With a crisp biscuit base and a creamy no-bake topping, this black cherry cheesecake finished with Kirsch-soaked black cherries makes an elegant dinner-party dessert. It’s straightforward to prepare and can be made ahead.
Cheesecake is one of those desserts that’s hard to resist, and this black cherry version is particularly special. A flavoured icing sugar gives the filling a clear black cherry note that comes through even after mixing with the cream cheese and whipped cream. Using a naturally flavoured icing sugar is an easy way to get an intense fruit flavour without complicated extracts.
What is this black cherry cheesecake like?
The finished cheesecake is indulgent without being overly heavy, with a smooth, creamy topping balanced by a crunchy biscuit base. The Kirsch-soaked cherries add an adult touch — you can omit the cherries or their syrup if you prefer a non-alcoholic version.
More ways to use flavoured icing sugar
Flavoured icing sugar is versatile. It works well in buttercream for cupcakes or to flavour frostings and mousses. The sugar itself is white, so you can leave it as is or add a touch of food colouring if you want the colour to match the flavour. Many suppliers offer a wide range of natural flavours to experiment with.
Below is a clear, easy-to-follow recipe for a no-bake black cherry cheesecake that serves about 10.
Black Cherry Cheesecake Recipe
Black Cherry Cheesecake
Ingredients
- 120 g digestive biscuits
- 75 g butter
- 300 g cream cheese
- 60 g icing sugar (black cherry flavoured)
- 250 ml double cream
- 200 g black cherries in Kirsch (or similar)
Instructions
- Crumble the digestive biscuits into fine crumbs using your fingers, a food processor, or by placing them in a bag and crushing with a rolling pin.
- Melt the butter in a microwave or small saucepan. Pour over the biscuit crumbs and stir until the crumbs are evenly coated and the mixture clumps together.
- Press the crumb mixture into the base of a 20 cm springform or loose-bottomed tin using the back of a spoon. Chill while you prepare the filling.
- Beat the cream cheese in a mixer until light and creamy. Add the flavoured icing sugar and beat until combined.
- In a separate bowl, whisk the double cream until it holds soft peaks. Gently fold the whipped cream into the cream cheese mixture until uniform.
- Spoon the filling over the biscuit base and smooth the top. Chill in the refrigerator for at least 3 hours to set.
- To serve, carefully remove the cheesecake from the tin and arrange the Kirsch-soaked cherries on top. Drizzle a little of the cherry syrup from the jar over each slice if desired.
Notes
Nutritional information is approximate and provided as a guideline only. If you prefer a non-alcoholic version, use cherries preserved in syrup or fresh cherries and omit the Kirsch.
Nutrition (per serving, approximate)
- Calories: 327 kcal
- Carbohydrates: 20 g
- Protein: 3 g
- Fat: 27 g
- Saturated fat: 16 g
- Sugar: 12 g
More recipes you might like
Try a vanilla panna cotta with mixed berry sauce or a simple chocolate cheesecake dip for more dessert ideas.
Disclosure: I received sample packs of flavoured icing sugar; opinions are my own.