Cherry Cheesecake with an Almond Coconut Crust

An easy no-bake cheesecake with a soft and creamy cherry filling and an almond coconut crust.

Can I Use Frozen Cherries?

I don’t recommend using frozen cherries. Even if you strain away the water once defrosted so the cheesecake can set correctly, it just won’t taste the same.

Which Cookies Should I Use For The Crust?

Use a shop bought shortbread cookie made from wholesome ingredients. I used Walkers Pure Butter Shortbread.

How do you slice cheesecake neatly?

A no-bake cheesecake needs to chill in the fridge for at least 12 hours to become sturdy and slice nicely through the crust.

Can cheesecake be frozen?

Once set, an undecorated no-bake cheesecake can keep in the freezer for up to 3 months. I recommend using a cake storer (or a similarly sized plastic container) to best protect the cheesecake against freezer burn.

To transfer the cheesecake from pan to container, first carefully release the springform pan. Then slide the baking paper the cheesecake rests on, onto an upside-down container lid. Place the container over top and seal it shut. Freeze as is (upside-down).

Yield 10

Author Kikki

Prep time

15 Min

Inactive time

12 Hour

Total time

12 H & 15 M

Print

With ImageWithout Image

Cherry Cheesecake

An easy no-bake cheesecake with a soft and creamy cherry filling and an almond coconut crust.

Ingredients

Crust

• 250g shortbread cookies
• 1/2 cup almonds
• 1/2 cup desiccated coconut
• 100g butter, melted

Filling

• 500 gram cream cheese, softened
• 2/3 cup caster sugar
• 250 gram light sour cream
• 1 teaspoon vanilla essence
• 2 teaspoon gelatine
• 2 tablespoon just-boiled water
• 1 1/2 cup cherries, coarsely chopped or pureed

Instructions

For the crust

1. Lightly grease and line the base of a 20cm round springform pan with baking paper.
2. In a food processor, pulse cookies, almonds and coconut to form crumbs. Add butter and pulse until mixture comes together.
3. Press mixture firmly over base and sides of pan. Chill for 30 minutes.

For the filling

1. In a large bowl, add cream cheese and sugar and mix using an electric beater until smooth. Add sour cream and vanilla.
2. In a bowl, add in just boiled water and sprinkle the gelatine on top. Whisk vigorously to dissolve any lumps.
3. When cooled, mix in the gelatine and cherries until well combined.
4. Pour the filling over the crust. Cover and chill for at least 12 hours.
5. Carefully release from pan and remove baking paper when ready to serve.

Recommended Products

Food Processor

Springform Cake Pan

Nutrition Facts

Calories

413.76

Carbs

36.84 g

Fat

28.42 g

Protein

9.77 g

Like this post? Share it with friends!