clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No-Bake Cheesecake with Cherry Topping | Bake to the roots

No-Bake Cheesecake with Cherry Topping

  • Author: Bake to the roots
  • Prep Time: 00:40
  • Cook Time: 00:00
  • Total Time: 05:00
  • Yield: 1 1x
  • Category: Cheesecake
  • Cuisine: International
  • Diet: Vegetarian


The perfect (not too) sweet treat for a hot summer day – this No-Bake Cheesecake with Cherry Topping is an absolute showstopper. Treat yourself to something delicious!



For the cherry compote:
14 oz. (400g) cherries, washed & pitted
1.4 oz. (40g) sugar (or xylitol)
0.35 oz. (10g) cornstarch
3 tbsp. water (plus 12 tbsp. if necessary)
1 tbsp. lemon juice
1/2 tsp. vanilla extract

For the base:
200g almond biscotti
2 tbsp. xylitol (or sugar)
1.4 oz. (40g) butter, melted

For the filling:
6 gelatin sheets
21 oz. (600g) cream cheese, at room temperature
8.8 oz. (250g) mascarpone, at room temperature
23 tbsp. orange marmalade
1 1/2 tsp. orange blossom water
1 tsp. vanilla paste
2 tbsp. sugar or xylitol (optional)
7 oz. (200g) heavy cream (cold), whipped

For the decoration:
3.5 oz. (100g) heavy cream
some confectioners’ sugar


1. For the cherry compote, wash, dry, and pit the cherries. Mix sugar, cornstarch, 3 tbsp. of water, lemon juice, and vanilla extract in a saucepan and heat up slowly. As soon as the mixture thickens, add the cherries, reduce the heat, and let cook until the cherries are soft. Keep stirring to make sure nothing burns. If the cherries do not release liquid immediately, you can add another 1-2 tbsp of water. Let simmer until the cherries are slightly softer, but not mushy – about 6-8 minutes. The liquid in the pot should have thickened to a nice sauce that is coating the cherries. Remove from heat and let cool completely. The cherry compote can be made up to 2 days ahead and stored in the fridge.

2. Crush the biscotti for the base in a blender until you get fine crumbs. Add the sugar and melted butter and mix until well combined. Line an 8 inches (20cm) springform tin with baking parchment. Add the moist biscotti crumbs and press down to get one even layer. Set aside.

3. Add the gelatin sheets to a bowl with cold water and let them soak for about 5-7 minutes. Add cream cheese, mascarpone, orange marmalade, vanilla extract, and orange blossom water to a large bowl and mix until well combined. If the orange marmalade is very bitter, I recommend adding some sugar or xylitol as well to the filling. Set aside.

4. Squeeze out the gelatin and add to a small saucepan. Heat up gently until completely melted, then add about 2-3 tablespoons of the cream cheese mixture to the saucepan and stir to combine with the gelatin. Return this mixture to the large bowl and mix well. Whisk the heavy cream until stiff and then fold (gently) into the cream cheese mixture. Pour the filling into the base in the springform tin and smooth out the top. Place in the fridge for at least 4 hours or overnight.

5. Carefully remove the chilled cheesecake from the tin and place it on a serving platter. Whisk the heavy cream for the decoration with a little confectioners’ sugar until stiff peaks form and fill into a piping bag with a star nozzle. Decorate the cheesecake with the cream and fill/pile the cherry compote in the center of the cheesecake.


Tip 1: If you use a rather bitter orange marmalade, you may want to add extra sugar to the filling, otherwise the cheesecake may not be sweet enough. Make sure to taste the filling before you pour it into the tin.

Tip 2: The cherry compote might thicken a lot when stored in the fridge – this can make it look »grainy«. If that’s the case just briefly warm half of the compote in the microwave and then mix with the rest – this should help to get a smoother-looking compote again.

Keywords: no-bake, cheesecake, cherry, orange, summer