Chocolate Cherry Cheesecake (No Bake)
This no bake Chocolate Cherry Cheesecake is so delicious and creamy! It's an easy summer dessert you can prep in about 30 minutes without an oven!
Servings: 12 bars
Calories: 524kcal
Equipment
- 8x8 inch cake pan
- Food processor or blender
- Medium pot or saucepan
- Mixing bowls
- Measuring spoons
- Spatula
- Stand mixer with paddle attachment or hand mixer recommended
Ingredients
Crust
- 24 whole creme-filled chocolate sandwich cookies (like Oreos)
- 4 tablespoons (56 g) unsalted butter measured then melted
Cherry Topping
- 2 cups (2 cups) cherries fresh or frozen, stemless
- 2 tablespoons (24 g) granulated sugar
Chocolate Cheesecake
- 1⅓ cups (230 g) semi-sweet chocolate chips high quality
- ⅔ cup (157.73 ml) heavy whipping cream
- 24 ounces (3 blocks) (680.39 g) cream cheese softened at room temperature
- ⅔ cup (133 g) granulated sugar
- 1 teaspoon (1 teaspoon) lemon juice
Instructions
Oreo Crust
- Line an 8x8 inch pan with parchment paper or foil so that it's flush around the edges and extends over the sides.
- Place creme-filled chocolate cookie sandwiches in a food processor or blender and chop for a few seconds. Add melted butter and continue chopping until they're fine crumbs.
- Pour the crumbs into the prepared pan and spread them out as an even layer. Push down on the crumbs with the bottom of a flat glass (or your hand) to create a firm crust layer.
- Place the pan with the crust in the freezer while preparing the rest of the cheesecake.
Cherry Topping
- If your cherries have pits, you can either remove them before or after cooking them. I usually pick them out after cooking them down.
- Place the cherries in a saucepan or pot over med-low heat and stir occasionally until they begin to soften.Stir in the sugar and cook until they're very soft and bubbly. You may have to break down the cherries if they don't all burst while cooking.If there are pits in the mixture, pick them out at this time.
- Transfer the cherry mixture into a food processor and chop until it's a creamy puree. Then, transfer it into a small bowl and let it cool.
Chocolate Cheesecake
- Measure the chocolate chips into a shallow heat-resistant bowl.Heat the heavy whipping cream in a separate microwave-safe dish or pot over the stove until it starts to simmer.Pour the hot cream over the chocolate chips so that they're completely covered. Cover the bowl with a lid or plate for 5 minutes.
- Using a rubber spatula, begin to stir in a small circular motion in the center of the chocolate cream, working your way to a larger circular motion toward the edges of the bowl. Keep stirring until a smooth ganache forms.Set aside and let cool.
- In a large bowl (stand mixer with paddle attachment or using a hand mixer), mix the cream cheese until it's smooth. Add the sugar and lemon juice and mix until well combined.
- When the chocolate ganache is cool and has thickened a bit, stir it vigorously with a hand mixer or whisk for a few minutes until it's light, fluffy, and somewhat stiff.
- Gently fold the whipped chocolate mixture into the cream cheese mixture until completely combined.
- Spread the chocolate cheesecake filling evenly on top of the frozen crust. Then, swirl or spread the cherry topping over the chocolate cheesecake.
- Let the cheesecake chill in the refrigerator overnight.
- To serve, use the edges of the parchment/foil to carefully pull the cheesecake out of the pan and then use a warm knife to cut into 9-16 squares.
Notes
Pan: This recipe makes thick cheesecake bars. If you'd like to make them slightly thinner, the recipe also works in a 9x9 inch pan or 9-inch springform pan.
Cherry Topping: Store-bought cherry preserves or compote can be used in place of the homemade cherry topping. You can also leave it out completely for a delicious chocolate cheesecake.
Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week or freezer for 1 month.
Nutrition
Calories: 524kcal | Carbohydrates: 41g | Protein: 6g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 259mg | Potassium: 287mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1098IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 3mg
