Cherry season is in full swing, which means it’s time to get your fill of this classic summer fruit before it’s gone for another year. For me, nothing says “summer” quite like fresh sweet cherries, and nothing says “cherries” quite like the combination of sweet and tart with a hint of vanilla.
I wanted to capture that classic combination and make it extra special by layering it into one of my favorite desserts: cherry cheesecake.
I love cheesecake, I love cherry, and I love chocolate, but when you put them together the result is usually a lopsided thing that doesn’t live up to its promise. The chocolate is usually lacking in flavor and the cheesecake can feel like a boring afterthought.
But I have an easy solution for you! It’s a no-bake, sugar-free, dark chocolate, coffee liqueur, and cherry cheesecake, which not only brings out the best in each of its components but also elevates them to new heights.
It’s a very simple recipe that will get your sweet tooth and your chocolate tooth crying “Yes!”
This recipe uses the best of both worlds: the tanginess of the cheese and the sweetness of the jelly.
The combination of ingredients will give you a treat that is both creamy and rich but also has bursts of sweet tartness.
This dessert is perfect for any celebration, it’s elegant enough to serve at an adult dinner party and can be made in advance for any occasion or holiday, moreover, it’s also sugar-free,
It’s important to note that this recipe was designed specifically for fresh, homemade cherry puree; if you are using store-bought cherry puree, this recipe will have different proportions.
The resulting dessert is not only delicious but also very beautiful! What are you waiting for? Scroll down to learn how you can make this too!
1st Layer – Oreo Biscuits
2nd Layer – Cream Cheese + Cherry Puree
3rd Layer – Cheery Jam
4th Layer – Cream Cheese + Coffee Liqueur + Melted Dark Chocolate Swirls
5th Layer – Cheery Puree
6th Layer – Colored Mirror Glaze
Before presenting the ingredients and how to prepare this delicious sugar-free cheesecake, let’s see some information and the benefits of one of the main ingredients: Cherries.
Cherries
Cherries, these summer fruits, red or black, are real treasures for health.
Everyone loves cherries, they are sweet-tasting fruits, full of antioxidants, and low in calories.
Cherries bring benefits to our health and pleasure, but they are seasonal fruits, and we must take full advantage of them when they appear.
They are recommended in everyone’s diet because they contain dietary fiber, vitamins, and minerals.
Nutritional information:
From a nutritional point of view, cherries have innumerable benefits, they are some of the sweetest red fruits with a low energy value, on average 57 kcal / 100 g.
They are rich in vitamins, especially A, vitamin C, both antioxidants, anti-aging, and allies of skin beauty, but also vitamins B and PP, but also niacin, riboflavin, thiamine, as well as mineral salts, especially potassium, calcium, iron, phosphorus, magnesium, and sodium.
10 Benefits of cherries:
Cherries are not only tasty. You can consider them a natural remedy for health and help the body. When consumed regularly, they can be real “drugs” that fight stress, bacteria, and other ailments.
Below are 10 of the most important benefits of eating cherries:
• Relieves muscle pain
• Helps you sleep better
• They are good for the brain
• Help for the heart and circulatory system
• Delays the signs of premature aging
• Relieves pain
• Useful in weight loss
• Helps treat depression
• Improve eyesight
• Regulates blood pressure.
Prep Time: 20 Minutes
Cooking Time: 2 Hours
Freezing Time: 12 Hours
Total Time: 14 Hours 20 -Minutes
Servings: 8-10
INGREDIENTS for No-Bake, Sugar-Free Cherry Cheesecake:
Ingredients for the base:
• 300 g Oreo biscuits
• 80 g unsalted butter
• 1 tsp lemon essence.
Ingredients for the filling:
• 500 g Mascarpone
• 500 ml Ricotta cheese
• 70 g dark chocolate
• 100 ml coffee liqueur (or chocolate liqueur)
• 60 g Stevia sweetener
• 27 g of gelatin
• 1 pinch of salt
• 1 tsp lemon juice
• 1 teaspoon of vanilla essence.
Ingredients for the cherry jam:
• 400 g pitted cherries
• 8 g gelatin + 50 ml of water
• 1 tsp lemon essence.
Ingredients for the cherry puree:
• 750 g pitted cherries (500 g for the upper layer, 250 g for the puree)
• 10 g of gelatin (for the jelly)
• 60 ml of water for the gelatin
• 1 tbsp Stevia sweetener
• 1 tsp lemon juice.
Ingredients for the colored chocolate mirror glaze:
• 200 g unsweetened white vegan chocolate
• 200 ml whip cream
• 150 g vegan condensed milk (Find here my homemade vegan, dairy-free, sugar-free condensed milk recipe)
• 11g of gelatin + 60 ml of water
• Dark red bio food coloring
• Light brown bio food coloring
• Strawberry red bio food coloring.
Decoration:
You can use chocolate pieces, whole cherries, halved pitted cherries, strawberries, blackberries, blueberries, ice cream cone.
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INSTRUCTIONS for this fabulous cheesecake:
Make the base:
1. Line the sides of a 21 cm round springform pan with acetylate foil and set aside until needed.
2. Crush the biscuits on the food processor.
3. Melt the butter in a saucepan.
4. In a bowl add the crushed biscuits, melted butter, and lemon essence and mix until the composition is homogeneous,
5. Place the composition thus obtained in the springform pan, press, and place in the freezer until the filling is ready.
Make the puree:
6. The gelatin is left to hydrate in 60 ml of water for 10 minutes.
7. Wash the cherries and squeeze well, remove the tails and the seeds, then put in a saucepan, add the sweetener and the lemon juice and simmer for a few minutes on medium heat, stirring constantly.
8. After it thickens, take the cherries off the heat. Take aside 250 ml and blend it into a puree, then let it cool to room temperature. In the remaining composition add the bloomed gelatin and incorporate, then blend and pass the puree through a sieve and let it cool to room temperature. The cherry puree is ready to use.
Make the jam:
9. The gelatin is left to hydrate in 60 ml of water for 10 minutes.
10. Wash the cherries and squeeze well, remove the tails and the seeds, then put in a saucepan, add the sweetener and the lemon juice, and simmer for about 5 minutes on medium/low heat, stirring constantly.
11. After it thickens, take the cherries off the heat, leave them to cool for a few minutes, add the melted gelatin and incorporate, then let it cool to room temperature.
Make the filling:
12. The gelatin is left to hydrate in 200 ml of water for 10 minutes.
13. In a bowl add the Mascarpone, Ricotta, and sweetener and mix for 1 minute.
14. Add the lemon juice, and bloomed gelatin (melted) add salt, and vanilla essence and mix for another 10 seconds.
15. Divide the cream into 2 bowls into equal amounts, in one add the coffee liqueur and incorporate then add in the other one, the 250 g of cherry puree, and mix lightly with a wooden spoon/spatula until completely incorporated.
Assembling the cake:
16. Remove the cake from the freezer put a few pitted cherries, then pour the cream (the one with the puree incorporated) over the biscuit base and level it with a spatula and put it in the freezer for an hour to harden the cream.
17. Remove it from the freezer and pour over the cherry jam, then put it in the freezer for 1 ½ hours to harden.
18. Remove it from the freezer and pour over the cherry jam, the other half of the cream mixture (the one with the coffee liqueur), pour over the melted and cooled chocolate, and with the help of a toothpick, form swirls, then put it in the freezer for 1 ½ hour to harden.
19. Remove from the freezer and start pouring the cherry puree, then put it in the fridge for at least 6 hours, or better overnight.
Make the colored chocolate mirror glaze:
20. Chop the chocolate and set it aside.
21. In 60 ml of water put the gelatin and let it hydrate for 10 minutes.
22. Put in a pot the whipped cream, and the condensed milk, stir continuously, and boil for 1 minute. Take off the heat, add the bloomed gelatin, and stir until perfectly incorporated, then pour over the chopped chocolate and stir until combined, pass the obtained composition through a sieve, then mix with a hand blender to obtain that beautiful shiny look.
23. Divide the glaze into 3 equal parts in which you add the 6 colors and mix until well incorporated. Pour the colored chocolate glaze into a larger container/bowl as follows: red, light brown, and strawberry red.
24. Let the glaze cool to 32-35 degrees after which we can pour it over the cheesecake.
25. Remove the cheesecake from the freezer, release it from the springform, place it on a container/bowl narrower than the cake, and start pouring the colored mirror glaze.
26. Allow the excess to drain and refrigerate for another 2 hours.
Tip: If you want the layers to be well defined, heat each layer of cream a little, constantly swirling it with a spatula before pouring it over the next one, then leave each layer in the freezer for 1 1/2 hours so that they don’t overlap with the one below, thus, you will get those perfectly visible layers.
Decoration for this delicious coffee liqueur and cherry cheesecake:
You can decorate it with coffee beans, and an ice cream cone filled with cherries and berries (strawberries, blueberries, blackberries). You can also drizzle over chocolate sauce.
Here is a section through this beautiful and delicious cherry cheesecake.
Last Thoughts:
With the explosion of popularity in low-carb diets in recent years, the idea of a no-bake cheesecake is becoming more and more appealing to those who want to stay away from baked desserts.
This Sugar-Free, Dark Chocolate, Coffee Liqueur, and Cherry Cheesecake is a good example of just how wonderful and mind-blowing no-bake desserts can be.
The soft, creamy, melt-in-your-mouth texture and the rich flavors of dark chocolate and cherry jelly are a classic combination made even better with a secret ingredient.
To take it one step further, I added some coffee liqueur to give it a little extra sweetness and depth, but you can choose to leave that out if you’d rather go without alcohol.
Good Apettite!
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