Go Back

Cherry Almond Cream Delight

A stunning no-bake dessert with a nutty crust, sweet cherry layer, and fluffy almond cream.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 380

Ingredients
  

Almond Crust
  • 1.5 cups finely ground shortbread cookie crumbs about 20 cookies
  • 0.75 cup finely chopped toasted almonds
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch salt
Cherry Layer
  • 3 cups frozen dark sweet cherries thawed and drained
  • 0.33 cup granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp water or cherry juice
  • 1 tbsp lemon juice
  • 0.5 tsp almond extract
  • 0.5 cup cherry preserves high-quality
Almond Cream Filling
  • 8 oz full-fat cream cheese softened
  • 1 cup powdered sugar sifted
  • 1.5 tsp pure vanilla extract
  • 1 tsp almond extract
  • 1.5 cups heavy whipping cream very cold

Equipment

  • Mixing bowls
  • 9-inch springform pan
  • Hand mixer or stand mixer
  • Saucepan
  • Food processor

Method
 

  1. Prepare crust: Mix crumbs, almonds, sugar, salt. Stir in melted butter. Press firmly into a 9-inch springform pan. Freeze 20-30 mins.
  2. Make cherry compote: In saucepan, cook cherries and sugar until juicy, 5-7 mins. Whisk cornstarch with water, add to cherries. Cook until thick. Off heat, stir in lemon juice, almond extract, and preserves. Cool completely.
  3. Make cream filling: Beat cream cheese until smooth. Add powdered sugar, vanilla, and almond extract; beat until combined.
  4. In a separate chilled bowl, whip heavy cream to stiff peaks.
  5. Gently fold whipped cream into cream cheese mixture until uniform and fluffy.
  6. Assemble: Spread cooled cherry compote over the chilled crust. Gently spread almond cream filling over cherries.
  7. Cover and refrigerate for at least 6 hours, preferably overnight.
  8. Garnish with toasted almonds, fresh cherries, and powdered sugar before serving.

Notes

Dessert keeps for up to 3 days covered in fridge. For clean slices, use a hot, dry knife.