no bake chocolate cherry cheesecake waffle bowls (2)
Sweet Recipes

Easy No Bake Chocolate Cherry Cheesecake Waffle Bowls 

Cooks in Difficulty Easy 0 comments

Get ready to dive into a delicious chocolate cheesecake like no other, served in a crispy waffle bowl. This cheesecake is super smooth and rich, with a chocolatey flavor that’ll make your taste buds sing. On top, there’s fluffy whipped cream, sweet cherry pie filling, and a sprinkle of milk chocolate shavings for that extra yummy factor. And don’t forget the waffle bowl – it adds a nice crunch to every bite. Perfect for summer gatherings or just treating yourself after dinner, this dessert is sure to be a hit!

My partner challenged me to make a no-bake black forest cheesecake dessert. Well, never one to back down from a challenge, I took my best swing. The result is this decadent waffle bowl filled with tasty layers of sweet cheesecake filling, homemade whipped cream, and cherry pie filling. If that doesn’t whet the tastebuds, I don’t know what will. 

I spied mini waffle bowls when I picked up the store-bought waffle cone bowls at the grocery store. They would also make an excellent choice for these desserts, especially if you are hosting a summer gathering. The recipe makes a fair bit of cheesecake filling, and you can make it ahead—perfect for the summer BBQ season!

Looking for more tasty no bake cheesecake desserts be sure to try our bluest blueberry dessert cups.

no bake chocolate cherry cheesecake waffles bowls (5)

Why you will love this decadent creamy cheesecake.

It’s no bake. Nothing is more straightforward than a no-bake dessert to enjoy on a hot summer day. Mix the ingredients and chill. When ready to serve, fill the waffle bowls with tasty sweet cream cheese filling with the other components. 

​Make ahead. You can whip all the components together and chill for a day or two before serving, making it perfect for summer parties and events. 

It’s customizable. I used cherry pie filling to top this chocolate cheesecake, but you can easily use another flavor of store-bought pie filling, like strawberry or blueberry. You can even top it with fresh fruit for a healthier summer indulgence. 

Let’s make this delightful dessert.

If this is your first time making a no-bake cheesecake, it’s important to note that the dessert comes together in a few steps. First, decide on the pie filling flavor. The classic dessert of black forest cake uses cherry, so that’s the one I went with. Chill the can until ready to assemble the desserts. 

Begin by making the first batch of whipped cream in a separate bowl. I used whipped cream in the cheesecake filling instead of Cool Whip because I wanted to achieve a creamy flavor and a more decadent mouthfeel. Add one cup of whipping cream to a cold mixing bowl and beat it on high for approximately five minutes or until it develops stiff peaks. 

The next step is making the cream cheese mixture with your electric mixer. It’s easier to make if the cream cheese is softened or at least at room temperature. I recommend using a large mixing bowl because mixing cream cheese on its own can be a tad messy, creating splatter. So start by adding the two blocks of cream cheese to the bowl and beat them at medium to low speed until they are creamy. To that, you will add the cocoa powder and icing sugar. It’s getting pretty dry, so add it as you mix the whipped cream you made previously. Continue to mix until well blended. Be sure to scrape the sides of the bowl often. 

Next, we add melted milk chocolate. I used a Swiss milk chocolate bar, reserving one quarter to shave on top of the recipe when finished. Melted, it was one-third of a cup of chocolate. In the microwave, melt the Swiss milk chocolate bar in a small bowl for 30 seconds at a time and check on it. This bar wanted to seize, so I ended up adding two more tablespoons of cream directly to it to loosen it back up. You can skip that if your chocolate isn’t seizing when melted. 

Add the melted chocolate to the chocolate filling and mix until well-blended, scraping the sides of the mixing bowl. Put plastic wrap over the filling and place in the fridge until ready to serve. 

Now it’s time to make batch two of the whipped cream in a medium bowl. This time, we are making whipped cream topping for the assembled dessert. It’s best to make it fresh before serving or stabilize it. Measure one cup of whipping cream into a mixing bowl. Beat the whipping cream with your electric mixer until stiff peaks form. Add half a cup of icing sugar and taste. Add another half a cup if you prefer whipped cream to be sweeter. Cover the chocolate cheesecake filling with plastic wrap and put in the fridge until ready to serve. Stabilized whipped cream with icing sugar will last up to 8 hours in the refrigerator. After that, the cream will begin reverting back to cream. 

To assemble these decadent waffle bowls:

  1. Fill 1/2 with the chocolate cheesecake mixture and then top with a ring of whipped cream.
  2. In the center, add a generous spoonful of cherry pie filling.
  3. Finish the dessert with a grating of milk chocolate from the reserved chocolate bar. 

Serve the assembled desserts immediately to avoid the waffle bowls getting soggy. 

​Ingredients:

Cream Cheese: This is the base of most cheesecake fillings, providing richness and a creamy texture. Its tanginess also balances out the sweetness of the other ingredients.

​Whipped Cream: The 35% whipped cream adds lightness and airiness to the filling, resulting in a smoother texture. It also contributes a subtle sweetness that complements the richness of the cream cheese.

Icing Sugar: This powdered sugar sweetens the filling and helps to stabilize the whipped cream, ensuring it holds its shape and doesn’t deflate.

Cocoa Powder: This economical ingredient infuses the filling with rich chocolate flavor, giving the cheesecake its signature taste. 

​Swiss Milk Chocolate Bar: Melted and incorporated into the filling, the chocolate further enhances the richness. Its smooth texture helps create a velvety consistency in the cheesecake.

​Cherry Pie Filling: I used ED Smith pie filling because it’s the best locally for having the most cherry filling.

Waffle Bowls: Store-bought waffle bowls are the perfect way to serve this smooth, creamy dessert. I used full-sized bowls. In retrospect, the size would be better due to the richness of the dessert.

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Substitutions and Add-Ins For This Decadent Chocolate Dessert:

Cream Cheese: Mascarpone cheese is another creamy and slightly tangy option that works well as a substitute for cream cheese in cheesecake fillings. It has a richer flavor than cream cheese, so you may need to adjust the sweetness accordingly. Alternatively, using silken tofu for a dairy-free option would also be good. 

Whipped Cream: Cool Whip can replace whipped cream in a no-bake cheesecake filling, which is a convenient option that can save time and effort. However, it’s important to note that Cool Whip contains stabilizers and other additives, which may affect the flavor and texture as compared to using homemade whipped cream. Adjustments in sweetness and consistency may be necessary depending on your taste preferences.

Icing Sugar, also known as confectioners’ sugar, should not be replaced in the recipe. Its fine powdered nature makes it the ideal choice for creating a smooth, creamy dessert filling.

Cocoa Powder: This can be omitted when making a regular no-bake cheesecake filling. Adding a teaspoon of vanilla extract will give the cheesecake base a bit more flavor complexity.

Swiss Milk Chocolate Bar: You can melt any milk or dark chocolate bar into the filling for a deeper chocolate flavor. Adding more cocoa powder will add a distinct cocoa flavor that the melted chocolate counteracts, so it is important to use a combination of chocolate. It’s acceptable to use chocolate chips in place of a chocolate bar. 

​Cherry Pie Filling: This fruit filling can be replaced with strawberry, blueberry, peach, or another filling. Alternatively, you can top the dessert bowls with fresh cherries or fruit sauce made at home.

no bake chocolate cherry cheesecake waffles bowls (4)

Expert Tips, Serving And Storing Suggestions For This Great Recipe:

Tip #1: Chill ingredients. Keeping the ingredients cold ensures the cheesecake filling maintains its shape and the whipped cream stays fluffy.

Tip #2: Layer Wisely: When assembling the waffle bowls, start with a layer of the chilled chocolate cheesecake filling at the bottom. Follow it with a ring of whipped cream, then a dollop of cherry pie filling, and finally, sprinkle with chocolate shavings. This layering ensures each bite is balanced with flavors and textures while being visually attractive. 

Tip #3: Offer Customization: Consider adding extra cherry pie filling or chocolate shavings for guests to customize their waffle bowls. This adds a fun interactive element to dessert time and allows everyone to tailor their dessert to their preferences.

To serve the no-bake chocolate cherry cheesecake waffle bowls, chill all the components in the fridge. When ready, set the waffle bowls on a platter and assemble them with layers of chocolate cheesecake filling, cherry pie filling, whipped cream, and chocolate shavings. 

Serve immediately to maintain the waffle bowls’ crispness and the filling’s chill. Enjoy the rich and creamy texture and chocolate flavor with each spoonful! 

Unused filling ingredients can be recovered and chilled for a special treat later. The chocolate cheesecake filling will last for up to four days. The whipped cream, if made homemade vs canned, will only last for eight hours. 

If you have made this tasty, decadent, no-bake cheesecake dessert, I would love to hear about it. Did you use big or small waffle bowls? Please be sure to leave a comment below the recipe card. 

no bake chocolate cherry cheesecake waffle bowls (3)

Easy No Bake Chocolate Cherry Cheesecake Waffle Bowls

Amber Bondar
This easy no bake chocolate cherry cheesecake waffle bowl is the perfect way to put together a summer dessert for your BBQ barbeques or other celebrations. Waffle bowls are filled with decadent rich chocolate cheesecake filling topped with homemade whipped cream, cherry pie filling, and chocolate shavings.
Prep Time 20 minutes
Course Dessert
Cuisine American, Canadian
Servings 8

Equipment

  • 2 Mixing Bowls
  • 1 Small Microwavable Dish
  • 1 measuring cup
  • 1 Tablespoon
  • Can Opener

Ingredients
  

The Chocolate Cheesecake Filling

  • 2 8oz Bricks Of Cream Cheese 250g each, softened
  • 6 Tbsp Cocoa Powder
  • ½ Cup Icing Sugar
  • Cup Melted Chocolate Swiss Milk Chocolate Bar

The Stabilized Whipped Cream

  • 2 Cup 35% Whipping Cream
  • ½ Cup Icing Sugar

Other

  • 8 Large Waffle Bowls Or 16 Small Waffle Bowls
  • 20 Oz ED Smith Cherry Pie Filling 540ml
  • Swiss Milk Chocolate Shavings

Instructions
 

Stabilized Whipped Cream

  • Add one cup of the whipping cream to a chilled/cool bowl.
  • Beat on high until peaks form.
  • Add ½ Cup Icing Sugar and mix well. Set Aside.

The Chocolate Cheesecake Filling

  • In a large mixing bowl add the 2 8oz Bricks Of Cream Cheese
  • Beat with electric mixer on medium until creamed.
  • Add in the 6 Tbsp Cocoa Powder and ½ Cup Icing Sugar
  • Add in the stabilized whipped cream. Mix thoroughly.
  • In small microwaveable dish melt the ⅓ Cup Melted Chocolate (Swiss Milk Chocolate Bar) and then add to the cheesecake filling.
  • *Taste to see if the mixture has your preferred sweetness. If not add more icing sugar ½ cup at a time.
  • Cover and chill in fridge until ready to serve.

Make Second Batch Of Stabilized Whipped Cream

  • Follow the instructions under stabilized whipped cream to make another batch.
  • Cover and refrigerate until ready to assemble waffle bowl.

Assembling the Waffle Bowls.

  • When ready to serve the dessert fill each of the 8 Large Waffle Bowls (or as many as needed-see leftover notes) with the chocolate cheesecake filling to half full.
  • Top with a ring of stabilized whipped cream and a generous scoop of pie filling in center.
  • Shave chocolate shavings on top of the each bowl. Serve immediately.

Notes

Leftover no bake cheesecake filling can be kept in the fridge for up to five days covered in airtight container. 
Stabilized whipped cream will only stay stiff for eight hours. It’s best to make the whipped cream topping right before serving or close to. 
Keyword cheesecake, chocolate dessert, no bake, no bake cheesecake, no bake dessert

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