This Cherry Bakewell Cheesecake is based on the classic tart. It has a buttery biscuity, almondy base, an almond and cherry cheesecake and is decorated with double cream, almonds, and more cherries.

I can’t believe this is the first cheesecake recipe I have posted in almost a year! First of all, where on earth has that year gone? And secondly how have I gone almost a year without a cheesecake?!

This Cherry Bakewell Cheesecake recipe is made similarly to my Tablet Cheesecake and my Galaxy Caramel Cheesecake just with a few differences.

For example, in this cheesecake I included flaked almonds in the base. I also used a slightly larger springform tin so although it is roughly the same amount of ingredients it isn’t as tall but to be honest, I love the look of this cheesecake.

For the Biscuit Base

To make the biscuit base first start by adding your biscuits and almonds to a food processor and blitz them until they resemble fine crumbs. If you don’t have a food processor add the biscuit and almond to a food-safe bag and crush with a rolling pin.

I used hobnobs for the base but if you don’t have access to them you could use a plain biscuit like a digestive instead.

Next, add in the melted butter and blitz again until the mixture resembles wet sand. If you crushed the biscuits and almond by hand pop them into a large bowl and add the butter. Mix until the biscuits are completely coated.

Pour the mixture into the bottom of your cake tin and press down using the back of a spoon or a spatula. There should be no gaps and the biscuit should be tightly packed. Pop it into the fridge.

For this recipe I used a spring form tin.When I am making a cheesecake, I prefer this over a loose bottomed tin as it is so much easier to get the cheesecake out at the end.

For the Cheesecake

Before you start making the cheesecake cut your cherries into halves and quarters removing any stones from the centre. Pop them into a bowl and leave to one side.

To make the cheesecake start by whisking the soft cheese and icing sugar together until it starts to become thick. Lower the mixer speed and slowly pour in the double cream. Once all the double cream has been added turn the mixer up and whisk again until it becomes thick and holds its own shape.

Related Posts

No-Bake Summer Berry Cheesecake

No-Bake Tablet Cheesecake

Cookie Monster Cheesecake

Add in the cherries, cherry jam and almond extract and fold these through. I find the best way to fold the mixture is to go around the sides of my bowl and fold the mixture into itself, then cut through the centre of the mixture again folding it in on itself.

Once the cherry jam, and almond extract and fully incorporated and the cherries are evenly distributed add the mixture to your springform tin and smooth the top.

Pop it into the fridge overnight or for a minimum of four hours to allow the cheesecake to set.

Decoration

Once your cheesecake has set remove it from the cake tin and place it on your serving plate. If there are any gaps or bumps in the side of your cheesecake you can go around these with a knife and smooth them out. Leave the cheesecake to one side.

Whip the double cream using a whisk until it forms stiff peaks. I add a tablespoon or two of icing sugar to the double cream to make it slightly sweeter, but this is completely optional.

Once you have whipped the double cream pipe some swirls around the edge of the cheesecake.

Decorate by sprinkling over some flaked almonds and finish with some cherries.

Alternatives

You don’t need to use hobnobs in the base you could use a plain biscuit like a digestive instead.

I used fresh cherries in this cake, but you could use a mixture of fresh and glace cherries or even tinned cherries just make sure to drain any syrup off them first.

I wouldn’t recommend using frozen cherries in this cheesecake as when they defrost the moisture from them will make the cheesecake soft.

Equipment

9” Spring Form Tin

Spatula

Mixing Bowl

Scales

Piping Tip

Piping Bag

*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.

Pin it For Later!

No-Bake Cherry Bakewell Cheesecake

Sarah Mark
It has a buttery biscuity, almondy base, an almond and cherry cheesecake and is decorated with double cream, almonds, and more cherries.
5 from 4 votes
Prep Time 30 mins
Cook Time 8 hrs
Decorating Time 8 mins
Total Time 8 hrs 38 mins
Servings 12 Servings

Ingredients
  

For the Biscuit Base

  • 275 g Hobnobs
  • 75 g Flaked Almonds
  • 125 g Unsalted Butter, Melted

For the Cheesecake

  • 150 g Cherries
  • 550 g Soft Cheese
  • 125 g Icing Sugar
  • 300 ml Double Cream
  • 1-3 tsp Almond Extract
  • 100 g Cherry Jam

For the Decoration

  • 300 ml Double Cream
  • Cherries
  • Flaked Almonds

Instructions
 

To Make the Cheesecake

  • In a food processor blitz your biscuits and flaked almonds to a crumb. Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
  • Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it nice and level.
  • Leave to one side.

To Make the Cheesecake

  • Wash, de-stone and cut your cherries into halves and quarters and leave to one side.
  • In a bowl mix together the soft cheese and icing sugar, until it is nice and thick.
  • Pour in the double cream, while mixing on a slow speed. The mixture should be thick and holds its shape. To test it hold the bowl upside down, if it doesn't fallout its ready.
  • Fold through the cherries, cherry jam and almond extract. Add 1tsp of the extract at a time fold through and then taste. Add another if you think it needs more repeat until you have the desired taste.
  • Pour the mixture into the cake tin and smooth. Put the mixture in the fridge to set overnight (or at least 4 hours).

To Decorate

  • Remove the cheesecake from your tin and place on your serving plate. If there are any bumps or gaps around the edge of the cheesecake smooth these using a knife.
  • Whip the double cream until it is thick. If you would like to sweeten the cream add a tablespoon of icing sugar.
  • Pipe the double cream onto the top of the cheesecake and decorate using cherries and flaked almonds.

If you do have any questions about this No-Bake Cherry Bakewell Cheesecake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.

24 Comments

  • Lucy

    28 June 2021 at 12:50 pm

    Cherry bakewell cheesecake looks amazing, I really want to try it and make it for myself! x

    Lucy | http://www.lucymary.co.uk

    1. aspoonfulofvanilla

      4 July 2021 at 11:33 pm

      Thank you very much! I hope you enjoy if you do make it!

  • GWT

    28 June 2021 at 1:34 pm

    I’m not sure why, but I’ve always preferred a no bake cheesecake! And yours sounds good too!

    1. aspoonfulofvanilla

      5 July 2021 at 1:57 am

      Thank you so much!

  • Shyl

    29 June 2021 at 10:52 am

    5 stars
    Total 5 stars on this one. Wow! This recipe looks amazing. I am so hungry after even looking at it. I am 100% going to be giving this a try in the near future. Heck maybe even today! I feel like I need to run to the store to grab the ingredients straight away. I absolutely adore cheesecake but dislike the work. This makes it so much easier! Thanks for sharing!

    1. aspoonfulofvanilla

      4 July 2021 at 11:34 pm

      Thank you! I hope you enjoy if you did make it!

  • bournemouthgirl

    29 June 2021 at 12:27 pm

    This sounds really lovely! A great simple recipe to make that is a no-bake recipe. Thank you for sharing your recipe.

    Lauren -bournemouthgirl.com

    1. aspoonfulofvanilla

      4 July 2021 at 11:34 pm

      Thank you very much!

  • Jodie | That Happy Reader

    29 June 2021 at 2:37 pm

    This recipe looks and sounds amazing! I adore cheesecakes and am always looking for new recipes. Thanks for sharing.

    1. aspoonfulofvanilla

      4 July 2021 at 11:34 pm

      Thank you!

  • Tiffany McCullough – Metaphysical Mama

    29 June 2021 at 4:01 pm

    This sounds delicious! I love cheesecake. Thanks for sharing the recipe!

    1. aspoonfulofvanilla

      4 July 2021 at 11:34 pm

      Thank you very much!

  • Katie

    29 June 2021 at 6:03 pm

    Looks and sounds delicious, I’ll have to give this a try!

    1. aspoonfulofvanilla

      4 July 2021 at 11:35 pm

      Thank you very much! I hope you enjoy!

  • Della Driscoll

    29 June 2021 at 7:30 pm

    5 stars
    This looks so delicious and perfect for the summertime! I love how simple it is to make x

    1. aspoonfulofvanilla

      4 July 2021 at 11:35 pm

      Thank you very much!

  • Heidi

    30 June 2021 at 6:11 am

    This sounds delightful! I just love all of the tips and tricks that you include with your recipe as well. It is so helpful to have when making the recipe and is much appreciated. 🙂

    1. aspoonfulofvanilla

      4 July 2021 at 11:35 pm

      Thank you very much! I am glad you find all the hints and tips helpful!

  • Simona

    1 July 2021 at 6:45 pm

    5 stars
    Everything with Cherry just screams my name – plus a no-bake cheesecake, how can I resist?! Thank you Sarah x

    1. aspoonfulofvanilla

      4 July 2021 at 11:36 pm

      Thank you very much! I hope you enjoy if you do make it!

  • Aimsy

    5 July 2021 at 6:27 pm

    Oh, cherry Bakewell and cheesecake combined! This sounds delightful! I don’t eat cheesecake that often, but I think I am about to start with this recipe!
    Thanks for sharing 🙂
    Aimsy xoxo
    Aimsy’s Antics

    1. aspoonfulofvanilla

      28 July 2021 at 10:27 pm

      Yes! Do it! Cheesecake is one of my favourites you should definitely give it a go!

  • Nic | Nic’s Adventures & Bakes

    10 July 2021 at 7:58 pm

    5 stars
    Thanks for sharing, this cheesecake looks lovely, perfect for a summer dessert 🙂

    1. aspoonfulofvanilla

      28 July 2021 at 10:41 pm

      Thank you! It is the perfect summer dessert!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Prev Post Next Post
%d bloggers like this:
More in Cheesecake
Cookie Monster Cheesecake

Okay, so I feel like this Cookie Monster Cheesecake is the most OTT cheesecake I have ever made! A giant...

Close