No-Bake Chocolate Cream and Cherry Cheesecake

This chocolate cream and cherry cheesecake is a no-bake treat that’s as refreshing as it is decadent. With a crunchy cocoa biscuit base, creamy cherry filling, and a silky chocolate glaze, it’s perfect for summer afternoons, holiday tables, or whenever you want a dessert that looks—and tastes—spectacular without hours in the kitchen.

Why Everyone Will Love This Recipe

• No baking required, so it’s perfect for warm days.
• A blend of textures—crunchy base, velvety cream, glossy glaze.
• Rich chocolate flavor balanced with sweet-tart cherries.
• Can be made ahead of time for stress-free entertaining.

What Is No-Bake Chocolate Cream and Cherry Cheesecake?

Chocolate cream and cherry cheesecake is a layered dessert featuring a biscuit and cocoa crust, a cherry-infused cream cheese filling, and a smooth dark chocolate glaze. The combination of cherries and chocolate is a timeless pairing, often celebrated in European desserts like Black Forest cake—but here it’s simplified into an easy, no-bake version.

Cooking Tips

• Chill thoroughly: Allow enough time for each layer to set for clean slices.
• Use pitted fresh cherries or quality frozen ones when fresh aren’t in season.
• For a lighter option, replace part of the cream cheese with Greek yogurt.
• Adjust sugar based on cherry sweetness.

Frequently Asked Questions

Can I Use Frozen Cherries?

Yes, just thaw and drain them before cooking into the compote.

How Far in Advance Can I Make This Cake?

You can prepare it up to 24 hours ahead and keep it refrigerated until serving.

Can I Make It Without Cocoa in the Base?

Yes, simply omit the cocoa powder for a classic biscuit crust.

What Type of Chocolate Is Best for the Glaze?

Use high-quality dark chocolate (60–70% cocoa) for a rich, balanced flavor.

Can I Make This Cake Gluten-Free?

Yes, swap the biscuits for a gluten-free variety.

How to Store

Cover the cake with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days.

How to Freeze

Wrap the whole cake or slices tightly in plastic wrap, then in foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

How to Make No-Bake Chocolate Cream and Cherry Cheesecake

In a bowl, combine crushed biscuits, cocoa powder, and melted butter. Press mixture firmly into the base of a springform pan. Refrigerate while preparing the filling.

In a small saucepan, combine cherries and brown sugar. Cook over medium heat until cherries soften and release juice. Let cool.

Whip the cream until soft peaks form. Add cream cheese, powdered sugar, and vanilla extract; beat until smooth and fluffy.

Fold the cooled cherry compote into the cream mixture using a spatula.

Spread the filling over the chilled crust. Refrigerate for at least 5 hours, or until set.

For the glaze, heat sour cream in a saucepan until warm. Add chopped dark chocolate and stir until smooth. Let cool slightly.

Pour glaze over the set cherry cream layer. Refrigerate until glaze is firm.

Decorate with chopped chocolate and whole cherries before serving.