Description
A stunning no-bake cheesecake that layers a chocolate cookie crust with a rich cherry-studded cream cheese filling and a luxurious chocolate ganache topping.
Ingredients
Scale
For the Crust:
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy cream, cold
- 1 can (21 oz) cherry pie filling, divided
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
Instructions
1. Prepare the Crust:
- Make the crust: Combine cookie crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Refrigerate.
- Make the filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the 2 cups of cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Assemble: Fold about 3/4 of the cherry pie filling into the cheesecake batter. Pour the filling over the prepared crust and smooth the top. Refrigerate for at least 6 hours, or until set.
- Make the ganache: Place chocolate chips in a heatproof bowl. Heat the 1/2 cup heavy cream until just simmering, then pour over the chocolate. Let sit for 2 minutes, then whisk until smooth. Let cool slightly before pouring over the chilled cheesecake. Top with the remaining cherry pie filling before serving.
Notes
You can customize the seasonings to taste.