Cheesecake is such an indulgent dessert and this one is full of classic flavours working together. The creaminess of the cheesecake is perfectly offset by the tartness of the cherries and lemon. It’s incredibly easy and can be adapted to whatever fruit you prefer on top, or even left plain, but the cherries are my favourite.
This one could have done with an extra hour in the fridge to make it slightly firmer, but we just couldn’t wait.
No Bake Cherry Cheese Cake
Cheesecake is my all time favourite dessert, and this is my all time favourite cheesecake. The cherry topping adds a tartness that cuts through the creaminess of the filling, there's a crunchy element in the base, it's the perfect balance! While cherries are my personal choice you can use any topping you like or even leave it plain.
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Servings: 8
Cost: $22
Ingredients
Base
- 175 grams Digestive biscuits
- 75 grams Butter I prefer salted but unsalted is fine too
- 1/2 tsp Cinnamon
Cheesecake filling
- 2 pk Philadelphia Cream Cheese 500 grams
- 1 tin Sweetened condensed milk 395 grams
- 1 tspn Vanilla essence
- 1/2 Lemon juiced
Topping
- 1 pk Frozen Pitted Cherries 500 grams
- 1/2 Lemon juiced
- 1 tbsp cornflour
Instructions
- Place the Digestive biscuits and cinnamon in a food processor and grind.
- Add melted butter and blend until smooth
- Spread mixture into a lined springform pan and refrigerate
- Place room temperature cream cheese in a mixing bowl with vanilla, sweetened condensed milk and lemon juice
- Blend until smooth
- Pour cream cheese mixture onto base and refrigerate.
Cherry Mixture
- Add 1 desert spoon of cornflour to 2 tablespoons of lemon juice and stir until smooth
- Heat cherries in pan until the liquid is bubbling
- Add lemon and cornflour mixture
- Stir constantly until the liquid turns from white to opaque and starts to thicken
- Take of heat as soon as it starts to thicken
- Refrigerate until cool
- Pour the cherry mixture onto the cheesecake and refrigerate for 4-5 hours or overnight
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