No-Bake Chocolate Cherry Cheesecake - Today’s Creative Food
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. This is a yummy no-bake cheesecake that you can whip up in minutes. Make in the morning and have a delicious and pretty dessert later in the day. Get printable recipe at
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YOU WON'T BELIEVE THIS! - NO-BAKE Cherry Ripple Cheesecake! - The Scran Line
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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.
The Best Black Forest Chocolate Cherry Cheesecake! #shorts #christmas
Get the recipe here:
If you love classic Black Forest Cake, you’re going to love this incredible chocolate cherry cheesecake recipe! My Black Forest Cheesecake is made with a chocolate cookie crust, rich and delicious chocolate cheesecake batter, and topped with cherry pie filling and cherry whipped cream! This rich chocolate cheesecake is perfect for the holiday season, or any time of the year for any special occasion! Plus, it’s really easy to make!
For Chocolate Cheesecake:
20 to 25 Oreo cookies, 1 1/2 cups of cookie crumbs
1/4 cup butter, melted
32 oz cream cheese, softened; 4 packages
1 cup sour cream
1 cup semi-sweet chocolate chips, melted
1/2 cup unsweetened cocoa powder
1 cup white granulated sugar
2 tsp vanilla extract
1/2 tsp salt
4 large eggs, at room temp
For Cherry Whipped Cream:
2 cups heavy cream, well chilled
1 tsp vanilla extract
2 tbsp cherry liqueur, or 1 tsp cherry extract
1 cup powdered sugar
For Topping:
21 oz cherry pie filling, 1 can
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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NO-BAKE CHERRY CHEESECAKE - Italian recipe
No-bake cherry cheesecake is a fresh and tasty way to appreciate the beauty of this red and juicy fruit. A crispy base made of cookies is the perfect base for a fresh cream made with ricotta cheese and cream cheese with a lot of chopped cherries, and a delicious and colorful topping! Try our cherry cheesecake: it will disappear faster than light speed!
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★ INGREDIENTS (8 servings)
Digestive biscuits 180 g
Butter 100 g
CREAM
Ricotta cheese 750 g
Cream cheese 250 g
Icing sugar 50 g
Cherries 20 ( + 50 g of syrup made by cooking them)
Gelatin sheets 10 g
Vanilla pod 1
TOPPING
Cherries 780 g (+ 300 g of syrup made by cooking them)
Sugar 200 g
Lemon juice 70 g
Lemon zest 1
Gelatin sheets 10 g
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Cherry Ripple Cheesecake
Embrace the festive combination of chocolate and cherries in this easy Cherry Ripple Cheesecake (RECIPE BELOW). It only takes 20 minutes to prep and looks so impressive.
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Cherry ripple cheesecake
Serves 16 Prep 20 mins
(+ chilling & 2 hours cooling time) Cooking 1 hour 10 mins
250g pkt Arnott’s Choc Ripple biscuits
137g pkt Oreo Chocolate biscuits
125g butter, melted
250g cherries, halved, pitted
2 tbs caster sugar
500g cream cheese, softened
½ cup (110g) caster sugar, extra
3 Coles Australian Free Range Eggs
180g white chocolate, melted, cooled slightly
1 cup (280g) vanilla-flavoured yoghurt
½ cup (120g) sour cream
Cherries, extra, to serve
1 Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper.
2 Place combined biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 mins to chill.
3 Meanwhile, combine the cherry, sugar and 2 tbs water in a medium saucepan over medium heat. Cook for 2 mins or until the sugar dissolves. Increase heat to high. Cook, stirring, for 5 mins or until cherry is tender and syrup reduces by half. Set aside to cool. Transfer to a blender and blend until smooth.
4 Preheat oven to 150°C. Place the cream cheese and extra sugar in a clean food processor and process until smooth. Add the eggs and process until smooth. Add the white chocolate, yoghurt and sour cream and process until smooth. Add half the cherry puree and process until smooth.
5 Pour half the cream cheese mixture into prepared pan. Spoon over half the remaining cherry puree. Gently marble with a spoon. Pour over the remaining cream cheese mixture. Spoon over remaining cherry puree. Gently marble.
6 Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours to cool. Transfer to the fridge to chill.
Place the cheesecake on a serving platter. Top with extra cherries and cut into wedges to serve.
PER SERVE WITHOUT EXTRA CHERRIES
Energy 1804kJ/432 Cals (21%) Protein 7g (14%)
Fat 30g (43%) Sat Fat 18g (75%) Sodium 284mg (14%)
Carb 35g (11%) Sugar 27g (30%) Dietary Fibre 0.4g (1%)
GET AHEAD…Make the cheesecake up to
2 days ahead. Store, covered, in the fridge.
Oops, my base crumbled...
Make sure the biscuit crumbs are well processed with the melted butter – the mixture needs to clump together. If you have any dry biscuit crumbs, the base may crumble when you serve the cake.
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