5 Ingredient No Bake Cheesecake is a super fluffy chocolate and cherry cheesecake with a chocolate graham crust. This easy recipe can be prepared with just a handful of ingredients, 6 steps, and 10 minutes of prep, and then chilled for two hours or overnight!
This decadent cheesecake recipe is so simple and quick to whip up! It has a light and fluffy texture and is an extra perfect dessert recipe for hot summer days since it doesn’t require you to turn your oven on! Top it with some cool whip if desired.
Why I love this recipe
This chocolate cherry cheesecake with chocolate graham crust doesn’t require any baking, so you don’t have to worry about a water bath or turning your oven on!
It’s made with cream cheese but no flour, heavy cream, or eggs and has a nice creamy texture.
This classic cheesecake has the perfect combination of creamy and crunchy textures.
The store-bought crust saves time but you can make a homemade crust if you prefer.
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Recipe Ingredients
(amounts are listed in the recipe card at the bottom of the post)
full fat cream cheese (room temperature)
granulated sugar
cherry pie filling
semi-sweet chocolate chips (high quality)
chocolate graham crust (store-bought)
Optional – whipped topping for garnish
Substitutions & Variations
You can use a homemade crust recipe and make mini cheesecakes in a muffin tin, individual cheesecakes in four 10-ounce ramekins, or thinner cheesecake bars in an 8-inch square or springform pan.
Try milk or dark chocolate chips instead of semi-sweet.
Swap out the chocolate graham crust for an Oreo crust.
Mix mini chocolate chips or cherry chunks into the cheesecake for extra texture.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Equipment used for this recipe
stand mixer with a paddle attachment (or hand electric mixer and large bowl)
How to Make this easy Cheesecake recipe
Step 1 – Mix the room temperature cream cheese in the bowl of a stand mixer with the paddle attachment (or using a hand mixer and a large mixing bowl) until it’s smooth.
Step 2 – Add the cherry pie filling and mix until well combined.
Step 3 – Measure the chocolate chips and butter into a heat-resistant bowl. Microwave in 30-second intervals, stirring each time, until creamy and smooth.
Step 4 – Gently pour the melted butter and chocolate mixture into the cream cheese mixture while it mixes on low speed until well combined.
Step 5 – Using a rubber spatula, spread the cheesecake mixture evenly into the pie crust. Let the cheesecake chill in the refrigerator for about 2 hours or overnight.
Step 6 – Cut into slices and serve. Top each slice of cheesecake with whipped cream if desired.
Pro Tips
Use a rubber spatula to smooth the chocolate cheesecake over the crust.
Make sure the cream cheese is at room temperature and mixed well so there are no clumps in your cherry chocolate cheesecake.
Be sure to chill it long enough so it has time to firm up.
Recipe FAQs
Store leftovers in an airtight container in the fridge for up to 1 week. The cheesecake can be frozen for up to 1 month. Before serving, place it in the refrigerator overnight to let it thaw.
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5 Ingredient No Bake Cheesecake
5 Ingredient No Bake Cheesecake is a chocolate and cherry cheesecake with a chocolate graham crust. This easy light and fluffy dessert can be prepared with just a handful of ingredients, 6 steps, and 10 minutes of prep, and then chilled for two hours or overnight!
Ingredients
- 16 ounces (2 blocks) of full-fat cream cheese (room temperature)
- 1 can cherry pie filling
- 2 Tablespoons butter
- 1 1/3 cups semi-sweet chocolate chips (high quality)
- 1 chocolate graham crust (store-bought)
- Optional - whipped cream for topping
Instructions
- Mix the cream cheese in the bowl of a stand mixer with the paddle attachment (or using a hand mixer and a large bowl) until it's smooth.
- Add the cherry pie filling and mix until well combined.
- Measure the chocolate chips and butter into a heat-resistant bowl. Microwave in 30-second intervals, stirring each time, until creamy and smooth.
- Gently pour the melted chocolate into the cream cheese mixture while it mixes on low speed until well combined.
- Using a rubber spatula, spread the chocolate cherry cheesecake filling evenly into the crust. Let the cheesecake chill in the refrigerator for about 2 hours or overnight.
- Cut into slices and serve. Top with whipped cream if desired.
Notes
- Use a rubber spatula to smooth the chocolate cheesecake over the crust.
- Make sure the cream cheese is at room temperature and mixed well so there are no clumps in your cherry chocolate cheesecake.
- Be sure to chill it long enough so it has time to firm up.
- Store the chocolate cherry cheesecake in an airtight container in the fridge for up to 1 week.
- The cheesecake can be frozen for up to 1 month. Before serving, place it in the refrigerator overnight to let it thaw.
Recommended Products
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 276Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 63mgCarbohydrates: 42gFiber: 2gSugar: 17gProtein: 2g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!