Sponge biscuit 16 cm (6.30 inch) ring

  • 135 grams (4.76 ounces) flour
  • 106 grams (3.74 ounces) eggs
  • 6 grams (0.21 ounces) leavening agent
  • 115 grams (4.06 ounces) sugar
  • 45 grams (1.59 ounces) vegetable oil
  • 80 grams (2.82 ounces) milk
  • 1 gram (0.04 ounces) salt

No-bake cherry cheesecake: 16 cm (6.30 inch) ring

  • 80 grams (2.82 ounces) cherry puree
  • 35 grams (1.23 ounces) sugar
  • 135 grams (4.76 ounces) cream cheese
  • 50 grams (1.76 ounces) cream (33% or more)
  • 4 grams (0.14 ounces) gelatin
  • 24 grams (0.85 ounces) water

Tangerine marmalade: 14 cm (5.51 inch) ring

  • 120 grams (4.23 ounces) mandarin puree
  • 25 grams (0.88 ounces) water
  • 20 grams (0.71 ounces) sugar
  • 4 grams (0.14 ounces) gelatin
  • 24 grams (0.85 ounces) water for gelatin

Cherry sauce

  • 150 grams (5.29 ounces) cherries
  • 50 grams (1.76 ounces) sugar
  • 8 grams (0.28 ounces) corn starch

Frosting for assembling

  • 500 grams (17.64 ounces) cream cheese
  • 100 grams (3.53 ounces) cream (33% or more)
  • 90 grams (3.17 ounces) powdered sugar

Frosting for decorating

  • 550 grams (19.40 ounces) cream cheese
  • 90 grams (3.17 ounces) cream (33% or more)
  • 90 grams (3.17 ounces) powdered sugar

Milk soak

  • 70 grams (2.47 ounces) milk
  • 30 grams (1.06 ounces) sugar


  • 16 cm (6.30 inch) ring

    Essential for shaping the sponge biscuit and cheesecake layers. Ensure it’s sturdy to maintain the shape.

  • 14 cm (5.51 inch) ring

    Used to mold the tangerine marmalade. A non-stick ring would make the job easier.

  • Silicone spatula

    Perfect for mixing and folding ingredients without deflating the batter.

  • Microwave

    For quick melting of gelatin and heating other ingredients. Make sure to use microwave-safe containers.

  • Saucepan with a thick bottom

    Prevents burning and ensures even heating, essential for making sauces and marmalades.

  • Hand mixer

    Critical for whipping up eggs to a fluffy consistency and mixing other ingredients to smooth perfection.

  • Disposable pastry bags

    Ideal for frosting and decorating your masterpiece with minimal mess.

  • Cooling rack

    Ensures even cooling of the sponge biscuit, preventing sogginess.

  • Cling film

    Useful for wrapping the cake to keep it moist and fresh during the cooling process.


Step 1

1. Preheat your oven to 320°F (160°C). Ensure all ingredients are at room temperature.

Step 2

2. Sift together the flour, baking powder, and salt. Mix well with a whisk. Ensuring the dry ingredients are well combined helps avoid lumps in the batter.

Step 3

3. Whisk the eggs with an electric mixer until the sugar dissolves and a fluffy, white foam forms. Whisk at medium speed to incorporate sufficient air for a light sponge.

Step 4

4. Gradually add the dry ingredients to the egg mixture in two steps. Use a silicone spatula to gently fold the mixture from the center to the edges. Over-mixing can deflate the batter, so be gentle.

Step 5

5. Heat the vegetable oil and milk together in the microwave until warm. Add about two tablespoons of the batter to this mixture and combine well. Then fold it back into the main batter mixture and combine thoroughly.

Step 6

6. Pour the batter into a 16 cm (6.30 inch) prepared ring mold. Bake for 35-45 minutes until a toothpick inserted in the center comes out clean. Overbaking can dry out the sponge, so start checking at 35 minutes.

Step 7

7. Cool the cake on a wire rack, then wrap it in cling film and refrigerate for 4-6 hours, preferably overnight. Once cooled, cut the cake into two layers.

Step 8

8. For the cheesecake layer, prepare the gelatin mixture by sprinkling gelatin over water and letting it sit in the fridge for at least 30 minutes.

Step 9

9. Blend the room-temperature cream cheese with sugar until smooth using a silicone spatula. Add the cream and mix until fully combined.

Step 10

10. Microwave the gelatin mixture to melt it, then fold it into the cream cheese mixture. Finally, stir in the cherry puree.

Step 11

11. Pour the cheesecake mixture into a 16 cm (6.30 inch) ring mold and refrigerate for 3 to 4 hours until set.

Step 12

12. For the tangerine marmalade layer, combine all ingredients in a saucepan with a thick bottom and bring to a boil, stirring continuously. Boil for 2 minutes.

Step 13

13. Remove from heat and pour the mixture into a 14 cm (5.51 inch) prepared ring mold. Cool and refrigerate for 3-4 hours until set.

Step 14

14. For the cherry sauce, mix sugar and cornstarch together.

Step 15

15. Cut the cherries into quarters and place them in a thick-bottom saucepan over low heat. Gradually add the sugar-cornstarch mixture, stirring until it boils. Let it boil for 2 minutes.

Step 16

16. Remove from heat and transfer the sauce to a flat container. Cover with cling film and let it cool in the fridge.

Step 17

17. For the frosting, combine the cream cheese, cream, and powdered sugar in a bowl. Begin mixing at low speed, then gradually increase speed until the frosting is firm. Mixing at low speed initially prevents the sugar from splattering.

Step 18

18. Use a silicone spatula to release any extra air bubbles in the frosting and transfer it to a disposable pastry bag.

Step 19

19. Repeat the same steps for the frosting intended for decoration.

Step 20

20. For the milk soak, combine milk and sugar in a thick-bottom saucepan and bring to a boil. The soak should be used warm.

Step 21

21. Assemble the cake by following this order: cake layer, milk soak, frosting, cherry cheesecake, frosting, mandarin marmalade, frosting on the sides, frosting, frosting on the sides, cherry sauce, frosting, milk soak, and the final cake layer. Assembly works best if you have all components pre-measured and ready.


Once your exquisite no-bake cherry cheesecake with tangerine marmalade is ready to serve, the fun begins! Picture this: a slice of heaven on your favorite porcelain plate, the hues of vibrant cherry red and sunny tangerine making it a feast for the eyes as well. For added finesse, consider garnishing with fresh mint leaves or edible flowers, which lend a refreshing burst of color and aroma. Planning a dinner party? Elevate your presentation by pairing each slice with a scoop of vanilla ice cream or a dollop of whipped cream. The cool, creamy additions will perfectly contrast the tartness of the cherry sauce and the tangy marmalade. For a more casual feel, why not have a cheesecake bar? Set out small bowls of various toppings like crushed nuts, chocolate shavings, or even more fresh fruit. Guests can customize their own slices, making it both interactive and delicious. If you’re packing this delightful treat for a picnic, make sure to keep it chilled in an insulated container. Individual slices can be pre-cut and placed in small mason jars for the perfect portable indulgence. Whatever the occasion, this no-bake cherry cheesecake is bound to impress!


For those following a gluten-free diet, substitute the flour in the sponge biscuit with an equal amount of gluten-free flour blend. Ensure your leavening agent and other ingredients are certified gluten-free to avoid any cross-contamination. To craft a vegan version, swap the eggs in the sponge biscuit with a plant-based egg substitute according to the product instructions. Replace the milk with almond milk or any non-dairy milk of your choice. Use vegan cream cheese and substitute heavy cream with coconut cream for a luscious, dairy-free texture. Instead of gelatin, use a plant-based gelling agent like agar-agar. Follow the same process and you’ll have a vegan rendition that’s every bit as delicious.


  • Why does my sponge biscuit turn out dense?

    Dense sponge biscuits often result from over-mixing the batter or not folding in the flour mixture gently enough. Use a light hand and silicone spatula for best results.

  • Can I make the cheesecake without a ring?

    While a ring is ideal for neat layers, you can use a springform pan as an alternative to achieve similar results.

  • What if my gelatin clumps?

    Ensure your gelatin is fully bloomed before melting and incorporate it gradually while mixing to avoid clumps.

  • How do I prevent my frosting from becoming too runny?

    Chill your utensils and ingredients beforehand to maintain a stable, thick consistency while whipping.

  • How can I achieve a smooth top layer for my cheesecake?

    Use an offset spatula to level and smooth the top, or gently tap the ring on the counter to release any trapped air bubbles.

  • Is it possible to make this dessert ahead of time?

    Absolutely! This cheesecake can be prepared a day in advance and stored in the refrigerator, allowing the flavors to meld beautifully.

Nutrition facts

Moist Cherry Cake with Tangerine marmalade
Recipe Yield:1 cake (16 cm or 6.30 inches)
Calories:4500-5000 kcal
Calories (Min - Max):4500 - 5000
Total Fat:260
Saturated Fat:150
Total Carbohydrate:470
Total Sugars:280