Cold cheesecakes
Proven, delicious, and simple recipes for cold cheesecakes. Fruity, creamy, and with a touch of jelly. There's something for everyone!
It's impossible not to love them! They're perfect on hot days, and sometimes you don't even need to turn on the oven to make them. Their preparation time is short, but they should be chilled in the refrigerator for a few hours before serving. Cold cheesecakes can be prepared in many different ways – with fruit, jelly, sauce, chocolate, with or without a crust.
How to prepare the cheese layer?
A delicious, delicate, creamy cheese filling. We've prepared cheesecakes made with cottage cheese and cream, mascarpone cheese, or cream cheese. For a lighter cold-baked version, you can add yogurt to the filling, as in the recipe for lime cheesecake. Cheesecakes with a cheese-like filling made with nuts like cashews and coconut oil, which thickens the filling, have recently become very popular among vegans. For cold-baked cheesecakes, you'll want to use powdered gelatin, gelatin sheets, or jelly.
How to prepare a cold cheesecake base?
There are many ways to prepare the base. The simplest and quickest method is to use round sponge cakes, which were used in the recipe for a peach cheesecake served cold. Another popular method is to mix crushed cookies or biscuits with melted butter (see the recipe for a light lemon and chocolate cheesecake). This raspberry cheesecake with a crispy base uses cornflakes, which give the cake a pleasant crunch. Gluten-free recipes often use dates, nuts, and coconut flakes, or dates, oats, and coconut flakes. You can find a recipe for a gluten-free and vegan cashew cheesecake with such a base here.
