No Bake Amaretto Cheesecake Recipe
This is no bake amaretto cherry cheesecake is a showstopper that’s low on effort and high on taste, making it a wonderful Valentine's Day treat or a dessert for any special occasion. Whether you’re a cheesecake enthusiast or just looking for a simple dessert to impress, this recipe offers the best of both worlds: minimal hassle with maximum flavour!
Ingredients
For the biscuit base:
- 300 g Digestive biscuits or Graham crackers
- 75 g Ground almonds
- 115 g Unsalted butter melted
For the cheesecake layer:
- 240 g Mascarpone cheese
- 360 g Full fat cream cheese I used Philadelphia
- 150 g Icing sugar (confectioner's sugar)
- 6 tbsp Amaretto liqueur
- 1 tbsp Vanilla extract
- 300 ml Double or heavy cream
For the cherry topping:
- 50 ml Water
- 150 g Caster sugar (US granulated)
- 300 g Fresh or frozen cherries pitted
- 3 tbsp Cornflour or cornstarch
Instructions
- Grease and line the bottom of a 20 cm (8 inch) springform tin. Crush the digestive biscuits into fine crumbs. The easiest way to do this is in a food processor, but you can also crush them by placing them in a sturdy plastic bag and bashing them with a rolling pin. Place the crumbs into a bowl with the ground almonds, and add the melted butter. Stir together until the crumbs are evenly coated with the butter, and then spoon into the pre-prepared tin. Press the crumb mixture right up to the edges of the tin using the back of a spoon, and level out the top, pressing down to make sure it is nice and compact. Place the tin in the freezer to set whilst you make the topping.
- To make the cheesecake topping, place the mascarpone cheese, cream cheese, sifted icing sugar, amaretto liqueur, and vanilla extract into a large bowl. Mix well until smooth.
- In a medium bowl, whisk the double cream until stiff peaks are just about formed. Add the cream to the cheesecake mix, folding in gently to avoid knocking the air out of the whipped cream, until completely incorporated.
- Take the tin with the biscuit base out of the freezer, then carefully spread the cheesecake mixture over the top. Spread out using the back of a spoon or a palette knife, getting it right to the edges of the tin. Even out the surface, then transfer to the fridge to chill until it’s fully set. This will take at least four hours, but overnight is preferable.
- Once set, carefully remove from the tin and place on a serving plate or board. If necessary, neaten up the edges with a palette knife. Pop back in the fridge whilst you make the cherry topping.
- In a saucepan over medium heat, warm the water and sugar, stirring until the sugar fully dissolves. Add the cherries and let them cook for about 10 minutes, stirring now and then. Pour a few tablespoons of the cherry juice into a small bowl, and add the cornflour or cornstarch to this. Stir until the cornflour has completely dissolved, and then add back into the saucepan with the cherries. Cook for a further 10 minutes, and then leave to cool slightly before placing in the fridge until chilled.
- Once ready to serve, gently spoon the cherry topping onto the amaretto cheesecake.
Video
Notes
The heart mould is optional!