The Davison Orchards’s Famous No-Bake Cheesecake with Fruit Compote

Recipe

No-Bake Cheesecake with Fruit Compote

Serves 9

This simple no-bake cheesecake was served at a Davison family wedding many years ago. Lighter than a traditional cheesecake, it is a nice way to finish off a celebratory meal. The base freezes well, and the fruit compote can be made a day ahead of time, leaving no prep to do on the day you plan to serve it.

INRGEDIENTS

Crust
1½ cups graham cracker crumbs, plus more for garnish
1/3 cup icing sugar
1/3 cup melted butter or margarine

Cream Cheese Filling
1 (8 oz/250 g) package cream cheese, at room temperature
½ cup icing sugar
2 cups freshly whipped cream
Dash vanilla extract

Fruit Compote
2 cups chopped fresh or thawed from frozen fruit (pitted sweet cherries, blueberries, apricots, and peaches all work well)
¼ cup granulated sugar
¼ cup water
2 tsp cornstarch
½ tsp vanilla extract

RECIPE

For the crust

  1. Stir together the graham crumbs, icing sugar, and butter until fully combined. Press firmly into an ungreased 9 × 9-inch cake pan.

For the filling

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and icing sugar on high speed until light and fluffy. Using a spatula, fold in the whipped cream until incorporated. Stir in the vanilla. Drop the filling by spoonfuls onto the graham cracker crust and spread until smooth. Cover with plastic wrap and chill for at least 1½ hours, or up to 2 days.

For the fruit compote

  1. Meanwhile, place the fruit, sugar, and water in a medium saucepan. Bring to a boil over medium heat, then turn down the heat to low and simmer, stirring often, until the fruit is very soft, 10–15 minutes.
  2. In a small bowl, mix the cornstarch with 1 Tbsp cold water to make it pourable. Slowly add to the softened fruit, stirring, until the desired consistency has been reached. Let cook, stirring constantly, for 1 minute, just to finish the thickening process. Remove from the heat and stir in the vanilla. Refrigerate until chilled, at least 1½ hours, or up to 2 days.
  3. When you are ready to serve, spread the fruit compote over the cheesecake. Cut into slices and serve.
  4. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Cover image for “Davison Orchards Cookbook” by Rachel Davison, Tamra Davison, and Laura Shaw. The background image is a photograph of the authors, three smiling white women wearing jeans, sitting in an old, shiny, red pick-up truck with “Davison Orchards Est. 1933” scrawled on the door. Behind is a farm house and the Okanagan Valley further in the distance. In the top right corner is the title in a bold, dark blue, serif font it reads, “The Davison Orchards Cookbook: Favourite Recipes from the Farm and Family”. Along the bottom of the page is the three author names in a white, all-caps, serif font reading, “Rachel Davison, Tamra Davison, Laura Shaw”. The cover photo is by Callum Kyllonen and the cover design is by April Tran.

Recipe by Rachel Davison, Tamra Davison, and Laura Shaw from The Davison Orchards Cookbook, copyright © 2024 by Rachel Davison, Tamra Davison, and Laura Shaw.