No Bake Cherry Bakewell Cheesecake: 5 Indulgent Steps

There’s something truly magical about a No Bake Cherry Bakewell Cheesecake. Imagine a creamy, dreamy filling, perfectly balanced with a crunchy biscuit base and topped with sweet, juicy cherries. It’s like a little slice of British summer on a plate! I remember the first time I made this cheesecake for a family picnic. The sun was shining, and I was a little nervous as I set it out. But then, the moment everyone took a bite, their eyes lit up with delight. The mix of almond and cherry flavors was a hit, and I felt like a baking superstar!

This cheesecake is not just easy to whip up; it’s a showstopper. The best part? No oven required! Just a little patience while it chills in the fridge, and you’re left with a dessert that’s as impressive as it is delicious. The creamy filling, with the richness of the soft cheese and the smooth double cream, paired with the delightful crunch of the biscuit base, creates a texture that’s just divine. Trust me, this No Bake Cherry Bakewell Cheesecake will quickly become a favorite in your home, just like it is in mine!

Ingredients List

To create this delightful No Bake Cherry Bakewell Cheesecake, you’ll need the following ingredients:

• 100 g unsalted butter, melted
• 160 g reduced fat digestive biscuits, crushed into crumbs
• 40 g ground almonds
• 300 g reduced fat soft cheese
• 300 ml reduced fat double cream
• 1 tablespoon almond extract
• 100 g caster sugar
• 150 g glace cherries, chopped
• Flaked toasted almonds for topping

These ingredients come together to create a cheesecake that’s not only delicious but also light and refreshing. Make sure to have everything prepped and ready before you start, so the process flows smoothly and you can enjoy the fun of creating this masterpiece!

How to Prepare No Bake Cherry Bakewell Cheesecake

Making a No Bake Cherry Bakewell Cheesecake is a breeze, and I promise you’ll be amazed at how simple it is to create this stunning dessert. Follow these steps, and soon you’ll have a cheesecake that’s just bursting with flavor and texture!

Step 1: Prepare the Cake Tin

First things first, let’s make sure your cake tin is ready to go! Grab a 20cm loose-bottomed cake tin and grease the bottom and sides with a little unsalted butter. This step is crucial because it helps the cheesecake slide out easily later on! Next, line the bottom with greaseproof paper – this acts as an extra safety net to prevent sticking. Trust me, you don’t want to end up with half your cheesecake stuck to the tin!

Step 2: Make the Biscuit Base

Now for the fun part – the biscuit base! Take your reduced-fat digestive biscuits and crush them into fine crumbs. You can do this in a food processor for ease, or if you’re feeling a bit more traditional, place the biscuits in a bag and bash them with a rolling pin until finely crushed. Once you have your crumbs, melt the unsalted butter in a medium-sized saucepan over low heat. Stir in the crushed biscuits and ground almonds until everything is well combined. This mixture should be nice and crumbly but hold together when pressed. Speaking of which…

Step 3: Chill the Biscuit Base

Time to create some structure! Press the biscuit mixture firmly into the bottom of your prepared cake tin, making sure it’s evenly covered. This will be the base of your cheesecake, so take a moment to really pack it down. Now, pop the tin into the fridge for at least 20 minutes. Chilling the base is essential as it helps it firm up and gives the cheesecake that perfect sliceable texture!

Step 4: Prepare the Cheesecake Filling

While the base is chilling, let’s whip up the heavenly filling! In a large mixing bowl, combine the reduced-fat soft cheese, reduced-fat double cream, almond extract, caster sugar, and chopped glace cherries. Using an electric whisk, beat these ingredients together until you have a smooth and creamy mixture. It should be thick and luscious! Make sure everything is well blended; you want those lovely cherry pieces to be evenly distributed throughout the filling!

Step 5: Assemble and Chill

Now it’s time to bring it all together! Pour the cheesecake filling over the chilled biscuit base, smoothing it out gently with a spatula. Make it as pretty as you can – presentation matters! Once it’s perfect, cover the cake tin with some cling film and place it back in the fridge. You’ll want to chill this beauty for at least 4 hours, but if you can manage it, overnight is even better. This allows the flavors to meld beautifully!

Step 6: Serve the Cheesecake

When you’re ready to serve, take the cheesecake out of the fridge about 5 minutes before you lift it out of the tin. This little wait helps it loosen up a bit. Carefully lift the cheesecake out using the loose bottom of the tin, then peel away the greaseproof paper. Now for the finishing touch – sprinkle flaked toasted almonds on top for that extra crunch and a gorgeous finish! Slice it up, serve, and watch everyone’s faces light up with joy!

Why You’ll Love This Recipe

This No Bake Cherry Bakewell Cheesecake is a dessert that truly checks all the boxes! Here’s why it’s bound to become a staple in your home:

• Quick and Easy: With no baking involved, you can whip this up in just 25 minutes! Perfect for those last-minute dessert needs.
• Deliciously Creamy: The combination of reduced-fat soft cheese and double cream creates a silky smooth filling that melts in your mouth.
• Textural Delight: The crunchy biscuit base paired with the creamy filling and topped with juicy cherries offers a delightful contrast that everyone will love.
• Visually Stunning: This cheesecake is not only a treat for the taste buds but also a feast for the eyes! It looks impressive with its gorgeous layer of cherries and flaked almonds.
• Customizable: Feel free to play around with flavors! You can add more cherries, swap in different fruit, or even experiment with various toppings to make it your own.

Trust me, once you make this cheesecake, you’ll want to share it with everyone you know. It’s the kind of dessert that makes you feel like a culinary genius!

Tips for Success

Making the perfect No Bake Cherry Bakewell Cheesecake is a delightful experience, but a few tips can help you achieve that flawless result every time! Here are my go-to pointers:

• Use Quality Ingredients: Since this cheesecake has few ingredients, make sure you’re using good quality butter and cheese. It really makes a difference in flavor!
• Chill Time is Key: Don’t rush the chilling process! Allowing the cheesecake to set for at least 4 hours, or ideally overnight, helps it firm up and enhances the flavor.
• Whip Cream Separately: For an even lighter filling, consider whipping the double cream separately before folding it into the cream cheese mixture. This adds extra fluffiness!
• Don’t Overmix: When combining the filling ingredients, be gentle! Overmixing can lead to a dense texture. Just mix until everything is nicely combined.
• Garnish Just Before Serving: To keep the flaked almonds crunchy and the cherries fresh, add your toppings right before serving. This ensures everything looks and tastes its best!

With these tips, you’ll be well on your way to impressing family and friends with your delicious cheesecake! Happy baking!

Nutritional Information

When it comes to treating yourself with this No Bake Cherry Bakewell Cheesecake, it’s always good to know what you’re indulging in! Here’s the estimated nutritional information per serving, assuming the cheesecake is cut into 8 generous slices:

• Calories: 434
• Fat: 40g
• Saturated Fat: 22g
• Protein: 5g
• Carbohydrates: 34g
• Sugar: 15g
• Sodium: 258mg
• Cholesterol: 119mg

Keep in mind that these values are estimates and can vary based on the specific brands of ingredients you use. This cheesecake is a delicious way to enjoy a sweet treat while still being mindful of your nutritional intake. So, go ahead and savor every bite, knowing you’re treating yourself to something special!

FAQ Section

Can I use different types of biscuits?

Absolutely! While reduced-fat digestive biscuits are my go-to for this No Bake Cherry Bakewell Cheesecake, you can certainly switch things up. Graham crackers work wonderfully if you’re in the U.S., and they give a slightly different flavor. You could also try using Hobnobs for a more oaty taste or even ginger biscuits for a bit of a spice kick! Just make sure whatever you choose has a similar crunch to help create that lovely base.

How do I store leftovers?

If you happen to have any cheesecake left (which is rare in my house!), storing it properly is key to keeping it fresh. Simply cover the cheesecake with cling film or transfer it to an airtight container and pop it in the fridge. It should stay delicious for about 3-4 days. Just remember to keep those flaked almonds off until you’re ready to serve again – that way, they’ll stay crunchy!

Can I freeze the cheesecake?

Yes, you can freeze this cheesecake! It’s a fantastic option if you want to make it ahead of time. Just cut it into individual slices first, wrap each slice tightly in cling film, and then place them in a freezer-safe container. It’ll keep well for up to 3 months. When you’re ready to enjoy a slice, just take it out of the freezer and let it thaw in the fridge for a few hours. You’ll still have that creamy texture and delicious flavor!

What can I serve alongside this cheesecake?

This No Bake Cherry Bakewell Cheesecake is delightful on its own, but if you want to elevate your dessert game, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries – like raspberries or strawberries – add a lovely tartness that complements the sweet cheesecake beautifully. A drizzle of chocolate sauce or a sprinkle of extra flaked almonds can also make for a stunning presentation. Cheers to a perfect dessert experience!

Storage & Reheating Instructions

Storing your No Bake Cherry Bakewell Cheesecake properly is essential to maintain its delightful flavor and texture. Here’s how to keep it fresh and delicious!

Once your cheesecake has set and you’ve enjoyed a slice (or two!), make sure to cover it well. You can either wrap it tightly in cling film or transfer it to an airtight container. This will help prevent any unwanted flavors from seeping in and keep your cheesecake as creamy as possible. It’s best to store it in the fridge, where it will stay fresh for about 3-4 days. Just remember to keep the flaked almonds off until you’re ready to serve again to maintain their crunchiness!

If you want to save some for later, good news – you can freeze it! Slice the cheesecake into individual portions and wrap each piece tightly in cling film. Then, place the slices in a freezer-safe container. This way, you can enjoy a piece whenever you crave it! The cheesecake will remain good for up to 3 months in the freezer. When you’re ready to indulge, simply take a slice out and let it thaw in the fridge for a few hours. It’ll taste just as wonderful as the day you made it!

So, whether you’re savoring it right away or saving it for a special occasion, these storage tips will ensure your No Bake Cherry Bakewell Cheesecake remains a delicious treat!

Leave Your Feedback

I’d love to hear what you think about this No Bake Cherry Bakewell Cheesecake! Your feedback means the world to me. Did you whip it up for a special occasion, or just for a sweet treat? How did it turn out? If you made any fun tweaks or substitutions, please share those too! I’m always looking for new ideas and ways to make this recipe even more delightful.

Feel free to leave a comment below and let me know how your cheesecake journey went! If you enjoyed this recipe, a rating would be greatly appreciated. Your thoughts help others discover this tasty treat, and they inspire me to keep sharing more delicious recipes. So, don’t be shy – I can’t wait to hear from you!

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