Cherry Ripple Cheesecake
A rich and creamy no-bake dessert featuring a crunchy Oreo crust, silky cheesecake filling, and a glossy cherry ripple that’s perfect for gatherings.
Ingredients
Cherry Sauce
- 1 3/4 cups cherries, halved and pitted Use ripe cherries for best flavor.
- 2 tbsp granulated sugar
Oreo Base
- 33 cookies Oreo cookies Crushed.
- 1/3 cup brown sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 blocks cream cheese, softened Let soften at room temperature.
- 1/2 cup caster sugar Use superfine sugar if unavailable.
- 1/4 cup sour cream
- 2 tbsp powdered sugar
- 1/2 cup milk powder Optional but recommended for stabilization.
- 1 tbsp alcohol-free vanilla extract
- 1 1/4 cups heavy cream For whipping.
- extra none cherries to serve For garnishing.
Instructions
Cherry Sauce
- Place the halved, pitted cherries and granulated sugar in a small saucepan.
- Cook over medium heat, stirring occasionally, until cherries release juices and the mixture reduces slightly, about 6–8 minutes.
- Mash a few cherries with the back of a spoon for texture, then remove from heat and cool to room temperature.
- Chill in the fridge so it’s pourable but not hot when you ripple it into the filling.
Oreo Base
- Pulse the Oreo cookies in a food processor until they become fine crumbs.
- Stir in the brown sugar and pour in the melted unsalted butter, mixing until the crumbs are moistened.
- Press the crumbs firmly into the base of a 9-inch springform pan, creating an even, compact layer.
- Chill in the fridge while you make the filling.
Cheesecake Filling
- In a bowl, beat the softened cream cheese with the caster sugar until smooth and lump-free.
- Mix in the sour cream, milk powder, and alcohol-free vanilla extract until fully incorporated.
- In a separate bowl, whip the heavy cream with the powdered sugar to soft peaks.
- Fold one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remainder until fully combined.
- Spoon the filling over the chilled Oreo base and smooth the top.
Assembly and Ripple
- Drop spoonfuls of the cooled cherry sauce across the surface of the cheesecake.
- Use a skewer or the tip of a knife to drag through the sauce and filling to create a ripple pattern.
- Chill the cheesecake for at least 4 hours, preferably overnight, until fully set.
- Before serving, top with extra fresh cherries.
Notes
Store covered in the fridge for 3–4 days. You can also freeze the cheesecake for up to 1 month. Thaw in the fridge overnight before serving. For best results, use milk powder for stabilization.