Light Summer Cheesecake with Berries
4 servings
150 minutes
Light summer cheesecake with berries is the embodiment of freshness and airiness in a dessert. This no-bake cheesecake hails from Europe, where the sophistication of taste and simplicity of preparation are valued. The base consists of crumbly cookie crumbs soaked in butter, while the delicate filling combines low-fat yogurt, powdered sugar, and whipped cream to create a light texture. Gelatin gives stability to the cream, allowing you to enjoy each bite that literally melts in your mouth. A layer of fresh berries completes this culinary masterpiece, adding natural sweetness and a pleasant tartness. Perfect for summer tea parties and festive gatherings, this cheesecake captivates with its balance of flavors and impeccable aesthetics. Serve chilled, complemented by your favorite syrup or chocolate shavings.
1
Soak the gelatin in cold water for 10 minutes. Mix the yogurt with powdered sugar. Heat the gelatin over low heat until dissolved, but do not bring to a boil. Let it cool. Combine the whipped yogurt with the gelatin. Carefully mix in the whipped cream until smooth.
- Gelatin: 15 g
- Low-fat yogurt: 500 ml
- Powdered sugar: 5 tablespoon
- Whipped cream: 300 ml
2
Crush the cookies finely. Melt the butter and mix it with the cookies. Place it at the bottom of the pie dish and press it tightly with a spoon, then put it in the refrigerator.
- Cookie: 300 g
- Butter: 125 g
3
Spread the prepared filling over the cooled cookie base, distributing it evenly across the surface. Cover with baking paper and place in the refrigerator until fully chilled, then switch to plastic wrap until serving.
- Cookie: 300 g
4
Decorate with chocolate, caramel, any sweet sauce to taste, or fresh berries.
- Fresh berries: 300 g