No Bake Cheesecake
4 servings
480 minutes
No-bake cheesecake is a delicate and airy dessert that has become a classic of American cuisine. Its history is linked to popular raw desserts that save time and require no complex thermal processing. The base of the cheesecake is crumbly cookie soaked in butter, creating a harmonious contrast with the soft cream made from cream cheese, cream, and a light tang of lemon juice. The sweetness is balanced by fresh berries that add brightness and natural juiciness. This dessert is perfect for hot days when you want to enjoy something refreshing and light. It pairs wonderfully with a cup of aromatic coffee or tea and will also adorn any festive table.
1
In a blender, crush the cookies into fine crumbs.
- Shortbread: 300 g
2
Melt the butter.
- Butter: 100 g
3
Add to the dough and beat again.
- Shortbread: 300 g
4
Line the form with parchment paper. Pour in the mixture, flatten it with your hands, and create a border. Place it in the fridge for half an hour.
5
Mix cream cheese with sugar and lemon juice using a mixer.
- Cream cheese: 500 g
- Sugar: 2 tablespoons
- Lemon juice: 2 teaspoons
6
Add cream and whip until smooth.
- Single cream 10% fat: 2 glasss
7
Spread the cream on the base and leave it in the refrigerator for 6 hours.
8
Before serving, sprinkle berries on top. Half of them can be added to the cream before cooling.
- Fresh berries: 400 g
