No Bake Cherry Cheesecake
This No Bake Cherry Cheesecake is one of those desserts I make when I want something impressive without turning on the oven. It’s creamy, rich, and topped with a simple cherry compote that makes it feel extra special. If you love easy desserts that still taste bakery-level good, this one’s for you!
The Best Cherry Cheesecake with Chocolate Cookie Crust
I truly believe nothing is better than a seriously good no bake dessert, and this cherry cheesecake proves my point. My inspiration for this cheesecake comes from one of my favorite cakes, the German Black Forest cake that combines layers of chocolate cake, whipped creamy, and cherries.
The chocolate cookie crust is rich and slightly bitter, which balances perfectly with the creamy cheesecake filling and sweet cherry topping. It’s the kind of dessert that feels fancy, but is actually so easy to make! It’s perfect for gatherings, holidays, or when you just want a dependable, make-ahead treat that everyone will enjoy.
Ingredient Notes
Chocolate Cookie Crust
- Chocolate wafer cookies: Any crisp chocolate cookie works here, just make sure they’re finely crushed.
- Butter: Melted butter binds the crust. The amount may vary depending on how absorbent your cookies are.
Cheesecake Filling
- Cream cheese: Use full-fat, firm cream cheese at room temperature for the best texture.
- Condensed milk: Adds sweetness and helps create a smooth, creamy consistency.
- Granulated sugar: Enhances sweetness without overpowering the filling.
- Vanilla extract: Adds warmth and depth to the cheesecake flavor.
- Heavy cream: Whipped and folded in for a light, airy texture.
- Powdered sugar: Sweetens the whipped cream while keeping it smooth.
- Unflavored gelatin (optional): Helps stabilize the cheesecake, especially in warm climates or with softer cream cheese.
- Citrus zest (optional): A small amount of lemon, lime, or orange zest balances the richness.
Cherry Compote
- Fresh cherries: Sweet or slightly tart cherries both work well.
- Water: Helps start the cooking process and prevents scorching.
- Sugar: Adjust to taste depending on the sweetness of your cherries.
Variations & Substitutions
- Cookies: You can use graham crackers for a graham cracker crust, or Maria style vanilla cookies if you prefer!
- Fruit: Swap cherries for strawberries, blueberries, or raspberries. Or, use a combination for a mixed berry compote!
- Mini Cheesecakes: Make individual cheesecakes using ramekins or jars!
- Shortcut: Top with store-bought cherry pie filling for a shortcut option.
Tips for the Best No Bake Cherry Cheesecake
- Use softened cream cheese! Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling. Cold cream cheese won’t blend smoothly!
- Whip the heavy cream to soft–medium peaks for the best consistency. Over-whipping can make it grainy, while under-whipping will keep the cheesecake too loose.
- Don’t knock the air out of the whipped cream! Fold the whipped cream into the filling gently using a spatula. Slow, careful folding helps keep the mixture light and airy.
- Chill before serving. Chill the cheesecake for at least 6 hours, but overnight is best. A longer chill time ensures the filling is fully set and easy to slice.
- Let the cherry compote cool completely before adding it to the cheesecake. Warm topping can soften the filling and cause it to lose structure!
Serving Suggestions
Serve this no bake cherry cheesecake straight from the fridge for the best texture. It’s perfect on its own, but I love adding extra fresh cherries on top for a gorgeous look. This dessert works beautifully for holidays, dinner parties, or as a make-ahead dessert when you don’t want last-minute stress!
Storing and Freezing
Store the no bake cherry cheesecake with chocolate cookie crust covered or in an airtight container in the refrigerator for up to 4 to 5 days. For best texture, keep the cherry topping stored separately and add it just before serving if possible.
To freeze, place the cheesecake (without the cherry topping) in the freezer until firm, then wrap it tightly in plastic wrap and foil. Freeze for up to 1 month, then thaw overnight in the refrigerator before serving. Add the cherry compote after thawing for the best flavor and appearance!
Frequently Asked Questions
Do I have to use gelatin?
No. I like to use it because the cream cheese available where I live is the softer style cream cheese, but this cherry cheesecake recipe can be made without it. If you’re using firm, full fat cream cheese and chilling the cheesecake long enough, it will set well without it. Gelatin is helpful in hot climates or with softer cream cheese.
Can I use frozen cherries for cherry compote?
Absolutely. Just cook them straight from frozen and adjust the sugar as needed!
Why is my no-bake cheesecake too soft?
This usually means the cream cheese was too soft, the whipped cream was under-whipped, or it didn’t chill long enough. Gelatin can help prevent this, if needed!
No Bake Cherry Cheesecake
Ingredients
For the Chocolate Cookie Crust
- 450 grams of chocolate wafer cookies, crushed (use any chocolate cookie of your choice)
- 150 grams of butter, melted (10.5 tbsp / 5.3 oz), add more or less depending on how absorbent the cookies are
For the Cheesecake Filling
- 790 grams of plain cream cheese, room temperature – for best results use full-fat, firm cream cheese, (28 oz / 3.5 cups)
- 50 grams condensed milk (1.75 oz / 2 tbsp)
- 65 grams granulated sugar (2.3 oz / 1/3 cup)
- 1 tsp vanilla extract
- 200 grams of heavy cream whipped (soft-medium peaks) – ( 7 oz / ¾ cup heavy cream before whipping)
- 25 grams powdered sugar, sifted – (0.9 oz / ¼ cup)
- 10 grams of unflavored gelatin 1 tbsp powdered gelatin + 2 tbsp cold water to bloom – OPTIONAL and only if your filling is not firm enough
- Citrus zest lemon, lime, or orange to balance sweetness – optional
For the Cherry Compote topping
- 2-3 cups of fresh cherries pitted
- A splash of water 1–2 tbsp
- Granulated sugar to taste start with 2–3 tbsp
- Extra fresh cherries to decorate – optional
Instructions
For the Chocolate Cookie Crust
- Combine the melted butter and crushed cookies in a bowl
- Mix until the chocolate crumbs feel like wet sand.
- Check the texture: Take a handful and squeeze. If it holds together in a firm clump without crumbling apart, it’s perfect. If it crumbles, add a little more melted butter.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
- Refrigerate while preparing the filling.
For the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth and slightly aerated.
- Add the condensed milk, granulated sugar, and vanilla. Beat until well combined.
- Add the sifted powdered sugar and mix again.
- In a separate bowl, whip the heavy cream to soft-medium peaks.
- Fold the whipped cream into the cream cheese mixture gently using a spatula. Do this slowly to avoid deflating the air you incorporated.
- Add citrus zest if you want to balance the sweetness and give it a hint of extra flavor.
Adding Gelatin for Extra Stability:
- Use only if your cream cheese is not the firm block style cream cheese or if you live in a hot climate.
- Bloom 10 grams of unflavored gelatin in 2 tbsp cold water (let stand 5 minutes).
- Melt the bloomed gelatin in the microwave or over low heat until liquid (but not hot).
- Mix a few spoonfuls of the cheesecake batter into the gelatin to temper it.
- Add this mixture back into the main cheesecake filling and fold gently until fully combined.
To assemble the no bake cheesecake:
- Pour the cheesecake filling over the chilled cookie crust.
- Smooth the top.
- Refrigerate for at least 6 hours, preferably overnight, until fully set.
For the Cherry Compote Topping (prepare while the cheesecake is setting):
- Combine the pitted cherries, a splash of water, and sugar in a saucepan.
- Cook over medium heat for 5–10 minutes until the cherries soften and release juices.
- Adjust sweetness to taste.
- Let the cherry compote cool completely before spooning it on top of the chilled and fully set cheesecake.
- You can also pre-slice the cheesecake first and then add the topping.
- Decorate with extra fresh cherries if desired.
Notes
- Cookie absorbency varies: Some chocolate cookies absorb more butter than others. Always test by squeezing the crumb mixture in your hand.
- Cream cheese firmness: If using a soft cream cheese (common in some countries), gelatin helps keep the cake stable.
- Flavor idea: A bit of lemon or orange zest brightens the filling beautifully.
Serving: Best served chilled. Add the cherry compote right before serving.
Photos of the step by step preparation process for the No-Bake Cherry Cheesecake with a Chocolate cookie crust:
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