Sour Cherry and Coconut No-Gelatin Cheesecake

I will create a cheesecake recipe for you that tastes of sour cherries and coconut, without using gelatin. Here is the recipe for an 8-10 portion cake.

Ingredients

• 200 g of coconut biscuits
• 100 g of melted butter
• 500 g of spreadable cheese (such as Philadelphia)
• 100 g of powdered sugar
• 250 ml of whipping cream
• 1 teaspoon of vanilla essence
• 100 g of shredded coconut
• 200 g of sour cherries in syrup

For the decoration:

• A few sour cherries in syrup for decoration
• Optional: toasted coconut flakes

Preparation

1. Finely chop the coconut biscuits and mix them with the melted butter. Spread the mixture evenly over the bottom of a springform pan (20-22 cm in diameter), pressing down well to create the base. Put in the fridge to cool for at least 30 minutes.
2. Meanwhile, beat the spreadable cheese with the powdered sugar and vanilla essence until you get a smooth and creamy mixture. Add the shredded coconut and mix well.
3. Whip the cream and gently fold it into the cheese mixture, trying not to deflate it.
4. Drain the sour cherries in syrup and cut them into small pieces, except for some that will be used for decoration. Incorporate the cherry pieces into the cheese and cream mixture.
5. Pour the filling onto the cooled biscuit base and level the surface. Put the cheesecake in the refrigerator for at least 4 hours, or even better, overnight.
6. Before serving, decorate with sour cherries in syrup and, if you wish, with toasted coconut flakes to add crunchiness and a golden touch.

Curiosity

The no-bake cheesecake is perfect for warm days or when you don’t want to turn on the oven. The absence of gelatin makes it particularly creamy and relies on the whipped cream for consistency. The combination of sour cherries and coconut offers an exotic taste experience that is at the same time familiar.

Enjoy an Italian-style dessert, where spreadable cheese meets the exoticism of coconut and the sweet acidity of sour cherries!