No-Bake, No-Gelatin Cheesecake

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  • Total Time: 35 minutes + cooling
  •  Yield: 8 servings
  •  Diet: Vegetarian

A creamy and refreshing cake made without an oven or gelatin, ideal for any occasion and easy to prepare.

Ingredients

  • 150g of Maria-type biscuits
  • 55g of melted butter
  • 400g of cream cheese (mascarpone type)
  • 200 ml whipping cream (35% MG)
  • 120 g of sugar
  • Lemon zest or vanilla extract (optional)

Instructions

  1. Crush the cookies until you get fine crumbs.
  2. Mix the crumbs with the melted butter and press into the bottom of a springform pan lined with baking paper.
  3. Refrigerate the base for 30 minutes or bake it for 10 minutes at 180°C if you prefer a firmer base.
  4. Beat the cream cheese with the sugar until you get a smooth mixture.
  5. Whip the cream until stiff peaks form.
  6. Fold the whipped cream into the cream cheese using a folding motion.
  7. Add lemon zest or vanilla essence if desired.
  8. Pour the filling onto the already cooled base and smooth the surface.
  9. Refrigerate for at least 8 hours, preferably overnight.
  10. Unmold, decorate as desired and serve cold.

Notes

  • Use ingredients at the right temperature: very cold cream and cream cheese at room temperature.
  • For a lighter version, you can use light cream cheese.
  • Avoid over-whipping the cream so that it doesn’t curdle.
  • Let it rest for at least 8 hours for better texture.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes (optional)
  • Category: Desserts
  • Method: No baking
  • Cuisine: International

Nutrition

  • Serving Size: 100 g
  • Calories: 360 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 27 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 25 g
  • Fiber: 0.4 g
  • Protein: 5 g
  • Cholesterol: 85 mg

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