Cherry Cake Without Bake (Cheesecake)
4 servings
105 minutes
No-bake cherry cake is a refined dessert that combines the tenderness of cream cheese, the lightness of yogurt, and the rich flavor of juicy cherries. This cheesecake draws inspiration from European traditions where no-bake fruit desserts are especially popular. Its velvety texture, refreshing tartness of cherries, and subtle notes of vanilla create a harmonious blend of flavors. The gelatin layer gives it an appetizing glossy appearance, while the crunchy cookie base adds a pleasant contrast. This cake is an ideal finishing touch to a romantic dinner or a cozy family tea time. It is easy to prepare and does not require complex culinary skills, making it accessible for anyone wanting to treat themselves and their loved ones to something special.
1
Crush the cookies in a blender into fine crumbs. Melt the butter and combine it with the crumbs.
- Sponge cookies: 150 g
- Butter: 125 g
2
Line the bottom of a 26 cm diameter springform with baking paper, spread the butter crumb, level it, and press slightly with palms. Place in the refrigerator for 30-40 minutes.
3
Soak the gelatin in 100 g of cream and let it swell. After 20-30 minutes, place it in a water bath and stir until the gelatin is completely dissolved. Do not boil! Leave to cool.
- Gelatin: 20 g
- Cream 10%: 100 ml
4
Mix cottage cheese with yogurt, sugar, lemon juice, and vanillin. Add the swollen gelatin to the cream and mix well. Spread the cream on the cake layer, smooth it out, and refrigerate for 2 hours to let the cream set.
- Cottage cheese: 300 g
- Natural yoghurt: 150 g
- Sugar: 70 g
- Lemon juice: 2 tablespoons
- Vanillin: to taste
- Gelatin: 20 g
5
Place the cherry halves on the cake and pour warm jelly over them. I used ready-made jelly from a packet, but you can also make it yourself.
- Cherry jelly: to taste
6
Put the finished cake in the fridge until fully set.