No-Bake Cheesecake Without Gelatin: A Simple Delight
Category: Desserts
Servings: 8
This no-bake cheesecake without gelatin is the perfect dessert for any occasion. It combines the creamy richness of ricotta and cream cheese with the crunch of biscuits and the indulgence of chocolate. The best part? No gelatin is required, making it easy to prepare and even easier to enjoy!
Ingredients
| Ingredient | Quantity |
|---|---|
| Digestive biscuits | 180g |
| Butter | 100g |
| Ricotta cheese | 500g |
| Cream cheese (spreadable) | 250g |
| Digestive biscuits | 120g |
| Dark chocolate chips | 100g |
| Powdered sugar | 60g |
| Vanilla extract | 5g |
| Dark chocolate | 100g |
| Cream cheese (spreadable) | 150g |
| Powdered sugar | 20g |
Instructions
Step 1: Prepare the Biscuit Base
Start by preparing the biscuit base for your cheesecake. Place the 180g of digestive biscuits in a food processor and pulse until you get fine crumbs. Melt the 100g of butter in a small saucepan or microwave, then pour it over the crushed biscuits. Mix well until the crumbs are evenly coated with the butter. Transfer this mixture into a springform pan, pressing it down firmly to create an even base. Refrigerate for 30 minutes or place it in the freezer for about 10 minutes to firm up.
Step 2: Strain the Ricotta Cheese
While the biscuit base is chilling, focus on preparing the creamy filling. Begin by placing the ricotta cheese in a fine mesh strainer or cheesecloth to drain off any excess whey. This step ensures a smoother, creamier texture for your cheesecake. After the ricotta has been drained, transfer it into a large bowl.
Step 3: Mix the Cream Cheese and Sweeteners
Add the 250g of spreadable cream cheese to the ricotta in the bowl. Using an electric hand mixer or stand mixer, beat the mixture until smooth and well-combined. Next, add the 60g of powdered sugar and continue to mix until the sugar has been fully incorporated, and the mixture is creamy.
Step 4: Incorporate Crushed Biscuits and Chocolate Chips
Take the 120g of digestive biscuits and crush them into small, coarse pieces using the food processor. Add these crushed biscuits into the creamy mixture, stirring gently with a spatula to combine. Then, fold in the 100g of dark chocolate chips for an extra touch of richness and sweetness.
Step 5: Assemble the Cheesecake
Once the biscuit base has set in the fridge or freezer, remove it and pour the creamy ricotta and cream cheese mixture over the top. Use a spatula to smooth the surface and ensure it’s even. This creamy filling will create a luscious texture and flavor, perfectly complementing the crunchy biscuit base.
Step 6: Chill and Decorate
Place the assembled cheesecake back into the fridge and allow it to chill for at least 2-3 hours, or until firm. After it has set, you can start decorating it. Melt the 100g of dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave, stirring frequently. Drizzle the melted chocolate over the top of the cheesecake in any design you like. Optionally, you can pipe small dollops of cream cheese onto the cheesecake for an elegant touch.
Step 7: Serve and Enjoy!
Once decorated, your no-bake cheesecake without gelatin is ready to be served. Slice it into generous portions and enjoy the perfect balance of creamy, chocolatey, and crunchy textures. This cheesecake is sure to be a hit at any gathering or special occasion!
This no-bake cheesecake without gelatin is not only easy to make, but it’s also rich in flavor and texture. The combination of cream cheese, ricotta, and chocolate is irresistible, and the biscuit base provides a satisfying crunch. Whether you’re hosting a dinner party, celebrating a special occasion, or simply satisfying your sweet tooth, this cheesecake is guaranteed to please everyone!
