Description
Indulgent Oreo cherry chocolate chip no bake cheesecake combines creamy richness with irresistible cookie crunch. Sweet summer memories melt together in this effortless dessert that brings pure deliciousness to your table.
Ingredients
Scale
Ingredients
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 16 ounces (454 grams) heavy cream
- 2 cups semisweet chocolate chips
- 12 ounces (340 grams) frozen cherries, thawed
Crust Ingredients:
- 22 Oreo cookies
- 3 tablespoons melted butter
- 1 tablespoon sugar
Sweeteners and Flavor Enhancers:
- 1 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large box (6 ounces/170 grams) cherry gelatin
Instructions
- Crush Oreo cookies into fine crumbs using a food processor, ensuring a uniform texture that will create a sturdy base for the cheesecake.
- Blend melted butter and sugar into the cookie crumbs, creating a cohesive mixture that will firmly bind the crust together.
- Press the crumb mixture into a springform pan, covering the bottom and sides with an even layer. Compact the crust firmly to prevent crumbling.
- Chill the crust in the refrigerator for 30 minutes to allow it to set and become firm.
- In a large mixing bowl, whip cream cheese and sugar until the mixture becomes silky smooth and free of lumps.
- Dissolve cherry gelatin in boiling water, stirring until completely integrated and no granules remain.
- Allow the gelatin mixture to cool slightly, reaching a lukewarm temperature before further processing.
- Chop half of the thawed cherries into small, uniform pieces for even distribution throughout the cheesecake.
- Whip heavy cream and powdered sugar until stiff, glossy peaks form, creating a light and airy texture.
- Gently fold the cooled gelatin into the whipped cream, ensuring a consistent and smooth incorporation.
- Integrate the cream cheese mixture into the gelatin-cream blend, stirring carefully to maintain the mixture’s airiness.
- Fold in diced cherries and chocolate chips, distributing them evenly throughout the filling.
- Transfer the filling into the chilled crust, smoothing the top with a spatula for an even surface.
- Decorate the cheesecake with whole cherries and optional crushed Oreos or additional chocolate chips.
- Refrigerate for 4 hours at 40°F until the cheesecake is completely set and firm.
Notes
- Use a food processor for consistently fine cookie crumbs, ensuring a smooth and compact crust that holds together beautifully.
- Dissolve gelatin carefully to prevent lumps, letting it cool slightly before mixing to maintain the right texture and prevent separation.
- Soften cream cheese at room temperature for 30-60 minutes to achieve a silky smooth consistency without lumps.
- Substitute dairy-free cream cheese and whipped coconut cream for a vegan version, using plant-based gelatin alternative to accommodate different dietary needs.
- Prep Time: 45 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 433
- Sugar: 39 g
- Sodium: 150 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg