No-Bake Cherry Chocolate Cheesecake Recipe
If you’re yearning for a show-stopping dessert that brings together layers of chocolatey indulgence and sweet, tangy cherry goodness, look no further than this No-Bake Cherry Chocolate Cheesecake. With a dreamy marbled filling atop a classic chocolate cookie crust, this cheesecake effortlessly blends elegance with the undeniable comfort of rich flavors. The best part? There’s absolutely no oven required, making it the perfect treat for warm days, busy holidays, or those wonderful occasions when you want maximum wow-factor with minimal fuss.
Ingredients You’ll Need
This No-Bake Cherry Chocolate Cheesecake relies on simple, easy-to-find ingredients, but every single one plays a major role in the final result. Each adds something special, from the velvety texture to those irresistible pops of cherry and chocolate.
- 24 chocolate sandwich cookies (like Oreos), finely crushed: These create a classic, deep dark crust that beautifully supports the creamy layers above.
- 5 tablespoons unsalted butter, melted: The glue that binds the cookie crumbs, making sure your crust is rich and sliceable.
- 16 ounces cream cheese, softened: The backbone of the cheesecake, giving it that signature velvety tang and smoothness.
- ½ cup granulated sugar: Sweetens the filling just the right amount, highlighting both the cream cheese and cherry flavors.
- 1 teaspoon vanilla extract: Adds a lovely hint of warmth and rounds out the richness of the dessert.
- 1 ½ cups heavy whipping cream, cold: When whipped, this transforms the filling to cloud-like, melt-in-your-mouth perfection.
- ¾ cup semi-sweet chocolate chips, melted and slightly cooled: Brings deep, decadent chocolate flavor to half the filling for that beautiful marbled look.
- 1 ½ cups cherry pie filling (plus extra for topping, optional): Delivers bursts of tangy cherry and a pop of vibrant color both inside and on top of your cheesecake.
How to Make No-Bake Cherry Chocolate Cheesecake
Step 1: Make the Chocolate Cookie Crust
Start by mixing those finely crushed chocolate sandwich cookies with the melted butter in a large bowl. Use a fork or your hands to make sure every crumb is coated in buttery goodness. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan—the back of a measuring cup works wonders for this. Pop the pan in the fridge to chill while you work on the luscious filling.
Step 2: Whip Up the Creamy Filling
In a separate bowl, beat together the softened cream cheese, sugar, and vanilla extract. Keep mixing until the filling is completely smooth and creamy—no lumps allowed! This step sets the foundation for both the chocolate and cherry swirled layers.
Step 3: Whip the Heavy Cream
With a clean bowl and beaters, whip your cold heavy whipping cream to stiff peaks. This ensures your cheesecake is light, airy, and delightfully soft rather than dense. Gentle is the name of the game here, so work slowly to avoid deflating those beautiful peaks.
Step 4: Fold and Flavor
Now, gently fold the whipped cream into your cream cheese mixture until just combined. Divide this fluffy mixture in half: fold the melted chocolate into one half, and fold the cherry pie filling into the other. Each side should be packed with its signature flavor, getting your taste buds ready for that marbled magic.
Step 5: Marble and Chill
Spoon generous dollops of the cherry and chocolate mixtures alternately onto your chilled crust. Grab a butter knife or a spatula and ever-so-gently swirl the fillings together—aim for an elegant marbled effect rather than full blending. Smooth the top, cover with foil or plastic wrap, and pop it in the fridge for at least 6 hours (overnight is best) to fully set.
Step 6: Top and Serve
When ready to serve, run a thin knife around the edge before releasing the springform pan. Add an extra scoop of cherry pie filling on top if you’re feeling fancy. For picture-perfect slices, freeze the cake for about 30 minutes before serving. That’s it—your No-Bake Cherry Chocolate Cheesecake is ready for its big reveal!
How to Serve No-Bake Cherry Chocolate Cheesecake
Garnishes
This dessert already brings high drama, but a few thoughtful garnishes will really make your No-Bake Cherry Chocolate Cheesecake pop. Try extra cherry pie filling, grated chocolate, or even a few fresh cherries with stems for a touch of elegance. A dollop of whipped cream never hurts, either!
Side Dishes
This cake is a superstar all on its own, but it pairs beautifully with light and simple sides. Consider serving with a fresh fruit salad or some crisp, buttery cookies to balance out the decadence. A cup of strong coffee or a scoop of vanilla ice cream adds a lovely counterpoint, too.
Creative Ways to Present
If you want to impress, serving individual slices on plates with a swirl of cherry sauce and a sprinkle of mini chocolate chips is always a winner. Alternatively, make mini cheesecakes in jars or muffin tins for a party-ready twist on the classic No-Bake Cherry Chocolate Cheesecake—everyone loves their own personal dessert!
Make Ahead and Storage
Storing Leftovers
Leftover slices of No-Bake Cherry Chocolate Cheesecake keep beautifully! Just cover the pan tightly with plastic wrap or transfer individual slices to airtight containers. Store in the refrigerator for up to 5 days—the texture stays creamy and fabulous.
Freezing
This cheesecake also freezes like a dream. For best results, freeze individual slices on a baking sheet, then transfer to a freezer-safe bag or container. Thaw overnight in the fridge before serving for a perfectly chilled treat, just as luscious as the day you made it.
Reheating
No reheating required for this beauty. If you’ve frozen your cheesecake, just let it thaw completely in the fridge. Twenty minutes at room temperature before serving helps soften it slightly for that silky-smooth bite.
FAQs
Can I use a different cookie for the crust?
Absolutely! Graham crackers, chocolate wafers, or even shortbread cookies can be swapped in for the chocolate sandwich cookies—each choice creates its own delicious twist on No-Bake Cherry Chocolate Cheesecake.
Can I make it with fresh cherries instead of pie filling?
Fresh cherries can be used if you cook them down with a bit of sugar and cornstarch to achieve the thick, jammy consistency needed for a swirl. Pie filling just keeps things beautifully simple and reliable.
What if I don’t have a springform pan?
No worries at all! You can use a standard 9-inch pie plate or even make cheesecake bars in a square baking dish. Just be sure to line it with parchment for easy removal.
How can I get the best marble effect?
The secret is to alternate big dollops of both fillings and gently swirl with a knife. Try not to over-mix—just a few swirls give you those stunning, distinct ribbons of cherry and chocolate cheesecake.
How far ahead can I make No-Bake Cherry Chocolate Cheesecake?
This recipe is ideal for making ahead! You can prepare it up to 2 days in advance, leaving it to chill (and flavors to develop) in your fridge. Just add garnishes right before serving for the freshest look.
Final Thoughts
If you’re ready to impress your friends, family, or even just yourself, give this No-Bake Cherry Chocolate Cheesecake a spot on your table. Its balance of rich chocolate, creamy cheesecake, and juicy cherries feels celebratory for any occasion—no oven required! I can’t wait for you to try it and make it your own signature no-bake treat.
Print
No-Bake Cherry Chocolate Cheesecake Recipe
- Total Time: 6 hours 25 minutes (including chill time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy delight of this No-Bake Cherry Chocolate Cheesecake. A decadent dessert featuring a marbled combination of cherry and chocolate flavors atop a luscious Oreo cookie crust.
Ingredients
Cookies Crust:
- 24 chocolate sandwich cookies (like Oreos), finely crushed
- 5 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream, cold
- ¾ cup semi-sweet chocolate chips, melted and slightly cooled
- 1 ½ cups cherry pie filling (plus extra for topping, optional)
Instructions
- Cookies Crust: Mix crushed cookies and melted butter, press into pan, and chill.
- Cheesecake Filling: Beat cream cheese, sugar, and vanilla. Whip cream separately, then fold into cream cheese. Divide filling, fold chocolate into one half and cherry filling into the other. Swirl mixtures together and refrigerate until set.
- Top with additional cherry filling before serving if desired.
Notes
- For cleaner slices, freeze the cheesecake for 30 minutes before slicing.
- Store leftovers covered in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
