No-bake Cherry Cheesecake
Indulge in this No‑bake Cherry Cheesecake. It features a crunchy Oreo cookie base, a creamy cherry‑infused filling, and a fresh cherry flower on top. Perfect for summer desserts and special occasions.
Servings: 8 people
Calories: 595kcal
Equipment
- 7" springform tin
- Electric hand held whisk
Ingredients
Crust
- 300 g of Oreos
- 80 g of butter
Cherry Jam
- 400 g (3 cups) frozen cherries, pitted
- 50 g (¼ cup) sugar
- 2 teaspoon of lemon juice
- 1½ tablespoons cornstarch
Cheesecake Filling
- 500 g full-fat cream cheese, room temperature
- 80 g caster sugar
- 250 ml double cream, cold
- 1.5 teaspoons vanilla extract
Topping
- ½ cup of heavy cream or double cream, cold
- 1-2 teaspoon of sugar
- 2 cups of cherries, halved
- Mint leaves
Instructions
- Add the frozen cherries to a saucepan and bring to a boil. Cook for 10–12 minutes, or until the cherries are soft. Blend until smooth.
- Whisk the cornstarch with 1 tablespoon of cold water until smooth. Stir it into the cherry purée along with the lemon juice. Bring to a gentle boil, then reduce the heat and cook for 3–5 minutes, stirring constantly, until thick and jam-like. Let the cherry jam cool completely.
- Add the Oreo cookies to a food processor and blitz into fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
- Transfer the crumbs to a bowl, pour over the melted butter and mix until evenly combined.
- Press the crumb mixture firmly into the base of a 7-inch (18 cm) springform pan using the back of a spoon or the bottom of a glass. Cover and refrigerate the no-bake cherry cheesecake for 30 minutes.
- Pour the cold double cream into a large bowl and whisk for 3–5 minutes, or until stiff peaks form. Set aside.
- In a separate bowl, whisk cream cheese, caster sugar and vanilla extract until smooth and creamy.
- Fold ¾ cup of the cooled cherry jam into the cream cheese mixture in three additions until evenly combined. Reserve the remaining cherry jam for swirling.
- Gently fold half of the whipped cream into the cherry mixture until combined, then fold in the remaining whipped cream until smooth and airy.
- Spoon half of the cheesecake filling over the chilled Oreo base and smooth into an even layer.
- Dollop 5–7 teaspoons of the reserved cherry jam over the center and use a skewer or knife to gently swirl it into the filling.
- Spoon over the remaining cheesecake filling and smooth the top. Cover and refrigerate the no-bake cherry cheesecake for at least 6 hours, or preferably overnight, until set.
- For the topping, whisk the cold double cream with the icing sugar until stiff peaks form. Transfer to a piping bag fitted with a large round tip and pipe dollops around the edge of the cheesecake.
- Arrange the halved cherries in the center to create a flower. Pipe the remaining cherry jam into the gaps between the cherries and finish with a few fresh mint leaves. Carefully remove the no-bake cherry cheesecake from the springform pan.
- Serve and enjoy this beautiful no-bake cherry Cheesecake.
Video
Notes
- Chill Time: Chill the no-bake cherry cheesecake for at least 6 hours, or preferably overnight, to ensure it sets properly.
- Cool the Cherry Jam: Let the cherry jam cool completely before folding it into the filling to prevent the cream cheese from becoming runny.
- Decoration: Decorate with a cherry flower as shown, or keep it simple with a ring of halved cherries around the edge.
Nutrition
Serving: 184g | Calories: 595kcal | Carbohydrates: 48g | Protein: 6g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.8g | Cholesterol: 118mg | Sodium: 305mg | Potassium: 245mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1380IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg