If you are craving a dessert that combines the rich decadence of chocolate with the bright, fruity burst of cherries, you have to try this No-Bake Cherry Chocolate Cheesecake Recipe. It’s a stunning combination of a crisp chocolatey crust, creamy cocoa-infused cheesecake filling, and a luscious cherry topping that brings it all together. Best of all, it requires no oven time, making it perfect for warm days or when you want a show-stopping dessert with minimal fuss. Whether you’re serving it for a special occasion or just a sweet treat, this cheesecake is bound to become an instant favorite in your recipe collection.
Ingredients You’ll Need
Ingredients You’ll Need
These simple but essential ingredients come together beautifully to create layers of taste, texture, and color that make the No-Bake Cherry Chocolate Cheesecake Recipe so irresistible. Each element plays a crucial role in bringing that perfect balance between creamy, crunchy, sweet, and tart.
- Chocolate graham cracker crumbs: Provides the crunchy, chocolaty base for the crust, adding depth and a satisfying texture.
- Brown sugar: Adds warmth and a hint of caramel to the crust’s sweetness, balancing the chocolate flavors.
- Butter, melted: Binds the crust ingredients together and keeps it rich and moist.
- Salt: Enhances all the flavors, both in the crust and cheesecake filling, by cutting through the sweetness.
- Cream cheese (16 oz, 2 packages): The creamy and tangy heart of the cheesecake, giving it that luscious, smooth texture.
- Vanilla extract: Adds a subtle warmth and depth to the cheesecake filling’s flavor profile.
- Heavy whipping cream (1 pint): Whipped into the cream cheese, it makes the filling light, airy, and oh-so-creamy.
- White sugar: Sweetens the cheesecake without overpowering the chocolate and cherries.
- Cocoa powder (1/3 cup): Infuses the filling with rich chocolate flavor and a beautiful dark hue.
- Cherry pie filling (21 oz can): The crowning glory, bringing fruity juiciness and classic cherry flavor that perfectly counterbalances the chocolate.
How to Make No-Bake Cherry Chocolate Cheesecake Recipe
Step 1: Prepare and Chill the Crust
Start by combining the chocolate graham cracker crumbs, brown sugar, a pinch of salt, and melted butter in a mixing bowl. Stir everything together until the mixture looks like wet sand with evenly moistened crumbs. Press this mixture firmly into the bottom of a springform pan to create an even, compact base. Pop it into the fridge to chill—this step lets the crust set nicely so it holds up beautifully under the creamy filling.
Step 2: Make the Chocolate Cheesecake Filling
In a medium bowl, beat the cream cheese until it’s completely smooth with no lumps. To this, slowly add the heavy whipping cream, mixing gently until you achieve a silky, combined texture. Next, add the white sugar, vanilla extract, and salt, continuing to beat until everything is perfectly smooth. Finally, sift in the cocoa powder and fold it in carefully, ensuring the entire filling has a rich chocolate tone with a velvety texture.
Step 3: Assemble and Set
Once the crust has chilled and feels firm to the touch, pour the luscious cheesecake filling over it. Use a spatula to smooth out the top, creating a clean, even layer. Cover the pan and place it in the freezer for about 3 hours or transfer it to the refrigerator overnight. This step is key to helping your cheesecake set to the ideal creamy yet sliceable consistency.
Step 4: Add the Cherry Topping
Just before serving, spoon the chilled cherry pie filling lavishly over the set cheesecake. The bright red cherries and their syrup create a stunning visual contrast against the dark chocolate filling, while adding a juicy pop of flavor with every bite.
How to Serve No-Bake Cherry Chocolate Cheesecake Recipe
Garnishes
To elevate your presentation and taste, consider adding a few glossy fresh cherries or a sprinkle of shaved chocolate on top of the cherry pie filling. A dollop of whipped cream or a light dusting of cocoa powder can also add a fancy flourish that impresses while complementing the dessert’s flavors.
Side Dishes
This cheesecake pairs wonderfully with a cup of freshly brewed coffee or a rich espresso, which balances the sweetness and enhances the chocolate notes. For an extra touch, serve alongside a scoop of vanilla bean ice cream or a fresh fruit salad featuring berries to keep the palate fresh and lively.
Creative Ways to Present
Try serving individual portions in clear glass jars or dessert cups, layering crust, filling, and cherry topping to show off the beautiful layers. You can also create mini versions using a muffin tin to make bite-sized treats perfect for parties or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. The cheesecake will stay fresh and creamy for up to 4 days, giving you plenty of time to enjoy every last bite.
Freezing
This cheesecake freezes beautifully if wrapped securely in plastic wrap and placed in a freezer-safe container. Freeze it for up to 1 month, then thaw overnight in the refrigerator before serving to retain the perfect creamy texture.
Reheating
Since this is a no-bake cheesecake, reheating isn’t necessary or recommended. Instead, just allow frozen or refrigerated cheesecake to come to refrigerator temperature for ideal texture and taste before serving.
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 lemon juice to mimic the pie filling texture and flavor. This adds a lovely homemade touch and freshness to the cheesecake.
Is it possible to make this cheesecake vegan or dairy-free?
Yes, you can experiment with dairy-free cream cheese, coconut cream as a substitute for heavy whipping cream, and vegan butter. Just make sure all your substitutes are firm enough for the no-bake structure.
How long does it take for the cheesecake to set?
It generally takes about 3 hours in the freezer or overnight in the refrigerator. The freezer method is quicker, but chilling overnight allows for a denser, creamier texture.
Can I double the recipe for a larger crowd?
Definitely! Just double all the ingredients and use a larger springform pan or multiple pans. Keep the chilling times the same, but ensure your freezer or fridge has enough space to accommodate the larger dish.
What’s the best way to cut the cheesecake for neat slices?
Use a sharp knife dipped in hot water and wiped dry before slicing. This simple trick helps the knife glide through the cheesecake cleanly, giving you perfect, beautiful slices every time.
Final Thoughts
This No-Bake Cherry Chocolate Cheesecake Recipe is a delightful treat that brings together luscious chocolate and vibrant cherry flavors in an easy-to-make dessert that’s sure to wow your friends and family. Whether you’re a seasoned cheesecake lover or new to no-bake desserts, this recipe offers a perfect balance of simplicity and indulgence. Trust me, once you make it, it will become one of your go-to favorites for every celebration or just a special weekend indulgence!
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
- Diet: Vegetarian
Description
This No-Bake Cherry Chocolate Cheesecake is a luscious dessert combining a rich chocolate graham cracker crust with a smooth, creamy chocolate cheesecake filling. Topped with sweet cherry pie filling, it’s the perfect indulgent treat that requires no oven time, making it easy and convenient to prepare ahead for any occasion.
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, combine the chocolate graham cracker crumbs, brown sugar, a pinch of salt, and the melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create an even crust. Place the pan in the refrigerator to chill while preparing the filling.
- Make the cheesecake filling: In a medium bowl, beat the cream cheese until it becomes smooth and creamy. Gradually pour in the heavy whipping cream while stirring continuously until fully incorporated. Add the white sugar, vanilla extract, and salt, then continue to beat the mixture until it is smooth and fluffy. Slowly add the cocoa powder, folding it in gently until the filling is evenly chocolaty and well combined.
- Assemble and chill: Once the crust has chilled and set, pour the chocolate cheesecake filling over it. Smooth the top with a spatula for an even surface. Freeze the assembled cheesecake for about 3 hours or refrigerate it overnight to allow the filling to set firmly.
- Add topping and serve: Before serving, spread the cherry pie filling evenly over the top of the cheesecake. Slice and enjoy the delicious combination of chocolate and cherry flavors.
Notes
- For best results, use full-fat cream cheese and heavy whipping cream to achieve a creamy texture.
- You can substitute the cherry pie filling with fresh cherries or other fruit preserves if preferred.
- If you do not have a springform pan, use any removable-bottom pan lined with parchment paper for easy removal.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Allow the cheesecake to sit at room temperature for 10-15 minutes before serving to soften the texture slightly.
