Individual Cherry Bakewell Cheesecakes

Quick and easy, no bake, individually portioned creamy Cherry Bakewell style cheesecakes. With toasted flaked almonds, cherry jam and a smooth and rich almond cheesecake!

These no bake cheesecakes are so simple to make and are perfectly portioned into their individual servings. They have a yummy crunchy almond and biscuit base, topped with a creamy almond and swirled cherry jam cheesecake. I topped mine with whipped cream, toasted flaked almonds and a glaze cherry. They make great bite sized desserts for sunny summer days!

This recipe makes four individual cheesecakes or you could make one larger cheesecake. They need to be stored in the fridge and are best eaten within four days or they can be frozen for longer. You could also swap the cherry jam in this recipe for raspberry, strawberry or lemon curd to make different flavoured cheesecakes.

They’re dairy free, egg free, easily gluten free and completely make from plants!

Makes four individual cheesecakes

Biscuit base ingredients;                    

100g biscuits - I used oaty biscuits

25g flaked almonds

35g melted vegan butter

Cheesecake ingredients;

100g vegan cream cheese

50g vegan double cream

30g icing sugar

1-2 tsp almond butter or a splash almond extract

You will also need;

8 tsp cherry jam

50g vegan double cream

25g flaked almonds - to decorate

4 glace or fresh cherries - to decorate

You will also need; four small dishes or ramekins, a mixing bowl, spoon, electric hand whisk, food processor or sandwich bag and rolling pin

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How to make your cheesecakes;

1. First pre heat your oven to 180c, then spread out the total 50g of flaked almonds on a baking tray and toast for 10-12 minutes until lightly golden. This is optional, but it helps to bring out the almond flavour. Set aside to cool

2. Add the biscuits and half of the flaked almonds (25g) to your food processor and pulse until they are in small crumbs. Alternatively, put them into a sandwich bag and crushing with a rolling pin

3. Mix the melted butter into the crushed biscuits

4. Evenly spoon the biscuit mixture into the four ramekins and firmly press down evenly with the end of a rolling pin or small spoon

5. Move on to making the cheesecake filling

6. In a mixing bowl, add the cream cheese and icing sugar and whip until fluffy using the hand mixer

7. Add the cream and almond butter and mix again until you can feel the cream begin to whip and the mixture start to thicken

8. Place a tsp of cherry jam onto the biscuit base of each ramekin

9. Evenly spoon the cheesecake mixture on top, then place another tsp of cherry jam on top of the cheesecake mixture

10. Use the handle of a spoon or a knife to gently swirl the jam into the cheesecake mixture

11. Set the ramekins aside while you whip the remaining 50g of cream

12. Add a generous blob of cream to the top of each cheesecake, then decorate with the remaining toasted flaked almonds and a cherry on top

13. Place the ramekins into the fridge to set the cheesecake mixture

14. Test if the cheesecakes are set by gently pressing your finger into the cheesecake mixture. It should feel soft but firm, it won't go completely hard. Now they are ready to eat!

Tips & Tricks!

• I used Violife vegan cream cheese, Elmlea plant double cream and Pip & Nut almond butter

• You can easily swap out the cherry jam in this recipe for raspberry, strawberry or lemon curd to make different flavour cheesecakes

• If you don't want to toast the flaked almonds, the cheesecakes will still be yummy but they won't have such a strong almond flavour

• Use gluten free biscuits to keep the cheesecakes gluten free

• An electric hand whisk is really needed to whip up the cheesecake filling and whipped cream. You may be able to whip it by hand with a large spoon or whisk but my arms are not strong enough for that! - https://amzn.to/3IgAt4O