No-Bake Cherry Cheesecake
This No-Bake Cherry Cheesecake has a buttery biscuit base, a cheesecake filled with three different types of cherries and topped with double cream and more cherries.
Saturday 23rd April 2022 in the US is National Cherry Cheesecake Day and I too had to celebrate with this epic cherry cheesecake. Here in the UK, I don’t think we have a Cherry Cheesecake day which is a travesty because Cherry Cheesecake is AMAZING!
To Make the Cheesecake Base
So, this cheesecake base is similar to my Mint Aero Cheesecake and Summer Berry Cheesecake base.
It is made using a plain biscuit, like digestives or hobnobs.
Blitz them in a food processor until they are crumbs. You could also put them into a food-safe bag and bash them with a rolling pin until they become crumbs.
Related Recipes
No-Bake Cherry Bakewell Cheesecake
No-Bake Summer Berry Cheesecake
No-Bake Millionaire Cheesecake
Add the butter to a heatproof bowl and melt in the microwave in 20-second bursts until completely melted. Add this to the food processor and pulse until the crumbs resemble wet sand.
Alternatively, add the crumbs to a bowl and pour in the butter. Mix until the crumbs resemble wet sand.
Pour the mixture into the bottom of your cake tin and press down until level. Leave to one side.
For this recipe, I don’t tend to line the bottom of my tin I find it just makes it harder when it comes to cutting the cheesecake. I also used an 8” springform tin, as I find it the easiest to get the cheesecake out of.
To Make the Cherry Cheesecake
Add the soft cheese and icing sugar to a large bowl and whisk together until they are fully incorporated and starting to thicken.
I have used slightly more soft cheese in this recipe than I normally would, this is only because I wanted a lovely and tall cheesecake.
While still mixing on a low speed, slowly pour in the double cream. Once all the double cream is added turn the mixer up to a medium spread and whisk until the mixture is thick and holds its own shape.
Now you want to add the cherry conserve, maraschino and glace cherries to the mix and fold these through. You will know the mixture is ready when the cherry conserve is completely incorporated and the cherries are evenly distributed.
In this recipe I used whole maraschino and glace cherries but if you prefer you can halve and quarter them before adding.
Once everything is mixed and incorporated. Pour the mixture into your springform tin and smooth. I found the easiest way to do this was by adding a couple of heaped spoonfuls at a time and smoothing them with a spatula.
Put the cheesecake mix into the fridge overnight to set.
MY CHEESECAKE HASN’T SET!
If your cheesecake hasn’t set it could be because of a few different things. One of the main reasons that your cheesecake hasn’t set is not using full-fat ingredients.
It could also be because the cheesecake is under whipped or overwhipped. When you are mixing your cheesecake you need to keep an eye on it. You will start to see it thickening up. You should be able to hold the mixing bowl upside down and the cheesecake mixture won’t fall out. Similar to what you would do when making meringues.
DECORATING THE CHEESECAKE
Once your cheesecake has set, remove it from your cake tin and pop it onto your serving plate. If there are little bumps and scrapes along the side using a knife just go around and gently smooth them out.
I went for super easy decoration and whipped up some double cream. I then decorated it with leftover Glace and Maraschino Cherries.
ALTERNATIVES
You could make this cheesecake using only one type of cherry or as many different cherries as you fancy. You could even add in some fresh cherries too.
I wouldn’t recommend using frozen cherries as the added moisture when they start to defrost will make your cheesecake super soft.
EQUIPMENT
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PIN IT FOR LATER!
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No-Bake Cherry Cheesecake
Ingredients
For the Biscuit Base
- 350 g Hobnobs
- 125 g Unsalted Butter or Stork
For the Cherry Cheesecake
- 800 g Soft Cheese
- 125 g Icing Sugar
- 300 ml Double Cream
- 100 g Cherry Conserve
- 100 g Glace Cherries
- 100 g Maraschino Cherries
For the Decoration
- 300 g Double Cream
- Leftover Cherries
Instructions
To Make the Biscuit Base
- In a food processor blitz your biscuits 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 is nice and level.
- Leave to one side.
To Make the Cherry Cheesecake
- 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 fall out it's ready.
- Fold through the cherries and cherry jam.
- 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 it 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.