Cherry Cheesecake without Gelatin, a delicious spoonable variant of the classic cheesecake made with fresh cherries and cream cheese.
This cheesecake is perfect for those who love creamy and fruity desserts and is well-suited as a dessert for dinners or special occasions.
The base of this dessert is no-bake and the cream cheese does not contain eggs.
For this dessert, I made a quick cherry coulis, but if you prefer, you can place fresh cherries on the surface of the dessert.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have any other doubts or curiosities, you can write a comment or use the dedicated contact form found at the bottom of the page.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 353.00 (Kcal)
- Carbohydrates 19.65 (g) of which sugars 14.53 (g)
- Proteins 3.63 (g)
- Fat 29.10 (g) of which saturated 5.54 (g)of which unsaturated 2.79 (g)
- Fibers 0.64 (g)
- Sodium 189.90 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Cherry Cheesecake
- 3.5 oz cherries
- 1.4 tbsp sugar
- 1 tbsp lemon juice
- 1.8 oz biscuits (like Digestive)
- 2 tbsp butter (melted)
- 2.8 oz cream cheese
- 2/3 cup fresh liquid cream
- 5 tsp powdered sugar
Tools
- Pan
- Bowls
- Blender
- Electric Whisk
- Glasses
Cherry Cheesecake Recipe
Start the preparation of the cherry cheesecake by washing and pitting the cherries.
Put them in the pan with sugar and the juice of half a lemon.
Cook over low heat until the syrup has thickened, it will take about 5 minutes.
Set aside and let it cool.
Grind the biscuits using a blender or a rolling pin.
Transfer the biscuits into a bowl and add the melted butter.
Mix until you get a homogeneous mixture.
Transfer the biscuit mixture into the glasses and compact it with a spoon.
Place in the refrigerator to set.
In a larger bowl, put the cream cheese, fresh liquid cream, and powdered sugar.
Optionally, you can also add some vanilla extract.
Whisk with an electric whisk until you get a fairly firm cream.
Transfer the cream into the glasses with the biscuits.
Place back in the refrigerator for 15-20 minutes.
Finish with the now cold cherries.
Bring the cherry cheesecake to the table immediately or store it in the refrigerator until serving.
Cherry Cheesecake
See this section to clarify your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
Try also the Lemon and Amaretti Dessert
FAQ (Frequently Asked Questions)
How long can it be stored?
You can store the cheesecake in the refrigerator for about two days.
I do not recommend freezing it.Can I use something else instead of cream cheese?
Yes, mascarpone or ricotta. Alternatively, Greek yogurt is also fine.
Can I use another type of biscuits?
Certainly, you can use the biscuits you prefer. I chose these because they have a salty note that goes well with this dessert.
With cherries, I also made Cherry Focaccia.
For questions or curiosities, or if you want to collaborate with me, use the contact form below:
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