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No-Bake Cherry Ripe Cheesecake

No-Bake Cherry Ripe Cheesecake
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A bakery-style dessert capturing the classic Australian confectionery trio: crisp chocolate crust, silky coconut filling, and sweet-tart cherry compote.

Ingredients

Scale

Crust

  • 266g dark chocolate digestive biscuits (crushed finely)
  • 70g unsalted butter, melted and cooled
  • 1 tbsp Dutch-process cocoa powder

Coconut Cheesecake Filling

  • 300g full-fat cream cheese, room temperature
  • 400ml canned coconut cream, room temperature
  • 100g caster sugar
  • 400ml pure cream, divided (100ml / 300ml)
  • 5 platinum-grade gelatine leaves
  • 50ml coconut rum (optional)

Tart Cherry Compote

  • 300g sweet cherries, pitted (fresh or frozen)
  • 1 orange, zested and juiced
  • 80g caster sugar
  • 2½ tbsp kirsch liqueur (optional)

Garnish & Whipped Top

  • 300ml thickened cream + 50g caster sugar
  • 100g dark chocolate block (for curls)
  • 50g coconut chips or fresh coconut slices

Instructions

  1. Build Crust: Blend digestives, cocoa, and melted butter into fine crumbs. Press firmly across the base and halfway up the walls of a lined 22cm springform tin. Refrigerate 30 minutes.
  2. Beat Base: Whisk softened cream cheese until lump-free. Pour in coconut cream and 100g sugar; mix on medium until silky and combined.
  3. Dissolve Gelatine: Soften gelatine leaves in cold water for 5 minutes; squeeze dry. Bring 100ml pure cream to a light simmer, stir in the softened gelatine until fully dissolved, then blend into the cream cheese base along with coconut rum.
  4. Fold & Set: Whip remaining 300ml pure cream to soft peaks. Gently fold into the coconut base until uniform. Pour into the crust and chill for at least 4 hours.
  5. Simmer Compote: Cook cherries, orange zest, orange juice, and 80g sugar over low heat for 10 minutes until syrupy and soft. Stir in kirsch off the heat and cool completely.
  6. Shave Chocolate: Microwave chocolate block in 10-second bursts until slightly softened. Shave curls off the side using a vegetable peeler; keep chilled.
  7. Assemble: Whip 300ml thickened cream with 50g caster sugar to soft peaks. Unmold cheesecake, spread whipped cream over top, spoon over chilled cherry compote, and garnish with chocolate curls and coconut flakes.

Notes

  • Temperature Check: Ensure cream cheese and coconut cream are at standard room temperature before beating to prevent the gelatin mixture from seizing into specks.
  • Storage: Keep stored in the refrigerator under a cake dome for up to 4 days.
  • Slicing Tip: Dip a sharp knife into boiling water and wipe dry between each cut for sharp, pristine slice edges.

Find it online: https://cakeshungry.com/cherry-ripe-cheesecake/