No-Bake Chocolate-Cherry Cheesecake

If you want all the creamy decadence of a cheesecake without needing to use eggs or a water bath, then a no-bake cheesecake is the recipe for you. This double-chocolate version, which slices like a dream, features a dense yet silky chocolate filling atop a buttery chocolate wafer crust for a flavor that evokes Oreos. The cherry compote is a delectable match for all that richness, offering deep red fruit flavor with a satisfying jammy texture and large pieces of soft fruit. Serve with a dollop of whipped cream.

What’s the difference between cheesecake and no-bake cheesecake? 

Traditional cheesecake includes eggs to help the filling set and therefore needs to be baked. No-bake cheesecake omits eggs and simply relies on the refrigerator to firm up the cream cheese filling. 

Notes from the Food & Wine Test Kitchen

Don’t wait too long to add your chocolate mixture to your cream cheese. After cooling the melted chocolate for five minutes, mix it in immediately. Letting it cool too long could lead to bits of set chocolate in your filling rather than a completely smooth texture.

Make ahead

The crust and cheesecake can be made and refrigerated up to three days ahead. Once firm, wrap in a double layer of plastic wrap and freeze, if desired, for up to three months.