Fast, easy to make cheesecakes don’t come much more delicious than a no bake cherry cheesecake. My recipe uses extra special cherries, to take this cheesecake to the next level.
Best of all, it’s a no bake cheesecake, so it’s really easy to make. So, don your apron and let’s make an amazing cherry cheesecake!
Products you need for this recipe
Here are some products you’ll need for this no bake cherry cheesecake recipe:
- Blender – I use an Optimum 9400 for this recipe. You’ll end up with silky smooth cherry sauce that will blow you away!
- Amarena Fabbri cherries – speciality Italian cherries will take this no bake cheesecake recipe into ‘wow’ territory. Trust me, it’s totally worth getting hold of these incredible cherries
- 9 inch springform cheesecake pan – the perfect pan for this cherry cheesecake. It makes it so easy to remove the cheesecake
- Rubber spatula – the best way to get your cherry cheesecake filling nice and even is to use one of these bad boys. As a kitchen tool, it’s a humble hero and I wouldn’t be without one
- Mixing bowl – a good mixing bowl is a must when it comes to whipping up a no bake cherry cheesecake
- Parchment paper – nothing’s worse than a cheesecake that sticks to the side. Get clever and get some parchment paper in your kitchen
No bake cherry cheesecake
Okay, my fellow cheesecake lover. This recipe is all about the simple beauty of a non-baked cheesecake mixed with the irresistible quality of a luxury ingredient.
So, let’s work from the base all the way up to that luscious, luxury cherry on top!
The digestive biscuit base gives the cheesecake a lovely, crunchy buttery layer at the bottom. I’m a fan of keeping this simple – leave the flavor to the cherry and don’t over complicate things.
For me, a plain digestive is best, although there are a few other options that would work – more on this later.
A light and fluffy cream cheese mixture makes up the middle of the cherry cheesecake. A beautiful blend of cream cheese, heavy whipped cream, vanilla paste and luxurious Amarena Fabbri cherries makes for a heavenly combo. It’s like the most luscious homemade cherry pie filling ever!
As an alternative, you can use sour cream in place of heavy cream if you prefer that sour cream tang in your cherry and cream cheese mixture!
On top of the buttery biscuit base and cheesecake filling are the whole cherries and a generous drizzle of cherry sauce. You’re left with a dessert to make you weak at the knees!
A cherry cheesecake recipe needs quality cherries. For me, the VERY best is a certain speciality from Italy, whose popularity goes back over 100 years...
Amarena Fabbri cherries
A classic Italian cherry, Amarena Fabbri has been used in desserts for generations. In fact, this super cherry dates back to 1905!
It’s larger than the average cherry, slightly sour and comes in a delicious syrup that’s sweet and rich – perfect for desserts.
Fresh cherries
If it’s the right season – cherry season is from May to August – fresh cherries are a good way to go. You’ll have to pit them using a cherry pitter, of course; so if time is a major issue, you’ll probably want to go for an alternative option.
Go for shiny, plump cherries with bright green stems. They’re the best! You can either add cherry syrup or a few tablespoons of water to get the right consistency to your cherry sauce. If you really can't get fresh cherries, then frozen cherries will work in a pinch.
Cocktail cherries
Big, juicy cocktail cherries served in a sweet natural syrup, these are ideal for your dessert, as well a cocktail. Use them in your no bake cherry cheesecake, then whip up a Manhattan afterwards.
Maraschino cherries
These Maraschino cherries are amazing! If you can’t get Amarena Fabbri, these would be your next best bet. They’re sweet, plump and utterly delicious.
Canned cherries
Tinned natural cherries are readily available, affordable and delicious. If you want a budget option, this is the one for you.
Have you ever seen those fruit pie fillings that come in cans? Well, they actually come in handy when making a quick and easy no bake fruit cheesecake.
Cherry pie filling is really easy to get hold of and tastes great. It’s made especially for baking cherries pies, but works perfectly when making a no bake cheesecake.
So, if none of the cherry options above tickle your fancy, get hold of a can or two of cherry pie filling. Just remember to keep a few cherries and some juice for decoration.
The Amarena cherry is grown in two Italian cities, Bologna and Modena. For many years, they’ve been used in dessert recipes, from rich chocolate cakes to cherry pies.
These incredible cherries are made by steeping wild and sour cherries in sugar, water, stabilizers and citric acid. They are stored in this liquid in an airtight container for around a month to achieve an intense cherry flavor.
I’ve gone for plain digestives. They’re a British favorite and are really great for using in cheesecakes.
They keep the shape of the base very well, they taste great without overpowering the rest of the dessert and they always complement the light and fluffy cream cheese and whipped cream filling above.
If you’re in the States, you might be tempted to go for a graham cracker crust. I don’t blame you! Graham cracker crumbs are right up there with digestive crumbs when it comes to great cheesecake bases.
If you want to add some extra to your cherry cheesecake biscuit base, there are plenty of options.
You could add some spice – for me, cinnamon and cherry work well together. So, add a teaspoon of cinnamon when melting your butter, then mix it into the blitzed digestive or graham cracker crumbs.
You could also add a handful of chopped almonds to the biscuits before you blitz them. This will give your cheesecake biscuit base a wonderful nuttiness.
If you want a little citrus, add some lemon zest to the biscuit base. Use the zest of one lemon and add it to the biscuit crumb and melted butter mix.
This no bake cherry cheesecake recipe will last up to 5 days in the fridge. Be sure to keep it airtight, either in a container or by covering it with plastic wrap
Yes, you can freeze a no bake cherry cheesecake. However, when freezing this cheesecake, always freeze it WITHOUT the cherry topping. Then, when you thaw the cheesecake, add the cherry topping before serving.
Also, if you are planning on freezing your cheesecake, it’s extra important to use full fat plain cream cheese. If you use reduced fat, your cheesecake might ‘weep’ when thawed, meaning you’ll end up with a cheesy liquid at the bottom. This will lead to a soggy biscuit base.
How to decorate a no bake cherry cheesecake
After you’ve made your mouth-watering masterpiece, you’ll have some un-chopped cherries and a little sauce left over. Now it’s time to get creative!
Scatter your leftover cherries evenly across the top of your cheesecake. Then follow it up with criss-crossing drizzles of cherry sauce. I like to get a little Jackson Pollock and go nuts!
Speaking of nuts, chopped or sliced almonds are another option, if you want to bring a little crunch to the top of your cheesecake.
If you want to give the cheesecake some added color, throw in some chopped mint. Not only will this make your cheesecake look great, but it will also add an extra dimension of flavor – cherry and mint pair really well.
Classic cherry recipes
Do you cherish this little juicy fruit? Then take a look at these delicious recipes and get merry with a little cherry:
- Cherry crumble pie – a classic cherry pie that’s crumbly, sweet, juicy and utterly irresistible. Like a marriage between a cherry crumble and a cherry pie, this recipe uses amazing Spanish cherries
- Cherry muffins – these muffins are truly scrumptious! Everybody loves a good muffin and the cherry really adds an extra element. Best of all, they are not hard to make. You’ll be whipping up tasty muffins in no time at all
- Amaretto cherries – if you fancy a boozy dessert, these little bad boys are perfect. Better yet, blend the two recipes and make these amaretto cherries for your cherry cheesecake for a genuine decadent dessert
- Cherry bakewell cake – who doesn’t like a little cherry bakewell? I’ve taken this humble cake to another planet with this recipe. Perfect for a celebration – I’m thinking birthday cake – it’s a recipe that takes time, but it’s totally worth it
- Cherry brownies – cherry and chocolate are like two best buds and this cherry brownie recipe proves it all day long. Rich, moist, chocolatey and supremely tasty, these are brownies you really don’t want to miss out on
More sublime fruity cheesecake recipes
- No Bake Limoncello Cheesecake – with the intense lemon flavor of the limoncello lemon, this cheesecake is like a refreshing kiss on a hot summer’s day. It’s so straightforward to make, you’ll want to be making throughout the whole summer and all year round!
- No Bake Lemon Cheesecake - if you're into lemon, we've also got a zesty no bake lemon cheesecake
- Pineapple cheesecake – speaking of refreshing, here’s another fresh summer cheesecake that will tingle your taste buds. If you love pineapple, this is the one for you
- Fruits of the Forest Cheesecake – full of fresh summer fruits, this no bake cheesecake is a cocktail of delight. Strawberries, raspberries, blueberries, red currants… whatever your favorite flavor, you’ll find it in a fruits of the forest cheesecake
- Banoffee Cheesecake
- No Bake Rhubarb Cheesecake – sweet, tangy, fresh and full of flavor, rhubarb cheesecake could well become your new favorite cheesecake
- Strawberry and White Chocolate Cheesecake – the perfect dessert for summer, another irresistible fruity cheesecake
Ingredients
Biscuit Base:
- 3 cups Digestives
- ⅔ cup unsalted Butter
Cheesecake Filling:
- 3⅓ cups full-fat cream cheese
- 2 tsp vanilla paste
- 1 cup icing sugar
- 10 Amarena Fabbri cherries
- 5 tbsp cherry sauce that comes with the Amarena Fabbri
- 1¾ cups heavy (double) cream
Instructions
For the Biscuit Base:
- Place the digestive biscuits in your food processor and blitz into a crumb. While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform ring around the outside as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the pan and flatten evenly - I use the bottom of a large glass.
- Place in the fridge for around 10 minutes to chill.
Cherry cheesecake filling:
- In a bowl, beat the cream cheese and vanilla paste - I use a KitchenAid stand mixer on level 2 or 3 as I find this so much easier, until smooth.
- Add the icing sugar a bit at a time and continue to mix.
- In a blender, I use an Optimum 9400 as I feel it gives me a much smoother result, place the cherries and the cherry juice and blitz till smooth. Add this a bit at a time to the cream cheese mix until mixed though.
- In a separate bowl, whisk the heavy (double) cream until you achieve soft peaks and then fold the cream cheese mix and heavy (double) cream together till the cream is fully incorporated.
- Remove the tin from the fridge and cover the whole base with the cheesecake filling, then gently drop the tin onto the kitchen counter 5 to 10 times to let any bubbles out.
- Place the cheesecake in the fridge for at least 6 hours, or preferably overnight.
- Remove the cheesecake from the tin.
- Tip: I use a kitchen blowtorch to loosen the sides. Alternatively, I use a cloth dipped in hot water to complete the job.
To Decorate:
- Use the leftover Amarena Fabbri cherries and sauce how you see fit, I like to get a little Jackson Pollock just to add something different. Enjoy!!!
Notes
- If you can’t find Amarena Fabbri cherries don’t you worry feel free to make your own cherry sauce.
- If you think the Amarena Fabbri cherries are a bit expensive trust me they are worth every penny, they are black cherries all the way from Italy and in my opinion go perfectly with this dessert.
Nutrition
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