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No-Bake Cherry Chocolate Cheesecake

by Hannah Williams


for 8 servings


  • 1 ½ cups
    chocolate graham cracker crumbs (125 g)
  • ⅛ cup
    packed brown sugar (25 g)
  • ⅓ cup
    butter, melted (75 g)
  • 1 pinch salt

Cheesecake Filling

  • 16 oz
    cream cheese, 2 packages (450 g)
  • 2 teaspoons
    vanilla extract
  • 1 pt
    heavy whipping cream (480 mL)
  • ½ cup
    white sugar (100 g)
  • ⅓ cup
    cocoa powder (40 g)
  • ½ teaspoon
  • 21 oz
    cherry pie filling, 1 can (595 g)
    Calories 751
    Fat 56g
    Carbs 64g
    Fiber 1g
    Sugar 49g
    Protein 7g

Estimated values based on one serving size.



  1. In a bowl, thoroughly mix graham cracker crumbs, brown sugar, salt, and butter. Press evenly into a springform pan. Chill.
  2. In a medium bowl, place cream cheese and beat with hand beaters until smooth. Gently pour in cream, adding gradually while stirring, until it’s fully incorporated.
  3. Add sugar, vanilla, and salt, then beat until very smooth. Don't forget to scrape the sides. Gradually add cocoa powder into the smooth cream-cheese mixture and beat on medium speed until it’s fully incorporated.
  4. Pour onto chilled crust and smooth out the top. Freeze for 3 hours or refrigerate overnight. Before serving, pour pie filling over the cheesecake.
  5. Enjoy!




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