Description
This No-Bake Cherry Chocolate Cheesecake is a rich and creamy dessert featuring a chocolate graham cracker crust, a smooth chocolate cream cheese filling, and a sweet cherry topping. Perfect for those who want an indulgent cheesecake without turning on the oven, this recipe combines the luscious flavors of chocolate and cherries in a delightful no-bake treat.
Ingredients
Scale
Crust:
- 1 ½ cups chocolate graham cracker crumbs
- â…› cup packed brown sugar
- â…“ cup butter, melted
- 1 pinch salt
Cheesecake Filling:
- 16 oz cream cheese (2 packages)
- 2 teaspoons vanilla extract
- 1 pint heavy whipping cream
- ½ cup white sugar
- â…“ cup cocoa powder
- ½ teaspoon salt
Topping:
- 21 oz cherry pie filling (1 can)
Instructions
- Prepare the crust: In a bowl, combine chocolate graham cracker crumbs, brown sugar, salt, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the base of a springform pan to form an even crust layer. Place the pan in the refrigerator to chill and set while preparing the filling.
- Make the cheesecake filling: In a medium bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually pour in the heavy whipping cream, stirring continuously until fully incorporated. Add the white sugar, vanilla extract, and salt, then continue beating until the mixture is smooth. Slowly fold in the cocoa powder until it is completely blended into the filling.
- Assemble and chill: Remove the crust from the fridge once chilled. Pour the prepared chocolate cheesecake filling over the crust and smooth out the top with a spatula. Freeze the cheesecake for about 3 hours, or refrigerate overnight until the filling is fully set.
- Add topping and serve: Before serving, spread the cherry pie filling evenly on top of the set cheesecake. Slice and enjoy this rich, creamy, and refreshing no-bake cherry chocolate cheesecake.
Notes
- For best results, chill the crust thoroughly before adding the filling to ensure it holds together well.
- If you prefer a firmer texture, freeze the cheesecake instead of refrigerating.
- You can substitute heavy whipping cream with full-fat coconut cream for a dairy-free variation, but it will alter the taste.
- Ensure the cream cheese is softened to room temperature to make mixing easier and avoid lumps.
- Use a springform pan for easy removal of the cheesecake.
