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Cherry Cheesecake

Cherry Cheesecake

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


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


250 grams / 8.8 ounces cherries, pitted
50 grams / 1/4 cup superfine/caster sugar
150 grams / 5.3 ounces, graham crackers, crushed
50 grams / 1.75 ounces butter, melted
75 grams / 2.65 ounces chocolate, melted
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


  1. Line a loaf tin with greaseproof paper.


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


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


  1. Place the cream cheese into a bowl and beat until smooth, approximately 2 minutes with a hand beater.
  2. Add in half the sugar and beat to until smooth and the sugar has dissolved, approximately 1 minute with a hand beater.
  3. 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.
  4. Add vanilla extract and stir to combine.
  5. Add all the cherry sauce into the creamy mixture and stir to combine.
  6. Spoon the cheesecake into the tin and smooth out. evenly.
  7. Place in the fridge to set for at least 4 hours or preferably overnight.

To serve

  1. Remove from the fridge and slice.
  2. Top with the remaining fresh cherries just before serving.
  3. Slice and serve.
  4. Dig in!


Recipe by Roamingtaste


  • Calories: 432 calories per serve

Keywords: cherry cake, no bake cheesecake