If you love the heavenly combination of rich chocolate and bright cherries, then the No-Bake Cherry Chocolate Cheesecake Recipe is about to become your new favorite indulgence. This dessert brings together a velvety chocolate cheesecake filling nestled on a crunchy chocolate graham cracker crust, crowned perfectly with luscious cherry pie filling on top. The best part? No oven needed, which means you can create this impressive cake with ease, whether it’s a weeknight treat or a special occasion showstopper. Prepare yourself for a luscious experience that balances sweet, tart, creamy, and crunchy all in each bite.
Ingredients You’ll Need
Gathering your ingredients for this cheesecake couldn’t be simpler or more rewarding. Each component plays a special role: from the crumbly chocolate crust that provides a textured base, to the creamy cocoa-infused filling that defines this dessert’s rich character, and finally the vibrant cherry topping adding a burst of color and flavor that completes every slice.
- Chocolate graham cracker crumbs: Use finely crushed crumbs to ensure a sturdy yet tender crust that holds the cheesecake well.
- Brown sugar: Adds a subtle molasses depth to enhance the chocolate flavors in the crust.
- Butter, melted: Acts as the binding agent to keep the crust firm and flavorful.
- Salt (a pinch): Balances sweetness and intensifies chocolate notes in the crust mixture.
- Cream cheese (16 oz, 2 packages): The creamy foundation of the cheesecake filling for luscious texture.
- Vanilla extract (2 teaspoons): Infuses the filling with warmth and aroma, elevating the overall taste.
- Heavy whipping cream (1 pint): Whipped into the filling, it adds lightness and a delicate fluffiness.
- White sugar (½ cup): Sweetens the cheesecake perfectly, balancing the cocoa’s natural bitterness.
- Cocoa powder (â…“ cup): Brings that irresistible chocolate intensity to the smooth filling.
- Salt (½ teaspoon): Enhances all the flavors within the cheesecake filling.
- Cherry pie filling (21 oz, 1 can): The jewel on top that adds brightness, color, and tangy sweetness.
How to Make No-Bake Cherry Chocolate Cheesecake Recipe
Step 1: Prepare the Chocolate Crust
Start by combining the chocolate graham cracker crumbs, brown sugar, pinch of salt, and melted butter in a bowl. Stir everything thoroughly to create a uniformly moist crumb mixture. Press this mixture firmly into the bottom of a springform pan, ensuring an even, compact layer that will serve as the base of your cheesecake. Pop the crust in the fridge to chill while you prepare the filling—this chilling step helps it set firmly.
Step 2: Make the Creamy Chocolate Cheesecake Filling
In a medium bowl, beat the cream cheese until it’s silky smooth without lumps. Gradually add the heavy whipping cream, stirring or gently beating as you go to meld them together into a light, airy mixture. Next, mix in the white sugar, vanilla extract, and the half teaspoon of salt, continuing to beat until the filling is luscious and smooth. Finally, sift in the cocoa powder gradually, blending it completely into the cream cheese mixture so the filling turns into a velvety chocolate masterpiece.
Step 3: Assemble and Chill
Retrieve your chilled crust and pour the chocolate cheesecake filling evenly over it. Use a spatula to smooth out the top for a neat finish. Cover the pan tightly and transfer it to the freezer for about 3 hours or place it in the refrigerator overnight. This slow chilling allows the cheesecake to set up perfectly, making it easy to slice while maintaining that creamy texture.
Step 4: The Finishing Touch – Add Cherry Topping
Just before serving, generously spoon the cherry pie filling evenly over the set cheesecake. The bright, juicy cherries will contrast beautifully with the dark chocolate, creating a stunning and delicious visual and taste combination that will wow everyone at your table.
How to Serve No-Bake Cherry Chocolate Cheesecake Recipe
Garnishes
To elevate the presentation, consider adding a few fresh cherries or a sprinkle of dark chocolate shavings on top. Whipped cream rosettes around the edges can add an extra touch of elegance and texture, making each slice look as decadent as it tastes.
Side Dishes
This no-bake cheesecake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream on the side. Fresh berries or a bright raspberry coulis can also complement the rich chocolate and tart cherries beautifully, offering refreshing bursts of flavor between creamy bites.
Creative Ways to Present
If you want to impress guests, try serving individual portions in clear glasses or cute mason jars layered with extra cherry sauce and crushed chocolate cookies. Alternatively, turn it into a trifle with layers of cake, cheesecake filling, and cherries for a visually stunning dessert that’s fun to dig into.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake can be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. This keeps the cheesecake moist and prevents it from absorbing other fridge odors while maintaining its rich flavor.
Freezing
You can freeze the cheesecake to enjoy later by wrapping it carefully in plastic wrap and then aluminum foil to prevent freezer burn. Freeze it for up to 2 months for best quality. When ready to eat, thaw it overnight in the refrigerator so it regains its creamy texture without wateriness.
Reheating
Since this is a no-bake cheesecake, reheating is not recommended. It’s best enjoyed chilled to preserve the texture and flavor. Just take it out of the fridge a few minutes before serving to soften slightly for the perfect bite.
FAQs
Can I use fresh cherries instead of canned cherry pie filling?
Absolutely! Fresh cherries can be cooked down with a bit of sugar and cornstarch to create a homemade cherry topping, giving your cheesecake a fresh, natural flavor while still capturing that classic cherry-chocolate combination.
Is it necessary to use a springform pan?
While a springform pan makes it easier to release the cheesecake without damaging its edges, you can also use a regular cake pan lined with parchment paper. Just be sure to chill well and carefully invert the cake if you want to keep the shape intact.
Can I substitute the cocoa powder for melted chocolate?
Yes, melted chocolate can be used, but you’ll want to adjust the sweetness and fat content. Be sure to cool the melted chocolate before incorporating it to avoid melting your cream cheese. Cocoa powder keeps the texture lighter and the preparation simpler.
How long does it take for the cheesecake to set?
Typically, allowing the cheesecake to chill in the freezer for about 3 hours or overnight in the refrigerator ensures it sets perfectly. This step is crucial for achieving that creamy yet firm consistency.
Can I make this cheesecake dairy-free or vegan?
With some ingredient swaps, like using dairy-free cream cheese and coconut cream, this recipe can be adapted for dairy-free or vegan diets. However, texture and flavor will vary slightly, so be prepared to experiment a bit to get it just right.
Final Thoughts
There is nothing quite like the feeling of sharing a slice of homemade cheesecake with friends or family, and the No-Bake Cherry Chocolate Cheesecake Recipe is the perfect recipe to make those moments even sweeter. Easy to prepare but elegant in taste, this cheesecake brings together the best of chocolate and cherries in every rich, creamy bite. So go ahead, gather your ingredients, and treat yourself to a dessert that feels like a warm hug—you absolutely deserve it!
Print
No-Bake Cherry Chocolate Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No-Bake Cherry Chocolate Cheesecake is a rich and creamy dessert that combines a chocolate graham cracker crust with a smooth cocoa-infused cream cheese filling, topped generously with sweet cherry pie filling. Perfect for those who want an indulgent cheesecake without the need for baking, it sets beautifully in the refrigerator or freezer, making it an easy, crowd-pleasing treat.
Ingredients
Crust:
- 1 ½ cups chocolate graham cracker crumbs
- â…› cup packed brown sugar
- â…“ cup butter, melted
- 1 pinch salt
Cheesecake Filling:
- 16 oz cream cheese (2 packages)
- 2 teaspoons vanilla extract
- 1 pint heavy whipping cream
- ½ cup white sugar
- â…“ cup cocoa powder
- ½ teaspoon salt
Topping:
- 21 oz cherry pie filling (1 can)
Instructions
- Prepare the crust: In a bowl, mix together the chocolate graham cracker crumbs, brown sugar, salt, and melted butter until well combined. Press this mixture firmly into the base of a springform pan. Place the crust in the refrigerator to chill and set while you prepare the filling.
- Make the cheesecake filling: In a medium bowl, beat the cream cheese until it becomes smooth and creamy. Slowly pour in the heavy whipping cream while continuing to stir to incorporate evenly. Add the white sugar, vanilla extract, and salt, and continue beating the mixture until it becomes smooth and slightly thickened. Gradually sift in the cocoa powder and mix thoroughly to combine, ensuring a silky chocolate flavor throughout.
- Assemble and chill: Once the crust is chilled and firm, pour the chocolate cheesecake filling over the crust. Smooth the top with a spatula to achieve an even surface. Cover the pan and freeze for approximately 3 hours or refrigerate overnight to allow the cheesecake to set firmly.
- Add topping and serve: Before serving, evenly spoon the cherry pie filling over the set cheesecake. Slice and enjoy the delightful combination of chocolate and cherry flavors in each bite.
Notes
- For best results, use full-fat cream cheese and heavy whipping cream to achieve a rich and creamy texture.
- If you prefer, refrigerate the cheesecake overnight instead of freezing for 3 hours; this will yield a slightly different but still firm texture.
- You can substitute cherry pie filling with fresh cherries or another fruit topping of your choice.
- Make sure to press the crust mixture firmly into the pan to prevent it from crumbling when serving.
- Allow the cheesecake to sit at room temperature for 10 to 15 minutes before serving for easier slicing.
