About this recipe:Try this and you'll see how easy it is to make. You can top with any kind of fruit but the tinned cherry fruit filling gives it a lovely colour!
For the digestive biscuit base
100g digestive biscuit crumbs
50g butter or margarine, softened
50g caster sugar (optional)
For the filling
225g cream cheese
125g icing sugar
1 teaspoon vanilla extract
250ml double cream, whipped
1 (400g) tin red cherry fruit filling
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Method Prep:30min › Extra time:2hr chilling › Ready in:2hr30min
Stir together digestive biscuit crumbs, butter and sugar in a bowl until well mixed and crumbly. Press into a cheescake tin or pie dish, going up the sides as much as possible.
Beat together the cream cheese, sugar and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese on top of prepared biscuit base. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry fruit filling over the top, and chill until serving.
You could also use black cherry jam instead of the fruit filling.