Honestly? I don’t crave cheesecake like I crave chocolate or pudding. But this no-bake invention of mine, the harmony of this blend of savors, is bound to stay etched in my taste buds for a while at least. I invite you to try this quicker (than baked version), lighter (with the choice of ingredients), and intoxicating recipe!
§ Serves 5 to 6, depends on glass size
§ Preparation time: 15-20 minutes
For this no-bake savory cheesecake you will need,
400g of Philadelphia Light cream cheese
1 yogurt serving, vanilla flavored (I used Elle et Vire brand)
20 cl of whipping cream
2 tbsp of Agave or Maple syrup
2 sachet of vanilla sugar
200g of Digestive Biscuit (I used Mcvities Light version)
50g of butter
3 tbsp of Agave or Maple syrup
Raspberry or blueberry jam
50g of baking chocolate
Candied or fresh red berries for decoration
Cookware and Cutlery:
2 large recipients
5 glasses to serve
1-Empty the Philadelphia in a big recipient and add the yogurt. Mix well.
2- Whip the cream in the blender and incorporate it into the cream cheese mixture in circular moves up and down.
3- Add the syrup and the sachets of vanilla sugar. Mix well.
4- Cover with plastic wrap and store in fridge.
1- Grind the biscuit into powder, with the help of a blender if needed.
2- Add the butter and syrup, and mix until homogeneous.
3- The crust can be stored at room temperature.
4- Chop the chocolate and store in fridge.
1- Fill the glass to the level of one finger of crust.
2- Add one thin layer of chopped chocolate.
3- Pour the filling and smooth the surface.
4- Finally, add a layer of Jam and garnish with fruits.