No-Bake Cheesecake by @helena_pudic

40 min

10 servings

🍪

300 g

Ground biscuits

🧈

100 g

Butter

🥛

80 ml

Milk

🫐

200 g

Raspberry jam

🫐

200 g

Frozen raspberries

🍬

2 tbsp

Sugar

🌽

1 tbsp

Cornstarch

🧀

500 g

Mascarpone

🥛

300 ml

Whipping cream

🍫

150 g

White chocolate spread

🍷

50 ml

Chocolate liqueur

🍫

200 g

Chocolate spread

  1. Combine
    • ground biscuits
    • butter

    Combine the 300 g ground biscuits with 100 g melted butter.

  2. Add
    • milk

    Add 80 ml milk and mix until the crumbs are evenly moistened.

  3. Press
    • ground biscuits

    Press the biscuit mixture firmly into the bottom of the springform pan.

  4. Spread
    • raspberry jam
    • Ground biscuits

    Spread 200 g raspberry jam evenly over the chilled biscuit base.

  5. Whip
    • whipping cream

    Whip the 300 ml whipping cream until soft peaks form.

  6. Fold
    • mascarpone
    • whipping cream

    Fold 500 g mascarpone into the whipped cream until smooth.

  7. Fold
    • white chocolate spread
    • chocolate liqueur

    Fold in 150 g white chocolate spread and 50 ml chocolate liqueur.

  8. Spread
    • mascarpone
    • raspberry jam
    • Whipping cream

    Spread the cream filling over the raspberry layer and level the surface.

  9. Melt
    • white chocolate spread

    Melt the remaining 200 g white chocolate spread and pour it over the filling.

  10. Refrigerate

    Refrigerate the cheesecake for at least 180 minutes until set.

No-Bake Cheesecake by @helena_pudic

40 min

10 servings

🍪

300 g

Ground biscuits

🧈

100 g

Butter

🥛

80 ml

Milk

🫐

200 g

Raspberry jam

🫐

200 g

Frozen raspberries

🍬

2 tbsp

Sugar

🌽

1 tbsp

Cornstarch

🧀

500 g

Mascarpone

🥛

300 ml

Whipping cream

🍫

150 g

White chocolate spread

🍷

50 ml

Chocolate liqueur

🍫

200 g

Chocolate spread

Preparation Steps

  1. Step 1/10

    Combine the 300 g ground biscuits with 100 g melted butter.

    🍪ground biscuits
    🧈butter
    🥣mixing bowl
    🥄spatula

  2. Step 2/10

    Add 80 ml milk and mix until the crumbs are evenly moistened.

    🥛milk
    🥣mixing bowl
    🥄spatula

  3. Step 3/10

    Press the biscuit mixture firmly into the bottom of the springform pan.

    🍪ground biscuits
    🍳springform pan
    🥄spoon

  4. Step 4/10

    Spread 200 g raspberry jam evenly over the chilled biscuit base.

    🫐raspberry jam
    🍳springform pan
    🥄spatula

  5. Step 5/10

    Whip the 300 ml whipping cream until soft peaks form.

    🥛whipping cream
    🥣mixing bowl

  6. Step 6/10

    Fold 500 g mascarpone into the whipped cream until smooth.

    🧀mascarpone
    🥛whipping cream
    🥣mixing bowl
    🥄spatula

  7. Step 7/10

    Fold in 150 g white chocolate spread and 50 ml chocolate liqueur.

    🍫white chocolate spread
    🍷chocolate liqueur
    🥣mixing bowl
    🥄spatula

  8. Step 8/10

    Spread the cream filling over the raspberry layer and level the surface.

    🧀mascarpone
    🫐raspberry jam
    🍳springform pan
    🥄spatula

  9. Step 9/10

    Melt the remaining 200 g white chocolate spread and pour it over the filling.

    🍫white chocolate spread
    🍳springform pan
    🥄spatula

  10. Step 10/10

    Refrigerate the cheesecake for at least 180 minutes until set.

    🍳springform pan

Composition

Ingredients

Types

Grains, Sweeteners, Dairy, Fruit, Alcoholic beverages

Ingredients

Ground biscuits, Butter, Milk, Raspberry jam, Frozen raspberries, Sugar, Cornstarch, Mascarpone, Whipping cream, White chocolate spread, Chocolate liqueur, Chocolate spread

Notes

Butter (melted), Raspberry jam (lower sugar, or cooked from frozen raspberries with sugar and cornstarch), Frozen raspberries (alternative to jam, cooked with sugar), Sugar (for cooking the raspberries), Cornstarch (mixed with a little water, to thicken the raspberries), White chocolate spread (or Lino Lada hazelnut/white chocolate spread), Chocolate liqueur (half a small glass, optional, added to the cream mixture), Chocolate spread (melted, poured over the top layer)

Allergens

gluten, milk, soy

Dietetics

Dietary regimen

vegetarian, pescatarian

Calories

655 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 55g, Fat: 45g, Fiber: 2g, Sugars: 38g

Nutritional Information

Minerals

Calcium: 205mg, Iron: 1.5mg, Potassium: 250mg

Vitamins

Vitamin A: 390µg, Vitamin D: 1.5µg, Vitamin C: 2mg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

springform pan, mixing bowl, spatula, measuring cup, spoon

Appliances

Refrigerator, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Birthday, Party, Holiday

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Balkan, European

Geographic

Croatia, Europe

Various

Aspect

Texture

Creamy, Smooth, Crumbly, Firm

Flavors

Sweet, Tangy, Fruity, Buttery, Chocolatey

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because of dairy), fridge : 3 days (Store covered in an airtight container,Keep at or below 4°C), freezer : 30 days (Wrap tightly,Thaw overnight in the refrigerator)