No-Bake Chocolate Cherry Cheesecake
Chocolate Cherry Cheesecake! Chocolate and cherry are one of those classic flavor combos that just go together really well! Pair it with freshly whipped vanilla cream, coconut, and cherry liqueur and you have something really special!
My no-bake chocolate cherry cheesecake is made of a coconut and chocolate Oreo crust with a sour cherry cheesecake filling with a homemade cherry pie swirl. Finished with swirls of freshly whipped vanilla cream and maraschino cherries.
Nick’s favorite thing…
I love how delicate and creamy this cheesecake is. It’s no-bake, fruity, and chocolatey at the same time. Above it all though, I love how classic and retro this cheesecake looks. Can’t say no to swirls of freshly whipped cream and maraschino cherries on any dessert!
What does Chocolate Cherry Cheesecake taste like?
Let me break it down.
Crust – Oreo cookies, crushed and mixed with butter to help keep the crust together. I added some coconut because I just couldn’t resist. I’m living my cherry ripe fantasy ok?
Cheesecake – The cheesecake is no bake. Soft and creamy it’s set with white chocolate and gelatin. Yes, it’s set with gelatin. I don’t use gelatin in my cheesecakes anymore. If you’re looking cheesecake recipes that have no gelatin, why don’t you try my Blueberry & Lime Cheesecake? I’ve got plenty more suggestions below.
The cheesecake is also infused with cherries and cherry liqueur which is optional. There’s not enough in here to make you drunk, it’s all about that rich liqueur flavor.
Toppings! – I kept it simple here. Swirls of freshly whipped cream with maraschino cherries on top.
What are the ingredients I need?
Canned Cherries – The ones I used were the Morello cherries. I just drained them well before adding to the cheesecake.
Lemon juice – Always use freshly squeezed lemon juice. Tastes so much better than the long life stuff!
Caster Sugar – Also known as superfine sugar.
Salt – I used fine salt.
Corn starch – This will help thicken the sauce. Also known as corn flour.
Oreos – I used regular Oreo cookies, but any chocolate cookie will work.
Unsalted butter – You can also use salted butter if you wish.
Shredded coconut – This helps add flavor and texture to the crust. I used desiccated, unsweetened coconut.
Powdered gelatin – this is one of the ingredients that will help set the cheesecake. Without it, the cheesecake cannot hold its shape. I used powdered gelatin.
Cream cheese – I used cream cheese blocks. Make sure they’re softened before using so yu get a nice smooth and creamy texture.
White chocolate – When melting this chocolate, let it cool slightly before adding to the cheesecake mixture.
Pink food gel – I used Americolor food gel.
Heavy cream – This is the type of cream you use for whipping.
Vanilla extract – Make sure you use good quality vanilla extract!
Maraschino cherries – I bought mine from a store in Australia called Dan Murphy’s. But they’re also available online.
My Top Tips!
- When adding the melted chocolate, make sure it’s not hot. Slightly warm is ok. Otherwise, it will melt the cream cheese and make your cheesecake dense.
Other Recipes You Might Like!
- Blackberry Cheesecake Brownie Bars – no bake and no gelatin!
- Blueberry and Lime Cheesecake – fresh flavor combo!
- Lemon Meringue Cheesecake – baked cheesecake that is packed full of aromatic lemon and topped with toasted meringue!
- Eton Mess Cheesecake – no-bake and no gelatin! Raspberries, meringues and whipped cream delight!
I hope you guys enjoyed this simple but delicious Chocolate Cherry Cheesecake 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!
No-Bake Chocolate Cherry Cheesecake
Cherry Pie Filling
- 2 cups (600 g) canned cherries (keep juice)
- 1 tbsp lemon juice
- 1/2 cup (105 g) caster sugar
- 1/4 tsp salt
- 2 tbsp corn starch + 3 tsp cold water
- 3 cups (266 g) Oreos
- 1/2 cup (150 g) shredded coconut
- 1/2 cup (125 ml) unsalted butter, melted
- 1 tbsp powdered gelatin + 3 tsp cold water
- Cherry Pie Filling (from above)
- 2 blocks (500 g) cream cheese
- 1/4 cup (60 ml) cherry liqueur (optional)
- 2 cups (300 g) white chocolate, melted
- 2 drops pink food gel
- 1 cup (250 ml) heavy cream
- 2 tsp vanilla extract
- 12 maraschino cherries
Learn How To Make it! [VIDEO]
Cherry Pie Filling
- Add the cherries and cherry juice into a large saucepan along with the sugar, lemon juice and salt. Stir on medium high heat using a wooden spoon or spatula until the mixture begins to bubble and the sugar has melted.
- Add the water and corn starch to a small mixing bowl or cup. Use a spoon to mix until well combined.
- Pour the corn starch slurry into the cherry mixture while continuously stirring with the spoon. Continue mixing until mixture thickens and becomes translucent again. Strain the juice from the cherries using a sieve and then place cherries into a separate bowl. Chill in the fridge overnight or until completely cooled.
- Add the Oreos and coconut into the bowl of a food processor and blitz until you reach fine crumbs. Add the melted butter and blitz to coat crumbs. Pour into a 9-inch springform pan and use a spoon to press firmly into the bottom and halfway up the sides. Once it’s nice and even, place in the fridge to chill for 30 minutes.
- Begin by adding the water and gelatin to a small mixing bowl. Mix using a fork until well combined. Set aside to set for 5minutes. Microwave for 20 seconds to melt right before adding to the cheesecake mixture.
- Add the cream cheese and cherry liqueur(optional) into a large mixing bowl. Use an electric hand mixer or stand mixer fitted with a paddle attachment to mix the two ingredients on medium speed at first and then up to high speed for a couple minutes until smooth and creamy.Add the melted gelatin and mix until well combined on high speed.
- Next add the white chocolate, chilled cherry sauce and pink food gel and mix until well combined. You want to scrape down the bowl each time you add an ingredient to make sure everything is being mixed evenly.
- Pour half the mixture into the chilled cake tin. Place half of the cherry pie filling on top and swirl around using a spoon. Add the remaining cheesecake mixture on top, smoothen out with a spoon and then add the remaining chilled cherry pie filling on top. Gently tap the cake tin on your work bench to get rid of any air bubbles. Chill in the fridge for 3 hours or overnight to set completely.
- This is so easy! Simply add the cream, sugar (optional) and vanilla into a large mixing bowl. I recommend glass or metal and use an electric hand mixer to whip on medium speed. Continue whipping for a couple minutes until the cream is frothy, then put the speed up to high and whip until you reach stiff peaks.
- Carefully take out of the cake tin and transfer to your serving plate. Fit the end of a piping bag with an open star tip and frost swirls of whipped cream on top. Finish with maraschino cherries.