How To make Chocolate Cherry Cheesecake

No Bake Cherry cheesecake with chocolate crackle base

Stunning no bake cherry cheesecake on top of traditional chocolate crackle recipe as the base! This easy cheesecake top is made with a light cherry cheesecake mix made with cream cheese perfect for Christmas and any celebration!

This no-bake cherry cheesecake is wonderfully light with the right balance of cherry and chocolate and is an easy make-ahead recipe for special occasions. The quick chocolate crackle base makes a great combination of texture in each bite.

00:00 No Bake Cherry Cheesecake
00:06 Chocolate crackle recipe base
00:23 Cherry cheesecake filling with cream cheese
01:05 Chocolate dipped cherries

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Chocolate Cherry Cheesecake Recipe | Baked Chocolate Cherry Cheesecake

Baked Chocolate Cherry Cheesecake Recipe
Summer brings an abundance of cherries which work a treat in desserts such as this baked chocolate cherry cheesecake. This custard-based cheese batter enriched with cherry sauce and melted dark-chocolate before being baked in a water bath until just set then topped with more cherries. Use fresh seasonal cherries in summer or frozen during the rest of the year.
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Ingredients
For the crust
100 grams (4.00 oz) Oreo cookies
1 tbsp (1 tbsp) Sugar
2 tbsp (2 tbsp) Melted Butter -

For the cheesecake filling
450 grams (1.00 lb) Cream cheese (16 oz)
120 ml (4.00 floz) Sour cream (1/2 cup)
1 (1 ) Large Egg
50 grams (0.25 cups) Castor sugar (1/4 cup)
1 tbsp (1 tbsp) Lemon juice
2 tbsp (2 tbsp) Cornstarch
250 ml (1.00 cups) Cherry filling (1 cup)
1 tsp (1 tsp) Vanilla

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How to make the PERFECT CHEESECAKE with Cherry Sauce

Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar

CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract

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CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:

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Cherry Cheesecake Pie Recipe | How To Make Cherry Cream Cheese Pie | No Bake Dessert | Ep. 546 ????????

Hello my Friends, welcome to my Southern Kitchen!

Today I am making another great Summer and No Bake Dessert recipe that everyone will love and enjoy at your next BBQ Cookout, Picnics, Fish Frys and more; Cherry Cheesecake Pie AKA Cherry Cream Cheese Pie!

Simple and easy, creamy, refreshing, and bursting with Cherry flavor; everyone will be going back for seconds!


Ellen’s No Bake Dessert recipes playlist:

Ellen’s No Bake Cheesecake recipes playlist:


Graham Cracker Crust

2 cups graham cracker crumbs
1/4 cup white sugar
7 tablespoons unsalted butter, melted and cooled


Filling

1 (8 ounce) package cream cheese or 1 (8 ounce) tub cream cheese spread, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 (21 ounce) can cherry pie filling, chilled
1/2 teaspoon pure almond extract

Ellen’s Magic: You may use a store bought 9-Inch graham cracker crust for this recipe. You can also use blueberry, strawberry, or any kind of pie filling.


Preheat Oven to 350 Degrees

For the Crust: Crush the graham crackers until they are fine crumbs then add them into a large bowl then pour in the sugar and melted butter and stir until well combined. Pour the crust mixture into a greased 9-inch deep dish pie plate and press evenly and firmly into the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and cool completely on wire rack.

For the Filling: In a large bowl using a electric mixer, add the cream cheese and cream on medium speed until fluffy. Next add in the sweetened condensed milk and continue mixing until well combined. Add and mix in half the lemon juice then add and mix in the other half, and add in the vanilla extract and continue to mix until well incorporated. Pour the filling into the cooled crust. Place the pie into the refrigerator and let it chill overnight, until well firm and set. The next day, add the almond extract into the cherry pie filling and mix until well combined. Pour the cherry filling on top of the pie and spread evenly. Cut into desired slices, serve with whipped cream (if desired) and enjoy!


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RECIPE

Sauce
250g - 1 3/4 cups cherries, halved, pitted
2 tbs granulated sugar
Base
380g (33 cookies) Oreo Chocolate biscuits, crushed
1/3 cup brown sugar
125g - 1/2 cup unsalted butter, melted


Cheesecake
750g (3 blocks) cream cheese, softened
105g - 1/2 cup caster sugar
60g - 1/4 cup sour cream
2 tbsp powdered sugar
105g - 1/2 cup milk powder
1 tsp vanilla extract
300ml - 1 1/4 cup heavy whipping cream
Extra cherries to serve

Instructions:
Sauce
Add the pitted cherries and sugar into the pan of a large saucepan and mix to combine. Place on a medium heat and cook until the mixture boils. About 2 minutes. Increase to high heat. Stir for 5 minutes and then take off the heat to cool to room temperature before adding to a blender to mix until smooth.

Base
Grease the sides of a 20cm springform pan and line with baking paper.

Add the Oreos and brown sugar to the bowl of a food processor and pulse until you reach fine crumbs. Add the butter and pulse to coat the crumbs. Pour the mixture into the springform pan and use the back of a spoon or flat based/straight sided cup to firmly press the crumbs into the bottom and sides of the cake pan. Chill in the fridge for 30 minutes.

Cheesecake
Add the cream cheese into the bowl of a stand mixer fitted with a paddle attachment. Alternatively, you can use a hand mixer for this. Mix until fluffy and smooth, about 3 minutes. Scrape down the bowl, swap the paddle attachment for the balloon whisk attachment and add the sugar. Mix for another couple minutes. Add the sour cream, powdered sugar, milk powder, sour cream and vanilla extract and mix until everything is well combined and fluffy.

Add the heavy cream to a clean bowl and use a balloon whisk (or regular beaters is using a hand mixer) to whip to stiff peaks. Add the cream to the cheese mixture and gently fold through until fluffy and well combined.

Add half the mixture into the chilled cake pan and use a spatula to spread around. Drizzle with some cherry sauce and swirl with a skewer. Add the rest of the cheesecake mixture and then drizzle some more cherry sauce, about 2 tsp (reserve the remainder to serve alongside the cheesecake). Swirl and place in the fridge for 6-8 hours. Overnight is best.

Notes
Cheesecake can be stored in an airtight container for up to three days.
Don’t be tempted to place the cheesecake in the freezer to set up as it will freeze and then melt as it defrosts losing it’s fluffy sliceable consistency.

No Bake Cherry Cheesecake

No bake cherry cheese cake is simple and delicious dessert. It is the most popular of the cheesecake families Get the full recipe at::


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