Fresh Cherry Cheesecake Cups… When colours, textures and flavours come together to scream delicious, delicious, delicious! These are nobake, quick, from scratch and taste amazing. Everything comes together in perfect harmony, the flavours and textures really please the palette.
The heat wave sweeping the plains of North India is unrelenting at 42°C. However, the hotter it gets, the better the stone fruit we see at the bazaar. Cherries are bursting with juice and sweetness, tempting you to play with them in dessert. Here’s a quick, fun and really satisfying way to use them.
A crisp biscuit base, juicy cherries, then a smooth white chocolate cheesecake filling topped with a sweet slightly tangy cherry jelly from scratch. It might look involved but it’s far from it. The cheesecake batter and the jelly pair very well indeed, that mirror finish ruby red jelly {#nogelatine} my favourite part!
Simple hand mixed, fuss free desserts like this make summer quite bearable, This was like diving into the ocean, so refreshing!
Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!
Nobake Fresh Cherry Cheesecake Cups
Ingredients
Cherry jelly cheesecake
Biscuit base
- 85 g Digestive biscuits
- 25 g clarified butter/ ghee softened
- 150-200 g fresh cherries pitted
Cheesecake filling
- 150 g Amul Fresh cream / 20% fat cream
- 35 g castor sugar {to taste}
- 1 tsp agar agar
- Few drops almond extract {or vanilla}
- 100 g white chocolate chopped
- 150 g cream cheese room temperature, whisked until smooth
Cherry Jelly
- 75 g fresh cherries pitted
- 165 g water
- 35 g castor sugar
- 1/4 tsp agar agar
- Juice of 1 lime
Instructions
Biscuit base
- Place the digestive biscuits in a processor /ziploc bag and blend to a fine meal. Stir in melted clarified butter/ghee.
Cheesecake filling
- Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over very low heat for 2-3 minutes stirring often. Strain and pour this over the white chocolate and leave to stand until the chocolate melts. Add the almond extract and whisk until smooth.
- Whisk the chocolate mix into the cream cheese just before you need it. Taste and adjust sweetness as desired. Use immediately.
Cherry Jelly
- Whisk the ingredients (except the lime juice) together and simmer for 5-7 minutes over very low heat until the cherries soften and break down.
- Strain and add the lime juice. Leave to cool to room temperature. The jelly can be reheated gently and cooled to pourable consistency before using. If you pour hot jelly over the cheesecake filling, it’ll make the jelly cloudy.
- Assemble – See Reel on https://www.instagram.com/p/CdVWolEASo-/
- Press the biscuit base firmly into the bottom of the ramekins ( weck jars or glasses), approximately 35g in each.
- Top with a layer of pitted cherries, 10-12, to make a flat layer.
- Pour the cheesecake filling over the cherries and place the ramekins in the freezer for 30-45 minutes until the cheesecake is firm.
- Gently pour the jelly over the cheesecake. Chill for 3-4 hours or overnight.