Description

A luscious no-bake cherry cheesecake with a crunchy Oreo crust, cherry-infused cream cheese filling, and a glossy cherry topping—perfect for any occasion.

Ingredients

500 g cherries, pitted

80 g granulated sugar

Juice of 1 lemon

265 g Oreo biscuits, crushed

125 g unsalted butter, melted

425 g cream cheese, softened

35 g granulated sugar

265 g whipping cream

17 g gelatin sheets

70 g warm milk

180 g cherries, halved and pitted

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Instructions

Wash, stem, and pit the cherries. Juice one lemon.
Cook the cherries with sugar and lemon juice over medium heat until softened.
Blend the cooked cherries into a smooth sauce. Set aside to cool.
Crush Oreo biscuits and mix with melted butter.
Press the mixture into the bottom and sides of an 8-inch round baking tray. Chill in the fridge for 10 minutes.
In a bowl, mix softened cream cheese and sugar until smooth.
Add in half of the cooled cherry sauce and the whipping cream. Mix until fully combined.
Soften gelatin sheets in ice water. Dissolve them in warm milk, mix well, and sift.
Pour the gelatin mixture into the cherry cream and whisk until smooth. Sift again if needed.
Halve and pit fresh cherries.
Pour the cream mixture into the prepared crust. Smooth the surface and place halved cherries evenly on top, pressing them slightly into the mousse. Smooth the surface again.
Chill in the fridge for at least 4 hours, or until fully set.
Once set, spread the remaining cherry sauce and arrange additional halved cherries on top before serving.

Notes

Use graham crackers or digestive biscuits instead of Oreos for the crust.
Substitute cherries with raspberries or strawberries for a different flavor.
Add a layer of dark chocolate ganache between the crust and filling.
Incorporate lemon zest into the filling for a citrus twist.
Store cheesecake covered in the refrigerator for up to 3–4 days.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 24g
Sodium: 220mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg