by: Max M Rasmussen

No Bake Cheese Cake with Cherry Jello

With bottom, cheeses both, fruit and jelly is shown a traditional Danish cake, even though it exists in a multitude of versions. My favorite is the one with whole cherries in jelly on top. The yellow cheeses both and burgundy gel is also beautifully together.



  • 75 g (2.5 oz) butter
  • 150 g (5 oz) whole wheat crackers - digestive

cheese mix

  • 4 leaves of gelatin
  • 200 g (7 oz) mascarpone or cream cheese 
  • 2 egg yolks
  • 2 dl (1 cup) sour cream 38%
  • 1 tsp vanilla sugar
  • 1 tsp finely grated lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 2 egg whites
  • 50 g (1½ oz) icing sugar


  •  1 glass of pickled cherries, drained  (about 340 g (11 oz))
  • 2½ dl (1 cup) cherry juice
  • 4 leaves of gelatin


The Base

Melt the butter. Crumble the biscuits and mix it together. You can easily use a food process or mixer for it. Press the mixture well into the bottom of a spring form pan.

Cheese mix

Add gelatin in cold water until it gets soft, for approx. 10 minutes.

Stir the cheese, egg yolks, sour cream, vanilla, lemon zest and juice together.

Put the gelatin into a bowl and melt it in a warm water bath. If you use a thin metal bowl it is usually enough just to put it in a bowl of water from the hot tap.

Cool the gelatin a little and pour it into the curd.

Whip the whites until stiff while gradually adding the icing sugar. Fold them into the cheese mix.

Pour the cheese mixture over the biscuit base into the spring form pan and place the cake, covered, in the cooler for at least 4 hours. Preferably overnight.

The Jelly

Add the gelatin soaked in cold water until it is soft, for approx. 10 minutes.

Sieve the juice from cherries and dilute it with water, until you have 2½ dl (1 cup).

Melt the gelatin in the cherry juice in a saucepan.

Decorate the cake with the cherries.

Pour the jelly over when it begins to set.

Put it covered into the cooler for at least four hours.

Once the gel has solidified the cake is "baked".