This no bake cherry ripe slice has a buttery, chocolate biscuit base, a creamy cherry coconut filling, and topped with a drizzle of chocolate. With cherries in season during an Australian summer, it's perfect for a festive dessert that will have everyone coming back for seconds, thirds (or maybe still the entire no-bake slice) - I mean, I wouldn't blame them!
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Why you'll love this recipe
No-Bake. Just like Cherry Ripe Truffles and Chocolate Mint Mousse this cherry ripe slice requires no baking, making it a quick and fuss-free dessert perfect for any occasion.
Rich Layers. The combination of a crunchy biscuit base, creamy cherry coconut filling, and smooth chocolate topping creates an indulgent treat, kinda like the Lasagne of sweet treats.
Festive. With its vibrant red filling and glossy chocolate top, this chocolate cherry slice deserves a spot on the dessert table alongside your Pavlova, Christmas M&M Cookies and Rum Balls.
Versatile and Shareable: Perfect for parties, potlucks, or festive gatherings, this easy cherry slice is a crowd-pleaser that’s easy to make ahead.
Ingredients and Substitutions
Choc ripple biscuits. These biscuits form the crunchy base of the cherry ripe slice. In America, a close alternative would be a chocolate graham cracker or even Oreo cookies with the cream filling removed (or keep the cream filling and decrease the amount of butter)
Butter. Used to bind the biscuit base, it can be replaced with margarine or a dairy-free alternative for dietary needs.
Cherries. These add a fruity burst to the filling. Fresh, frozen or tinned can be used, just keep an eye on the consistency when blending as they each have slightly different water amounts.
I use and recommend frozen because they are already pitted.
Coconut. Desiccated coconut creates the signature texture of the filling.
Sweetened condensed milk. This creamy binder adds sweetness and holds the filling together; a dairy-free version (e.g. coconut condensed milk or oat). I've used both in different variations and are good alternatives.
Red food colouring. Gives the slice its vibrant cherry-inspired hue, but it can be omitted if you prefer a natural look.
Almond extract. Enhances the cherry flavor but can be left out or swapped for vanilla extract for a milder taste.
Chocolate topping. A smooth layer of melted chocolate completes the slice; use dark, milk, or white chocolate depending on your preference.
Please check the recipe card for full list of ingredients and quantity.
How to make cherry slice
Step 1: Crush the choc ripple biscuits into fine crumbs and mix with melted unsalted butter until well combined. Or you can add to a food processor.
Press the mixture firmly into a lined baking tin to create an even base (using the back of a spoon or spatula), then refrigerate to set for at least 30 minutes.
Step 2: In a mixing bowl, combine the cherries, desiccated coconut, sweetened condensed milk, red food colouring, and almond extract. You can also combine using a food processor. Mix well until the ingredients are evenly distributed and form a sticky filling.
Step 3: Spread the cherry coconut mixture evenly over the chilled biscuit base, pressing it down gently to ensure it adheres well.
Step 4: Melt the chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth. Drizzle the melted chocolate over the top of the filling.
Step 5: Place the slice in the refrigerator to set for at least 2 hours. Once firm, slice into squares or bars and serve chilled.
Top Tip
Chill the Base Properly: Make sure the biscuit base is fully chilled and firm before adding the filling to prevent it from crumbling.
Press Down Firmly: When spreading the filling and pressing it into the base, use the back of a spoon or a flat spatula to ensure an even and compact layer.
Slice cleanly: For neat slices, use a sharp knife heated under hot water and dried, cutting gently through the chilled slice to avoid cracking the chocolate topping.
Make Ahead
The cherry ripe slice can be made up to a week in advance and stored in the fridge in an airtight container. This makes it perfect for Christmas (because we all know how busy it can get in December!)
Freezing
You can freeze the entire cherry chocolate slice. I recommend freezing in individual portions (otherwise it'll be too difficult to cut if doing it from frozen). Wrap each individual portion in aluminium foil or parchment paper.
Thaw in the fridge overnight.
Note: if plan to freeze, top with dark chocolate instead of milk chocolate as it freezes and thaws better.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, you can use fresh cherries, but make sure to pit them and chop finely. If they’re very juicy, pat them dry to avoid making the filling too wet.
Allow the chocolate topping to cool slightly before pouring it over the filling, and use a warm knife to slice the chilled slice for clean cuts.
Yes, the food colouring is optional and mainly for appearance. Without it, the filling will still taste delicious but won’t have the vibrant red hue.
Dark chocolate works best as it balances the sweetness of the filling, but milk or white chocolate can be used if preferred.
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Or, you can have a browse through my Christmas Category for more delicious eats.
Recipe
Cherry Ripe Slice
Ingredients
- 250 g (2 cups) choc ripple biscuits subs note 1
- 113 g (½ cup) unsalted butter subs note 2
- 100 g (¾ cup) cherries pitted (see note 3)
- 225 g (3 cups) desiccated coconut
- 395 g (1 ¼ cups) sweetened condensed milk subs note 4
- 1 ml red food colouring optional
- 5 ml (1 tsp) almond extract optional but recommended
- 50 g (¼ cup) dark chocolate for topping
Instructions
Prepare the Base
- Crush the choc ripple biscuits into fine crumbs and mix with melted unsalted butter until combined. You can also use a food processor.
- Press the mixture firmly into a lined baking tin to form an even base, then refrigerate for at least 30 minutes.
Prepare Filling
- Combine the cherries, desiccated coconut, condensed milk, red food colouring, and almond extract in a bowl or food processor. Mix until evenly distributed and sticky.
- Spread the cherry coconut filling evenly over the chilled base, pressing it down to ensure it sticks.
- Melt the chocolate in a microwave or over simmering water, stirring until smooth, then pour over the filling.
Set and Serve
- Refrigerate for at least 2 hours until firm, then slice into squares or bars and serve chilled.
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