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
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, 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.
