Go Back
+ servings
Cherry Bakewell Cheesecake (No Bake)

Cherry Bakewell Cheesecake (No Bake)

Almond and biscuit base, cherry jam cheesecake filling, whipped cream and icing topping, decorated with glace cherries and flaked almonds
Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 45 minutes
Chilling time 4 hours
Total Time 4 hours 45 minutes
Servings 16
Calories 526kcal
Author thebakingexplorer


For the biscuit base

  • 250 g Digestive biscuits
  • 50 g Flaked almonds (if you don't have a food processor, use ground almonds instead)
  • 135 g Butter or baking spread melted

For the filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 2 tsp Almond extract
  • 350 g Cherry jam 150g in the mix, 200g in the middle
  • 300 ml Double cream

For the icing

  • 100 g Icing sugar
  • 2 tbsp Water

For the decoration

  • 200 ml Double cream
  • ½ tbsp Icing sugar
  • ½ tsp Vanilla extract
  • 12 Glace cherries
  • 2-3 tbsp Flaked almonds


  • To make the base use a food processor to whizz up the biscuits and flaked almonds into crumbs, if you don't have a food processor, bash the biscuits with a rolling pin in a bowl and use ground almonds instead
  • Mix the melted butter into the biscuit and almond crumbs, and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
  • For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, almons extract and icing sugar until smooth with no lumps
  • Add the double cream and whisk until it is very thick and holds it's shape, then fold in 150g of the cherry jam
  • Put the cheesecake filling into a piping bag and pipe a circle of it around the edge of the biscuit base. Or you can do this with a spoon. Fill the middle with the remaining cherry jam
  • Pipe or spoon the rest of the cheesecake filling carefully over the jam, and smooth it over with a palette knife
  • Put it in the fridge overnight, or for at least 4 hours, to set
  • Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
  • Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
  • Make the icing, making sure it is nice and thick and not runny, and spread it out in the centre of the cheesecake
  • Decorate with glace cherries all around the edge on top of the whipped cream, and flaked almonds sprinkled all over
  • Serve immediately, store any leftovers in the fridge and eat within 2-3 days


  • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
  • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
  • I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
  • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
  • I decorated the cheesecake with glace cherries as they are traditional on cherry bakewell tarts, however if you prefer fresh cherries and they're in season then you could use those instead.
  • For better flavour, use almond extract, not essence.
  • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 526kcal | Carbohydrates: 47g | Protein: 5g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 302mg | Potassium: 156mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1208IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg