Summary: Cheesecake is a favorite in this house and I like to switch up which kind I make. This is a really simple, no bake cheesecake. Since most of the ingredients are things I keep on hand, it’s a good recipe for those times when you realize you have to bring dessert tomorrow. The fact that is so easy and so delicious means it’s one of my favorites. And adding the cherry topping just pushed over the edge. We ate it so quickly, I forgot to get a pic of the sliced cheesecake – oops!
For the base
- 1 (250g) shredded wheatmeal biscuits
- 150g butter, melted
For the filling
- 1 (250g) pkt cream cheese, room temperature
- 1 (395g) sweetened condensed milk
- 1 lemon, juiced and zested
For the topping
- 500g frozen cherries
- 3/4 cup castor sugar
- 2 tsp lemons juice
- Pinch salt
- 2 1/2 tblsp corn flour
- 2 1/2 tblsp water
- Base: Add the biscuits to the bowl of a food processor and process to find crumbs. Pour the melted butter into the crumbs and pulse until fully combined. Press the crumb mix into the base of a 22cm/8.5″ spring form tin. Refrigerate till needed.
- Filling: Wash and dry the food processor and add the cream cheese to the bowl. Process till fluffy. Add the condensed milk and process until fully incorporated, scraping the sides several times. Add the lemon juice and again, process till fully combined. Pour over the chilled base and return to the fridge to chill.
- Topping: Add the cherries, sugar, lemon and salt to saucepan and bring to the boil over medium heat. While waiting for the cherries to boil, mix together the cornflour and water. Once the cherries boil, stir in the cornflour mix and stir until thickened. Pour the cherry mix over the cheesecake and refrigerate for several hours.
Tip: Use a hairdryer to heat the sides of the pan before removing the pan side. It should come out clean.