Creamy No-Bake Cheesecake Dessert With Chocolate Crust

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READY IN: 8hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb chocolate sandwich style cookies (Oreo cookies work the best)
  • 12
    cup melted butter or 1/2 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)
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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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