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A slice of cherry cheesecake with chocolate crust, creamy layers, and cherry sauce, topped with fresh cherries, sits on a pink plate beside a gold fork. More cherries are in a bowl in the background.

Cherry Ripple Cheesecake

This easy cherry ripple cheesecake is 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!
Author: Nick Makrides
5 from 4 votes
Print Recipe Pin Recipe
Prep 20 minutes
Cook 10 minutes
Total 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 613 kcal

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

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.

Video

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 | Carbohydrates: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
Keyword Cheesecake, cherry, No-Bake
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