This website uses cookies to ensure you get the best experience on our website. Learn more

Oops! Your cart looks a little empty!

Discount Codes are not compatible with Build-A-Bundle Products

No-Bake Cherry Bakewell Cheesecake

Because temperatures are so high, it is wise to stay away of ovens and all things hot. However, that doesn't mean you can't make a tasty cake! How about this No-Bake Cherry Bakewell Cheesecake?

Developed by @coffeeandbrunchuk on Instagram, this cheesecake is easy to make and is frozen to firm up, meaning it's an aMAIZEing cold treat on a hot day. Enjoyed with a nice cup of (iced) coffee or tea, we're sure this'll be your new favourite afternoon treat!

Serves 6.


For the crumb

100 g Digestive Biscuits (crushed)

2 tbsp Butter (melted)

For the cherry cheesecake filling

125 g Cream Cheese

40 g Caster Sugar

80 g Cherry Purée 

150 g Whipped Cream

Cherry Bakewell Gourmet Popcorn



-Start with the crumb. Crush digestive biscuits and mix them with melted butter. 

-Add the crumb to a cake ring with a cake base below, and use the back of a bowl to press the mixture down until it's a flat, thin layer. Freeze it for 15 minutes.

-Next, prepare the cheesecake filling. Add cream cheese in a bowl with caster sugar and cherry purée. Mix all together using an electric mixer.

-Add whipped cream into the bowl and mix it in.

-Add the cherry cheesecake filling into the ring with the crumb, press it down properly to reach all the corners and flatten it using an angled palette knife.

-Freeze the cake for 4 hours.

-Top it with as much Cherry Bakewell Popcorn as you like!


Did you make this recipe? Make sure to tag us at @popcornshed #popcornshed on your favourite social media channel!

We'd like to thank @coffeeandbrunchuk for creating this delicious recipe. Make sure to give them a follow on Instagram!