No Bake Cherry Bakewell Cheesecake

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!

Course Dessert

Cuisine British

Prep Time 20

Resting time 4

Total Time 20

Servings

Calories 434kcal

Author Neil

Equipment

Ingredients

For the Biscuit Base :-

100 g unsalted butter
160 g reduced fat digestive biscuits*
40 g ground almonds

For the Cheesecake Filling :-

300 g reduced fat soft cheese
300 ml reduced fat double cream
1 tablespoon almond extract
100 g caster sugar
150 g glace cherries

For the Cheesecake Topping :-

Flaked Toasted Almonds

Metric - US Customary

Instructions

For the Biscuit Base :-

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.

For the Cheesecake Filling :-

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.

For the Cheesecake Topping :-

Remove the greaseproof paper then decorate the top with the flaked almonds

Notes

*Use graham crackers if you are in the U.S.

**It is possible to freeze this recipe. Cut it up into individual slices first.

Nutrition