Description
This No-Bake Cherry Chocolate Cheesecake is a delightful dessert combining a rich, chocolatey cream cheese filling with a crispy chocolate graham cracker crust, topped generously with sweet cherry pie filling. Perfect for any occasion, this easy-to-make cheesecake requires no baking and sets firmly in the fridge or freezer, making it a convenient and indulgent 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, combine the chocolate graham cracker crumbs, brown sugar, salt, and melted butter. Mix until the crumbs are evenly coated, then press the mixture firmly into the base of a springform pan to form an even crust. Place it 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 smooth and creamy. Gradually pour in the heavy whipping cream while stirring to incorporate evenly. Add the white sugar, vanilla extract, and salt, then continue to beat the mixture until smooth and light. Slowly fold in the cocoa powder until fully blended, creating a rich chocolate cheesecake batter.
- Assemble and chill: Once the crust is chilled, pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top evenly. Cover the cheesecake and freeze for about 3 hours or refrigerate overnight until the filling is fully set and firm to the touch.
- Add the topping and serve: Just before serving, spread the cherry pie filling evenly over the top of the set cheesecake. Slice and enjoy this luscious no-bake cherry chocolate cheesecake.
Notes
- For best results, allow the cream cheese to come to room temperature before beating to avoid lumps.
- If you prefer a firmer texture, freeze the cheesecake for the full 3 hours.
- You can substitute the cherry pie filling with fresh cherries or other fruit fillings according to taste.
- Use a springform pan to easily remove the cheesecake without damaging the crust.
- This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
