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!
Table of Contents
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.
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!
Cheesecake can be stored in an airtight container for up to three days.
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.
if they’re not in season where you are, then canned or jarred cherries are ok.
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
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!
Cherry Ripple Cheesecake
- 1 3/4 cups (250 g) cherries, halved and pitted (see notes)
- 2 tbsp granulated sugar
- 33 (380 g) Oreo cookies
- 1/3 cup (65 g) brown sugar
- 1/2 cup (125 g) unsalted butter, melted
- 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]
- 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.
- 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.
- 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.