Home > No-Bake Cherry Ripple Cheesecake

No-Bake Cherry Ripple Cheesecake

by Nick Makrides
Close up of a slice of Cherry Ripple Cheesecake

This no-bake cherry ripple cheesecake is a miracle cheesecake. It has no gelatine and it’s no-bake. AND IT’S FLUFFY! It’s the perfect addition at your next get together and the perfect way to celebrate juicy cherries! It starts with a chocolate cookie crust, an easy to make cherry ripple cheesecake and then finished with fresh cherries!

Nick Makrides holding Cherry Ripple Cheesecake

Nick’s favorite thing about no-bake cherry ripple cheesecake…

I mean, if you saw my face in the video, you’ll be able to see why this cheesecake is amazing. I had one forkful of this gorgeous cheesecake and the melt in your mouth experience is real! The fact that cheesecake is creamy, fluffy, and has no gelatine is nothing short of incredible!

Top down shot of Cherry Ripple Cheesecake

What does no-bake cherry ripple cheesecake taste like?

The crust is made of Oreos. The cheesecake is a combination of cream, cream cheese, vanilla, and no gelatine? It’s all in the method! Add to that a galaxy swirl of homemade cherries and more cherries on top!

Slice of Cherry Ripple Cheesecake being lifted out of cake

What are the ingredients I need for no-bake cherry ripple cheesecake?

Cherries – if they’re not in season where you are, then canned or jarred cherries are ok.

Sugar – I would use caster sugar if you can.

Oreos – Use them whole.

Brown sugar – dark or light will work.

Butter – I used unsalted. And make sure that when you melt it, you let it cool for about 5 minutes before using.

Cream cheese – make sure it’s softened at room temperature.

Sour cream – straight out of the fridge is best!

Powdered sugar – also known as icing sugar.

Milk powder – full fat or skim will work.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Heavy cream – this is the type of cream you use for whipping.

My Top Tips!

Follow the recipe!

It’s super important that you follow the instructions exactly as listed. The method in this recipe is why this cheesecake can be fluffy and hold it’s shape with no gelatin. Follow the recipe!

Storage

Cheesecake can be stored in an airtight container for up to three days.

Chilling time

Don’t be tempted to place the cheesecake in the freezer to set up as it will freeze and then melt as it defrosts losing it’s fluffy sliceable consistency.

Cherries

if they’re not in season where you are, then canned or jarred cherries are ok.

Melted Butter

I used unsalted. And make sure that when you melt it, you let it cool for about 5 minutes before using.

Close up of a slice of Cherry Ripple Cheesecake

Other Cherry Recipes You Might Like!

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image for Cherry Ripple Cheesecake

Close up of a slice of Cherry Ripple Cheesecake

Cherry Ripple Cheesecake

Serves 8

5 from 3 votes
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 4 hrs 10 mins
Course: Dessert
Cuisine: American

Ingredients

Cherry Sauce

  • 1 3/4 cups cherries, halved and pitted (see notes)
  • 2 tbsp granulated sugar

Oreo Crust

  • 33 Oreo cookies
  • 1/3 cup brown sugar
  • 1/2 cup unsalted butter, melted

Cheesecake

  • 3 blocks cream cheese, softened
  • 1/2 cup caster sugar
  • 1/4 cup sour cream
  • 2 tbsp powdered sugar
  • 1/2 cup milk powder
  • 1 tbsp vanilla extract
  • 1 1/4 cup heavy cream
  • extra cherries to serve


Instructions

Cherry Sauce

  • Add the pitted cherries and sugar into the pan of a large saucepan and mix to combine. Place on a medium heat and cook until the mixture boils. About 2 minutes. Increase to high heat. Stir for 5 minutes and then takeoff the heat to cool to room temperature before adding to a blender to mix until smooth.

Oreo Base

  • Grease the sides of a 20cm springform pan and line with baking paper.
  • Add the Oreos and brown sugar to the bowl of a food processor and pulse until you reach fine crumbs. Add the butter and pulse to coat the crumbs. Pour the mixture into the springform pan and use the back of a spoon or flat based/straight sided cup to firmly press the crumbs into the bottom and sides of the cake pan. Chill in the fridge for 30 minutes.

Cheesecake

  • Add the cream cheese into the bowl of a stand mixer fitted with a paddle attachment. Alternatively, you can use a hand mixer for this. Mix until fluffy and smooth, about 3 minutes. Scrape down the bowl, swap the paddle attachment for the balloon whisk attachment and add the sugar. Mix for another couple minutes. Add the sour cream, powdered sugar, milk powder, sour cream and vanilla extract and mix until everything is well combined and fluffy.
  • Add the heavy cream to a clean bowl and use a balloon whisk(or regular beaters if using a hand mixer) to whip to stiff peaks. Add the cream to the cheese mixture and gently fold through until fluffy and well combined.
  • Add half the mixture into the chilled cake pan and use a spatula to spread around. Drizzle with some cherry sauce and swirl with a skewer. Add the rest of the cheesecake mixture and then drizzle some more cherry sauce, about 2 tsp (reserve the remainder to serve alongside the cheesecake). Swirl and place in the fridge for 6-8 hours. Overnight is best.

Notes

Follow the recipe!
It’s super important that you follow the instructions exactly as listed. The method in this recipe is why this cheesecake can be fluffy and hold it’s shape with no gelatine. Follow the recipe!
Storage
Cheesecake can be stored in an airtight container for up to three days.
Chilling time
Don’t be tempted to place the cheesecake in the freezer to set up as it will freeze and then melt as it defrosts losing it’s fluffy sliceable consistency.
Cherries
if they’re not in season where you are, then canned or jarred cherries are ok.
Melted Butter
I used unsalted. And make sure that when you melt it, you let it cool for about 5 minutes before using.

Nutrition

Calories : 613kcal
Carbonhydrates: 55g
Protein: 6g
Fat: 39g
Saturated Fat: 21g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 12g
Trans Fat : 1g
Cholesterol: 93mg
Sodium: 284mg
Potassium : 289mg
Fiber: 1g
Sugar : 39g
Vitamin A: 1027IU
Vitamin C: 1mg
Calcium: 129mg
Iron: 4mg
Nutrition Disclosure

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2 comments

Sheri May 26, 2022 - 4:18 pm

Hello and I love you website I’m Sheri

So the cup it’s 275gm yes??
I don’t live right now in us I’m now in Israel so I don’t know what is the cream cheese? Suit cream ? And milk powder ? And the last heavy cream thanks

Reply
Nick Makrides May 28, 2022 - 7:04 am

Hi Sheri! In Australia 1 cup is 250 millilitres. Cream cheese is almost like a spreadable white cheese. Milk powder is often found in the long life section of most supermarkets. It’s used to make milk when mixed with water. This is the type of milk powder I used in this frosting. Heavy cream is the type of cream you use for whipping. Hope that all helps! N x

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