Cherry cheesecake with chocolate crust is a stunning dessert which can be prepared by following only a few simple steps. The chocolate crumb crust forms a delicious shell for the cheesecake filling and perfectly complements the flavours of the cream cheese and cherries. While this no bake cheesecake is perfect for the summer it makes a welcome dessert at other times of the year too. The quantities in this cherry cheesecake recipe are sufficient for approximately 8 servings.
Ingredients for the no-bake cherry cheesecake
For the chocolate crumb crust:
- 230g plain biscuits such as Rich Tea or Marie biscuits
- 50g cocoa powder
- 130g butter
- 3 tablespoons honey
- A small amount of lightly flavoured oil for the lining paper
For the no-bake cheesecake cream:
- 250g mascarpone (at room temperature)
- 300ml double cream
- 20g caster sugar
For the cherry topping:
- 250g fresh cherries (plus extra to decorate)
- 100ml water
- 2 teaspoons lemon juice
- 1 tablespoon caster sugar
- 1 teaspoon cornflour
- A few whole cherries
- A little icing sugar (optional)
- 20cm diameter loose bottomed non-stick flan tin
- Greaseproof paper
- Pastry brush
- Kitchen scales
- Large plastic bag to crush the biscuits in
- Rolling pin to crush the biscuits
- Saucepan to prepare the coulis
- Measuring jug
- Two large bowls, one for the cream and one for the mascarpone
- Wooden spoon
- Electric mixer or hand whisk to whisk the cream
- Large spoon and knife to spread the cheesecake mixture over the base
- Sieve for the icing sugar
How to prepare the cheesecake
How to prepare the chocolate crust for the cheesecake
Line a non-stick loose bottomed flan tin with greaseproof paper and lightly brush with oil.
Next, crush the biscuits (230g). I find the easiest way to do this is to put them in a large, fairly strong plastic bag and crush with a rolling pin.
Measure the butter (130g butter) and honey (3 tablespoons honey) into the saucepan and heat gently until is has melted, stirring regularly.
Add the crushed biscuits and cocoa powder (50g) to the melted butter and honey and stir well until evenly combined.
Spoon the mixture into the lined tin spreading evenly over the base and up the sides. Press into place with the back of a spoon.
Leave the base to cool and then place in the fridge for a minimum of two hours to set. The base can be prepared the day before assembling the cheesecake and left in the fridge overnight.
How to prepare the cheesecake cream (no bake cheesecake cream)
The mascarpone should be at room temperature before starting to prepare the cheesecake cream. Place the mascarpone (250g) in a large bowl, add the caster sugar (20g) and mix together using a wooden spoon.
In another bowl, measure 300ml double cream and lightly whip until it is just starts to become solid (but not completely solid). Add the lightly whipped cream to the mascarpone/sugar and fold in using a tablespoon.
Cover the bowl and place in the fridge to chill for a minimum of 1 hour.
How to prepare the cherry topping
Remove the stones from 250g fresh cherries and cut the cherries into quarters. Place the chopped cherries, 100ml water, 1 tablespoon caster sugar and 2 teaspoons lemon juice in a medium sized saucepan. Simmer gently for a few minutes until the cherries have softened. Gradually stir in 1 teaspoon cornflour to thicken the sauce. Set aside to cool and store in the fridge until needed.
How to assemble the cheesecake
Carefully remove the chilled base from the tin and remove the lining paper.
Spread part of the cheesecake cream over the base and then spoon some of the cherry sauce over the cheesecake cream. Spread another layer of cheesecake cream over the cherry sauce and use a knife to carefully spread the mixture to the edges of the biscuit crust.
Spoon either part or all of the cherry sauce on top of the cheesecake, depending on whether you want the cheesecake to be partly or completely covered with the fruit. Any remaining sauce can be served alongside the cheesecake. Decorate with a few whole fresh cherries and sift a little icing sugar over the top before serving (optional).
Tips for making the no-bake cherry cheesecake
- Remember to take the mascarpone out of the fridge to allow it to reach room temperature before preparing the cheesecake cream.
- If you don't have caster sugar then place some granulated sugar in a food processor and blitz to create a finer sugar.
- The cheesecake base, cherry sauce, and cheesecake cream can each be prepared ahead of time, or even the day before assembling the cheesecake.
- Serve any remaining cheesecake cream or cherry sauce alongside the cheesecake.
You may also like to try rhubarb and loganberry crumble tart, another delicious dessert packed with summer fruits.
For the base
- 230 g plain biscuits
- 50 g cocoa powder
- 130 g butter
- 3 tablespoon honey
- 1 teaspoon oil
For the cheesecake cream
- 250 g mascarpone at room temperature
- 300 ml double cream
- 20 g caster sugar
For the cherry topping
- 250 g fresh cherries
- 100 ml water
- 2 teaspoon lemon juice
- 1 tablespoon caster sugar
- 1 teaspoon cornflour
- 1 handful fresh cherries
- 1 teaspoon icing sugar optional
To prepare the base
- Line a 20cm (about 8") diameter loose bottomed non stick tin with greaseproof paper and lightly brush with oil.
- Crush the biscuits.
- Place the butter and honey in a saucepan and heat gently until melted, stirring regularly.
- Add the crushed biscuits and cocoa powder to the melted butter and honey and mix well.
- Spoon the mixture into the lined tin, spreading evenly over the base and up the sides. Press into place with the back of a spoon.
- Leave to cool and then chill in the fridge until set (about 2 hours).
To prepare the cheesecake cream
- Place the mascarpone (at room temperature) in a bowl, add the caster sugar and mix.
- In a second bowl, lightly whip the double cream until it just starts to solidify.
- Add the lightly whipped cream to the mascarpone/sugar and fold in using a tablespoon.
- Cover the bowl and chill for a minimum of 1 hour.
To prepare the cherry topping
- Remove the stones from the cherries and cut into quarters.
- Place the cherries in a pan with the water, caster sugar and lemon juice and simmer gently for a few minutes until the cherries have softened.
- Stir in the cornflour and return to the heat for a couple of minutes.
- Leave to cool and then chill until ready to use.
To assemble the cheesecake
- Carefully remove the chilled base from the tin, remove the paper and place on a serving plate.
- Spread part of the cheesecake cream over the base. Spoon some of the cherry sauce over the cheesecake cream and then spread the remainder of the cheesecake cream over the top. Use a knife to carefully spread the cheesecake cream to the edges.
- Spoon either part or all the cherry sauce onto the top of the cheesecake depending on whether you want it to be partly or completely covered with sauce. Decorate with a few cherries and sift a little icing sugar over the top (optional) just before serving. Serve any remaining sauce alongside the cheesecake.