Sakura Cherry Blossom No-Bake Cheesecake

Name: Sakura Cherry Blossom No-Bake Cheesecake
Ingredients: 400 g cream cheese (room temperature); 400 ml whipping cream; 80 g sugar; 4 tbsp lemon juice; 1 tsp Sakura Liqueur (without any flowers – just the liquid (recipe here)); 4 tbsp Sakura Jam (recipe here); 2 tsp powdered gelatin; 40 ml water; 1/2 cup water; 1 tsp Sakura Liqueur (recipe here); 2 tbsp Sakura Jam (recipe here); 1 tbsp sugar; pink food colouring; 1 ½ tsp powdered gelatin; ¼ cup water; 7 flowers from Sakura Liqueur (recipe here); 200 g graham crackers (crumbled into very small pieces); 65 g unsalted butter (melted)

By: Cayla Gallagher

Published: April, 15 2015 Last Updated: September, 19 2022

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Sakura Cherry Blossom No-Bake Cheesecake

Course dessert

Cuisine american

Ingredients

Cheesecake filling:

400 g cream cheese room temperature
400 ml whipping cream
80 g sugar
4 tbsp lemon juice
1 tsp Sakura Liqueur without any flowers – just the liquid (recipe here)
4 tbsp Sakura Jam recipe here
2 tsp powdered gelatin
40 ml water

Sakura jelly topping:

1/2 cup water
1 tsp Sakura Liqueur recipe here
2 tbsp Sakura Jam recipe here
1 tbsp sugar
pink food colouring
1 ½ tsp powdered gelatin
¼ cup water
7 flowers from Sakura Liqueur recipe here

Cheesecake base:

200 g graham crackers crumbled into very small pieces
65 g unsalted butter melted

Instructions

First, make the base of the cheesecake. Mix together the melted butter and crumbled graham crackers, then press them into the bottom of an 8-inch spring form pan. Then place this in the fridge while you make the filling.
To make the filling, place the cream cheese in a bowl and with an electric mixer until smooth Add the sugar and combine. Then add the whipping cream, lemon juice, sakura liqueur and sakura jam and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).
Now, make the jelly topping. Combine ½ cup water, sakura liqueur, sakura jam, sugar and a few drops of pink food colouring in a small pot over medium heat. In a small bowl, combine the gelatin and ¼ cup water, and mix together. Microwave for 15-20 seconds or until warm. Add to the pot, and mix well. Allow the mixture to cool for about 10 minutes, then using a ladle, gently pour the jelly onto the top of the cheesecake, and arrange the 7 sakura flowers from the sakura liqueur on top.
Return the cheesecake to the fridge and chill until the jelly has set (approx 1 ½ hours). Then carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake. This is to ensure that the jelly topping stays intact and doesn’t tear. Enjoy!