Creamy No-Bake Cheesecake Dessert With Chocolate Crust

1. 1

   Prepare a 13 x 9-inch baking dish or a 8 or 10-inch springform pan.

2. 2

   In a processor process the cookies until finely crushed, then place in a bowl.

3. 3

   Add in melted butter then mix until combined.

4. 4

   Press into the bottom of the pan; chill or freeze while making the rest of the dessert.

5. 5

   In a very chilled bowl using an electric mixer with chilled beaters beat the whipping cream until VERY thick.

6. 6

   Place the whipped cream in the coldest part of the fridge and chill for 45 minutes.

7. 7

   In a medium bowl beat cream cheese with sugar, lemon juice and vanilla until smooth and no sugar granules remain.

8. 8

   Using a spatula fold in the chilled whipped cream until well combined.

9. 9

   Spread the mixture on top of the crust.

10. 10

    Top with the cherry topping then refrigerate at least 8 hours or overnight.

11. 11

    If using a springform pan remove the sides of the springform pan just before serving.

12. 12

    *NOTE* for a graham crust; in a bowl mix together 1-1/2 cups graham cracker crumbs with 1/3 cup brown sugar and 1/2 teaspoon cinnamon until combined; add in 1/3 cup melted butter or margarine.

13. 13

    Press into the bottom of prepared pan.

14. 14

    Chill or freeze until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.