Of course! The name “Cookie Cherry Cheis ake” is wonderfully descriptive. It almost certainly refers to a specific type of no-bake cheesecake that uses a cookie crust (often Oreos) and features a cherry topping.
Here’s a complete breakdown of what it is, how to make it, and some popular variations.
What is a Cookie Cherry Cheesecake?
It’s a layered dessert consisting of:
- Cookie Crust: A base made from crushed cookies (like Oreos, graham crackers, or vanilla wafers) mixed with melted butter.
- Cheesecake Filling: A classic, creamy no-bake cheesecake layer made from cream cheese, sugar, and whipped cream or Cool Whip.
- Cherry Topping: A glossy, sweet cherry pie filling spread over the top.
It’s known for being easier and faster than a traditional baked cheesecake, with a fantastic contrast of creamy, crunchy, and fruity flavors.
Classic No-Bake Cookie Cherry Cheesecake Recipe
This is a standard, highly-rated recipe that yields a crowd-pleasing dessert.
Ingredients:
For the Cookie Crust:
· 24 Oreo cookies (or similar chocolate sandwich cookies)
· 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
· 16 oz (2 packages) full-fat cream cheese, softened to room temperature
· 1 cup powdered sugar
· 1 teaspoon vanilla extract
· 8 oz (1 container) Cool Whip, thawed (or 2 cups of freshly whipped heavy cream)
For the Topping:
· 1 can (21 oz) cherry pie filling
· (Optional) Fresh cherries and chocolate shavings for garnish
Instructions:
- Make the Crust: Place the Oreo cookies (cream filling included) in a food processor and pulse into fine crumbs. Alternatively, place them in a sturdy zip-top bag and crush with a rolling pin. Mix the crumbs with the melted butter until combined.
- Press the Crust: Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan or a pie dish. Use the bottom of a measuring cup to pack it down tightly. Place in the refrigerator to chill while you make the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until fully combined and no lumps remain.
- Fold in the Whipped Topping: Gently fold the thawed Cool Whip (or whipped cream) into the cream cheese mixture using a spatula. Be careful not to overmix; just fold until no white streaks remain.
- Assemble: Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
- Chill: Cover the pan with plastic wrap and refrigerate for at least 4-6 hours, but preferably overnight. This is crucial for the cheesecake to set properly.
- Top and Serve: Just before serving, spoon the cherry pie filling over the entire surface of the cheesecake. Release from the springform pan, slice, and serve.
Popular Variations & Ideas
The “cookie” and “cherry” components are highly customizable:
· Different Cookie Crusts:
· Oreo: The most popular choice. The chocolate pairs perfectly with cherry.
· Graham Cracker: A classic cheesecake base.
· Nilla Wafers or Shortbread: For a butter, vanilla-flavored crust.
· Gingersnaps: Adds a warm, spicy note that works wonderfully with the fruit.
· Different Toppings:
· Homemade Cherry Topping: Sauté fresh or frozen cherries with a little sugar, lemon juice, and cornstarch slurry until thickened.
· Other Pie Fillings: Blueberry, apple, or strawberry pie filling are all excellent alternatives.
· Chocolate Drizzle: Add a drizzle of chocolate syrup over the cherry topping for a “Black Forest” effect.
· Flavored Filling:
· Chocolate Cheesecake: Add 1/2 cup of melted and cooled chocolate to the filling.
· Almond Extract: Add 1/4 teaspoon of almond extract (instead of or with the vanilla) to enhance the cherry flavor.
· Mini Cheesecakes: Instead of one large pan, make individual servings in a muffin tin lined with cupcake liners. Perfect for parties!
Enjoy your delicious Cookie Cherry Cheesecake! It’s a guaranteed hit.