Dutch Monchoutaart with Cherry Topping (No-Bake Cheesecake)
No-bake Dutch Monchoutaart with Biscoff crust, fluffy vanilla cheesecake, and thick cherry topping. Easy, make-ahead, and perfect slices.
Ingredients
Biscoff crust
- 2 ½ cups Biscoff cookie crumbs (9 oz)
- 7 tablespoons butter melted
Monchou layer
- 1 ⅔ cups heavy cream cold
- 2 tablespoons confectioners sugar
- 1 packet Whip it cream stabilizer (optional)
- 16 oz Monchou creamcheese or full-fat cream cheese, at room temperature
- ½ cup sugar
- 2 teaspoons vanilla extract
Cherry topping
- 2½ cups homemade cherry pie filling cooled (enough for a thick layer on top)
Ingredients you need per step are listed below the step in Italic
Instructions
Biscoff crust
- Line the bottom of a 9-inch springform pan (24 cm) with parchment paper.
- Combine the Biscoff crumbs and melted butter until every crumb is coated.2 ½ cups Biscoff cookie crumbs, 7 tablespoons butter
- Press the mixture firmly and evenly into the bottom of the pan (and slightly up the sides if you like).
- Chill while you prepare the filling.
Monchou Cheesecake layer
- In a medium bowl, whip the heavy cream with the powdered sugar (and whip it stabilizer, if using) to soft peaks.1 ⅔ cups heavy cream, 2 tablespoons confectioners sugar, 1 packet Whip it
- In a separate bowl, beat the Monchou cream cheese, sugar, and vanilla until smooth and creamy.16 oz Monchou creamcheese, ½ cup sugar, 2 teaspoons vanilla extract
- Gently fold the whipped cream into the cream cheese mixture in 2–3 additions until fully combined and fluffy.
- Spoon the filling onto the chilled crust and smooth the top.
- Chill for at least 4 hours, preferably overnight, until set.
Cherry topping
- Make sure your cherry pie filling is completely cooled and thick enough to hold its shape.2½ cups homemade cherry pie filling
- Release the chilled cheesecake from the springform pan.
- Spoon the cherry topping over the cheesecake and spread it out to the edges in an even, generous layer.
- Chill for another 30 minutes before slicing.
NOTES
1. Do I have to use whipped cream stabilizer? No. It’s optional. Use it if it’s warm, your kitchen is busy, or the cake will sit out for a while. With or without it, only whip the cream to soft peaks.
2. Can I use canned cherry pie filling instead of homemade? You can. The cake will still work. Homemade cherry pie filling gives a deeper flavor, better texture, and that pretty shine, so if you have 10 extra minutes, it’s worth it.
3. How far in advance can I make this cheesecake? Make it up to 1 day ahead, fully assembled with the cherry topping.
4. Why didn’t my cheesecake set properly?
Most likely it needed more chilling time, or the cream was underwhipped. Chill it longer, and next time make sure your cream reaches soft peaks before folding it in. 5. My topping slid off. What happened? Either the cheesecake layer wasn’t fully set, or the cherry topping was too warm or too thin. Always cool both, and only add the topping once the cheesecake is firm. 6. Storage
Most likely it needed more chilling time, or the cream was underwhipped. Chill it longer, and next time make sure your cream reaches soft peaks before folding it in. 5. My topping slid off. What happened? Either the cheesecake layer wasn’t fully set, or the cherry topping was too warm or too thin. Always cool both, and only add the topping once the cheesecake is firm. 6. Storage
- Fridge: Cover and keep for 2–3 days.
- Freezer: best stored without the cherry topping, up to 1 month. Thaw in the fridge, then add the topping.
Nutrition
Calories: 410kcal | Carbohydrates: 46g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 469mg | Fiber: 1g | Sugar: 18g | Vitamin A: 823IU | Vitamin C: 2mg | Iron: 2mg
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