We’re so lucky to live in cherry country and have some wild cherries growing on our land, so my kids and I always love to go cherry picking this time of year (before the birds eat them all), and making dessert using cherries at the end of the day, is just the cherry on the “cake” so to speak! 😄
No-Bake Cherry Cheesecake Recipe
This summer dessert is perfect to use up ripe, seasonal cherries but you can also make it come Fall time using cherry pie filling for a quicker alternative!
The first batch of cherries we picked this year went into a compote to top a cheesecake I made for friends a couple of weeks ago, but unfortunately I didn’t have the chance to take any photos, so the photos I took for the blog are using cherries from a jar which are also very delicious.
Needless to say, this no-bake cheesecake is the perfect summer dessert to take to a potluck BBQ, backyard party, garden party or 4th of July celebration!
I’ve tried this cheesecake recipe with other different summer fruit toppings like raspberries and blueberries and I think it would go great with any seasonal fruit as it’s super versatile in terms of flavor.
Where I live we can’t find graham crackers so we use god old British Digestive Biscuits or Belgian Biscoff or Speculoos biscuits.
The recipe remains the same, but when using Speculoos or Biscoff biscuits as the cheesecake base you get a cheesecake crust that’s a little sweeter, so the cheesecake serving portions need to be smaller and the fruit on top needs to be a lot more sour or tart to counterbalance the sweetness of the cheesecake base.
When using Biscoff or Speculoos biscuits for the cheesecake base, I’d reduce the icing sugar from the cheesecake mixture too.
To make the fruit topping you can make a fruit compote or use ready-made fruit pie filling.
To make a fruit compote of seasonal berries from scratch, you simply add the berries or pitted fruit to a saucepan with sugar and a little lemon juice and boil until reduced and thickened to a jam-like consistency. You can add cornstarch or flour for a thicker texture but I usually don’t bother.
You can also simply top your cheesecake with fresh fruit or fresh fruit puree. I think a combination of ripe mango pulp with blueberries is particularly yummy!
This cheesecake can be made at least three days ahead and keeps well in the fridge for a week. It can also be frozen without the fruit toppings wrapped in several layers of plastic wrap.
To defrost it, simply, place it in the fridge overnight, then top your defrosted cheesecake with your favorite fruit topping just before serving.