Helllo my foodie friends,
Summertime, hot and long days, and always looking for a refreshing dessert like this Rich Creamy Cheesecake. I still remember to this day the first time I tried cheesecake, and I have mentioned this in a previous post.
We were with my mom shopping at Macy’s at some point, my mom decided it was time for a coffee break, so we slipped into a Chock Full o’ Nuts coffee shop right across from Macy’s. She ordered her coffee, and I, being around 12 years old, scanned the counter for something sweet. That’s when I spotted the cheesecake! Fluffy and creamy. She gave me “the look” (you know the one) (That Greek look), but I guess she sensed it was a defining moment in my young life because she said yes. And let me tell you, the second that first forkful hit my taste buds… BOOM. It was over.
For those who remember back in the day, they had those little countertop refrigerators packed with all the desserts you could dream of. You know the ones with the glass doors, chilled air, and slices of chocolate, coffee cake, and cheesecake heaven.
Lately, with Europe being hit by back-to-back heatwaves since May (seriously, Mother Nature, can we talk?), baking anything has felt like a workout, NO WAYYYY!! So, this no-bake cheesecake became my little slice of sanity. And let me tell you, it was the perfect choice. Creamy, cool, and absolutely no sweating over a hot oven.
That’s about it, folks. I hope you give this Rich Creamy Cheesecake a go and let me know your thoughts. 🙂
Have a great morning/afternoon/evening, everyone!
Rich Creamy Cheesecake
Ingredients
- 1 ½ cups digestive crackers/cookies crumbled in a blender
- ½ cup butter melted
- 1 cup coconut sugar optional
- 6 cups cream cheese room temperature
- 1 ½ tbsp vanilla extract
- 1 ½ tbsp lemon juice
- ¾ cup light whipped cream
- fresh strawberries and blueberries
Instructions
- Throw the crackers in the blender and hit high speed to crush.
- Melt the butter and then combine it with the crushed crackers to form the crust.
- Spread the crushed biscuits in a tart mold and press them down with a glass until you have a smooth, even base.
- Place the base in the fridge for half an hour.
- Add the cream cheese, coconut sugar, vanilla extract, and lemon juice to a mixing bowl. Beat on medium speed until well combined and creamy.
- Whip the cream until light and fluffy. Add the whipped cream to the cream cheese mixture and softly fold with a spatula until well combined.
- Pour the cream cheese mixture over the cracker base, smooth it out, and pop it into the fridge. Let it chill until it’s firm and ready to slice.
- Garnish with fresh strawberries and blueberries.
KALI SAS OREXI!! 🙂
