No-Bake Chocolate Cherry Cheesecake
Coconut and chocolate Oreo crust with a sour cherry cheesecake filling withcherry pie filling. Finished with swirls of freshly whipped vanilla cream andmaraschino cherries.
Ingredients
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
Crust
- 3 cups (266 g) Oreos
- 1/2 cup (150 g) shredded coconut
- 1/2 cup (125 ml) unsalted butter, melted
Cheesecake
- 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
Whipped Cream
- 1 cup (250 ml) heavy cream
- 2 tsp vanilla extract
Decorations
- 12 maraschino cherries
Instructions
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.
Crust
- 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.
Cheesecake
- 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.
Whipped Cream
- 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.
Let's decorate!
- 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.
Video
Notes
Storage
Cheesecake can be stored in an airtight container for up to three days.
Nutrition
Calories:592kcal | Carbohydrates:63g | Protein:5g | Fat:34g | Saturated Fat:19g | Polyunsaturated Fat:2g | Monounsaturated Fat:10g | Trans Fat:1g | Cholesterol:54mg | Sodium:284mg | Potassium:258mg | Fiber:2g | Sugar:40g | Vitamin A:847IU | Vitamin C:2mg | Calcium:93mg | Iron:4mg
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