Tag: cheesecake

Ombre Blueberry Cheesecake … fresh & exciting

Ombre Blueberry Cheesecake … no bake, fresh, exciting and deep flavours in this no bake cheesecake are sublime. Every spoon offers deep berry notes and then the hint of vanilla bean, dessert just like we love them! The one bowl eggless chocolate sponge at the bottom and the ganache on top really bring it all together deliciously!

Colours and natural flavours in quick, simple desserts is what I really enjoy creating. Hopefully I’ll have just as much fun this year as well working with desserts in colour, a ton of natural flavour and layers. I hope you have a colourful and exciting 2024 as well!

There’s something about berries that makes desserts interesting and exciting, delicious too obviously. Berries offer endless charm and endless ways to create dessert. Another great idea for desserts is playing with different hues of the same or similar colours to create creating ombre patterns. I’ve also found that chocolate often brings these desserts together beautifully!

Ombre layers are one of my favourite ways to dessert and this Ombre Blueberry Cheesecake turned out smooth, fresh and really delicious. Each spoonful was addictive, the berry flavours dancing on the palette!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

Ombre Desserts
Berry Desserts
Layer Desserts
Eggless Desserts
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Eggless Ombre Blueberry Cheesecake

The fresh, exciting and deep flavours in this no bake cake are sublime. Every spoon offers deep berry notes and then the hint of vanilla bean, dessert just like we love them! The one bowl eggless chocolate sponge at the bottom and the ganache on top really bring it all together deliciously!
Makes 2 X 4" cakes
Course Dessert
Cuisine American, British
Keyword agar agar, baking, blueberries, cake, cheesecake, chocolate, cream, dessert, eggfree, eggless, eggless baking, fruit, no bake, no gelatine, simple, sweet, vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Setting 12 hours
Total Time 12 hours 50 minutes
Servings 4

Ingredients

Eggless chocolate sponge (makes two 4″ cakes)

  • 105 g buttermilk
  • 25 g oil
  • 50 g castor sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 8 g cocoa powder
  • 85 g all purpose flour/maida

Cheesecake filling

  • 300 g cream / 25% fat
  • 2.5 tsp agar agar
  • 50 g castor sugar
  • 100 g white chocolate chopped
  • 250 g cream cheese room temperature, whisked until smooth

Instructions

Eggless chocolate sponge

  • Preheat the oven to 180C.
  • Line the base of two 4″ round dessert tins with foil and the sides with parchment. In a large bowl, add all the ingredients and give them a good whisk.
  • Divide the batter between the tins, about 130g batter per tin. Bake for 20 minutes, until the tester comes out clean. Cool completely, then trim the tops.

Cheesecake filling

  • Whisk together the cream and sugar with agar agar in a glass bowl. Microwave for 30 seconds, whisk again. Repeat 1-2 more times until the cream is steaming, Alternatively, simmer on the stove. We need to reach 79C to activate the agar agar.
  • Add the white chocolate, cover and leave for 5-10 minutes until the chocolate melts. Stir until smooth.
  • Whisk the cream cheese with a little cream-chocolate mixture to loosen it, then whisk it all into the cream-white chocolate mixture until smooth.
  • Divide into 3 bowls – 225g each
  • Bowl 1. Add 1.25 tsp blueberry powder
  • Bowl 2. 1/2 tsp freeze dried blueberry powder
  • Bowl 3. Add 1/4 scraped vanilla bean

Assemble

  • Secure an acetate sheet around the cake.
  • Layer 1 – Pour half the dark blueberry filling (100g) over the cake and place in the freezer until firm on top, 30 minutes.
  • Layer 2 – Pour half the light blueberry filling (100g) over first layer and place in the freezer until firm on top, 30 minutes
  • Layer 3 – Pour half the white filling (100g) over the light blueberry layer. Place in the freezer for 3-4 hours until very firm, gently peel off the acetate sheet, then leave to set in the fridge overnight.
  • Top with a chocolate ganache if desired.

Video

In other news, I am thrilled to be included in the list of the 15 Best Indian Baking Blogs from thousands of food blogs on the web and ranked by traffic, social media followers & freshness ranked by Feedspot. Always an honour to be recognised for my little passion, so thank you so much Feedspot!

Pretty Raspberry Cheesecake Cups … you need this delicious summer dessert

Raspberry Cheesecake Cups … eggless, no bake and quick! Colourful too. There’s something about berries that scream summer and this vibrant dessert has all the elements I love. It’s fresh and exciting, the balance of sweet and tart simply dance on the palette, the flavours coming alive with every bite – honestly amazing!

These eggfree cheesecake cups demonstrate how well frozen raspberries work in desserts, and how effortlessly dried raspberry powder can uplift a cheesecake filling. It’s that very combination of sweet and tart, with a crisp biscuit crumb in between that has my heart!

You’ll see me using berries often while I make desserts, especially summer desserts. I love the freshness and colour they add to dessert, and also how simple they are to incorporate into just about any recipe. They’re also pretty reasonable in season though some like fresh raspberries are quite perishable.

I remember back in the days when we visited HKG often, I always carried back boxes of fresh raspberries and blackberries. At the time, they were just for snacking and quick desserts and parfaits, also for food styling! I was still baking with eggs, mostly quick cookies, brownies and layered cakes, often crumbles. With no Instagram at the time, it was just my blog, Twitter and Pinterest. Cut to now, I’ve gone completely eggfree while baking and you’ll find me mostly on Instagram!

Times have changed. I barely travel now mostly because of the dogs since I can’t bear to leave them even for a day. Bambi is autistic and doesn’t stay without me, and Poppy is too much of a baby and is quite a handful. Both furries have communication problems and they are a 24 hour job. They are quite the sweetest though so I’m not complaining!

Back to the berries, sourcing is always key. I have a good ‘bazaar’ network, one that I’ve built over the years. My local grocery store sometimes gets a batch of really fresh raspberries, mostly in the cooler months. I think they’ve got me on speed dial because they call me the minute the produce hits the store! That’s what happened a couple of months ago and I made this pretty delicious Eggless Chocolate Raspberry Cake.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

10 summer desserts you will ♥
Berry Desserts
More Raspberry Desserts

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Raspberry Cheesecake Cups

An eggless no bake berry berry delicious dessert that makes summer so fun, so worthwhile!
Makes 2x 300ml dessert cups
Course Dessert
Cuisine American, British
Keyword agar agar, cheesecake, cream, dessert, eggfree, eggless, fruit, no bake, no gelatine, raspberries, simple, stovetop, summer dessert, sweet, vegetarian
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 2 people

Equipment

  • 1 saucepan
  • 1 Stove
  • 2 spatula
  • 1 weighing scale
  • 2 Bowl
  • 1 Electric beater
  • 1 Piping bag
  • 1 Piping nozzle
  • 2 300ml Dessert Glasses

Ingredients

Biscuit base

  • 50 g Bourbon biscuit crumbs

Raspberry cream

  • 100 g whipping cream 30% Amul, cold
  • 200 g cream cheese cold
  • 3 tbsp icing sugar
  • Few drops almond extract optional
  • 3 tsp dried raspberry powder { from @urbanplatter.in }

Raspberry compote

  • 60 g frozen raspberries { from @delishh.india}
  • 30 g sugar
  • Juice of 1/2 lime
  • 1 tsp cornflour
  • 1/4 tsp agar agar { from @urbanplatter.in }

50g Bourbon biscuit crumbs for middle biscuit layer

Instructions

Raspberry cream

  • In a small bowl, beat the cream cheese, almond extract and icing sugar until smooth. Reserve.
  • In a larger bowl, beat the whipping cream until firm, then whip in the cream cheese and raspberry powder.

Raspberry compote

  • Stir all the ingredients together and leave in the pan to macerate for 10-15 minutes.
  • Simmer over very low heat, mashing gently until the raspberries break down and thicken slightly, 4-5 minutes. Stir well and cool completely.

Assemble

  • Line the base of each dessert glass with 25g biscuit crumbs each.
  • Pipe over a layer of raspberry cream and spoon over a layer of raspberry compote.
  • Add a layer of biscuit crumbs, then another layer of raspberry cream.
  • Finish with a dusting of dried raspberry powder, a garnish of berries, sprig of mint, edible flowers etc
  • Note: The dessert can be served immediately or can be made and refrigerated ahead of time. Dust the top just before serving.

Video

Notes

Note: The dessert can be served immediately or can be made and refrigerated ahead of time. Dust the top just before serving.

Looking for the simplest no bake Blueberry Cheesecake? I got you covered!!

4 ingredient Blueberry Cheesecake … smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you’ll ever make. This one bowl recipe is honestly as fuss free and easy as cheesecake will ever get! It packs a sweet bit, a little going a long way…

I always have blueberries in the freezer and yesterday a friend got me some fresh blueberries. I also had a jar of dried blueberry powder on hand, so I guess this delicious little blueberry cheesecake was destined to be made. It’s as simple as cheesecake can get with no gelatine, no agar agar, & importantly, NO FUSS!

Inspired by my recent 4 ingredient mango cheesecake {recipe video/reel on Instagram}, I’m happy to say this blueberry version turned out fabulous! The icing on the cake was literally the blueberry chocolate ganache. It made the cheesecake look pretty and taste pretty special too!

Blue is one of my favourite colours and I love the way it show up everywhere. Berries are one of my favourite ingredients to use in dessert, so basically this was my kind of dessert!

I absolutely love all the hues of blueberry on this 4 ingredient Blueberry Cheesecake, the colours really catch the eye! The gentle, calming light purple of the cheesecake, the bright deep purple ganache, then a handful of fresh blueberries to top… such fun! It’s all natural colour … frozen blueberries, blueberry powder and fresh blueberries of course!

Eggless Desserts
Desserts with Fruit
Blueberry Desserts

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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4 ingredient Blueberry Cheesecake {No bake}

Smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you'll ever make. It's as fuss free as cheesecake will ever get!
Makes one 4" cheesecake
Course Dessert
Cuisine American, British
Keyword blueberries, cheesecake, chocolate, eggfree, eggless, eggless cake, fruit, no bake, no gelatine, one bowl, simple, summer dessert, sweet, vegetarian
Prep Time 30 minutes
Setting & defrosting 10 hours
Total Time 10 hours 30 minutes
Servings 2 people

Ingredients

Biscuit base

  • 50 g Digestive biscuits
  • 15 g clarified butter/ghee room temperature

Blueberry cheesecake filling

  • 125 g white chocolate melted
  • 150 g cream cheese softened, whisked smooth
  • 35 g cream 30% fat
  • 35 g blueberry compote {recipe below}

Blueberry compote

  • 50 g frozen blueberries
  • 15 g sugar
  • 1/2 tsp cornflour
  • 1 tsp water
  • 1/2 tsp lime juice

Blueberry white chocolate ganache

  • 30 g white couverture chocolate pellets
  • 20 g cream 25% fat
  • 1/4 tsp blueberry powder

Instructions

Biscuit base

  • Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4″ foil lined dessert ring, flatten into a base and freeze until firm.

Blueberry cheesecake filling

  • Add all ingredients to a bowl and using an electric blender, whisk until smooth.

Assemble

  • Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and pour/spoon in the filling.
  • Set it in the freezer for 4-6 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight. I always cover it with a large glass bowl.
  • Top the cheesecake with the blueberry white chocolate ganache and garnish with fresh blueberries, mint etc.

Blueberry compote

  • Whisk all the ingredients until smooth and simmer over very low heat for 4-5 minutes stirring constantly until glossy and slightly thick. Cool, blend and strain.

Blueberry white chocolate ganache

  • Place the chocolate and cream in a microwave safe bowl and heat for 15 seconds, stir and repeat as required.
  • Whisk in the blueberry powder a little at a time until you get the desired colour.

Video

Blueberry Cheesecake Tart – desserts that spell happiness!

Blueberry Cheesecake Tart … a delicious dessert that has a few of my favourite things – berries, cheesecake, tart! Tarts are easily the most underrated desserts, also quite easily the easiest desserts to make. There’s so much you can do with them, so many flavours and elements you can put together. and this tart’s no different.

It has a few of my favourite things – a quick, no bake biscuit base, a berry compote which adds deep flavour and colour, then a smooth vanilla bean cheesecake filling that covers the compote lusciously. That’s really all there is you need to do. Leave the tart to set and you have dessert!

https://passionateaboutbaking.com/foodpicturesPAB/2022/10/Blueberry-Cheesecake-Tart.mp4

Use any fruit filling you like – all berries are good here, an apple compote with fall spices will also taste wonderful, maybe salted caramel, perhaps a peanut butter layer. Let your imagination loose and make a tart of your dreams!

If you struggle to get a neat tart shell, then I have you covered. I have made tarts forever, and each time I learn something new. Head to the bottom of the post for a tart shell FAQ. Fell free to ask if you have any questions!

More BLUEBERRY recipes to inspire you! More TART recipes & EGGLESS DESSERT ideas

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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Blueberry Cheesecake Tart

Here's a delicious dessert that has a few of my favourite things – berries, cheesecake, tart! Use any fruit filling you like – all berries are good here, an apple compote with fall spices will also taste wonderful, maybe salted caramel, perhaps a peanut butter layer. Let your imagination loose and make a tart of your dreams!
Makes one 8" tart
Course Dessert
Cuisine American
Keyword cheesecake, cream, dessert, eggless, fruit, homemade, no bake, one bowl, simple, summer dessert, tart, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
6 hours
Servings 6

Ingredients

Tart base

  • 150 g digestive biscuits
  • 40 g clarified butter/ghee melted, cooled

Blueberry Compote

  • 225 g fresh/frozen blueberries
  • 50-65 g granulated sugar
  • Juice of 1 lime
  • 1 1/2 tbsp cornflour stirred into 2 tbsp water

Vanilla bean cheesecake filling

  • 225 g Amul Fresh cream / 25% fat cream
  • 2 tsp agar agar
  • 30 g sugar {to taste}
  • 100 g white chocolate chopped
  • 1/2 vanilla bean scraped {or vanilla extract}
  • 200 g cream cheese whisked, smooth

Instructions

Tart base 8”

  • Place the biscuits in a processor and blend to a fine meal. Stir in the melted clarified butter/ghee. {If the weather is cool, you might need 5-10g more melted ghee}.
  • Work up the sides of an 8" loose bottom tart tin firmly, then press firmly to make the base. {See FAQ below}
  • Place the tin in the freezer for an hour while you make the filling. Once the base is chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin and leave in the freezer.

Blueberry Compote

  • Place all the ingredients in a heavy bottom pan and simmer slowly until the berries begin to soften and release their juices and the compote thickens.

Vanilla bean cheesecake filling

  • Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
  • Pour this over the white chocolate and leave to stand until the chocolate melts, then stir in the scraped vanilla bean. Strain.
  • Whisk in the cream cheese just before you need to pour the filling. Taste and adjust sweetness as desired.

Assemble See video

  • Pour the blueberry compote over the chilled biscuit base and place in the freezer for 15-20 minutes. Reserve a tbsp for the top if you like.
  • Pour the cheesecake filling over the compote and place the tart in the freezer for an hour, then place in the fridge for about 6 hours or overnight {still in the tart tin}.
  • Demold, top with the reserved compote, fresh herbs, edible flowers etc.
  1. Can I use gelatin instead?

    Yes you could. Usually, agar agar and gelatin are equally substituted, for eg 1tsp agar agar powder = 1 tsp gelatin powder.
    Please use it as per instructions as gelatin needs to be bloomed, not cooked.

  2. Why didn’t my tart set?

    It could be any of the following reasons.
    1. Brand of agar agar
    2. Incorrect measurement of agar agar.
    3. The mixture not simmered/heated/cooked enough to reach 79C to activate the agar agar.
    4. The tart was not left for long enough in the fridge.

    Pro Tip: Make a small portion of the filling and test the set in advance. Different brands might have slightly different setting properties. I use the one from Urban Platter mostly.

  3. How do I get a clean tart shell?

    1. Use a loose bottom good quality tart shell. Here’s the TART TIN I use. It’s available on Amazon.in.
    2. Line the base with a circle of parchment. This is optional but I find it useful.
    3. Begin by building the sides first, nice and neat and firmly built to the top. Use your fingers or a spoon. Once the sides are built, make sure they are parallel to the edges, scrape off any extra to the bottom so you get a straight, flat wall right around. Once this is done, firmly push the remaining crumbs to form the base, then neaten up the edges where the base meets the walls.
    4. Once done, place the whole tin in the freezer for about an hour until it is frozen, then gently push the base up, applying equal pressure all around to loosen the biscuit shell. Once loose, return to the tin and leave in the freezer until required.
    5. Always be gentle when handling the biscuit base since it isn’t baked. Once the filling has set, the tart isn’t that fragile.

    Tip: Please don’t remove the biscuit base from the tin before filling it. If you do, the tart will collapse with the pressure from the yet to set filling.

Eggless Baked Mango Swirl Cheesecake … no cream cheese mango cheesecake!

Eggless Baked Mango Swirl Cheesecake… Simple, smooth, indulgent, eggless with no cream cheese yet ever so satisfying! Here’s a one bowl version for those of you who find it difficult to source cream cheese, or like me, don’t always have a batch on hand. With vibrant, delicious mangoes in season, mango swirls is just what the Indian summer called for. Take a look!

I just can’t get enough of cheesecakes and when they are as simple as this mango cheesecake, you can almost make it with your eyes shut! Staple ingredients {read nothing fancy, not even cream cheese}, eggless, one bowl and hand whisked, this is what cheesecake dreams are made of.

I love how something so simple can yield such a delicious dessert, how almost no effort can give you something so special. The walnuts in the biscuit base of the mango cheesecake add a nice bite, though that’s optional if you don’t have them on hand.

You might also like the eggless baked Roasted Strawberry Swirl Cheesecake I baked a short while ago though that recipe uses cream cheese. That too is quite a simple recipe and a really nice one if you are looking for an eggless version with cream cheese. You can find it here.

And it’s been years of making and often baking cheesecakes, so I’ve made a handy list of tips that I’ve learnt over time. If you’re looking for ways to get the top looking pretty or perhaps clean edges, I’ve shared what worked for me on this mango cheesecake. If you have any tips, please share them in the comments. I’d love to hear from you!

Do tag me on Instagram at Passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Baked Mango Swirl Cheesecake

Simple, smooth, indulgent, no cream cheese yet ever so satisfying! Makes one 6" cheesecake
Course Dessert
Cuisine American
Keyword baking, dessert, eggless, eggless baking, eggless cake, homemade, Indian dessert cake, mangoes, simple, summer dessert, sweet, tropical, vegetarian
Servings 6 people

Ingredients

Biscuit base

  • 150 g Digestive biscuits
  • 25 g walnuts
  • 55-65 g clarified butter/ghee, melted, cooled begin with less if the weather is very warm

Cheesecake batter

  • 400 g hung curd/yogurt {from 800g store bought yogurt}
  • 250 g Amul Fresh cream/20% fat cream
  • 396 g 1 tin sweetened condensed milk Save 1 tbsp for the mango swirl sauce
  • 1 tsp vanilla extract
  • 2 1/4 tbsp cornflour

Mango swirl sauce {Makes 150g}

  • 130 g mango puree strained
  • 25 g sugar
  • 1 tsp cornflour
  • 1 tbsp sweetened condensed milk
  • 1 tbsp ghee

Instructions

Biscuit base

  • Preheat oven to 170C. Grease & line the bottom of a 6” Springform tin.
  • Finely grind the biscuits & walnuts. Stir in the clarified butter/ghee.
  • Turn into the tin & pack firmly to make a base.
  • Bake for 10-12 minutes until light golden brown & fragrant. {keep an eye since it goes from light brown to burnt very fast}. Cool the base completely in the tin.

Cheesecake batter

  • Lower the oven temperature to 150C.
  • Place the hung yogurt in a large bowl & whisk well until smooth.
  • Add the condensed milk, cream, vanilla extract & cornflour. Whisk again until smooth.
  • Pour the batter over the cooled biscuit base, level out and top with the mango sauce and swirl using a chopstick. See video below.
  • Wrap the base of the tin with a double sheet of foil and bake in a water bath at 150C for an hour and fifteen minutes approximately until just firm, then leave to cool completely in the oven. (Slide foil over the top after 15 minutes of baking to keep the surface from browning. Make sure it doesn't touch the batter)
  • Turn off the oven, remove the water bath and leave the cheesecake in the oven for an hour, then cool completely, cover and refrigerate overnight.
  • Gently demold. Top with piped cream, mangoes etc.
  • Serve extra mango sauce on the side.

Mango swirl sauce

  • Whisk all the ingredients in a saucepan until smooth. Simmer over very low heat for 4-5 minutes stirring constantly until smooth and glossy. Cool.

Video

    1. What kind of tin do I bake the cheesecake in?

      A loose bottom, good quality tin works best. I usually use ones from the Bakemaster range at Meyer/Pots & Pans India. I also find that a heavy duty steel dessert ring works quite well too if you line the bottom well with foil. The latter makes it easier to release a cheesecake, though I have to say that practice makes it better each time.
      My baking resources on Amazon

    2. How to get a clean release from the tin?

      Lining the base with parchment will help easy and clean release of the base from the tin. I love the one from Honest Company. You could also lightly grease the sides of the tin to get clean baked sides.

    3. Is a water bath/bain marie necessary while baking a cheesecake?

      Use a water bath/bain marie if you can. I’ve baked cheesecakes with and without and they both seem to work well. A water bath does help marginally but do ensure that the bottom of the tin is well wrapped in foil to avoid water leaking into the tin.

    4. My cheesecake is overbrowned on the surface!

      First make sure you’ve set the right temperature. Tent the top with a sheet of foil if you feel the top is overbrowning. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.

    5. How to get a pretty surface for a baked cheesecake?

      Tent the top with a sheet of foil 15 minutes into baking to get a nice even colour on top. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.

    6. What does leave the cheesecake to cool in the oven mean?

      Turn the oven off and leave the cheese in the oven as the oven cools down. The cheesecake will continue to bake in the latent heat. Once it has completely cooled down to room temperature, refrigerate it and chill overnight. Make sure to cover the cheesecake so the top doesn’t dry out to take unnecessary aromas from other things in the fridge.

    7. How to get clean edges while demolding the cheesecake?

      Here’s what works for me, something I’ve been doing for a while now. An hour after the cheesecake has baked and cooled, run the flat tip of an offset spatula around the edges, about 1/2 cm deep, to get clean edges later. Do it slowly and carefully, keeping the spatula completely flat against the sides of the tin. Allow the cheesecake to cool and chill overnight.
      Once chilled overnight, demold gently after running a flat spatula around the edges very carefully. Use the spatula dipped into warm water and patted dry to make the sides uniform if required.

    Fresh Cherry Cheesecake Cups … pretty desserts that taste as good!

    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!

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    Nobake Fresh Cherry Cheesecake Cups

    When colours, textures and flavours come together to scream delicious, delicious, delicious! 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. Makes 3 X 220ml servings
    Course Dessert
    Cuisine American
    Keyword agar agar, cake, cheesecake, cherries, chocolate, dessert, eggless, fruit, homemade, no bake, simple, summer dessert, sweet, vegetarian
    Prep Time 30 minutes
    Cook Time 10 minutes
    Chilling time 4 hours
    Total Time 4 hours 40 minutes
    Servings 3 people

    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.

    Video

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