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A slice of chocolate cheesecake topped with cherry sauce.

Chocolate Cherry Cheesecake (No Bake)

Heather Smoke
This no bake chocolate cherry cheesecake has a chocolate cookie crust, creamy chocolate cheesecake filling, topped with cherry sauce.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Chill Time 4 hrs
Total Time 4 hrs 40 mins
Course Dessert
Cuisine American
Servings8

Equipment

  • 8-inch Springform Pan with Removable Bottom
  • Electric Mixer (Stand or Hand-Held)

Ingredients
 

Crust

  • 30 Oreos or chocolate sandwich cookies, filling discarded
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup unsalted butter, melted

Cheesecake Filling

  • 1 ½ cups cold heavy whipping cream, divided
  • 1 envelope (1/4 oz) unflavored powdered gelatin
  • 1 lb cream cheese, softened to room temperature
  • ¾ cup powdered sugar
  • ¼ cup Dutch-processed cocoa powder
  • 2 tsp vanilla extract
  • 3 oz good-quality chocolate, melted

Cherry Sauce

  • 1 lb pitted cherries, fresh or frozen
  • ½ cup granulated sugar
  • 2 tbsp corn starch
  • 1 tbsp lemon juice

Instructions
 

Crust

  • Scrape the filling out of the Oreos or chocolate sandwich cookies and discard the filling. Finely crush the cookies in a food processor.
  • In a bowl, combine the crushed cookies with the salt and melted butter, until moist and crumbly.
  • Press the cookie crumbs evenly and firmly against the bottom and up the sides of your springform pan. Set aside.

Cheesecake Filling

  • In a microwaveable glass measuring cup or bowl, whisk together 1/2 cup of the heavy whipping cream with the gelatin. Let stand for 5 minutes.
    Microwave on high for 1 minute, stirring after 30 seconds, to dissolve the gelatin.
    Set aside while you make the filling. If any small lumps of undissolved gelatin remain in the warmed cream/gelatin mixture, pour it through a mesh strainer.
  • In a large mixing bowl, use an electric mixer to beat the cream cheese, powdered sugar and cocoa powder, scraping the bowl several times, until there are no lumps of cream cheese.
  • Gradually beat in the remaining 1 cup of cream. Beat in the vanilla extract, melted chocolate and warm cream/gelatin mixture.
  • Immediately spread the cheesecake filling into the crust. Refrigerate for about 4 hours, until chilled and set.
  • To serve the cheesecake, slide a sharp knife around the sides to loosen the crust from the pan, then remove the sides of the pan.

Cherry Sauce

  • In a saucepan, combine the cherries, sugar, corn starch and lemon juice. Cook over medium heat, stirring frequently, until the cherries become very juicy. Continue to cook until the mixture comes to a boil and starts to thicken (stir constantly at this point), then boil for 1 full minute to activate the corn starch.
  • Scrape the cherries into a bowl, cover and refrigerate until well chilled.
  • Serve slices of the cheesecake with the cherry sauce.
Keyword Cheesecake, Cherry, Chocolate, No Bake
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