Cheesecake without gelatin

Name: Cheesecake without gelatin
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: Cookies 6.3 oz; Butter 7 tbsp; Ricotta cheese 2 cups; Cream cheese 1.1 cups; Cookies 1 cup; Dark chocolate chips 3.5 oz; Powdered sugar ½ cup; Vanilla extract 1 tsp; Dark chocolate sheets 3.5 oz; Cream cheese 5.3 oz; Powdered sugar 2.67 tbsp

it fr es de br

618

Calories per serving

Vegetarian

Energy Kcal 618
Carbohydrates g 55.4
of which sugars g 40.9
Protein g 11.2
Fats g 39.1
of which saturated fat g 22.75
Fiber g 0.7
Cholesterol mg 108
Sodium mg 255

Difficulty: Easy
Prep time: 40 min
Serving: 8
Cost: Low
Note + the resting time of the ricotta and the cooling time of the cheesecake (6 h)

PRESENTATION

So here's the thing, this cheesecake senza gelatina is like a super fun twist on the classic American dessert. I mean, instead of using gelatin or baking, you just mix ricotta and crushed cookies right into the cheese filling. Pretty simple, right? And here's the thing—no baking needed. People really love how the cheesecake senza cottura keeps all the deliciousness you expect from a cheesecake but skips the whole oven part, which is great.

Plus, those chocolate chips? Yeah, they make every bite a bit more sweet and fun. It's super versatile, you know. Try versions with berries, lemon, Nutella, or pistachios. So so tasty. And listen, you can even make mini cheesecakes for a party. Each version remains a cheesecake senza colla di pesce at heart, just with different flavors to fit your mood.

Having a torta fredda like this is perfect for warm days. Or when you want something easy and quick. Can't go wrong there. You don't need to mess with eggs or cream, so it’s lighter but still feels indulgent and tender. People who try this style often say it holds its own against the baked American cheesecake—really, it does—because you still get that taste with way less work.

The cheesecake senza gelatina is a hit at summer gatherings or as a quick treat when friends drop by. It's one of those desserts that fits so many needs: no baking, no gelatin, and all the flavor you crave. Whether you're after a cheesecake senza forno for a picnic or just want a golden slice of something cold, this dessert makes it easy. With its simple and velvety texture, you'll see why so many people choose this as their go-to dessert for any occasion. Seriously, the ease and flavor make it an ideal choice for any sweet craving—whether you’re hosting or just enjoying a quiet evening at home.

INGREDIENTS

618

Calories per serving

For the base (for an 8.5-inch pan): Cookies 6.3 oz (180 g); Butter 7 tbsp (100 g)

For the cream: Ricotta cheese 2 cups (500 g); Cream cheese 1.1 cups (250 g); Cookies 1 cup (120 g); Dark chocolate chips 3.5 oz (100 g); Powdered sugar ½ cup (60 g); Vanilla extract 1 tsp (5 g)

For decoration: Dark chocolate 3.5 oz (100 g) - sheets; Cream cheese 5.3 oz (150 g); Powdered sugar 2.67 tbsp (20 g)

Preparation

How to prepare Cheesecake without gelatin

To prepare the cheesecake without gelatin, start by placing the ricotta in a sieve 1 and let it drain for at least 2-3 hours, preferably overnight. Then, focus on making the base: put the digestive biscuits in a food processor 2 and blend until they are finely crushed. Transfer them to a bowl and add the melted but not too hot butter 3.

Mix everything well 4 and line a 8.5-inch cake pan with parchment paper. Pour the cookie mixture into the pan 5 and use a spoon to compact the base well 6.

Place everything in the refrigerator for half an hour or in the freezer for about ten minutes, until the cookie mixture is solidified. Sift the drained ricotta into a large bowl 7. In the same bowl, add the cream cheese 8 and vanilla extract 9.

Using an electric mixer, mix well to combine all the ingredients 10; add the powdered sugar and continue to mix with the mixer 11. Once all the sugar is incorporated, add the 120 g of digestive biscuits to the food processor 12.

Blend until they are coarsely crushed 13. Add the crushed cookies to the cream 14, mix with a spatula, add the chocolate chips 15 and combine well.

Remove the cheesecake base from the refrigerator, now cold and firm, and pour the prepared cream on top 16. Level the surface with a spatula 17 or the back of a spoon and refrigerate for at least 4 hours to set. After this time, place the 150 g of cream cheese and the 20 g of powdered sugar in a bowl 18.

Mix well with a spatula 19 and transfer to a piping bag with a star nozzle. At this point, take your cheesecake without gelatin out of the fridge, remove the springform ring, and gently peel off the parchment paper 20. Transfer it to a serving plate and decorate with dollops of cream cheese and chocolate shavings 21. Your cheesecake without gelatin is ready to serve!

Storage

The cheesecake without gelatin can be stored in the refrigerator, covered with plastic wrap, for 3-4 days. Alternatively, you can freeze it, preferably dividing it into portions in suitable food containers. Remember to thaw it slowly in the refrigerator before enjoying.