When you don’t have time but still want to impress with a delicious dessert, this 10-minute no-bake chocolate cheesecake is the perfect solution. With a crunchy biscuit base and a rich, creamy chocolate filling, it’s sure to satisfy your sweet cravings without any need for baking. Plus, it requires minimal ingredients and effort, making it ideal for busy days.

Ingredients:

For the Base:

• • 200 g crushed biscuits

• 1 tablespoon bitter cocoa powder
• 100 g melted butter

For the Cream:

• 600 g spreadable cheese or mascarpone
• 100 g melted dark chocolate

Instructions:

1. Prepare the Base:

• • In a bowl, combine the crushed biscuits and bitter cocoa powder.
  • Add the melted butter and mix until the mixture resembles wet sand.
  • Press the biscuit mixture into the base of a cake pan to form an even layer. Use the back of a spoon to press it down firmly.

2. Prepare the Cream:

• In a separate bowl, mix the spreadable cheese or mascarpone with the melted dark chocolate until smooth and well combined.

3. Assemble the Cake:

• Spread the chocolate cheese mixture evenly over the biscuit base. Use a spatula to smooth the top.

4. Chill:

• • Place the cake in the fridge for at least 3 hours to set. This allows the flavors to meld together and the cream to firm up.

Additional Tips:

• • Base Variations: You can use any type of biscuit for the base, such as digestive biscuits, graham crackers, or even chocolate cookies for an extra chocolatey treat.
  • Flavor Enhancements: For a twist, consider adding a teaspoon of vanilla extract or a dash of coffee to the cream mixture for added depth of flavor.
  • Toppings: Decorate the top with fresh berries, chocolate shavings, or a drizzle of caramel or chocolate sauce before serving.

• Serving Suggestions: This no-bake cheesecake is perfect for any occasion, from casual family dinners to elegant dinner parties. Serve it with a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat.

Nutritional Information:

Per serving (assuming 8 servings):

• • Calories: 420

• • Protein: 7g
  • Fat: 30g
  • Carbohydrates: 30g

• Fiber: 2g
• Sugar: 15g

Conclusion:

This 10-minute no-bake chocolate cheesecake is a lifesaver for those times when you need a quick and easy dessert. Its rich and creamy texture, combined with the crunchy biscuit base, makes it a delightful treat that everyone will love. With its simple preparation and no cooking required, it’s the perfect dessert for busy schedules. Try it out and see how quickly it becomes a favorite in your household!

Ingredients:

For the Dough:

• • 100g Butter (softened at room temperature)
  • 80g Sour Cream
  • 1 Egg Yolk

• • 30g Sugar
  • ~240g All-Purpose Flour
  • 1/2 teaspoon Baking Powder

For the Filling:

• • 1 Egg White
  • 40g Sugar

• • 100g Walnuts, chopped (or other chopped nuts like pecans, almonds, or hazelnuts)
  • Pinch of Salt
  • 1 teaspoon Vanilla Sugar (or substitute with 1 teaspoon regular sugar and a few drops of vanilla extract)

Additional Items:

• • Parchment Paper
  • Rolling Pin

• Round Cookie Cutter
• Wire Rack (for cooling)

Instructions:

1. 1. Make the Dough: Cream together the softened butter and sugar in a mixing bowl until light and fluffy. This will take a few minutes with an electric mixer or by hand.

       

   2. Beat in Wet Ingredients: Once the butter and sugar are well combined, beat in the egg yolk and sour cream until everything is well incorporated.

1. 1. Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.

       

   2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilled dough is less likely to spread too much while baking, resulting in cookies that hold their shape better.

       

   3. Prepare the Filling: While the dough chills, prepare the meringue filling. In a clean, grease-free bowl, beat the egg white with a pinch of salt until stiff peaks form. Gradually whisk in the sugar and vanilla sugar (or sugar and vanilla extract) until the meringue is glossy and stiff. Gently fold in the chopped walnuts using a rubber spatula.

       

1. 1. Preheat and Prepare: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper for easy cleanup.

   2. Assemble and Bake: On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm (1/⅛ inch). Use a round cookie cutter to cut out circles from the dough. Place a dollop of the nut meringue filling in the center of each dough circle.

       

   3. Bake the Cookies: Arrange the filled cookies on the prepared baking sheet, leaving some space between them for spreading. Bake for 20-25 minutes, or until the edges are golden brown. The baking time may vary depending on your oven, so keep an eye on them to avoid over-browning.

       

1. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The meringue filling will firm up as it cools.

Ingredients:

For the Cream Filling:

• • Milk: 500 ml (about 2 cups)

• • Eggs: 2 large
  • Cornstarch: 4 tablespoons
  • Sugar: 6 tablespoons

• • Mascarpone or Philadelphia Cream Cheese: 80 g (about 3 oz)
  • Lemon Juice: From 1 lemon
  • Lemon Zest: From 1 lemon

For the Cake:

• • Egg: 1 large
  • Sugar: 120 g (about 1/2 cup)

• • Lemon Zest: From 1 lemon
  • Flour: 320 g (about 2 1/2 cups)
  • Baking Powder: 6 g (about 1 teaspoon)

• Butter: 140 g (about 1/2 cup + 2 tablespoons), softened

Instructions:

1. Prepare the Cream Filling:
   • • In a medium saucepan, heat the milk over medium heat until it’s just about to boil. Remove from the heat and set aside.
     • In a mixing bowl, whisk together the eggs, sugar, and cornstarch until smooth and pale.

    

   • • Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
     • Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency.
     • Remove from heat and whisk in the mascarpone or Philadelphia cream cheese, lemon juice, and lemon zest. Continue whisking until the cream is smooth and well combined.

    

   • Transfer the cream filling to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.
2. Prepare the Cake Batter:
   • • Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan.

    

   • • In a large mixing bowl, beat the egg and sugar together until light and fluffy. Add the lemon zest and mix until well incorporated.
     • In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the egg mixture, mixing just until combined.
     • Add the softened butter and mix until the batter is smooth and creamy. The dough will be thick, more like a cookie dough than a typical cake batter.

    

3. Assemble the Cake:
   • • Divide the dough into two equal parts. Press one half of the dough into the bottom of the prepared cake pan, spreading it out evenly with your fingers or a spatula.
     • Pour the cooled cream filling over the dough layer, spreading it evenly to the edges.

    

   • On a floured surface, roll out the remaining dough into a circle the size of your cake pan. Carefully place it over the cream filling, pressing the edges to seal.
4. Bake:
   • • Bake the cake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the dough (not the cream) comes out clean.

    

   • Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
5. Serve:
   • • Once the cake has cooled, dust the top with powdered sugar if desired. Serve slices with a cup of coffee or tea for a delightful Italian-inspired treat.

Ingredients

• • Wheat flour – 400 g
  • Cottage cheese (tvorog) – 500 g

• • Unsalted butter – 200 g (softened)
  • Eggs – 4 large
  • Sugar – 300 g

• • Baking powder – 1 tsp
  • Vanilla sugar – 2/3 tsp
  • Salt – 1/5 tsp

Step-by-Step Instructions

1. Prepare the Ingredients:

• • Start by taking the butter out of the fridge ahead of time to allow it to soften at room temperature.

• Preheat the oven to 180°C (350°F). Grease a 24 cm (9.5-inch) round cake pan or line it with parchment paper to ensure easy removal.

2. Make the Batter:

• • In a large mixing bowl, combine the softened butter and sugar. Use an electric mixer to beat until light and fluffy, about 3-4 minutes.

• Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This helps create a smooth, velvety batter.
• Mix in the vanilla sugar and salt for a hint of flavor depth.

3. Incorporate the Cottage Cheese:

• Gradually add the cottage cheese to the butter mixture. Mix until well-combined, but be careful not to overmix. You want the mixture to retain a slight graininess for texture.

4. Combine Dry Ingredients:

• • In a separate bowl, sift together the flour and baking powder. Slowly add this dry mixture to the wet ingredients, folding it in with a spatula until just combined. This ensures that the cake remains tender and moist.

5. Assemble and Bake:

• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake in the preheated oven for about 55-60 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it with a piece of aluminum foil halfway through baking.