No bake cherry cheesecake (Dutch MonChou pie)
A delicious recipe for making your own MonChou cake. You can make this cake without an oven and it has a base of Bastogne biscuits.
Servings: 14 portions
Ingredients
- 260 grams Bastogne biscuits or replace with biscuit of choice
- 100 grams unsalted butter
- 250 ml whipping cream + 2 tablespoons sugar
- 100 grams sugar
- 8 grams vanilla sugar
- 200 grams cream cheese choose a firm brand
- 800 grams cherry pie filling
Equipment
- Pie tin 24 cm diameter or 9.5 inch
Instructions
- Crush the Bastogne biscuits in a food processor. Melt the butter in a pan and add the crumbled biscuits. Stir well until firm.
- Pour the biscuit-butter mixture into the baking tin lined with baking paper and spread evenly over the base. Chill the cake in the fridge.
- Meanwhile, make the filling for the cake. Whip the cream with 2 tablespoons of sugar in a bowl until stiff.
- In another bowl, mix the sugar, vanilla sugar and cream cheese until creamy. Add the whipped cream to the MonChou mixture and mix well.
- Spoon the filling into the cooled cookie base and refrigerate for at least 2 hours to allow the filling to set.
- If you are using one tin of pie filling, you can spread it evenly over the cake. Are you using two tins like me? Use a fork to remove the cherries from the tin. Leave the excess jelly in the tin. This way you'll have a nice amount of cherries on the cake, but it won't get too full because you won't use all the jelly. Spread the cherries evenly over the cake.
How to store
Leave the no bake cherry cheesecake in the fridge until ready to serve. It will keep in the fridge for 3-4 days.