Delight in the simplicity and exquisite taste of this no-bake cookie cheesecake, a dessert that requires minimal effort yet offers maximum flavor. This cheesecake is not just easy to make but also stands out with its soft and creamy texture that becomes more defined after chilling. Featuring a rich blend of flavors and a beautiful array of toppings, it’s a perfect treat that bypasses the oven for those who seek a fuss-free and impressive dessert option.
Servings: 6
Preparation Time: 1 hour
Chilling Time: 4 hours
Total Calories per Serving: 758.66 kcal
Nutritional Bio per Serving:
- Protein: 12.68 g
- Fats: 62.04 g
- Carbohydrates: 34.19 g
Ingredients:
For the crust:
- 5.3 oz (150 g) of dry sweet cookies, such as “Jubilee” type
- 3.5 oz (100 g) roasted almonds
- 4.2 oz (120 g) butter
For the filling:
- 21 oz (600 g) cottage cheese
- 3.5 oz (100 g) butter, softened
- 0.35 oz (10 g) gelatin sheets
- 2.1 oz (60 g) honey
For the topping:
- 10.6 oz (300 g) strawberries
- Strawberry syrup
Instructions:
Prepare the Crust:
- Break the cookies into small pieces and place in a food processor or blender. Add the nuts and process into fine crumbs.
- Add cubed butter to the crumbs and mix until uniform.
- Line a 9.5-inch (24 cm) springform pan with plastic wrap, letting the edges hang over. Press the crumb mixture into the pan to form a base and walls about 0.4 inches (1 cm) high. Chill in the refrigerator for 1 hour.
Make the Filling:
- Soften the gelatin in cold water for 10 minutes. Heat the honey until it boils, squeeze out the gelatin, and dissolve it in the hot honey.
- In a mixing bowl, combine the cottage cheese, melted honey with gelatin, and softened butter. Blend with an immersion blender until smooth.
- Pour the cheese mixture over the chilled crust and smooth the top. Refrigerate for 4 to 8 hours until firm.
Unmold and Serve:
- Remove the cheesecake from the springform pan, peel off the plastic wrap, and transfer to a serving dish.
- Glaze the top with strawberry syrup and arrange fresh strawberries. Drizzle with more syrup if desired.
Chef’s Tips:
- For a nuttier crust, consider using hazelnuts or walnuts. Be sure to toast them lightly in a dry skillet and let them cool before using.
- Garnish the cheesecake with a mix of fresh berries like strawberries, blueberries, raspberries, and blackberries for a vibrant and enticing presentation.
Interesting Fact:
No-bake cheesecakes are an excellent alternative to traditional baked cheesecakes, especially for those looking for a lighter, more refreshing dessert. This style is particularly popular in warmer climates where turning on the oven might be less appealing.
