Cream Heart Cheesecake: no-bake, stress-free, and with a surprising taste.
It’s one of those recipes that came about almost by accident, with just a few ingredients in the fridge and a great craving for sweetness. That’s how this cheesecake was born: a cold, simple, and creamy cake that tastes like summer and pleases everyone.
The crunchy base of Digestive biscuits, the light cream with vegetable cream and a touch of mascarpone, and the decoration with chocolate chips and cocoa wafers make it perfect for any occasion, from Sunday lunch to a fresh and tasty snack.
This recipe is a great alternative to Lemon Cheesecake, Berry Cold Cake, Stracciatella Cheesecake, and also Yogurt and Peach Cold Cake.
Try it and let me know if you liked it.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients
- 10.5 oz Digestive biscuits
- 5.3 oz butter
- 2 cups sweetened vegetable whipping cream
- 5.3 oz mascarpone
- 3 sheets gelatin
- 1 espresso cup milk
- to taste chocolate chips
- to taste cocoa wafers (cannoli type)
- 1 tsp vanilla extract
Tools
- Mixer
- Electric whisks
- Springform pans 8.7 inches
Steps
Finely crush the Digestive biscuits with a mixer and mix them with the melted butter.
Pour the mixture into a 8.7-inch springform pan lined with parchment paper and compact it well with the back of a spoon.
Place in the refrigerator for at least 30 minutes, or in the freezer.
Meanwhile, soak the gelatin sheets in cold water for about 10 minutes.
Whip the vegetable cream well chilled from the refrigerator until a soft and stable consistency is obtained.
Add the mascarpone and vanilla extract directly to the whipped cream and gently fold in, mixing with electric whisks at the lowest speed.
Squeeze the gelatin sheets and dissolve them in an espresso cup of hot milk (about 50 ml). Pour the gelatin into the cream, stirring immediately and thoroughly to avoid lumps.
Take the biscuit base out of the freezer, pour the cream on top, level with a spatula, and let it set in the refrigerator for at least 4 hours.
After this time, take out our Cream Heart Cheesecake.
Before serving, add chocolate chips and cocoa wafers cut in half, arranged along the edge or as desired.
Enjoy your dessert.
Storage and tips…
Store in the fridge covered with a cake dome.
Consume within 2 days.
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