Description
Oreo Cherry Cheesecake brings together creamy, tangy goodness with a playful chocolate cookie crust and sweet cherry swirls that make your dessert dreams come true. Grab a fork and savor each delightful bite of this crowd-pleasing treat that’s perfect for any celebration.
Ingredients
Scale
Main Ingredients:
- 2 cups semisweet chocolate chips
- 1 large box (6 oz) cherry gelatin
- 1 cup granulated sugar
- ⅙ oz cream cheese, softened
Crust Ingredients:
- 22 Oreo cookies
- 3 tablespoons melted butter
- 1 tablespoon sugar
Supporting Ingredients:
- ½ oz frozen cherries, thawed
- ⅙ oz heavy cream
- ¼ cup powdered sugar
Instructions
- Crush 22 Oreo cookies in a food processor until they become fine crumbs. Mix in 3 tablespoons melted butter and 1 tablespoon sugar until the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Refrigerate for 30 minutes to help the crust set completely.
- Beat ⅙ oz softened cream cheese with 1 cup granulated sugar in a large mixing bowl until the mixture becomes smooth and creamy.
- Dissolve the 6 oz cherry gelatin in 1½ cups boiling water, stirring until the powder completely disappears. Allow the mixture to cool for 10-15 minutes.
- Dice half of the ½ oz thawed frozen cherries into small pieces and reserve them for later.
- Whip ⅙ oz heavy cream with ¼ cup powdered sugar until stiff peaks form using an electric mixer.
- When the gelatin has cooled but not fully set, gently fold it into the whipped cream until thoroughly combined.
- Incorporate the cream cheese mixture into the gelatin-cream mixture, stirring until the texture becomes uniform and smooth.
- Carefully fold in the diced cherries and 2 cups semisweet chocolate chips, distributing them evenly throughout the filling.
- Pour the filling into the prepared Oreo crust, smoothing the top with a spatula to ensure an even surface.
- Decorate the top with whole cherries and optionally sprinkle additional crushed Oreo cookies or chocolate chips.
- Refrigerate the cheesecake for 4-6 hours, or until the filling is completely set and firm.
Notes
- Crush Oreos completely fine to create a smooth, compact crust that holds together beautifully when sliced.
- Ensure cream cheese is softened at room temperature to prevent lumps and create a silky, creamy filling.
- Chill the cheesecake for at least 4 hours, but overnight refrigeration helps develop deeper flavor and firmer texture.
- For a gluten-free version, swap regular Oreos with gluten-free chocolate sandwich cookies and check gelatin packaging for dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Cheesecakes
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 1097 kcal
- Sugar: 133 g
- Sodium: 297 mg
- Fat: 55 g
- Saturated Fat: 33 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 139 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 84 mg