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Indulge in the sweet and creamy flavors of this Cherry Cheesecake recipe! This delicious cheesecake features a smooth and rich cherry cream cheese filling, topped with fresh cherries.

Perfect for a special occasion or a sweet treat, this no bake and no gelatin Cherry Cheesecake is the ultimate way to enjoy a classic and timeless dessert.

Why you'll love this

Creamy and Rich

Our Cherry Cheesecake recipe is creamy and rich, with a smooth cream cheese filling that's sure to melt in your mouth. The hidden layer of chocolate between the base and filling also adds a richness to this dessert with minimal effort.

Easy to Make

This no gelatin Cherry Cheesecake recipe is actually quite easy to make, thanks to the fact it’s a no bake. It also relies completely on fruity flavors for a great dessert for anyone who wants a special dessert without spending hours in the kitchen.

Classic and Timeless

Cheesecake has been a beloved dessert for generations, and our Cherry Cheesecake recipe is a classic take on this timeless dessert. It's perfect for any occasion and is sure to impress your guests with its delicious flavor.

Ingredients and substitutions for Cherry Cheesecake

Graham crackers: These the perfect base for these bars with their light and whole wheat flavor. If you are unable to obtain graham crackers, a great substitute in equal measure would be digestive biscuits.
Sugar: The best sugar here is superfine or caster which helps dissolve into the cream cheese during whipping. You could half and half the sugar with light brown sugar or raw sugar alongside the caster sugar as I do not recommend completely substituting in another due to the flavor it would give the cheesecake instead of simply adding sweetness.
Cream cheese: The core of our creamy cheesecake is room temperature full fat cream cheese, which results in giving us a light cheesecake that is easy to mix until smooth and full of that beloved cheesecake flavor.
Heavy cream: Fluffy and lightly whipped heavy cream helps the no bake hold its shape. It also helps bind the cream cheese and compliment the cranberries.
Cherries: Fresh or frozen cherries would work for the sauce in the cheesecake, though cooking might take longer if making the sauce from frozen.

See recipe card for quantities.

Equipment needed to make this

Greaseproof paper: Lining your tin will make getting this cheesecake out a breeze!

Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.

Small saucepan: To make that syrup, you'll need a small saucepan or pot.

Offset spatula: A small spatula helps smooth out the cheesecake.

Hand or stand mixer: To whip the cream cheese and cream, though this can be done by hand.

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How to make Cherry Cheesecake:

Line a loaf tin with greaseproof paper.

Toss the cherries and sugar into a blender and allow to sit for 10 minutes.

Blend until smooth and pour into a small saucepan and cook on low heat until reduced and thickened, approximately 20 minutes.

Stirring intermittently to ensure the sauce doesn’t burn.

Remove and allow to cool completely. The weight of the sauce should be between 85-95 grams / 2.99 - 3.34 ounces.

For the base, place the crushed graham crackers and butter into a bowl.

Pour into the loaf tin and press firmly and evenly into the base of the tin.

Pour the melted chocolate over the base and smooth out evenly. Set aside.

Place the cream cheese into a bowl and beat until smooth, approximately 2 minutes with a hand beater.

Add in half the sugar and beat to until smooth and the sugar has dissolved, approximately 1 minute with a hand beater.

In a separate bowl, pour the heavy cream and remaining sugar and beat until soft peaks form and fold through the cream cheese until well combined.

Add vanilla extract and stir to combine.

Add all the cherry sauce into the creamy mixture and stir to combine.

Spoon the cheesecake into the tin and smooth out. evenly.

Place in the fridge to set for at least 4 hours or preferably overnight.

Remove from the fridge and slice.

Top with the remaining fresh cherries just before serving.

Slice and serve.

Dig in!

Cherry Cheesecake

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Author: Sylvie Taylor
Prep Time: 50 minutes
Total Time: + chill time 4 hours 50 minutes
Yield: Serves 10
Category: Cakes, Cheesecakes

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Description

This delicious no bake and no gelatin Cherry Cheesecake features a smooth and rich cherry cream cheese filling, topped with fresh cherries.

Ingredients

Cherries
250 grams / 8.8 ounces cherries, pitted
50 grams / ¼ cup superfine/caster sugar
Base
150 grams / 5.3 ounces, graham crackers, crushed
50 grams / 1.75 ounces butter, melted
75 grams / 2.65 ounces chocolate, melted
Cheesecake
100 grams / ½ cup superfine/caster sugar
340 grams / 12 ounces cream cheese, room temperature
200 milliliters / ¾ cup + 1 ½ tablespoons heavy cream
1 teaspoon vanilla extract
To serve
150 grams / 5.3 ounces fresh cherries

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Instructions

Line a loaf tin with greaseproof paper.

Cherries

Toss the cherries and sugar into a blender and allow to sit for 10 minutes.
Blend until smooth and pour into a small saucepan and cook on low heat until reduced and thickened, approximately 20 minutes.
Stirring intermittently to ensure the sauce doesn’t burn.
Remove and allow to cool completely. The weight of the cooked sauce should be between 85-95 grams / 2.99 - 3.34 ounces.

Base

Place the crushed graham crackers and butter into a bowl.
Pour into the loaf tin and press firmly and evenly into the base of the tin.
Pour the melted chocolate over the base and smooth out evenly. Set aside.

Cheesecake

Place the cream cheese into a bowl and beat until smooth, approximately 2 minutes with a hand beater.
Add in half the sugar and beat to until smooth and the sugar has dissolved, approximately 1 minute with a hand beater.
In a separate bowl, pour the heavy cream and remaining sugar and beat until soft peaks form and fold through the cream cheese until well combined.
Add vanilla extract and stir to combine.
Add all the cherry sauce into the creamy mixture and stir to combine.
Spoon the cheesecake into the tin and smooth out. evenly.
Place in the fridge to set for at least 4 hours or preferably overnight.