No-Bake Crustless Cheesecake: Easy & Delicious Recipe
Servings: 8 servings
Calories: 298kcal
Learn to make a heavenly No-Bake Crustless Cheesecake with our simple recipe. Enjoy a rich, fruit-topped dessert that's oven-free.
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Equipment
- 1 mixing bowl
- 1 Saucepan
- 1 springform cake pan
Ingredients
- 200 g butter unsalted
- 250 g sugar granulated
- 1 tablespoon vanilla sugar one sachet
- ¼ teaspoon salt one pinch
- 4 pcs egg yolks from free-range eggs
- 500 g cottage cheese or curd cheese
- 10 g gelatine powder one sachet
- 2 tablespoon water cold
- 100 ml milk hot
- 200 g peach canned
- 200 g sour cherry canned
- 500 ml water boiling
- 10 g gelatine powder one sachet
- 2 tablespoon pomegranate syrup
Instructions
- In a large bowl, combine the unsalted butter, granulated sugar, vanilla sugar, and a pinch of salt. Using an electric mixer, beat these ingredients together until they are well incorporated and the mixture is light and creamy.
- Add the egg yolks to the butter and sugar mixture and continue mixing until the egg yolks are fully incorporated.
- Now, add the cottage cheese to the bowl and continue mixing resulting in a smooth and uniform cheesecake base.
- Dissolve 10 g of gelatine in cold water. Stir well until the gelatine is fully hydrated. Then, add the hot milk to the gelatine mixture and mix again vigorously until the gelatine is completely dissolved and no lumps remain.
- Pour the prepared gelatine mixture over the cheese mixture. Mix thoroughly with your electric mixer until everything is completely combined and smooth.
- Transfer this entire cheese mixture into a springform pan then place it into the fridge to chill for at least one hour.
- In a saucepan, bring 500 ml of water to a boil. Turn off the heat immediately and add a sachet of gelatine. Whisk continuously until the gelatine is completely dissolved. Then, stir in the pomegranate syrup until well combined. Set this mixture aside and allow it to cool down to room temperature.
- Take the springform pan out of the fridge and evenly arrange the drained canned peaches and sour cherries over the set cheese mixture.
- Pour the cooled gelatine mixture evenly over the arranged fruit and the cheesecake base. Return the springform pan to the fridge and allow the cheesecake to set completely, ideally overnight.
Video
Notes
The success of this no-bake recipe hinges on properly dissolving your gelatine. Any undissolved bits can lead to a lumpy texture or a cake that doesn't set properly.
Whether using canned peaches or sour cherries, make sure to drain them thoroughly.
While the initial hour in the fridge is good, the overnight chill is non-negotiable for the final set. Don't rush this step!
Properly stored in the refrigerator, this No-Bake Crustless Cheesecake will remain fresh and delicious for 3-4 days.
Nutrition
Calories: 298kcal | Carbohydrates: 13g | Protein: 10g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 448mg | Potassium: 179mg | Fiber: 1g | Sugar: 10g | Vitamin A: 838IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 0.3mg
