This is not your typical no-bake cheesecake; this grown-up version has tangy goat cheese, mascarpone, cream cheese and sour cream for a more refined taste and super creamy texture.
For the crust, I did a combination of butter cookies and biscoff cookies; the biscoff cookies added a little additional depth of flavor to the vanilla butter cookies.
The filling is extra-fluffy, with homemade whipped cream, and becomes ice-cream-like when frozen. I really like the vanilla bean in this, because the seeds add a little crunch, but you can certainly substitute vanilla extract for the bean.
No cherry pitter? No problem. A bottle and a chopstick works just fine, and it catches all the pits for a really easy clean-up.
If you don’t want to start your oven, you could also make the cherry sauce on the stove top, but you’ll probably want to add a little bit of water if the cherries don’t release their juices right away.
I made roasted cherries to accompany the cheesecake, but macerated strawberries, blackberries or a spiced cranberry sauce would be awesome with this too.
No-Bake Cherry CheesecakeCheesecake adapted slightly from Martha Stewart; Cherries adapted slightly from Jeni’s Splendid Ice-Creams Makes 10-12 servings Cherry Cheesecake is always delicious, but this would also be wonderful with fresh, macerated strawberries, blackberries or even a spiced cranberry sauce for the holidays.
For the CrustVegetable oil cooking spray, for pan
1 1/3 cups vanilla wafer or shortbread cookies, finely ground (6 ounces)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1/8 teaspoon ground cinnamon
For the Cheesecake1 cup sour cream, room temperature
2/3 cup sugar
4 ounces mascarpone cheese (1/2 cup), room temperature
4 ounces cream cheese (1/2 cup), room temperature
2 ounces soft fresh goat cheese (1/4 cup), room temperature
1 vanilla bean, split and scraped, pod reserved for another use (or 3/4 teaspoon pure vanilla extract)
1/4 teaspoon finely grated lemon zest (optional)
1 cup heavy cream
For the Roasted Cherries3 cups of fresh or frozen pitted red or black cherries 2/3 cup of sugar 1 tablespoon cornstarch squeeze of lemon juice (optional)
For the crust, coat a 9-inch springform pan with cooking spray (I didn’t have spray so I used butter); line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan; I pressed mine slightly up the sides as well. Refrigerate while making filling.
For the filling, beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest (if using) with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Make roasted cherry sauce while cheesecake freezes.
For the roasted cherries, preheat oven to 400-degrees F. Combine cherries, sugar and cornstarch to 9-inch square baking dish, tossing to mix. Roast for 30 to 45 minutes, or until the juices have become thickened and bubbly; stirring every 10 to 15 minutes. Let cool completely, then refrigerate until ready to use. You may want to add a small squeeze of lemon juice to the cherries to balance out the sweetness.
Before serving cheesecake, refrigerate for 45 minutes. Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Spoon cherries over cake, if serving all at once.