NO-BAKE CHEESECAKE IN A GLASS
Finally, summer is here even though it made us wait this year! Sunny days with sometimes scorching temperatures when turning on the oven is not an option.
Too bad my sweet tooth doesn’t go hand in hand! One thing is for sure, that craving stays unchanged even if I prefer fresh preparations, preferably those you eat with a spoon: let’s save pound cakes and leavened cakes for other times.
If you have the same “problems” don’t worry, here is the solution for you: a super tasty no-bake dessert with a spoon: the no-bake cheesecake in a glass.
A layer of crumbled biscuits, typical of this dessert, alternated with a delicious Nutella and mascarpone cream (or yogurt, for a lighter version), all enriched with hazelnut crumbs, a sort of miniature Cheesecake to be eaten in a few spoonfuls, maybe in front of your favorite series.
You’ll love the contrast between the delicate creaminess of the cream and the crunchiness of the base – a poem with every bite.
A super easy recipe for the no-bake Cheesecake in a glass: you just need to mix crumbled cookies with melted butter, create the base in individual glasses, and separately mix Nutella Cream and Mascarpone.
If you’re an incorrigible sweet tooth, decorate it with whipped cream, melted chocolate, and hazelnut crumbs and you’re done.
A single-serving dessert suitable for all occasions and all seasons, which is certainly more appreciated in summer, and customizable according to individual tastes as it lends itself to numerous and delicious variations.
And 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
Tools
- Bowl
- Immersion Blender
- Piping Bag
- 4 Glasses
First, to ensure the ingredients blend well together, they need to be at room temperature. So, I recommend taking the mascarpone out of the fridge at least half an hour before using it and slightly softening the Nutella by putting it in the microwave for a few seconds. On the other hand, the whipping cream should be cold from the fridge, so take it out only at the last second before working with it.
Steps
Put the mascarpone and hazelnut cream in a bowl, and mix with a spatula, then transfer it to a piping bag and set aside. In the immersion blender’s container, pour the liquid cream and a tablespoon of powdered sugar, and whip until the right consistency is obtained. Transfer to a piping bag with a star tip and keep in the fridge until used.
Pour ¼ of the previously prepared biscuit mixture into each glass, press it down, and level it with the back of a spoon. Take the Nutella preparation and create a layer over the biscuit base. Level with a spatula. Decorate with whipped cream, dark chocolate previously melted in the microwave, and a sprinkle of hazelnut crumbs. Store in the fridge until ready to serve.
NOTES AND VARIATIONS
COOKIES: I used Digestive cookies, typical for Cheesecake preparation, but any simple shortbread (without chocolate or fillings) will do just fine. Not all cookies have the same consistency, so the quantity of butter may vary slightly.
CREAM CHEESE: For Cheesecake preparation, in my opinion, the most suitable cream cheese is regular Philadelphia (not light or protein), but other brands are fine too. You can replace it with the same amount of mascarpone or, for a lighter version, with strained Greek yogurt. The only warning is that if you use yogurt, the cream will remain less consistent and softer, but as a dessert served in a glass, not a cake, it’s not a big issue.
CREAM: To make this preparation lighter, you can omit the cream or replace it with sweet vegetable cream for whipping.
NUTELLA OR HAZELNUT CREAM: I’m a fan of hazelnut cream, but if you prefer pistachio cream, replace it in equal quantity and, in this case, decorate the surface with pistachio crumbs.
STORAGE
These No-Bake Cheesecake Glasses with hazelnut cream should preferably be consumed on the same day to maintain their crunchiness. If leftovers remain, store them in the refrigerator for a maximum of 1 day. You can, however, prepare the cream in advance and keep it in the piping bag in the fridge for up to 2 days, then assemble the glasses at the last minute.
