This no bake cherry bakewell cheesecake recipe is really simple to make. It has all the classic flavours of a bakewell tart and is perfect for entertaining!
Well folks I know that you’re going to absolutely love this no bake cherry bakewell cheesecake recipe!
Because I’ve based the flavours on my cherry bakewell loaf cake recipe.
And you love that!
It has over 14 thousand shares to date. As well as many wonderfully recreated recipe pictures of it by you on Pinterest.
Thank you for making that recipe such a hit!
But folks I haven’t just created this cherry bakewell cheesecake, because I know that you’ll love it.
I’ve created it because I have an obsession with those cherry bakewell flavours!
I mean what’s not to love?
That heavenly combination of those cherries and almonds together. It’s so delicious.
Then pair that combination with the creaminess of the cheesecake itself. It becomes just mouthwatering!
I have the Rowardennan Youth Hostel to thank. For giving me the inspiration for this cherry bakewell cheesecake.
We recently stayed there when we walked the West Highland Way from Inverarnan to Rowardennan.
A slice of this was offered up after a delicious chickpea curry main course.
Well, after a long 14 mile, 8 hour hike we were all feeling slightly frazzled. But I can tell you that biting into a slice of this cheesecake was like being lifted right back on your feet again!
How To Make This No Bake Cherry Bakewell Cheesecake
- This heavenly tasting cheesecake requires no baking. Just time to let the sweet cheesecake magic happen in the fridge.
- Ideally follow the recipe below and prepare this the day before you want to serve it. Or allow at least 4 hours for it to chill in the fridge before slicing.
- The base is made from crushed digestive biscuits (graham crackers for my U.S. friends!) mixed with ground almonds to give it that initial almond flavour.
- For the cheesecake filling itself I used reduced fat cream cheese and reduced fat double cream. I always use lighter versions when I can in my cheesecakes. I find no difference in taste when comparing to full fat versions and you save yourself a few calories too.
- I found that glace cherries were cheaper and less messy than fresh ones. Plus the glace cherries are already sweetened meaning less caster sugar needs to be added to the recipe. Nor any vanilla extract to sweeten it further.
- The almond extract helps to give this cheesecake it’s full distinctive Amaretto taste which goes perfectly with the cherries.
- Prior to serving. Decorate the top of the cheesecake with the toasted flaked almonds to give it a lovely light crunchy topping.
- Serve to your guests / family on plates with forks. And best of all enjoy!
For This No Bake Cherry Bakewell Cheesecake You May Need……
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This is the deep round cake tin with loose base that I use in the making of this cheesecake and many of my other cheesecake recipes too.
It’s easy to push the base up slowly keeping the shape of the cheesecake with this cake tin. When you’re removing it prior to serving.
I also find it easier to use this tin with my no bake cheesecake recipes. Rather than cakes tins that clip together at the side. Those I find are better for baked cheesecakes.
Anyway, I hope you enjoy this no bake cherry bakewell cheesecake!
And if like me you can’t get enough of cherry bakewell flavours.
Then why not try out my scrumptious easy to make cherry bakewell muffins?
I’ll catch up with you next week folks. Here’s what’s happening…..
Time for a new dinner recipe on Tuesday. How about a quick healthy and tasty new chorizo lentil Bolognese recipe?
Then on Thursday the penultimate part of our recent hike. Rowardennan to Drymen – The West Highland Way. Day 5.Delicious no bake cherry bakewell cheesecake recipe. Simple to make and has all the classic flavours of a bakewell tart. Impress your guests with this amazing recipe!Click To Tweet
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No Bake Cherry Bakewell Cheesecake Recipe
Go one step further than a cherry bakewell tart and surprise your dinner party guests with this fabulous cheesecake.
It’s sure to go down a storm!
Oh, and I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 100 g unsalted butter
- 160 g reduced fat digestive biscuits*
- 40 g ground almonds
- 300 g reduced fat soft cheese
- 300 ml reduced fat double cream
- 1 tbsp almond extract
- 100 g caster sugar
- 150 g glace cherries
- Flaked Toasted Almonds
- Grease the bottom and sides of a 20cm loose bottomed cake tin and line the bottom with greaseproof paper.
- Blitz the digestive biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
- Melt the butter in a medium sized saucepan, then stir in the crushed biscuits and ground almonds.
- Press the biscuits into the bottom of the greased cake tin, ensuring all of the bottom is covered evenly, then place the tin into the fridge for a minimum of 20 minutes.
- Whisk together the cream cheese, double cream, almond extract, caster sugar and glace cherries
- Pour the cheesecake mixture over the biscuit base and smooth out.
- Place the cheesecake into the fridge to chill for at least 4 hours. If you can make this the day before and chill overnight, then even better.
- Before serving, remove from fridge for 5 minutes and carefully lift the cheesecake out.
- Remove the greaseproof paper then decorate the top with the flaked almonds
*Use graham crackers if you are in the U.S.
**It is possible to freeze this recipe. Cut it up into individual slices first.