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No-Bake Cherry Cheesecake


The combination of sour cream, mascarpone, cream cheese, and goat cheese makes the filling of this cake ultra rich.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Makes one 9-inch cake

Photography: David Prince

Source: Martha Stewart Living, August 2010



  • Vegetable oil cooking spray, for pan
  • 1 1/3 cups vanilla wafer or shortbread cookies, finely ground (6 ounces)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • Salt


  • 1 cup sour cream, room temperature
  • 2/3 cup sugar
  • 4 ounces mascarpone cheese (1/2 cup), room temperature
  • 4 ounces cream cheese (1/2 cup), room temperature
  • 2 ounces soft fresh goat cheese (1/4 cup), room temperature
  • 1 vanilla bean, split and scraped, pod reserved for another use (or 3/4 teaspoon pure vanilla extract)
  • 1/4 teaspoon finely grated lemon zest
  • 1 cup heavy cream


  • 1 pound sweet cherries, halved and pitted (3 cups)
  • 1/3 cup sugar
  • 2 teaspoons balsamic vinegar
  • 1/2 cinnamon stick
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  1. Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.

  2. Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.

  3. Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.

  4. Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake. Cheesecake can be frozen or refrigerated for up to 2 days. Cherry topping can be refrigerated for up to 3 days.

Cook's Notes

Serving Idea
Drizzle slices with extra balsamic vinegar, and sprinkle with freshly ground pepper.

Reviews Add a comment

  • Ine Cruz
    1 MAR, 2013
    no bake cheesecake,
  • kaylarae
    7 AUG, 2011
    O my, Delicious! The combination of cheeses is amazing, the texture is so light and creamy. Stirring fresh cherries into the compote at the end is fabulous and the balsamic vinegar is wonderful. I took the suggestion and drizzled a little more on top for serving. Will certainly make again!
  • sandcastle11
    15 AUG, 2010
    My sister is a diabetic and I switched the sugar for artificial sweetener. Made the crust out of almond meal. This was a HUGE hit! Very easy to make.