No-Bake Chocolate Cherry Cheesecake
Easy No Bake Chocolate Cherry Cheesecake in mason jars with Oreo crust, creamy chocolate filling, and fresh cherries—perfect for a quick dessert!
Servings: 4
Ingredients
- 10 chocolate Oreos including filling
- 1 tbsp melted butter
- 8 oz cream cheese softened
- 1/2 tsp vanilla extract
- 1/2 cup confectioners’ sugar
- 1/2 cup heavy cream
- 2.25 oz bittersweet chocolate melted
- 2.25 oz semi-sweet chocolate melted
- 12 fresh cherries pitted
- 14.5 oz can black cherry pie filling
- 2 tbsp semi-sweet chocolate, grated for garnish
Instructions
- Make the crust: Place the 10 chocolate Oreos in a food processor and pulse until you have coarse crumbs. Add 1 tbsp melted butter and pulse again to combine. Divide the mixture evenly between 4 (8oz) mason jars. Press the crumbs down with a spoon or the end of a rolling pin to form a crust.
- Prepare the cheesecake filling: In a large bowl, place 8 oz softened cream cheese. Whisk with an electric mixer for a few seconds to loosen. Add 1/2 tsp vanilla extract and 1/2 cup confectioners’ sugar. Stir gently, then whisk until smooth.
- Whip the cream: In a separate bowl, whisk 1/2 cup heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture gently.
- Add the chocolate: Pour in 2.25 oz melted bittersweet chocolate and 2.25 oz melted semi-sweet chocolate. Stir until fully combined.
- For easier layering, transfer the chocolate mixture into a plastic sandwich bag, snip off a corner, and pipe it into each mason jar over the Oreo crust. Tap the jars lightly to remove air bubbles.
- Top with cherries: Place 3 fresh pitted cherries on top of the chocolate layer in each jar. Spoon 1–2 tablespoons of black cherry pie filling over the cherries.
- Sprinkle with 2 tbsp grated semi-sweet chocolate.
- Serve or store: Enjoy immediately, or cover with lids and refrigerate for up to 2 days. Serve chilled.