No Bake Cheesecake

2 servings

30 minutes

No-bake cheesecake is a light and airy dessert that has become popular for its simplicity and refined taste. Its roots trace back to Europe, where traditional cheese cakes transformed into more delicate variations. The base consists of a crunchy crust made from pecans and cookies soaked in maple syrup, creating a rich and deep aroma. The creamy filling of ricotta, lemon juice, and whipped cream provides a subtle tang that highlights the sweetness and softness of the texture. The cheesecake requires no baking, making it an ideal choice for summer evenings and festive dinners. Served chilled, it becomes a tender, refreshing treat that melts in your mouth and can easily be adorned with berries or nuts for an extra touch of elegance.

Energy value per serving

• Calories: 748.2
• Proteins: 16.9g
• Fats: 45.1g
• Carbohydrates: 71.8g

Ingredients

• Chopped pecans: 50 g
• Wholemeal cookies: 50 g
• Maple syrup: 2 tbsp
• Lemon juice: 1 tbsp
• Ricotta cheese: 200 g
• Sugar: 50 g
• Whipped cream: 100 ml

Cooking steps

1. Crush the cookies and mix with pecans and syrup. Place the resulting dough at the bottom of two round molds with a diameter of 8 cm.

   Required ingredients:

   • Wholemeal cookies: 50 g
   • Chopped pecans: 50 g
   • Maple syrup: 2 tablespoons

2. Mix ricotta, lemon juice, and sugar, then gently combine with whipped cream.

   Required ingredients:

   • Ricotta cheese: 200 g
   • Lemon juice: 1 tablespoon
   • Sugar: 50 g
   • Whipped cream: 100 ml

3. Spread the resulting mixture on top of the dough and place the molds in the refrigerator for at least fifteen minutes.