Black Doris Plum Cheesecake With Gingernut Base

I just have to share this lovely no-bake Black Doris Plum cheesecake recipe by Chelsea Winter. It’s such a treat—and luckily, it’s surprisingly easy to put together. It looks like something fancy you’d get at a café, but it’s all done at home with hardly any fuss.

The base is your classic biscuit crust but with a tiny touch of ginger—just enough to give it a little warmth. The filling is light, creamy, and smooth as anything. And those beautiful Black Doris plums are yum—they add the perfect bit of tartness to balance out the sweetness.

The topping is a real showstopper. Because it’s bright and glossy and looks just lovely on the table. I made this for a family get-together and, well, there wasn’t much left over!

🍰 How It Went

This recipe works like a charm.

I needed something that would feed a few more people, so I used a 27cm cake tin. That gave me a slightly thinner cheesecake, but it still looked impressive and stretched a bit further—which is always handy.

The recipe said to use 1 cup of cream, but I had a 300ml bottle, so I just used the lot. Waste not, want not! It made the filling a bit richer and creamier, and no one complained.

I made it the day before the dinner, and that worked out beautifully. Gave it time to set properly, and the flavours settled in nicely. I’d definitely recommend making it ahead of time if you can.

I took it out of the fridge about an hour before serving—just long enough to take the chill off and bring out all the flavours.

And just for fun, I served it with a scoop of Kāpiti Black Doris Plum ice cream on the side. Talk about indulgent! It was the perfect finishing touch.

Recipe Card

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Black Doris Plum Cheesecake with Lemon Cream Filling

• Servings: 8–10
• Prep Time: 45mins
• Cook Time: 45 mins
• Difficulty: medium
• Rating: ★★★★★
• Print

A creamy no-bake cheesecake with zesty lemon filling and a stunning Black Doris plum topping.

Tip: Chill the cheesecake for at least 4 hours (overnight is best) to ensure the filling sets properly.
Recipe Credit: Chelsea Winter

Ingredients

Base:
• 375g gingernut biscuits
• 100g butter, melted

Filling:

• 250g cream cheese, softened
• ½ cup icing sugar
• Zest of 1 lemon
• 2 Tbsp lemon juice
• 1 tsp vanilla essence or paste
• 1 cup cream, whipped

Topping:

• 2 x 850g cans Black Doris plums, drained and stones removed
• ¼ cup water
• 3 tsp gelatin
• 3 tsp sugar
• 4 whole plums (reserved for decoration)

Directions

Base:
1. Blitz gingernut biscuits to fine crumbs.
2. Mix in melted butter until combined.
3. Press mixture into a 22cm springform tin, going up the sides.
4. Chill for 20 minutes.

Filling:

5. Beat cream cheese, icing sugar, lemon zest, lemon juice, and vanilla until smooth.
6. Fold in whipped cream gently.
7. Spoon filling into the chilled base and refrigerate for 30 minutes.

Topping:

8. Blitz drained plums (except 4 reserved) into a smooth purée.
9. Heat water, gelatin, and sugar until dissolved. Cool slightly.
10. Stir gelatin into plum purée.
11. Pour over the cheesecake and smooth the top.
12. Halve reserved plums and place face down on top.
13. Chill at least 2 hours or overnight.

To Serve:

14. Carefully remove from tin.
15. Slice and serve chilled.

Nutrition

Per Serving: 360 calories; 24 g fat; 31 g carbohydrates; 4 g protein; 22 g sugar.

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