Creamy No-Bake Cheesecake Dessert With Chocolate Crust

"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."
 
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Ready In:
8hrs
Ingredients:
8
Serves:
12
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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)
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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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