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.
Servings: 12 Servings
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.