Creamy No-Bake Cheesecake Dessert With Chocolate Crust
- Ready In:
- 8hrs
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 453.59 g chocolate sandwich style cookies (Oreo cookies work the best)
- 118.29 ml melted butter or 118.29 ml margarine
- 2 (453.59 g) package cream cheese, softened
- 29.58 ml lemon juice
- 14.79 ml vanilla (can use 1-1/2 tablespoon)
- 354.88 ml whipping cream, unwhipped
- 157.80 ml sugar (or use 2/3 cup confectioners sugar)
- 2 (1190.67 g) can cherry pie filling (or use blueberry pie filling)
directions
- Prepare a 13 x 9-inch baking dish or a 8 or 10-inch springform pan.
- In a processor process the cookies until finely crushed, then place in a bowl.
- Add in melted butter then mix until combined.
- Press into the bottom of the pan; chill or freeze while making the rest of the dessert.
- In a very chilled bowl using an electric mixer with chilled beaters beat the whipping cream until VERY thick.
- Place the whipped cream in the coldest part of the fridge and chill for 45 minutes.
- In a medium bowl beat cream cheese with sugar, lemon juice and vanilla until smooth and no sugar granules remain.
- Using a spatula fold in the chilled whipped cream until well combined.
- Spread the mixture on top of the crust.
- Top with the cherry topping then refrigerate at least 8 hours or overnight.
- If using a springform pan remove the sides of the springform pan just before serving.
- *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.
- Press into the bottom of prepared pan.
- Chill or freeze until firm.
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