Oreo Cherry Chocolate Chip Cheesecake

Oreo cherry chocolate chip no bake cheesecake has become our official celebration dessert thanks to its rich creamy layers and irresistible bursts of cherry and chocolate I stumbled across this idea for a birthday when I needed something show-stopping but easy and now it is the ultimate crowd-pleaser at every party

My kids now request this cheesecake for every special occasion and it is one of those few desserts that never fails to get recipe requests from guests

Ingredients

• Oreo cookies: For a deep chocolatey crust choose the classic original and look for fresher packs the cream filling also helps bind the crust
• Melted butter: Brings richness and holds the crumb layer together go for unsalted if you have it
• Granulated sugar: Just a touch in the crust for balanced sweetness use cane sugar for the best texture
• Cream cheese: The cheesecake base needs quality full fat block cream cheese softened for best blending
• Heavy cream: Whips up fluffy and light use cold straight from the fridge
• Powdered sugar: Adds smooth stable sweetness to the whipped cream
• Cherry gelatin: Gives beautiful pink color and subtle cherry flavor opt for a name brand for brightest taste
• Frozen cherries: Easily thawed and chopped for juicy flavor frozen work better than canned or jarred for texture and freshness
• Semisweet chocolate chips: Lend classic chips of chocolate throughout select a trusted brand for best melt and taste

Step-by-Step Instructions

Prepare the Cherries:

Let the frozen cherries sit out on the counter to soften This helps avoid lumps in your creamy filling while also making them easier to dice later

Make the Crust:

Crush Oreo cookies using a food processor until fine crumbs Add melted butter and a little sugar Mix thoroughly so it resembles wet sand Press this mixture evenly into the bottom and about an inch up the sides of a nine inch spring form pan Use the bottom of a glass to pack it tightly Refrigerate for a minimum of thirty minutes so the crust sets firm

Mix the Cream Cheese and Sugar:

In a large mixing bowl beat softened cream cheese with granulated sugar until completely smooth and lump free Set aside when done

Melt and Cool the Gelatin:

In a separate bowl combine one and a half cups of boiling water with the cherry gelatin powder Stir well until fully dissolved Set aside and allow to cool and begin to thicken This step is key for getting the right cheesecake texture

Dice the Cherries:

While the gelatin cools take half of your now softened frozen cherries and dice into small pieces Make sure no large ice chunks remain

Whip the Cream Mixture:

Pour cold heavy cream and powdered sugar into a chilled bowl Whip using an electric mixer until stiff peaks form This makes the filling light and airy

Blend Gelatin and Whipped Cream:

When the gelatin is slightly thickened but still pourable gently fold it into the whipped cream mixture Use gentle turns to keep everything fluffy

Combine Cheese and Cream Mixtures:

Carefully fold the cream cheese mixture into the whipped cream mixture until no streaks remain This ensures an even creamy consistency

Add the Cherries and Chocolate:

Fold in the diced cherries and all the semisweet chocolate chips Mix until evenly distributed so every slice gets both

Fill and Garnish:

Pour and smooth the filling into the chilled crust Top with the remaining whole cherries for garnish Optionally finish with a sprinkle of extra chocolate chips or crushed Oreo cookies for extra flair

Chill to Set:

Refrigerate for at least four hours until the cheesecake is fully set and sliceable The wait is so worth it for a perfectly creamy texture

Pin it

Every time I grab a handful of chocolate chips for this recipe I remember my daughter sneaking a few before they even hit the bowl This dessert always brings back those little moments in our kitchen when everyone wants to help

Storage Tips

Store leftovers covered in the refrigerator for up to five days The crust stays crisp and the filling holds its shape beautifully Cheesecake slices freeze surprisingly well wrap individually and thaw overnight in the fridge for a make ahead treat

Ingredient Substitutions

Try chocolate graham crackers instead of Oreos for a slightly different base If you cannot find cherry gelatin raspberry also works well You can use fresh cherries when in season just pit and chop well Dark chocolate chips add a richer note if you prefer

Serving Suggestions

Plate each slice with a dollop of whipped cream and extra chocolate shavings For parties slice ahead and serve in cupcake liners for easy grab-and-go portions Dress up a holiday spread with maraschino cherries and a drizzle of chocolate sauce over the top

Cultural and Historical Context

No bake cheesecakes have roots in mid twentieth century American home cooking Born out of a need for fast simple desserts they rely on whipped dairy and gelatin instead of eggs and baking They are perfect for celebratory occasions where time is short but flavor should not be sacrificed The Oreo cookie itself adds a nostalgic nod to childhood treats making this dish an instant memory maker

Frequently Asked Questions

→ How do you make the Oreo crust?

Crush Oreos and mix with melted butter and sugar, then press into a spring-form pan and chill until firm.

→ Do you need to bake the cheesecake?

No baking is required. The dessert sets in the refrigerator thanks to whipped cream and gelatin.

→ Can you use fresh cherries instead of frozen?

Yes, either can be used. Just pit and dice fresh cherries before folding them in.

→ How long should it chill before serving?

Allow at least 4 hours in the refrigerator for the dessert to fully set and firm up.

→ Can extra Oreos or chocolate chips be used for garnish?

Absolutely, crushed cookies or chocolate chips make a delicious and attractive garnish on top.

→ What kind of pan works best?

A 9-inch spring-form pan works best for easy removal and neat slices.