Elevate your dessert game effortlessly with our Kitcheninthebox! Introducing the divine No-Bake Cherry Cheesecake – a symphony of flavors that's not only simple to make but also irresistibly delightful! 🍰✨
For the Crust:
- Shortbread cookies: 200-220g
- Unsalted butter: 90g
For the Cheesecake Filling:
- Cream cheese: 500g
- Heavy cream (33% fat): 200ml
- Powdered sugar: 100g
- Vanilla extract to taste
For the Cherry Layer:
- Cherries (I used frozen): 250g
- Water: 1/4 cup + an additional 1/4 cup for dissolving cornstarch
- Sugar: 2 tbsp
- Cornstarch: 1 tbsp (preferably cornstarch)
Instructions:
1. Transform the shortbread cookies into fine crumbs with the Kitcheninthebox food processor.Melt the butter. Mix the crumbs with the melted butter, then spread the mixture into the mold and press it down firmly (you can use the back of a cup with a smooth or slightly convex bottom). Place the mold in the refrigerator.
2. Beat the cream cheese with the powdered sugar for a couple of minutes until fluffy. Separately, whip the cold heavy cream with a pinch of vanilla until stiff peaks form or clear traces from the beaters appear—combine the cream cheese mixture with the whipped cream. Spoon the mixture onto the chilled crust and smooth it out. Place it back in the refrigerator.
3. For the cherry layer, wash the cherries, add 1/4 cup of water and sugar, mix, and simmer on low heat for about 8-10 minutes. Dissolve cornstarch in 1/4 cup of cold water and slowly add it to the cherries while stirring continuously. Simmer until the mixture thickens (about 3-4 minutes). Let the cherry filling cool.
4. Spoon the cherry filling onto the cheesecake and spread it evenly. Leave it in the refrigerator for 3-4 hours or, even better, overnight. Carefully remove it from the mold and indulge in this delightful treat! 🤤🙌
