I make this Chocolate Cherry No-Bake Dessert when I want something elegant without turning on the oven. It combines creamy mascarpone and cream cheese layers with soft cocoa biscuits, sweet-tart cherry filling, and a silky dark chocolate ganache on top. It chills into a perfectly sliceable dessert that feels rich yet balanced.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
250 g mascarpone
200 g cream cheese
24 g whipped cream stabilizer (3 sachets)
50 g granulated sugar
8 g vanilla sugar (1 sachet)
500 ml heavy cream
cocoa tea biscuits
milk, for dipping
430 g cherry pie filling
100 ml heavy cream
100 g dark chocolate
Directions
I start by combining mascarpone, cream cheese, whipped cream stabilizer, granulated sugar, and vanilla sugar in a deep bowl, mixing briefly until smooth. Then I gradually pour in the heavy cream and continue mixing until the mixture becomes thick and stiff.
Next, I dip the cocoa tea biscuits quickly in milk and arrange them in a 28 x 18 cm dish to form the first layer. I spread a portion of the cream mixture evenly over the biscuits, then add a layer of cherry pie filling. After that, I dip more biscuits in milk and place them on top.
I continue layering with more cream, smoothing it out, then finish with another layer of dipped biscuits and a thin final layer of cream on top.
For the ganache, I heat the heavy cream until it is just about to boil, then pour it over the chopped dark chocolate. I let it sit briefly before stirring until smooth. I pour the ganache over the dessert, spreading it evenly.
Finally, I cover the dish and refrigerate it overnight until firm. Before serving, I slice it and garnish with whipped cream, chopped chocolate, or cherries.
Servings and timing
I prepare this dessert in about 30 minutes, with an additional 5 minutes for the ganache. The total active time is 35 minutes. It serves 12 portions, making it ideal for sharing.
Variations
I sometimes switch the cherry pie filling with raspberry or strawberry for a different fruity twist. If I want a deeper chocolate flavor, I add a thin layer of chocolate spread between the biscuits. For a lighter version, I use a mix of whipped topping instead of part of the cream. I also like experimenting with flavored biscuits instead of cocoa ones.
Storage/Reheating
I store this dessert covered in the refrigerator for up to 3 days. The texture stays firm and creamy as long as it remains chilled. I do not reheat it since it is meant to be served cold. If needed, I slice only what I plan to serve and keep the rest covered to maintain freshness.
FAQs
Can I make this dessert ahead of time?
Yes, I always make it a day in advance because it needs time to set properly and the flavors develop even more.
Can I use fresh cherries instead of pie filling?
I can, but I usually cook them with a bit of sugar and cornstarch first to create a thicker filling similar to pie filling.
What can I use instead of mascarpone?
I sometimes replace mascarpone with more cream cheese, though the flavor becomes slightly tangier and less rich.
How do I keep the layers neat when slicing?
I chill the dessert thoroughly and use a sharp knife, wiping it clean between cuts for clean slices.
Can I freeze this dessert?
I can freeze it, but I prefer not to because the texture of the cream may change slightly after thawing.
Conclusion
I find this Chocolate Cherry No-Bake Dessert to be a perfect combination of convenience and indulgence. It requires minimal effort, yet the result feels luxurious and satisfying. Whether I am making it for a celebration or just to enjoy at home, it never fails to impress with its rich layers and balanced flavors.
📖 Recipe:
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Chocolate Cherry No-Bake Dessert
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and elegant no-bake dessert layered with creamy mascarpone filling, cocoa biscuits, cherry pie filling, and finished with a silky dark chocolate ganache. Perfectly chilled for a sliceable and indulgent treat.
Ingredients
250 g mascarpone
200 g cream cheese
24 g whipped cream stabilizer (3 sachets)
50 g granulated sugar
8 g vanilla sugar (1 sachet)
500 ml heavy cream
cocoa tea biscuits
milk, for dipping
430 g cherry pie filling
100 ml heavy cream (for ganache)
100 g dark chocolate
Instructions
- In a large bowl, combine mascarpone, cream cheese, whipped cream stabilizer, granulated sugar, and vanilla sugar. Mix briefly until smooth.
- Gradually add the heavy cream and continue mixing until the mixture becomes thick and stiff.
- Quickly dip cocoa tea biscuits in milk and arrange them in a 28 x 18 cm dish to form the first layer.
- Spread a portion of the cream mixture evenly over the biscuits, then add a layer of cherry pie filling.
- Dip more biscuits in milk and place them on top. Repeat layering with cream, smoothing it out.
- Finish with another layer of dipped biscuits and a thin final layer of cream on top.
- Heat the heavy cream for the ganache until just about to boil, then pour it over chopped dark chocolate. Let sit briefly, then stir until smooth.
- Pour the ganache over the dessert and spread evenly.
- Cover and refrigerate overnight until firm.
- Slice and garnish with whipped cream, chopped chocolate, or cherries before serving.
Notes
Substitute cherry pie filling with raspberry or strawberry for variation.
Add a thin layer of chocolate spread for a deeper chocolate flavor.
Use whipped topping instead of part of the cream for a lighter version.
Store covered in the refrigerator for up to 3 days.
Do not reheat; serve chilled.
For clean slices, use a sharp knife and wipe between cuts.
Freezing is possible but may slightly affect texture.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
