Indulge in this No‑bake Cherry Cheesecake. It features a crunchy Oreo cookie base, a creamy cherry‑infused filling, and a fresh cherry flower on top. Perfect for summer desserts and special occasions.
A Quick Look at the Recipe
- Recipe Name: No‑Bake Cherry Cheesecake
- 🕒 Ready In: ~30 minutes prep + 6 hours chilling (or overnight)
- 👪 Serves: 10 people
- 🍽 Main Ingredients: Oreo cookies, unsalted butter, cream cheese, double/heavy cream, sugar, cherry jam, fresh cherries
- 📖 Dietary Info: Contains gluten and dairy; vegetarian
- ⭐ Why You'll Love It: This no‑bake cherry cheesecake is rich, creamy, and full of cherry flavor. The cherry jam is blended into the cream cheese filling for a beautiful blush‑pink color and fruity taste, all sitting on a chocolatey Oreo base. It's finished with a cherry "flower" in the center, whipped cream around the edges, and mint leaves for a fresh, bakery‑style look.
SUMMARIZE & SAVE THIS CONTENT ON
This no-bake cherry cheesecake is a beautiful centerpiece for summer gatherings and special occasions. It combines a homemade cherry jam with a classic cream cheese filling to create a smooth, fruity dessert bursting with fresh cherry flavor. Set on a crunchy Oreo cookie crust and finished with whipped cream and fresh cherries arranged in a beautiful flower, it's as elegant as it is delicious.
You may also enjoy this Cherry Tiramisu and Blueberry Tiramisu.
Why This Recipe Works
- The cherry jam is mixed directly into the cream cheese, giving the filling a smooth texture, gentle pink hue, and balanced cherry flavor in every bite.
- The chocolatey Oreo crust adds crunch and a flavor contrast that pairs beautifully with the sweet‑tart cherries.
- The no-bake cherry cheesecake sets in the fridge, making it perfect for preparing the day before you need it.
- This no-bake cherry cheesecake has halved cherries arranged like a large flower in the center, whipped cream piped around the edges, and mint leaves for garnish, making this dessert look as good as it tastes.
No‑bake Cherry Cheesecake Ingredients
See the recipe card for full information on ingredients and quantities.
- Oreo cookies: Blitz the Oreos into fine crumbs to create a firm, even cheesecake crust.
- Unsalted butter: Opt for unsalted butter and melt it. Let the butter cool before mixing it with the crust.
- Cherries: I use frozen cherries for this no-bake cherry cheesecake recipe, but fresh cherries work too. If using fresh cherries, remove the stems and pits first. See the recipe notes for substitution details.
- Cream cheese: Use full-fat cream cheese for this no-bake cherry cheesecake recipe.
- Caster sugar: Use caster sugar for the best texture and structure. Do not substitute it with granulated sugar, as the cheesecake may not set properly.
- Double/heavy cream: For the best results, use cold double or heavy cream.
Tips and Substitutions
- Chill time: Let the no-bake cherry cheesecake chill for at least 6 hours, or overnight, so it sets properly.
- Cherry jam: Let the cherry jam cool completely before combining it with the cream cheese to avoid the filling splitting.
- Full‑fat dairy: Use full‑fat cream cheese and double/heavy cream to achieve a thick, smooth, and creamy texture that sets well.
- Sweetness: If your jam is very sweet, you can slightly reduce the caster sugar in the filling.
- Decoration: To decorate the no-bake cherry cheesecake, swap the cherry flower for a simple ring of halved cherries around the edge if you prefer a more minimalist look.
How to Make No‑bake Cherry Cheesecake
Step 1: Add frozen cherries to a pot.
Step 2: Bring them to a boil and cook on low heat for 10-12 minutes or until soft. Let them cool completely, then
Step 3: Blend until smooth.
Step 4: Add cornflour slurry and lemon juice to the blended cherries and bring to a boil, stirring. Then cook on low heat for 10-12 minutes or until thickened. Let the jam cool completely.
Step 5: As the cherry jam cools, add Oreo cookies to a food processor.
Step 6: Blitz into fine crumbs. Alternatively, place them in a bag and crush with a rolling pin.
Step 7: Transfer the crumbs to a bowl and pour in the melted, cooled butter. Mix until evenly combined.
Step 8: Pour the mixture into a 7" springform tin.
Step 9: Use the back of a spoon or a glass to press the crumbs firmly and evenly into the base. Cover with plastic wrap and refrigerate for 30 minutes.
Step 10: Pour the cold double/heavy cream into a bowl. Whisk for 3-5 minutes, or until stiff peaks form. Set aside.
Step 11: In a separate bowl, add the room‑temperature cream cheese, caster sugar, lemon juice and vanilla extract.
Step 12: Whisk for about 1 minute, or until smooth and combined.
Step 13: Add one third of the cherry jam and fold gently until just combined. Repeat this step with the remaining jam until the mixture is evenly combined. You can also whisk the filling on low speed for one minute instead of folding.
Step 14: Add half of the whipped cream to the cherry cream cheese mixture and gently fold until just combined.
Step 15: Add the remaining whipped cream and fold again, keeping the mixture light and airy.
Step 16: Remove the oreo base from the fridge and remove the plastic wrap. Pour half of the cherry filling over the chilled Oreo base and smooth.
Step 17: Then add 5-7 teaspoons of the remaining cherry jam to the middle and use a skewer to swirl.
Step 18: Next, add the remaining filling and smooth the top with a spatula. Cover with plastic wrap and refrigerate the no-bake cherry cheesecake for at least 6 hours or overnight, until set.
Step 19: Halve and pit the fresh cherries. Set aside. Add cold double cream and icing sugar to a bowl. Whisk for 3-5 minutes, or until stiff peaks form. Transfer to a piping bag fitted with a big circle tip. Remove the cheesecake from the fridge. Pipe blobs or swirls of whipped cream all around the edges of the cheesecake.
Step 20: Arrange the halved cherries in the center of the no-bake cherry cheesecake as shown. Add a few mint leaves around or between the cherries to resemble leaves and add a fresh pop of color. Gently release the springform.
Step 21: Slice and serve this beautiful, no‑bake cherry cheesecake as dessert. You may also enjoy this No-Bake Mixed Berry Cheesecake Tart.
Recipe FAQs
Place leftover no-bake cherry cheesecake in an airtight container for up to 3 days. Place the no-bake cherry cheesecake in an airtight container or wrap it tightly and freeze for up to 1 month. Defrost overnight in the refrigerator before serving.
More Delicious Cheesecake Recipes
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No-bake Cherry Cheesecake
Equipment
- 7" springform tin
- Electric hand held whisk
Ingredients
Crust
- 300 g of Oreos
- 80 g of butter
Cherry Jam
- 400 g (3 cups) frozen cherries, pitted
- 50 g (¼ cup) sugar
- 2 teaspoon of lemon juice
- 1½ tablespoons cornstarch
Cheesecake Filling
- 500 g full-fat cream cheese, room temperature
- 80 g caster sugar
- 250 ml double cream, cold
- 1.5 teaspoons vanilla extract
Topping
- ½ cup of heavy cream or double cream, cold
- 1-2 teaspoon of sugar
- 2 cups of cherries, halved
- Mint leaves
Instructions
- Add the frozen cherries to a saucepan and bring to a boil. Cook for 10-12 minutes, or until the cherries are soft. Blend until smooth.
- Whisk the cornstarch with 1 tablespoon of cold water until smooth. Stir it into the cherry purée along with the lemon juice. Bring to a gentle boil, then reduce the heat and cook for 3-5 minutes, stirring constantly, until thick and jam-like. Let the cherry jam cool completely.
- Add the Oreo cookies to a food processor and blitz into fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
- Transfer the crumbs to a bowl, pour over the melted butter and mix until evenly combined.
- Press the crumb mixture firmly into the base of a 7-inch (18 cm) springform pan using the back of a spoon or the bottom of a glass. Cover and refrigerate the no-bake cherry cheesecake for 30 minutes.
- Pour the cold double cream into a large bowl and whisk for 3-5 minutes, or until stiff peaks form. Set aside.
- In a separate bowl, whisk cream cheese, caster sugar and vanilla extract until smooth and creamy.
- Fold ¾ cup of the cooled cherry jam into the cream cheese mixture in three additions until evenly combined. Reserve the remaining cherry jam for swirling.
- Gently fold half of the whipped cream into the cherry mixture until combined, then fold in the remaining whipped cream until smooth and airy.
- Spoon half of the cheesecake filling over the chilled Oreo base and smooth into an even layer.
- Dollop 5-7 teaspoons of the reserved cherry jam over the center and use a skewer or knife to gently swirl it into the filling.
- Spoon over the remaining cheesecake filling and smooth the top. Cover and refrigerate the no-bake cherry cheesecake for at least 6 hours, or preferably overnight, until set.
- For the topping, whisk the cold double cream with the icing sugar until stiff peaks form. Transfer to a piping bag fitted with a large round tip and pipe dollops around the edge of the cheesecake.
- Arrange the halved cherries in the center to create a flower. Pipe the remaining cherry jam into the gaps between the cherries and finish with a few fresh mint leaves. Carefully remove the no-bake cherry cheesecake from the springform pan.
- Serve and enjoy this beautiful no-bake cherry Cheesecake.
Video
Notes
- Chill Time: Chill the no-bake cherry cheesecake for at least 6 hours, or preferably overnight, to ensure it sets properly.
- Cool the Cherry Jam: Let the cherry jam cool completely before folding it into the filling to prevent the cream cheese from becoming runny.
- Decoration: Decorate with a cherry flower as shown, or keep it simple with a ring of halved cherries around the edge.
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