No-Bake Cherry Chocolate Cheesecake

Ingredients

Crust:

1 ½ cups chocolate graham cracker crumbs

⅛ cup packed brown sugar

⅓ cup butter, melted

1 pinch salt

Cheesecake Filling:

16 oz cream cheese, 2 packages

2 teaspoons vanilla extract

1 pt heavy whipping cream

½ cup white sugar

⅓ cup cocoa powder

½ teaspoon salt

Topping:

21 oz cherry pie filling, 1 can

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

In a bowl, I mix together the chocolate graham cracker crumbs, brown sugar, salt, and melted butter. Once well combined, I press the mixture evenly into a springform pan and chill it in the fridge.

Make the Cheesecake Filling:

In a medium bowl, I beat the cream cheese until it’s smooth. Then, I slowly pour in the heavy whipping cream, stirring until fully incorporated. After that, I add the sugar, vanilla extract, and salt, continuing to beat the mixture until it’s very smooth, making sure to scrape the sides of the bowl. Gradually, I mix in the cocoa powder until everything is fully combined.

Assemble the Cheesecake:

Once the crust is chilled, I pour the cheesecake filling on top of it and smooth out the top. Then, I freeze the cheesecake for about 3 hours or refrigerate it overnight until set.

Add the Finishing Touch:

Before serving, I top the chilled cheesecake with the cherry pie filling. Then, it’s ready to enjoy!

Servings and Timing

This No-Bake Cherry Chocolate Cheesecake yields about 10 servings. It takes around 15-20 minutes to prepare the crust and filling, but the key step is chilling or freezing the cheesecake, which takes about 3 hours in the freezer or overnight in the refrigerator.

Variations

Flavor Twist: Instead of cherry topping, I sometimes use other fruit fillings like strawberry, blueberry, or raspberry for a unique twist.

Crust Options: If I’m not in the mood for chocolate graham crackers, I use regular graham cracker crumbs or even crushed Oreo cookies for a different flavor profile.

Add Chocolate: For extra decadence, I sometimes melt some chocolate and drizzle it over the top before adding the cherry filling.

Storage/Reheating

This No-Bake Cherry Chocolate Cheesecake stores beautifully in the refrigerator. I always keep it covered in an airtight container, and it can last up to 3-4 days. If I have leftovers, I’ll often freeze them for later. It’s just as delicious when defrosted. I don’t recommend reheating this cheesecake, as the texture is best when it’s chilled.

Related Recipes:

• Chocolate Cherry Cheesecake Bars
• No-Bake Cherry Cheesecake
• Homemade Cherry Pie Filling

FAQs

How long does it take for the cheesecake to set?

It takes around 3 hours to freeze or 6-8 hours if refrigerated overnight for the cheesecake to fully set.

Can I use a different type of crust?

Yes, I can easily swap the chocolate graham cracker crust for a regular graham cracker crust or even a cookie crust made from Oreos or another chocolate cookie.

Can I use a different topping besides cherry pie filling?

Absolutely! I love experimenting with different fruit fillings like strawberries or blueberries, or even using a drizzle of melted chocolate for a more indulgent dessert.

Is there a way to make this cheesecake lighter?

Yes, I could substitute the cream cheese for a lighter version or use a lower-fat whipped cream to reduce the richness, though it may affect the texture slightly.

Can I make this cheesecake ahead of time?

Definitely! In fact, I recommend making it ahead of time as the flavors and texture improve after chilling overnight.

Conclusion

This No-Bake Cherry Chocolate Cheesecake is the ultimate dessert for anyone who loves a rich, creamy, and easy-to-make treat. It’s a perfect blend of chocolate and cherry flavors, making it a crowd-pleasing choice for any occasion. Whether I’m preparing it for a special event or just indulging myself, this dessert never disappoints!