No-Bake Lemon Cherry Cheesecake

No-bake is just about right at the moment, with temperatures soaring over 30 degrees in addition to the humidity which steps things up another 10 degrees here in southwestern Ontario. I never mind the heat, really, but even for me, who was freezing to the point of sickness for the duration of a never-ending long Canadian winter, it's a bit much. Perhaps more surprising is that this savory girl wanted to make a dessert in the first place, but sugar in moderation isn't going to hurt you and this cake has some healthy additions besides.

This recipe appealed to me in particular because it didn't have a graham cracker base, but a blend of oats, walnuts and dried fruit. The original recipe called for raisins, but I used a combination of dried cherries and cranberries instead. Either way, you are in for a treat, especially when fresh cherries are in season for a wonderful fresh-tasting no-cook cherry sauce served over top.

No-Bake Lemon Cherry Cheesecake

Recipe by Lisa Turner Adapted from The No-Cook No-Bake Cookbook: 101 Delicious Recipes for When It's Too Hot to Cook Published on July 23, 2013 Easy, rich and creamy no-bake lemon cheesecake with a healthy nut and dried fruit crust served with a delicious fresh no-cook cherry sauce Print this recipe Base: 1 1/2 cups rolled oats 1/2 cup walnuts 2/3 cup dried cherries 1/3 cup dried cranberries 1/4 cup grapeseed or canola oil 1-inch piece fresh ginger, grated Cheesecake: 8 oz (225 g) cream cheese, room temperature 3/4 cup ricotta cheese 1/2 cup powdered sugar 1 1/2 teaspoons grated lemon zest juice from 1 lemon (3 tablespoons) Cherry sauce topping: 1 1/4 cup pitted sweet cherries 2 tablespoons honey or agave 1 teaspoon pure vanilla 1/4 teaspoon almond extract (optional) 1/4 teaspoon ground cloves Instructions: Line the bottom of a 9-inch or 10-inch springform pan or cake pan with parchment paper. Pulse the oats and walnuts together in a food processor to achieve a fine blend. Add the dried cherries and cranberries, oil and ginger, and continue t pulse until you have a well combined moist mixture. Press this mixture evenly and firmly into the prepared pan. Chill in the refrigerator while you prepare the cheese filling. In a large bowl, cream together the cream cheese, ricotta, sugar, lemon zest and juice until smooth. Transfer to the base and spread evenly with a spatula. Chill in the refrigerator for a few hours. Next prepare the cherry sauce. Combine the cherries, honey or agave, vanilla, almond extract (if using) and cloves in a food processor or blender and process until smooth. If desired, strain to remove pieces of cherry skin. To serve, drizzle some cherry sauce over slices of the chilled cake. Makes 6 to 8 servings

More cakes from Lisa's Kitchen you are sure to enjoy:
Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar
Blueberry Ricotta Cheesecake
Goat Cheese Cheesecake with Ricotta Cheese
Pineapple Upside-Down Cake

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