Cheesecake comes in countless varieties and flavors, and today we’re making a delightful cherry cheesecake that requires no baking. Using high-quality cherry jam, this recipe can be enjoyed year-round—no need to wait for cherry season!
If you’d like to try a twist, simply swap the cherry jam for another flavor. Imagine it with something unique like tomato jam for a surprising, savory-sweet take!
Let’s dive into the steps and create a delicious no-bake cherry cheesecake together, perfect for any occasion.
Ingredients
- For the Crust:
- 150g Chocolate Chip Cookies, crushed
- 50g Butter, melted
- For the Cheesecake Filling:
- 8 Gelatin Sheets
- 125ml Milk
- 500g Cream Cheese
- 345g Cherry Jam (1 jar)
- 50g Powdered Sugar
- 200ml Whipping Cream (1 cup)
- 3 Tbsp Cherry Jam for topping
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Instructions
- Prepare the Crust: Start by adding the chocolate chip cookies to a food processor and crush until fine. Melt the butter in the microwave, then combine it with the crushed cookies until the mixture holds together. Grease an 18-20 cm (7-8 inch) round springform pan and press the cookie mixture firmly into the base to create an even layer. Chill in the refrigerator to set.
- Make the Filling: While the crust cools, place the gelatin sheets in a bowl of water and let them soften for about 5 minutes. Heat the milk in the microwave until warm (but not boiling), then remove, drain the gelatin, and stir it into the hot milk until dissolved. Allow it to cool.
- Combine Ingredients: In a large mixing bowl, add the cream cheese, powdered sugar, and cherry jam. Use an electric mixer to blend until smooth. Gently fold in the milk mixture and whipped cream, using a spatula to mix until creamy.
- Assemble the Cheesecake: Pour the filling over the chilled crust, smoothing the surface.
- Chill and Serve: Let the cheesecake set in the refrigerator for at least 4 hours, preferably overnight, until firm. Top with additional cherry jam if desired.
