Easy No-Bake Cherry Chocolate Cheesecake Pie Recipe
This easy cherry chocolate cheesecake pie recipe is a simple layered dessert. With a creamy cheese filling, dark chocolate layer and the homemade cherry topping combining for a delicious sweet dessert to enjoy this summer or all year round as it uses frozen cherries. You can also customize this recipe easily to make it with fresh cherries or another fruit topping altogether.
Equipment
- Stand Or Electric Mixer
- Spatula
- Measuring Cups
- Two Saucepans
- One 9" Pie Pan Or Springform Pan
- Tablespoon
Ingredients
The Graham Cracker Crust
- 1¼ Cup Graham Crackers
- ¼ Cup Butter Melted
The Cream Cheese Filling
- 2 Cups Cream Cheese 2x Bricks
- ½ Cup 35% Cream
- 1 Cup Icing Sugar
The Chocolate Ganache
- 1 Bar 90% Dark Chocolate Lindt 100 grams or ½ Cup Chocolate
- ½ Cup 35% Heavy Cream
The Cherry Pie Filling/Topping
- 3 Cups Dark Sweet Cherries Frozen
- 1 Cup White Sugar
- 1 Tbsp Cornstarch Heaping
- ¼ Cup Cold Water
Instructions
The Graham Cracker Crust
- Measure the 1¼ Cup Graham Crackers and melted ¼ Cup Butter into small bowl and mix well.
- Using the back of a spoon press the graham cracker mixture evenly into the pie pan going up the sides. Or alternatively into the bottom of a springform pan.
The Cream Cheese Filling
- Add the 2 Cups Cream Cheese to the stand mixers mixing bowl and beat until creamy. Use the spatula to scrape off the sides of the bowl.
- Add the ½ Cup 35% Cream and beat well until little lumps remain.
- Mix in the 1 Cup Icing Sugar and continue to beat on high until no lumps remain.
- Remember to scrape the sides and bottom of the mixing bowl as needed.
- Set aside.
The Chocolate Ganache
- Break the 1 Bar 90% Dark Chocolate Lindt into pieces and add to a small saucepan on medium low heat.
- Stir until it starts to melt then add the ½ Cup 35% Heavy Cream. Continue stirring to prevent burning and to mix the melting chocolate into the cream well.
- Once melted and mixed fully remove from heat and pour into the pie pan on the bottom of graham cracker crust.
- Use spoon to gently push to edges but not up the sides. Let it cool.
The Cherry Topping
- In another saucepan add the 3 Cups Dark Sweet Cherries and if using fresh cherries add a bit of water. If using frozen no water is needed. Turn up to high heat and let come to boil as it thaws.
- Stir in the 1 Cup White Sugar and continue to cook to allow the sugar to dissolve.
- In small bowl or measuring cup measure the ¼ Cup Cold Water and add the 1 Tbsp Cornstarch to make a slurry.
- Stir the slurry into the hot cherry mixture and continue to stir on heat until thickened.
- Remove from heat to allow to cool. It will thicken a bit more as it cools.
Constructing the Pie
- Now the cherries have cooked the chocolate should be cool enough to add the cheese mixture.
- Spoon the cheese mixture on top of the chocolate in the shell and spread with the back of a spoon until it is even and reaches the edges of the pie shell.
- Put the pie in the fridge now until the cherries have cooled to room temperature approximately 15 minutes.
- Once the cherries are cooled, remove the pie from the fridge and spoon cherries over the cream cheese filling.
- Cover and refrigerate for two hours before serving.
Nutrition
Calories: 677kcalCarbohydrates: 70gProtein: 7gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 107mgSodium: 328mgPotassium: 336mgFiber: 3gSugar: 56gVitamin A: 1415IUVitamin C: 4mgCalcium: 104mgIron: 2mg
Tried this recipe?Let us know how it was!