Recipe for No-Bake Cherry Almond Cheesecake

 No-Bake Cherry Almond Cheesecake


No-Bake Cherry Almond Cheesecake/ Image source Pixabay    
No-Bake Cherry Almond Cake

Now the season of fresh fruits has come, making a dessert with seasonal fruits is always a fresh idea. A few combinations are made for each-other like cheery and. Today will make No-Bake Cherry Almond Cake no doubt its a dream cake and never be obsolete. Serve the wedges of the cake with cherry compote will make your cherry almond cake more delicious but it's not a necessary part of the recipe.


Cherry compote is made from dried or fresh cherries cooked onto low flame with the sugar somehow it is like jam but it has the pieces of the fruits intact. You can preserve it for months and can be used with other recipes and a perfect combination with pies or tart. September is the nod of winters in the offing so this is the best time to make this no-bake cherry almond cake to welcome winters.


I have made its filling by making the combination of cream cheese and whipped cream and filled with two layers of cherry and almond flavors. If you don't want to get into the soup, make its filling simple; beat the cream cheese add the sweetened condensed milk combine well, mix the almond extract and lemon juice incorporate well and fill into the crust. This will also be the best idea for the filling of cherry almond cake. Must read recipe for No-bake cheese cake and Strawberry Souffle is almost same hassle free.



For the crust 

300g vanilla wafers crumbs or you can use graham crackers

1cup toasted almonds, sliced

2/3 cup unsalted butter, melted

2 tbsp sugar

a pinch of salt


For the Filling

678g cream cheese, room temperature

1/2 cup sugar

2 tbsp sour cream

1 tbsp fresh lemon juice

300 ml heavy cream

3/4 cup powdered sugar

2 tbsp almond extract 

2 1/2 cups cherry fruit filling

For the cheery compote

5 cups pitted cherries

1/3 cup granulated sugar

1/4 cups kirsch or water

2 tbsp cornstarch

1/4 tsp salt 

3/4 tsp almond extract


Wadge of cherry almond cake served with Cherry compote

Wadge of Cherry Almond Cake served with Cherry Compote





Make the Compote

In a medium add cherries, sugar, salt, kirsch or water, and salt cook over the medium saucepan until simmering, stirring occasionally until cherries become soft, mixed up with the sauce and make it thicken. At this stage remove from heat and add almond extract, let it cool for about 30 minutes. Transfer the compote into the bowl and put it in the refrigerator until cold.


To make the crust: Prepare a 9-inch-spring form pan greased with butter, line bottom and the sides with parchment paper. From the sides a little longer than the circumference of the pan and put aside. Finely ground the wafers in the food processor with sugar and salt. Add the melted butter and nuts now transfer the crumbs with a spatula into the prepared pan and press firmly into the bottom. After this freeze it for an hour or better for over the night.  

Now we will make the filling, in a mixer bowl beat the cream cheese with the sugar until incorporated well and smooth. Now fold in the sour cream and the lemon juice and combine well. Take another bowl whip the heavy cream with powdered sugar beat on high speed to forms the stiff peaks. Reserve 1/2 cup of whipped cream for decoration.

Add the whipped cream to the cream cheese mixture in two batches and gently fold in. Take half of the of this mixture add the cherry filling and remaining half to almond extract gently combine well. Fill the crust with almond filling and spread evenly, now over the almond filling spread the cherry filling gently. Chill the cake for 5-6 hours or better over the night to set the filling.


Before serving remove the cake carefully from the pan and slide onto the platter, now we will decorate the cake will whip cream, pipe the cream reserved cream, and make swirls around the edges of the cake and topped them with cherries.

With a serrated knife slice the cake into wedges, serve the wedge of the cake with cherry compote. To ensure the clean slices dip the knife into the hot water.