No Bake Cherry Cheesecake
Easy recipe for a No-Bake Cherry Cheesecake with Chocolate Cookie Crust
Servings 12
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.