No Bake Cherry Almond Cheesecake

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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

Course Dessert



  • cups cookies crushed
  • 1 cup ground almonds
  • ½ cup melted dairy-free or regular butter


  • 2 cups about 17 oz dairy-free or regular full-fat cream cheese
  • cup powdered sugar
  • 1 cup dairy-free or regular heavy cream
  • oz dairy-free or regular white chocolate melted
  • 2 tsp almond extract

Cherry Filling / Topping:

  • 3 cups frozen cherries
  • tbsp water
  • 2 tbsp cornstarch
  • 3 tbsp sugar
  • ½ cup flaked almonds


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!


  • Make sure all ingredients are at room temperature before starting.
  • Ensure any excess water is drained from the cream cheese for the best texture.

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