leaf
- Optional: semi-sweet chocolate chips for sprinkling on top of chocolate whipped cream swirls
Instructions
Oreo Crust
- To start, place Oreo cookies with the cream filling in food processor and pulse to get fine crumbs. If you do not have a food processor, place cookies in a Ziploc bag and beat with a rolling pin to get your oreo cookie crumbs.
- Add melted butter to the crumbs, mix together and press into an 8-inch springform pan, pressing the crumbs partly up the sides of the pan too.
- Place crust in fridge until filling is ready.
Chocolate Whipped Cream
- Whip together the whipping cream and powdered sugar together until you start to get stiff peaks.
- Mix or fold in the unsweetened chocolate powder until the chocolate streaks disappear and measure out 3 cups of chocolate whipped cream for the chocolate cheesecake filling.
- Add the remaining chocolate whipped cream into a bowl or pastry bag with a large star tip for the swirly border on top.
Chocolate Cheesecake Filling
- Melt semi sweet chocolate chocolate chips in a microwave safe bowl for 1 minute. Stir and if needed, heat in additional 15-30 seconds increments until chocolate is melted and smooth. Set aside.
- In a large mixing bowl, using a mixer beat the softened cream cheese with granulated sugar, vanilla extract, and cocoa powder until combined well.
- Add in melted chocolate and mix into mixture until smooth.
- Fold in chocolate whipped cream and mix together.
- Pour cheesecake filling into prepared cookie crust.
- Refrigerate cheesecake for 4 hours, or overnight.
Topping
- Pipe the remaining chocolate whipped cream onto the top of the cheesecake or spread it evenly on top however you like.
- Add Lucky Leaf cherry pie filling in the middle and sprinkle with chocolate chips on top of the whipped cream swirls.
Serve
- Remove cheesecake from the springform pan, by sliding a butter knife around the edge of the pan first. Slide the pan off and slice and serve.
Tried This Recipe?Let us know how it was by commenting below!
