Name: No-Bake Cherry Cheesecake
Prep time: 25 min
Total time: 190 min
Ingredients: Vegetable oil cooking spray, for pan; 1.333 cups vanilla wafer or shortbread cookies, finely ground (6 ounces); 2 tablespoons unsalted butter, melted; 2 tablespoons sugar; 0.125 teaspoon ground cinnamon; Salt; 1 cup sour cream, room temperature; 0.667 cup sugar; 4 ounces mascarpone cheese (½ cup), room temperature; 4 ounces cream cheese (½ cup), room temperature; 2 ounces soft fresh goat cheese (¼ cup), room temperature; 1 vanilla bean, split and scraped, pod reserved for another use (or ¾ teaspoon pure vanilla extract); 0.25 teaspoon finely grated lemon zest; 1 cup heavy cream; 1 pound sweet cherries, halved and pitted (3 cups); 0.333 cup sugar; 2 teaspoons balsamic vinegar; 0.5 cinnamon stick; 1 tablespoon cornstarch; 1 tablespoon water

No-Bake Cherry Cheesecake

3.5

(105)

4 Reviews

Martha Stewart Test Kitchen

Updated on August 9, 2022

Prep Time:

25 mins

Total Time:

3 hrs 10 mins

Servings:

Yield:

1 9-inch cake

When you need a special dessert but it's too hot to turn the oven on, turn to this no-fuss cheesecake. Our no-bake cherry cheesecake is made with three types of cheese, cream cheese, goat cheese, and mascarpone, as well as sour cream so you know it's ultra rich. There's a cookie crust and a luscious sweet cherry topping, and all the elements are easy to put together.

Ingredients

FOR THE CRUST

Vegetable oil cooking spray, for pan
1 ⅓ cups vanilla wafer or shortbread cookies, finely ground (6 ounces)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
⅛ teaspoon ground cinnamon
Salt

FOR THE FILLING

1 cup sour cream, room temperature
⅔ cup sugar
4 ounces mascarpone cheese (½ cup), room temperature
4 ounces cream cheese (½ cup), room temperature
2 ounces soft fresh goat cheese (¼ cup), room temperature
1 vanilla bean, split and scraped, pod reserved for another use (or ¾ teaspoon pure vanilla extract)
¼ teaspoon finely grated lemon zest
1 cup heavy cream

FOR THE TOPPING

1 pound sweet cherries, halved and pitted (3 cups)
⅓ cup sugar
2 teaspoons balsamic vinegar
½ cinnamon stick
1 tablespoon cornstarch
1 tablespoon water

Directions

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.
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.
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.
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.

David Prince

Cook's Notes

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