No-Bake 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’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!
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!
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 Extract – Always 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.
Other Cherry Recipes You Might Like!
- No-Bake Chocolate Cherry Cheesecake
- Cherry Cherry Boom Boom Cupcakes
- Cherry Malt Milkshake Cupcakes
- Best Ever Black Forest Cake
- Black Forest Tart
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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
Cherry Ripple Cheesecake
Serves 8
Ingredients
Cherry Sauce
- 1 3/4 cups / 250 g cherries, halved and pitted, (see notes)
- 2 tbsp granulated sugar
Oreo Crust
- 33 / 380 g Oreo cookies
- 1/3 cup / 65 g brown sugar
- 1/2 cup / 125 g unsalted butter, melted
Cheesecake
- 3 blocks / 750 g cream cheese, softened
- 1/2 cup / 105 g caster sugar
- 1/4 cup / 60 g sour cream
- 2 tbsp powdered sugar
- 1/2 cup / 105 g milk powder
- 1 tbsp vanilla extract
- 1 1/4 cup / 300 ml heavy cream
- extra cherries to serve
Learn How To Make it! [VIDEO]
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
Nutrition
8 comments
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
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
Hi! Are the Calories counted per Piece of cake? 🥲❤️
Hi Adrita! Yep, that’s right. Per serving 🙂
Hello Nick. I love your recipe and wonder if I could use raspberries instead of cherries? (No one in our family is a big fan of cherries 😕). Thank you. Esther from UK.
Should be ok but give my raspberry swirl cheesecake a go if you’d like a raspberry version! N x
A bit labor intensive and I made a huge mess in my kitchen!! LOL!!! The result was worth it, hubby loves it! If you don’t have castor sugar, you can use regular sugar ground up in a Ninja blender or similar. Frozen cherries work well also as fresh are out of season here and we couldn’t find canned. I used regular sugar in the crust instead of brown sugar and it was fantastic! Thank you for sharing your recipe, it really is delicious!!
Thanks so much for the amazing review! I’ll clean your dishes haha.