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Cherry ripe cheesecake

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  • Egg free

This decadent cheesecake is the perfect combination of cherry, coconut and chocolate. It’s an irresistibly delicious and festive dessert.

  • Serves16
  • Cook time10 minutes
  • Prep time30 minutes, + Cooing & 6 1/2 hours setting time


  • 400g cherries, pitted
  • 1/2 cup (110g) caster sugar
  • 200g shredded wheat biscuits
  • 1/2 cup (40g) desiccated coconut
  • 100g butter, melted
  • 1/3 cup (80ml) boiling water
  • 1 tbs gelatine powder
  • 750g Coles Cream Cheese, softened
  • 270ml can coconut cream
  • 200g white chocolate, melted
  • Whipped cream, to serve
  • 52g Cadbury Cherry Ripe bar, chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease a 20cm (base measurement) springform pan and line the base and side with baking paper. Combine the cherries, half the sugar and 1/4 cup (60ml) water in a medium saucepan over medium heat. Bring to a simmer. Cook for 5-7 mins or until the cherries are tender. Set aside to cool slightly. Transfer the mixture to a blender and blend until smooth. Place half the cherry mixture in an airtight container and place in the fridge to chill. Reserve the remaining cherry mixture.
  2. Step 2

    Place the biscuits and coconut in a food processor and process until the biscuits are finely crushed. Add the butter and process until well combined. Spoon the mixture over the base of the prepared pan. Use a flat-bottomed glass to spread and press the mixture evenly over the base of the pan. Place in the fridge for 30 mins to chill.
  3. Step 3

    Meanwhile, place the boiling water in a heatproof jug. Sprinkle over the gelatine. Stir until gelatine completely dissolves. Add 1 tbs of the gelatine mixture to the reserved cherry mixture.
  4. Step 4

    Place cream cheese, coconut cream and the remaining sugar in a clean food processor and process until smooth. Add the white chocolate and remaining gelatine mixture. Process until smooth.
  5. Step 5

    Pour one-third of the cream cheese mixture over the biscuit base in the pan. Drizzle over half the cherry mixture and use a round-bladed knife to marble. Continue layering with the remaining cream cheese mixture and cherry mixture. Use a skewer to gently marble. Place in the fridge for 6 hours or until firm.
  6. Step 6

    Transfer cheesecake to a serving platter. Spoon over whipped cream. Top with chocolate bar. Drizzle with the chilled cherry mixture to serve.

    Serve withcherries and white chocolate curls.

    Perfect curls: To make the chocolate curls, stir a little oil into melted chocolate, then spread over a clean work surface. Once set, scrape with a melon baller.

Nutrition Information


Energy: 1519kJ/363 Cals (17%)

Protein: 6g (12%)

Fat: 29g (41%)

Sat fat: 19g (79%)

Carb: 20g (6%)

Sugar: 14g (16%)

Fibre: 2g (7%)

Sodium: 254mg (13%)