These mini chocolate cherry cheesecakes are made with a crunchy chocolate ripple biscuit base, smooth cream cheese and fresh cherry filling, and topped with a juicy cherry glaze. They're no-bake and in single serving form, making it easier to make for your upcoming festivities, or even just a weeknight dessert that's readily portioned.
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Why you'll love this recipe
Cherry. Bursting with cherry flavour like Cherry Ripe Balls, this is a must-try for cherry lovers.
Chocolate-cherry. The rich chocolate biscuit base is the same used in the No Bake Cherry Ripe Slice and perfectly balances the juicy cherries.
No-bake. A quick, fuss-free dessert that requires no oven like a Baked Cheesecake, just like my Chocolate Mint Mousse.
Creamy. The silky cream cheese filling, like my No Bake Chocolate Tim Tam Balls, melts in your mouth.
Ingredients and substitutions
Chocolate ripple biscuits. These make the perfect rich and chocolatey base.
If you're in the US, substitute with chocolate graham crackers or Oreos (without the cream)
Butter. Melted butter binds the biscuit crumbs together for the sturdy chocolate crust.
Cream cheese. The creamy and tangy star of the filling; use full-fat cream cheese for the smoothest texture. You can use plant-based alternatives, but the texture will be slightly different and may not set as well.
Sweetened condensed milk. Adds sweetness and creaminess without needing extra sugar, keeping the filling perfectly smooth. You can use coconut or oat condensed milk, but this may alter the texture of the cherry cheesecake filling.
Lemon juice. A splash of lemon juice balances the sweetness. But, if you don't have a lemon available, you can omit (it will still taste delicious, but the balance of flavours will be slightly off).
Fresh cherries. Juicy, sweet cherries bring the signature flavour; frozen cherries can work as an alternative but thaw them first so they don't create additional liquid in the mixture.
Please check the recipe card for full list of ingredients and quantity.
How to make mini cherry cheesecakes
Step 1: Crush the chocolate ripple biscuits into fine crumbs using a food processor or a rolling pin. Mix the crumbs with melted butter until combined. Press this mixture firmly into the bottom of small ramekins or a muffin holders to form a crust. Chill in the fridge for 20 minutes to set.
Step 2: In a mixing bowl, beat the cream cheese, condensed milk, and lemon juice until smooth and creamy. Fold in the pitted cherries gently to distribute them throughout the mixture.
Step 3: Spoon the cream cheese mixture evenly over the chilled biscuit bases, smoothing the tops with a spatula. Return to the fridge to set for at least 4 hours or until firm.
As I'm in Australia, I tend to pop it in the freezer after the first couple of hours to ensure it properly sets and gives a bit of extra time when you bring it out to serve before it melts in the heat.
Step 4: In a small saucepan, combine the water and caster sugar, heating gently until the sugar dissolves. Add a handful of pitted cherries and simmer until the cherries break down and the mixture thickens slightly. Allow the glaze to cool completely.
Step 5: Spoon the cherry glaze over the top of each cheesecake. Garnish with a fresh cherry or chocolate shavings, if desired. Serve chilled for a refreshing dessert.
Top Tip
Use a Silicone Muffin Tin. Silicone muffin tins or individual silicone muffin holders make it much easier to remove the mini cheesecakes once set. No need to worry about them sticking or breaking apart.
Room Temperature Cream Cheese. Bring the cream cheese to room temperature before mixing to ensure a smooth and lump-free filling.
Making Ahead
Prepare in Advance: These mini chocolate cherry cheesecakes are perfect for making ahead. You can prepare the crust and filling, assemble them in the muffin tin, and refrigerate overnight. Add the cherry glaze just before serving for the freshest finish.
Glaze Separately: If making ahead, store the cherry glaze in a separate airtight container and spoon it over the cheesecakes when ready to serve. This prevents the glaze from soaking into the cheesecake over time.
Storing
Refrigerate: Store the assembled cheesecakes in an airtight container in the fridge for up to 4-5 days. Keep them covered to prevent them from absorbing fridge odors.
Individual Storage: If using silicone muffin holders, you can leave the cheesecakes in the holders and stack them in a container with parchment paper between layers to prevent them getting stuck
Freezing
Freeze Individually: Freeze the cheesecakes without the cherry glaze by placing them on a tray in a single layer until firm. This prevents them from sticking together.
Glaze After Thawing: To maintain the best texture, add the cherry glaze after thawing. Thaw the cheesecakes in the fridge overnight before serving.
Shelf Life in Freezer: These cheesecakes can be frozen for up to 2 months. For the best taste and texture, consume within this time frame.
FAQs
Yes, a no bake cheesecake can be frozen. To freeze, ensure it's set first, then cover it tightly with plastic wrap or store it in an airtight container. For recipes like this chocolate cherry cheesecake, it's best to freeze the base and filling without the glaze, adding the cherry topping after thawing for the freshest presentation.
No bake cheesecakes, like this homemade chocolate and cherry cheesecake, should not be left out for more than 1-2 hours. Because they contain dairy ingredients like cream cheese and condensed milk, they require refrigeration to maintain their texture and prevent spoilage.
If your no bake cheesecake isn't hardening, it may be due to incorrect measurements or insufficient chilling time. Ensure the cream cheese and condensed milk were mixed thoroughly, and refrigerate for at least 4-6 hours or overnight. For recipes like this fresh cherry cheesecake with chocolate crust, chilling is key to achieving a firm and creamy texture.
I found that because I'm in Australia (which is incredibly warm during the Christmas festivities when I make this recipe), it takes closer to 6 hours to set in the fridge. I actually recommend adding it to the freezer for a couple of hours to ensure it completely sets if you've made this the same day you wish to serve.
While a no bake cheesecake won't melt in the same way as ice cream, it can soften and lose its shape if left out too long, especially in warm conditions. Keep your cheesecake with cherry topping refrigerated until ready to serve to maintain its structure and flavour.
Other cherry recipes
Or, you can have a browse through my Sweets & Desserts Category for more delicious eats.
Recipe
Mini Chocolate Cherry Cheesecake (No Bake)
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Equipment
- Food Processor, optional
Ingredients
Base
- 200 g (7 oz) chocolate ripple biscuits, subs Note 1
- 80 g (? cups) unsalted butter, subs Note 2
Filling
- 500 g (2 cups) cream cheese, room temperature
- 400 g (1 ? cups) sweetened condensed milk, room temperature
- 1 teaspoon lemon juice, optional but recommended
- 225 g (8 oz) fresh cherries, pitted, subs Note 3
Topping (optional)
- 80 g (3 oz) cherries, pitted, fresh or frozen
- 60 ml water
- 30 g (2 tablespoon) caster sugar
Instructions
Chocolate Base
- Crush the 200 g (7 oz) chocolate ripple biscuits into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with 80 g (? cups) unsalted butter (can also be done in the food processor, or by hand) until combined, then press firmly into the bottom of small ramekins or muffin holders to form a crust.
- Chill in the fridge for 20 minutes to set.
Cream cheese filling
- In a mixing bowl, beat the 500 g (2 cups) cream cheese, 400 g (1 ? cups) sweetened condensed milk, and 1 tsp lemon juice until smooth and creamy. Gently fold in the 225 g (8 oz) fresh cherries ensuring their spread in the mixture evenly.
- Spoon the cream cheese mixture over the chilled biscuit bases, smoothing the tops with a spatula.
- Refrigerate for at least 4 hours or until firm. If making these in the middle of summer when it is very hot (especially in Australia), pop them in the freezer for the first couple of hours to ensure they set properly.
Cherry topping
- In a small saucepan, combine 60 ml water and 30 g (2 tablespoon) caster sugar over gentle heat until the sugar dissolves. Add 80 g (3 oz) cherries and simmer until the cherries break down and the mixture thickens slightly. Allow the glaze to cool completely.
- Spoon the cherry glaze over each cheesecake and garnish with a fresh cherry or chocolate shavings, if desired. Serve chilled.
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