Inspired by the classic Cherry Bakewell, this cheesecake has a buttery almond crust, a creamy almond-cherry filling, and a juicy cherry topping.
We begin by making a delicious cherry filling, simmering cherries until they turn into a gooey jam. The cheesecake filling is then whipped to a creamy consistency and layered over the almond cookie crust with swirls of cherry for a sweet almond flavor and a burst of cherry in every bite. After setting overnight, it’s topped with more cherry jam and flaked almonds.
No Bake Cherry Almond Cheesecake
Ingredients
Base:
- 2¼ cups cookies crushed
- 1 cup ground almonds
- ½ cup melted dairy-free or regular butter
Filling:
- 2 cups about 17 oz dairy-free or regular full-fat cream cheese
- ⅔ cup powdered sugar
- 1 cup dairy-free or regular heavy cream
- 3½ oz dairy-free or regular white chocolate melted
- 2 tsp almond extract
Cherry Filling / Topping:
- 3 cups frozen cherries
- 3½ tbsp water
- 2 tbsp cornstarch
- 3 tbsp sugar
- ½ cup flaked almonds
Instructions
Prepare the Cherry Filling / Topping:
- In a small saucepan, combine the cherries, water, cornstarch, and sugar. Bring to a gentle simmer, then crush the cherries lightly.
- Remove from heat and transfer to a jug or jar. Refrigerate until thickened and cooled.
Make the Base:
- Lightly grease an 8-inch springform pan.
- Crush the cookies into fine crumbs (a food processor works well for this). Mix in the melted butter and ground almonds until well combined.
- Press this mixture into the bottom of the pan, using a glass or jar to smooth it out. Refrigerate while you prepare the filling.
Prepare the Filling:
- Using an electric hand mixer or stand mixer, beat the cream cheese, powdered sugar, almond extract, and melted white chocolate until smooth.
- In a separate bowl, whip the heavy cream until it thickens and forms stiff peaks (be careful not to overwhip!).
- Gently fold the whipped cream into the cream cheese mixture until just combined.
Assemble the Cheesecake:
- Spread half of the cheesecake mixture evenly over the prepared crust.
- Swirl in some of the cherry filling.
- Cover with the remaining cheesecake mixture. Refrigerate overnight to set.
Finish and Serve:
- Once set, spread the remaining cherry mixture on top and sprinkle with flaked almonds.
- Slice and enjoy!
Notes
- Make sure all ingredients are at room temperature before starting.
- Ensure any excess water is drained from the cream cheese for the best texture.