NO-BAKE CHEESECAKE IN A GLASS
Finally it’s summer even if this year it made us wait a bit! Sunny days with sometimes scorching temperatures when turning on the oven is out of the question.
Too bad my craving for something sweet doesn’t go away! One thing I’m sure of: that craving remains, although I prefer fresh, spoonable preparations — better if served in a glass. Let’s keep loaves and risen cakes for another time.
If you have the same “problems”, don’t worry — here’s the solution for you: a super indulgent no-bake spoon dessert: cheesecake in a glass.
A layer of crumbled cookies, typical of this dessert, alternated with a delicious hazelnut cream with mascarpone (or yogurt for a lighter version), all enriched with chopped hazelnuts — a sort of miniature cheesecake to be eaten in a few spoonfuls, maybe while watching your favorite series.
You’ll love the contrast between the delicate creaminess and the crunchiness of the base — pure poetry in every bite.
This no-bake cheesecake in a glass is super easy: just mix the crushed cookies with melted butter, create the base in individual glasses and separately mix hazelnut cream and mascarpone.
If you’re extra indulgent, top with whipped cream, melted chocolate and chopped hazelnuts and you’re done.
A single-portion dessert suitable for all occasions and seasons — even more appreciated in summer — and easily customizable to everyone’s taste with many delicious variations.
If you have a little more time, try these other irresistible cheesecake versions.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients
- 2 cups Digestive biscuits
- 3 1/2 tbsp butter (melted)
- 9 oz cream cheese (spreadable)
- 1 tbsp powdered sugar
- 3/4 cup Nutella®
- 1 cup heavy cream (for whipping)
- chopped hazelnuts
- dark chocolate
Tools
- Bowl
- Hand blender
- Piping bag
- 4 Glasses
First of all, to ensure the ingredients blend well they should be at room temperature. So I recommend taking the mascarpone out of the fridge at least half an hour before using it and softening the Nutella for a few seconds in the microwave. On the other hand, the cream for whipping must be cold from the fridge, so take it out only at the last moment before whipping.
Steps
Put the mascarpone and the hazelnut cream in a bowl and mix with a spatula; transfer the mixture into a piping bag and set aside. In the immersion blender jug pour the liquid cream and 1 tablespoon of powdered sugar and whip until you reach the right consistency. Transfer into a piping bag fitted with a star tip and keep refrigerated until use.
Put into each glass 1/4 of the prepared biscuit mixture, press it down and level it with the back of a spoon. Take the Nutella mixture and create a layer above the cookie base. Level with a spatula. Decorate with whipped cream, dark chocolate previously melted in the microwave, and a sprinkle of chopped hazelnuts. Refrigerate until serving.
NOTES AND VARIATIONS
COOKIES: I used Digestive biscuits, typical for making cheesecake, but any plain cookie (without chocolate or fillings) will work. Not all biscuits have the same texture so the amount of butter may vary slightly.
CHEESE CREAM: For cheesecake preparation I think the most suitable spreadable cheese is Philadelphia regular (not light or high-protein); other brands are fine too. You can replace it with an equal amount of mascarpone or, for a lighter version, with strained Greek yogurt. One note: if you use yogurt the cream will be less firm and a bit softer, but since this is a spoon dessert served in a glass and not a cake, it’s not a big problem.
CREAM: To make this preparation lighter you can omit the cream or substitute it with sweet plant-based whipping cream.
NUTELLA OR HAZELNUT CREAM: I’m a fan of hazelnut cream, but if you prefer pistachio cream, substitute in equal quantity and in that case decorate the surface with chopped pistachios.
STORAGE
These no-bake cheesecake glasses with hazelnut cream are best eaten the same day so they don’t lose their crunchiness. If you have leftovers, store them in the refrigerator for up to 1 day. You can, however, prepare the cream in advance and keep it in a piping bag in the fridge for up to 2 days, then assemble the glasses at the last minute.
