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European heatwave got me pretending no-bake desserts were always my first choice and that we’re not living in actual hell. 🫐🍃
**No-Bake Berry Cheesecake**
**Ingredients**
For the crust:
100 g chocolate cookies (or any dark cocoa cookies)
40 g butter, melted
For the filling:
100 g heavy cream
1/2 packet whipped cream stabilizer (optional)
1/2 packet vanilla sugar (or 1 tsp vanilla extract)
200 g cream cheese
75 g quark (or Greek yogurt as a substitute)
20 g powdered sugar
For the topping:
Blueberries, blackberries, or any fruit you like
Place a 25 cm (10-inch) cake ring or springform pan on a serving plate.
Crush the cookies into fine crumbs and mix with the melted butter.
Press the mixture firmly into the bottom of the pan to form the crust. Chill while preparing the filling.
Whip the cream until stiff. Fold in the vanilla sugar, cream cheese, quark, and powdered sugar until smooth.
Spread the filling evenly over the chilled crust.
Top with blueberries, blackberries, or your favorite fruit.
Refrigerate overnight before serving.
**Notes**
I sometimes use store-bought dark chocolate cookies for the crust and sometimes make it from scratch. The most important thing is that the crust contains plenty of cocoa, so it has a slightly bitter flavor that balances the sweetness of the filling.
#food #drink
source
**No-Bake Berry Cheesecake**
**Ingredients**
For the crust:
100 g chocolate cookies (or any dark cocoa cookies)
40 g butter, melted
For the filling:
100 g heavy cream
1/2 packet whipped cream stabilizer (optional)
1/2 packet vanilla sugar (or 1 tsp vanilla extract)
200 g cream cheese
75 g quark (or Greek yogurt as a substitute)
20 g powdered sugar
For the topping:
Blueberries, blackberries, or any fruit you like
Place a 25 cm (10-inch) cake ring or springform pan on a serving plate.
Crush the cookies into fine crumbs and mix with the melted butter.
Press the mixture firmly into the bottom of the pan to form the crust. Chill while preparing the filling.
Whip the cream until stiff. Fold in the vanilla sugar, cream cheese, quark, and powdered sugar until smooth.
Spread the filling evenly over the chilled crust.
Top with blueberries, blackberries, or your favorite fruit.
Refrigerate overnight before serving.
**Notes**
I sometimes use store-bought dark chocolate cookies for the crust and sometimes make it from scratch. The most important thing is that the crust contains plenty of cocoa, so it has a slightly bitter flavor that balances the sweetness of the filling.
#food #drink
source
| 2,000 mlx | |
| 4 | |
| 0 |
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