No-Bake Cheesecake (Cherry)

Who says you need an oven to make a delicious cheesecake?

This no-bake recipe is perfect for those who crave a creamy, dreamy dessert without the fuss of baking. This recipe makes one 20cm cheesecake, so you can share the love (or keep it all for yourself!).

This no-bake cheesecake is a delightful combination of crunchy biscuit base, smooth and creamy filling, and a tangy cherry topping. It's incredibly easy to make, requiring just a few simple steps and minimal effort. Perfect for any occasion when you want a decadent treat without turning on the oven.

Here's what you'll need:

For the base:

• 70g Spiced button biscuits
• 70g Digestive biscuits
• 62.5g Butter

For the filling:

• 250ml Extra thick whipping cream
• 100g Granulated sugar
• 200g Cream cheese
• 1.5 Gelatine leaves
• 25ml Milk

For the topping:

• 340g Jar of cherries
• 1 tbsp Corn flour
• 1.5 tbsp Sugar

Method:

1. Prepare your springform pan: This recipe is a little unique! Instead of using the base of your springform pan, place the ring directly onto a flat oven tray lined with baking paper. This will make it easier to remove the cheesecake later. Cut a piece of acetate to line the inside of the springform pan. This will give your cheesecake a smooth, professional finish.

2. Make the base: Crush the biscuits using a rolling pin. You want a nice crumbly texture, not a fine powder. Melt the butter in a pan and mix it with the crushed biscuits. Now press it into the base of your prepared springform pan. Refrigerate for 30 minutes to allow the base to firm up.

3. Whip up the filling: Beat the cream cheese and sugar together until smooth. In a separate bowl, whip the extra thick whipping cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.

4. Gelatine boost: For an extra firm cheesecake, bloom the gelatine leaves in cold water. Heat the milk in a saucepan, then remove from the heat and stir in the softened gelatine until dissolved. Allow to cool slightly before gently folding it into the cheesecake filling.

5. Assemble the cheesecake: Add the filling on top of the refrigerated biscuit base and smooth the top. Return to the fridge and chill overnight to allow the filling to set completely.

6. Make the cherry topping: In a small pan, heat the cherries and allow them to break down into a jam-like consistency. Stir in the corn flour and sugar, and cook until thickened. Allow the topping to cool completely.

7. The grand finale: Once the cheesecake is set, top it with the cherry mixture. Carefully remove the springform ring and acetate.

Tips and Notes:

• For a richer flavour, use a good quality cream cheese.
• You can use other fruits for the topping, such as raspberries, blueberries, or strawberries.
• If you don't have acetate, you can use baking paper to line the springform pan.
• These cheesecakes are best served chilled.
• You can also use plain butter biscuits rather than spiced or digestive biscuits.

Enjoy!

This no-bake cherry cheesecake is a guaranteed crowd-pleaser. It is perfect for any occasion, from a casual get-together to a special celebration. Give this recipe a try and let us know what you think in the comments below!