It’s all about the romance with this no bake amaretto cheesecake! I even used my never-before-used heart-shaped baking tin to set the scene for this Amaretto Cherry Cheesecake, bringing all the charm to Valentine’s Day 2022.
Table of Contents
- Valentine’s Day, Schmalentine’s Day
- The Perfect No Bake Amaretto Cheesecake
- Can You Add Booze to No Bake Cheesecake?
- Topping It Off with Cherry
Valentine’s Day, Schmalentine’s Day
While Valentine’s Day might not be the centrepiece of romance in my life, it’s always a great reason to dive into themed recipes. Getting involved in the world of pink, hearts, and treats is just what’s needed in the post-Christmas gloom. Although I’m sure I’ll find something lovely (and budget-friendly) for Katie, in our house, Valentine’s Day isn’t quite the grand spectacle some might celebrate. But who requires roses when we’ve got this gorgeous no bake cheesecake?
The Perfect No Bake Amaretto Cheesecake
There’s something magical about making cheesecakes—especially the no bake kind. Whip up a blend of creamy, rich dairy goodness, layer it over a buttery biscuit base, drizzle some melted chocolate or sauce, and voilà! You’ve got a stunning dessert that’s a guaranteed crowd-pleaser.
Simple, Foolproof
And they’re simple to make. No oven means no fretting over bake times. Plus, my foolproof cheesecake recipe doesn’t even require gelatin or any special equipment. An electric whisk helps, but even a hand whisk works just fine!
Can You Add Booze to No Bake Cheesecake?
Absolutely! Adding amaretto to this no bake cheesecake enhances the creamy, dreamy batter with a light almond essence that’s just right for Valentine’s Day. Even if amaretto and dairy seem like a strange pairing, a shot of Disaronno in the cheesecake batter proves them wrong, delivering a silky, creamy finish perfect for a romantic meal.
With Alcohol-Free Option
With the extra liquid, this is no bake amaretto cheesecake ends up lighter and airier than richer varieties, making it perfect for dessert after a filling dinner. The amaretto taste is mild, but for a stronger almond essence, try adding a teaspoon of almond extract to the batter. If you’re looking to keep things alcohol-free, swap the amaretto for almond extract, and you’re all set!
Topping It Off with Cherry
The cherry topping here is essentially a simple, homemade pie filling. I often use frozen cherries since they’re affordable and available year-round. Cornstarch helps the cherry mixture stay a bit thicker, so it doesn’t just run off the cheesecake. But then again, a little drizzle over the edges makes it all the more tempting!
If you’d rather not make your cherry topping from scratch, a ready-made cherry pie filling works just as well. But when the homemade version is this easy and fresh, why not give it a go?
For a fun twist, consider decorating your cheesecake with peanut butter royal icing. This will add a rich, nutty flavour that pairs beautifully with the amaretto and cherry topping, elevating your Valentine’s dessert to a new level of indulgence.
No Bake Amaretto Cheesecake Recipe
Ingredients
For the biscuit base:
- 300 g Digestive biscuits or Graham crackers
- 75 g Ground almonds
- 115 g Unsalted butter melted
For the cheesecake layer:
- 240 g Mascarpone cheese
- 360 g Full fat cream cheese I used Philadelphia
- 150 g Icing sugar (confectioner's sugar)
- 6 tbsp Amaretto liqueur
- 1 tbsp Vanilla extract
- 300 ml Double or heavy cream
For the cherry topping:
- 50 ml Water
- 150 g Caster sugar (US granulated)
- 300 g Fresh or frozen cherries pitted
- 3 tbsp Cornflour or cornstarch
Instructions
- Grease and line the bottom of a 20 cm (8 inch) springform tin. Crush the digestive biscuits into fine crumbs. The easiest way to do this is in a food processor, but you can also crush them by placing them in a sturdy plastic bag and bashing them with a rolling pin. Place the crumbs into a bowl with the ground almonds, and add the melted butter. Stir together until the crumbs are evenly coated with the butter, and then spoon into the pre-prepared tin. Press the crumb mixture right up to the edges of the tin using the back of a spoon, and level out the top, pressing down to make sure it is nice and compact. Place the tin in the freezer to set whilst you make the topping.
- To make the cheesecake topping, place the mascarpone cheese, cream cheese, sifted icing sugar, amaretto liqueur, and vanilla extract into a large bowl. Mix well until smooth.
- In a medium bowl, whisk the double cream until stiff peaks are just about formed. Add the cream to the cheesecake mix, folding in gently to avoid knocking the air out of the whipped cream, until completely incorporated.
- Take the tin with the biscuit base out of the freezer, then carefully spread the cheesecake mixture over the top. Spread out using the back of a spoon or a palette knife, getting it right to the edges of the tin. Even out the surface, then transfer to the fridge to chill until it’s fully set. This will take at least four hours, but overnight is preferable.
- Once set, carefully remove from the tin and place on a serving plate or board. If necessary, neaten up the edges with a palette knife. Pop back in the fridge whilst you make the cherry topping.
- In a saucepan over medium heat, warm the water and sugar, stirring until the sugar fully dissolves. Add the cherries and let them cook for about 10 minutes, stirring now and then. Pour a few tablespoons of the cherry juice into a small bowl, and add the cornflour or cornstarch to this. Stir until the cornflour has completely dissolved, and then add back into the saucepan with the cherries. Cook for a further 10 minutes, and then leave to cool slightly before placing in the fridge until chilled.
- Once ready to serve, gently spoon the cherry topping onto the amaretto cheesecake.
