Creamy No-Bake Cheesecake Dessert With Chocolate Crust

Total Time
Prep 8 hrs
Cook 0 mins

Plan ahead, this needs to chill for a minimum of 8 hours or overnight before serving. For a *chocolate* cheesecake; omit lemon juice, melt 1-1/2 cups semisweet chocolate chips with 2 tablespoons butter in microwave, cool until almost room temperature then mix in with the cream cheese. You might also want to reduce the sugar by a couple of tablespoons. See *note* on the bottom for a graham crust.

Ingredients Nutrition

  • 1 lb chocolate sandwich style cookies (Oreo cookies work the best)
  • 12 cup melted butter or 12 cup margarine
  • 2 (8 ounce) packages cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla (can use 1-1/2 tablespoon)
  • 1 12 cups whipping cream, unwhipped
  • 23 cup sugar (or use 2/3 cup confectioners sugar)
  • 2 (21 ounce) cans cherry pie filling (or use blueberry pie filling)


  1. Prepare a 13 x 9-inch baking dish or a 8 or 10-inch springform pan.
  2. In a processor process the cookies until finely crushed, then place in a bowl.
  3. Add in melted butter then mix until combined.
  4. Press into the bottom of the pan; chill or freeze while making the rest of the dessert.
  5. In a very chilled bowl using an electric mixer with chilled beaters beat the whipping cream until VERY thick.
  6. Place the whipped cream in the coldest part of the fridge and chill for 45 minutes.
  7. In a medium bowl beat cream cheese with sugar, lemon juice and vanilla until smooth and no sugar granules remain.
  8. Using a spatula fold in the chilled whipped cream until well combined.
  9. Spread the mixture on top of the crust.
  10. Top with the cherry topping then refrigerate at least 8 hours or overnight.
  11. If using a springform pan remove the sides of the springform pan just before serving.
  12. *NOTE* for a graham crust; in a bowl mix together 1-1/2 cups graham cracker crumbs with 1/3 cup brown sugar and 1/2 teaspoon cinnamon until combined; add in 1/3 cup melted butter or margarine.
  13. Press into the bottom of prepared pan.
  14. Chill or freeze until firm.