Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cherry and chocolate no-bake cheesecake. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cherry and Chocolate No-Bake Cheesecake is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Cherry and Chocolate No-Bake Cheesecake is something that I’ve loved my whole life. They’re fine and they look wonderful.

Our Layered Cherry Cheesecake is even more Indulgent with Chocolate Flakes & Cherry Sauce. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. In a bowl, thoroughly mix graham cracker crumbs, brown sugar, salt, and butter.

To begin with this recipe, we have to first prepare a few components. You can cook cherry and chocolate no-bake cheesecake using 17 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Cherry and Chocolate No-Bake Cheesecake:

1. Prepare 1 cm thick slice of a 15 cm diameter cake Your favorite chocolate sponge cake
2. Make ready 1 you'll use most of it Cherry compote
3. Prepare 1 Cherry compote syrup
4. Take Cheese Cream:
5. Get 150 ml Heavy cream
6. Make ready 185 grams Cream cheese
7. Take 30 grams Sugar (fine granulated sugar)
8. Get 55 grams Sweet chocolate (I used 56% cocoa)
9. Prepare 1 tbsp Kirsch
10. Take 5 grams Gelatin powder
11. Prepare 25 ml Water
12. Prepare For decoration
13. Prepare 35 grams Chocolate for garnishing
14. Get 80 grams Heavy cream
15. Take 30 grams Sweet chocolate
16. Prepare 1 Mint leaves
17. Prepare 1 Nappage (if you have it)

It's loaded with cherry and chocolate in each bite which makes it the perfect mini dessert for parties! I absolutely love these no bake cherry and chocolate cheesecakes. I'm such a huge fan of mini dessert recipes. Crush Oreos (or pulse in a food processor), stir in melted butter and sugar.

Steps to make Cherry and Chocolate No-Bake Cheesecake:

1. Line the bottom of the cake pan with the sponge cake, then brush a good amount of the cherry compote syrup over the top.
2. Soak the powdered gelatin in water. Melt the cheese cream's chocolate in a double boiler.
3. Make the cheese cream. Whip the heavy cream until it is thick and forms soft peaks. Put into the refrigerator.
4. Soften the cream cheese in the microwave for a bit, then thoroughly combine with the sugar in a bowl using a whisk.
5. If it's a bit hard to mix, use a rubber spatula to knead it, then switch back to the whisk. Once smooth, add the melted chocolate and mix well.
6. Next, add the Kirsch and mix well. Dissolve the gelatin in a double boiler, then add it to the bowl. Quickly mix it in.
7. Mix in the chilled heavy cream from Step 3 one half at a time until it is smooth and thick.
8. Pour a bit of the batter on top of the sponge cake and smooth with a rubber spatula. Lightly press a layer of the cherry compote over the top.
9. Pour the remaining cheese cream over the compote and smooth the surface with a rubber spatula. Tap the sides and the bottom of the pan to break the air bubbles for a clean surface.
10. Place in the refrigerator as-is and let chill for at least 2 hours to set. While you wait, melt the decoration chocolate in a double boiler. Use a dough scraper to spread a thin layer of the tempered chocolate over kitchen parchment paper.
11. Place in the refrigerator to harden, then use a knife or your hands to break it up into pieces. Return to the refrigerator until you are ready to use it.
12. Put the heavy cream for the decoration in a pot and heat over low heat. Once warm, turn off the heat and add the sweet chocolate. Stir while melting. Don't let it boil.
13. Transfer to a bowl, then place the bowl in ice water to cool while mixing. Once cooled, put into the refrigerator until ready to use. While mixing, be careful not to make bubbles.
14. Once Step 9's cake has firmed up well, remove from the pan. Whisk Step 13's cream until it forms firm peaks.
15. Use a palette knife to spread a thin layer of the cream along the sides of the cake. Attach the chocolate pieces from Step 11.
16. Put the remaining chocolate cream into a pastry bag with a round tip and squeeze onto the top of the cake as desired.
17. Pat the cherry compote dry and coat in nappage. Arrange on the top of the cake with the mint leaves to finish.
18. There's a lot of cherries, so be careful when cutting. It's rather hard to cut.
19. The plump cherries are extravagant.

Here's our luscious no-bake cheesecake version of classic Black Forest cake, made with chocolate, cream cheese and cherry pie filling. They have a very neutral flavour, allowing the cherries to shine. Frozen cherries: Using frozen rather than fresh cherries allows you to make this cheesecake year round, even when we are not in cherry season. It saves you from having to do a whole load of cherry. Decorate the cheesecake with the cocoa whipped cream and Oreos and serve.

So that’s going to wrap it up with this special food cherry and chocolate no-bake cheesecake recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!