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
Scale
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.
