No Bake Cherry Ripe Cheese Cake
Indulge in the decadence of a No Bake Cherry Ripe Cheesecake, a dessert that perfectly marries rich chocolate, tangy cherries, and tropical coconut flavors. This no-bake masterpiece begins with a buttery chocolate biscuit crust and is topped with a luscious cheesecake layer infused with creamy coconut, melted dark chocolate, and shredded coconut for texture. The crowning glory is a layer of vibrant cherry pie filling that adds a burst of fruity brightness. Enhanced with a touch of gelatin for a no-fail set, this cheesecake is as easy to make as it is delicious. Perfect for entertaining, it’s effortlessly impressive and can be garnished with chopped Cherry Ripe bars for an extra nod to the classic candy bar. Ready in just 30 minutes (plus chilling time), this no-bake dessert is the ultimate showstopper for any occasion!
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Recipe Information
Ingredients
- 200 grams Chocolate biscuits
- 100 grams Unsalted butter
- 500 grams Full-fat cream cheese
- 120 grams Icing sugar
- 200 ml Coconut cream
- 100 grams Shredded coconut
- 100 grams Dark chocolate, melted and cooled
- 2 teaspoons Gelatin powder
- 40 ml Hot water
- 400 grams Canned cherry pie filling
- 2 bars Chopped Cherry Ripe bars (optional, for garnish)
Instructions
Grease and line the base of a 9-inch springform pan with parchment paper.
Place the chocolate biscuits in a food processor and blitz until they form fine crumbs. Alternatively, place them in a ziplock bag and crush with a rolling pin.
Melt the butter and mix with the biscuit crumbs until fully combined. Press the mixture evenly into the base of the prepared pan. Refrigerate for 15 minutes to set.
In a large mixing bowl, beat the cream cheese and icing sugar together with an electric mixer until smooth and creamy.
Add the coconut cream, shredded coconut, and melted dark chocolate to the cream cheese mixture. Beat until combined.
In a small bowl, dissolve the gelatin powder in hot water and stir until completely dissolved. Let it cool slightly before adding it to the cream cheese mixture. Beat again until well incorporated.
Pour the cheesecake mixture over the chilled biscuit base, smoothing the top with a spatula. Cover and refrigerate for at least 6 hours, or preferably overnight, to set.
Once the cheesecake has set, spread the cherry pie filling evenly over the top.
Optional: Garnish with chopped pieces of Cherry Ripe bars for an added touch.
Carefully release the cheesecake from the springform pan, slice, and serve chilled. Enjoy!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 27.1 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 45.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
