Fresh Black Cherry Cheesecake Fresh Black Cherry Cheesecake

Author: Canadian Living

Luscious is the perfect word to describe this no-bake dessert with its top cobbled with garnet red or pink-cheeked sweet fresh cherries. We like the dark cherries — Bing is a well-known variety. Use intensely gingered English-style cookies for the crust.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: June 2005



In bowl, stir cookie crumbs with butter until moistened. Press evenly over bottom of 9-inch (2.5 L) springform pan. Freeze until firm, about 15 minutes.

Cut cherries in half; discard pits. Set aside 1-2/3 cups (400 mL) for topping. Transfer remaining cherries to saucepan; add 1/4 cup (50 mL)of the sugar and 2 tbsp (50 mL) water. Bring to boil; reduce heat and simmer until thickened to chunky sauce, about 10 minutes. Let cool.

In bowl, beat together cream cheese, whipping cream, lemon rind and remaining sugar until spreadable, about 3 minutes. Spread 1 cup (250 mL) over base; spread cherry sauce over top. Top with remaining cream cheese mixture, smoothing surface. Top with reserved cherries, cut side down, in circular pattern. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In small saucepan or microwaveable bowl, melt jelly over medium-low heat or at medium, about 1 minute; brush over cherries. Cover and refrigerate until set, about 1 hour.

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 339 mg
  • Protein 6 g
  • Calories 461.0
  • Total fat 29 g
  • Cholesterol 85 mg
  • Saturated fat 17 g
  • Total carbohydrate 47 g


  • Iron 16.0
  • Folate 11.0
  • Calcium 7.0
  • Vitamin A 29.0
  • Vitamin C 7.0
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Baking & Desserts

Fresh Black Cherry Cheesecake