Ever thought a dessert could be both indulgent, quick, and easy? This no-bake chocolate cherry cheesecake with cool whip is here to redefine dessert-making. Clear away any intimidating thoughts of baking; with this recipe, it's just mix, chill, and enjoy!
I'm a sucker for no-bake desserts, especially during the summer when turning the oven on isn't an option. And who doesn't love cherries? I would be that person who finishes off a jar of Marashino cherries, these are hands down my favorite fruit.
If you're loving this cherry dessert, try my Tart Cherry Bread with canned tart cherries, and my Chocolate Cherry Scones with chewy dried cherries.
Jump to:
- Important Ingredients with Substitutions
- Softening Cream Cheese
- Instructions for No-Bake Chocolate Cherry Cheesecake
- Level Up with a Top Tip!
- Recipe Variations
- Storage Recommendations
- Level Up With Expert Tips & Tricks
- Recipe FAQs
- Similar Sweets
- No Bake Chocolate Cherry Cheesecake with Cool Whip
- More No Bake Recipes!
Important Ingredients with Substitutions
- Chocolate cookie pie crust: If you can't find one pre-made, crush some of your favorite chocolate cookies mixed with melted butter to make your own crust. Oreo crumbs work wonderfully! Check out my White Chocolate Oreo Cheesecake for a homemade Oreo crust. Swap out for a graham cracker crust.
- Cream cheese softened to room temperature: In a hurry? Warm unopened foil packs in warm water for 10 minutes for quick softening. You can also use Neufchâtel cheese which is lower in fat.
- Powdered sugar - I prefer to use the Domino brand. I've tried other brands that end up leaving a chemical/floral aftertaste. If you find this is so with yours, try another brand.
- Cool whip: If you prefer, homemade whipped cream or a dairy-free whipped topping can be used as an alternative.
- Mini chocolate chips: Swap for dark chocolate shavings or white chocolate chips.
- Cherry pie filling: You can easily replace it with blueberry, strawberry, or raspberry filling. Fresh fruit works too!
See the recipe below for the full list of ingredients and quantities.
Softening Cream Cheese
Check out my awesome tips on how to get room-temperature cream cheese quickly.
Instructions for No-Bake Chocolate Cherry Cheesecake
Step 1: Cream the cream cheese, and add the powdered sugar and vanilla.
Step 2: Add the cool whip. Beat until fully incorporated.
Step 3: Fold in mini chocolate chips.
Step 4: Evenly divide the cheesecake mixture into both chocolate crusts. Spread the mixture out until even.
Step 5: Spoon the cherry pie filling on top of both cheesecakes. Spread to just before the edges.
Step 6: Chill for a minimum of 4 hours in the refrigerator or until ready to serve.
Level Up with a Top Tip!
Hint: Before chilling, top with whipped cream and more mini chocolate chips.
Recipe Variations
Just a couple of variations to this already delicious cherry cheesecake recipe!
- Pie Filling Swaps: Swap the cherry pie filling for another fruit pie filling. Blueberries, raspberries, and blackberries make for a colorful, tangy topping.
- White Chocolate: Use white chocolate chips in the mix.
- Dark Chocolate: Replace the mini chocolate chips with dark chocolate shavings. Lightly dust the top of the cherries with shaved dark chocolate flakes as well.
Try this No Bake Blueberry Cheesecake with Cool Whip!
Storage Recommendations
Don't leave a no-bake cheesecake out, unrefrigerated, for more than two hours. This can result in unwanted bacteria growth.
Store covered or in an airtight container in the fridge for 3 to 4 days.
Can I freeze a no-bake cheesecake? Wrap tightly in plastic wrap then store in a freezer-safe airtight container in the freezer for up to 1 month for the freshest taste. Separate slices with parchment paper, or store slices individually for a quick dessert you can just take out as needed.
Level Up With Expert Tips & Tricks
Serve immediately after removing it from the fridge. Cream cheese softens quickly at room temperature.
Filling: Always fold in your chocolate chips or other additions. This maintains the airy texture of the cheesecake.
Layering: Consider layering your cherry pie filling within the cheesecake for a delightful surprise in each bite.
Serving: Use a hot knife (dipped in hot water) to slice your cheesecake. It ensures clean cuts.
Recipe FAQs
Yes, using cream cheese at room temperature ensures a smoother texture and prevents lumps in your cheesecake. Cold cream cheese tends to clump and not blend well with other ingredients.
While Cool Whip is convenient, using homemade whipped cream will give a richer taste. To substitute, whip heavy cream with a touch of sugar and vanilla until stiff peaks form, then use it in place of the Cool Whip.
Several factors could lead to a no-bake cheesecake not setting well. The most common reasons include not chilling it long enough, using ingredients that were too warm, or not incorporating the ingredients properly.
Similar Sweets
Looking for other recipes like this? Try these:
No Bake Chocolate Cherry Cheesecake with Cool Whip
Print Pin Let me know you LOVE it!Equipment
Ingredients
- 2 9 inch Chocolate cookie pie crust
- 16 ounces Cream cheese softened to room temperature
- 1 cup Powdered sugar
- 8 ounces Cool whip
- 1 teaspoon Vanilla extract
- ⅓ cup Mini chocolate chips
- 1 can Cherry pie filling
Instructions
- In a large mixing bowl beat together the room temperature cream cheese and powdered sugar until combined.
- Add the cool whip and vanilla extract. Beat until fully incorporated.
- Fold in mini chocolate chips.
- Evenly divide the cheesecake mixture into both chocolate crusts. Spread the mixture out until even.
- Spoon the cherry pie filling on top of both cheesecakes. Spread to just before the edges.
- Optional - Top with whipped cream and more mini chocolate chips.
- Chill for a minimum of 4 hours in the refrigerator or until ready to serve.
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