Picota cherry and chocolate cheesecake tart

We love summer food, and puddings are definitely HIGH on that list – and this cherry and chocolate cheesecake tart ticks all the boxes!

Picota cherry and chocolate cheesecake tart Image credit: Spanish Picota Cherries
Brought to you by Spanish Picota Cherries

Your BBQ season just peaked with this cherry and chocolate cheesecake tart!

Light and fresh, this tart is definitely best enjoyed while sat outside in the sun. It's also a certain crowd-pleaser – chocolate, cherries, cheesecake... all in one tart?! Yes please! Take a look at the recipe from Spanish Picota Cherries below, and get baking!

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  • 125 g butter
  • 250 g digestive biscuits (crushed)
  • 2 tbsp cocoa powder
  • 250 g Picota cherries (halved and pitted)
  • 3 tbsp caster sugar
  • 250 g mascarpone cheese
  • 1 tsp vanilla extract
  • 200 ml double cream
  • chocolate shards or grated chocolate (for sprinkling)


Melt the butter over a low heat. Stir in the biscuit crumbs and cocoa powder thoroughly. Tip into a 22cm flan dish and press over the base and up the sides firmly. Chill in the freezer for at least 30 minutes.
Put half the Picota cherries into a saucepan with 2 tbsp caster sugar and 4 tbsp water. Simmer gently for 3-4 minutes, then puree in a blender (or use a hand-held stick blender) to make the cherry sauce. Cool.
Beat the mascarpone cheese in a mixing bowl with a wooden spoon till smooth. Add the vanilla, then gradually add the double cream and stir in the remaining 1tbsp caster sugar.
Pile the cream mixture into the chilled flan case and spread it out. Drizzle with the cherry sauce, then arrange the remaining cherries on top. Finish off with chocolate shards or grated chocolate. Keep chilled until ready to serve.
Last updated one year ago

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