Deconstructed cheesecake
- Energy Kcal 563
- Carbohydrates g 103.2
- of which sugars g 75.9
- Protein g 10.2
- Fats g 12.2
- of which saturated fat g 7.26
- Fiber g 1
- Cholesterol mg 78
- Sodium mg 187
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 10 min
- Makes: 4 pieces
- Cost: Low
PRESENTATION
So here's the thing, deconstructed cheesecake is like getting all the classic cheesecake flavors—without the drama of baking or waiting around. Really good stuff. Instead of a whole cake, you get these cool individual servings. You know, where the creamy lemon filling, crunchy cookie base, and sweet cherry topping all show up in layers. Every bite gives you a bit of tender richness, fresh fruit, and that nice biscuit texture people love. Seriously good.
It's kind of like having a fancy cheesecake in a glass, which is great, and it's perfect for any time you want something sweet but quick. Folks love this easy cheesecake recipe because you don’t have to worry about cracking tops or waiting for things to cool down. And here's the thing, the lemon in the filling makes the whole thing taste extra bright and a little tangy. It really wakes up the flavor, especially with the cherry sauce drizzled on top.
For real, if you've tried the version, a good no-bake cheesecake nails the right mix of velvety filling and crispy biscuit. This style keeps all that goodness but skips the oven part. Works great. The base uses those crunchy cookies—like graham crackers or digestive biscuits—smashed up for that golden layer at the bottom. Then, there’s the smooth, lemon-scented cream on top, making everything feel super moist and rich.
Plus, the cherry sauce isn't just for color; it adds a blast of fresh, fruity flavor that’s way, way different from the usual baked version. Pretty simple. It is an easy cheesecake recipe that fits perfectly into a quick dessert routine or even as a snack when you want something a little special.
People dig this style because it’s a quick dessert recipe you can throw together for guests—or just for yourself. If you're craving something sweet that still tastes like the real deal, this tender deconstructed cheesecake definitely hits the spot. Also, it's perfect for those spontaneous dessert moments, offering a balance of flavors and textures that keep things interesting every time. Can't go wrong.
You might also like:
INGREDIENTS
- Ingredients for 4 servings
- Digestive biscuits 7.1 oz (200 g)
- For the cream
- Cow's milk ricotta cheese 1 cup (250 g)
- Natural plain yogurt ½ cup (125 g) - unsweetened
- Sugar ½ cup (100 g)
- Lemon peel to taste
- For the sauce
- Cherries 1 ½ cup (200 g)
- Sugar ½ cup (100 g)
- Lemon juice 1
How to prepare Deconstructed cheesecake
To make the deconstructed cheesecake, first place the cookies in a food bag 1 and crush them with a rolling pin or wooden spoon 2. They should be roughly crumbled 3.
Set the cookies aside and prepare the cream: in a small bowl, pour in the well-drained ricotta 4, yogurt 5, and sugar 6.
Flavor with the lemon zest 7 and mix with a fork to combine the ingredients 8. Store the cream in the fridge and take the cherries: wash, dry, and pit them with the appropriate tool 9.
Pour the cherries into a saucepan 10, add the sugar 11 and the lemon juice filtered through a sieve to hold back the seeds 12.
Cook the mixture for 10 minutes on medium heat 13, stirring occasionally. Once the cooking is finished, turn off the heat 14 and compose the dessert. Place the cookies on a single-serving plate 15;
cover them with the yogurt cream 16 and finally flavor with the cooked cherries 17. Your deconstructed cheesecake is ready to be served 18.