No-bake cheesecake

Hi, Roos here! You may know me from Uit de keuken van Roos (From Roos' kitchen). I love baking pies, cookies, cakes, and much more. On this inspiration page from ZUSSS.com be seeing more of my recipes from now on. How exciting is that!

In addition to enjoying being in the kitchen, I photograph all my baked goods and regularly develop new recipes. What I like about baking is that you can make so many different things with just a few ingredients. I hope you enjoy trying out the recipes on this page, because baking doesn't have to be difficult—it's mainly about having fun.

Are you expecting friends or family to visit? Then this no-bake cheesecake is a real treat to serve. The cake is packed with praline eggs, is super tasty, and incredibly easy to make!

Number: 8 slices
Preparation time: 45 min.

You will need the following ingredients for your recipe:

175 g (candy) cookies
75 g unsalted butter
4 gelatin sheets
200 g cream cheese
250 g sour cream
100 g white caster sugar
275 ml whipping cream
350 g colored praline eggs

STEP BY STEP | MAKING THE NO-BAKE CHEESECAKE

STEP 1.

Crush the cookies into fine crumbs and melt the butter in a small pan. Add the butter to the cookies and stir well. Place the cookies on the bottom of a springform pan with a diameter of about 20 centimeters and press down firmly. Place the springform pan in the refrigerator until ready to use.

STEP 2.

Fill a small bowl with water and add the gelatin, making sure it is completely submerged. Leave the gelatin to soak for at least 15 minutes.

STEP 3.

Mix the cream cheese, sour cream, and brown sugar with a mixer until smooth.

STEP 4.

Heat 150 milliliters of heavy cream in a saucepan and squeeze out the gelatin. Add the gelatin to the hot cream while stirring. Once the gelatin has dissolved, remove the pan from the heat and let it cool for about 5 minutes.

STEP 5.

Pour the warm whipped cream into the cream cheese mixture while mixing.

STEP 6.

Whip the remaining whipping cream until stiff and carefully fold it into the cream cheese mixture.

STEP 7.

Coarsely chop 150 grams of praline eggs and fold them into the cream cheese mixture. Spoon the filling onto the bottom of the cake and smooth the top. Place the cake in the refrigerator for at least 3 hours, but preferably overnight.

STEP 8.

Spread the remaining praline eggs over the top of the cake.

BAKING TIPS FOR YOUR RECIPE

Tip 1.
Choose your favorite cookies for the base. This recipe uses candy cookies, but you can also use ladyfingers or speculaas cookies!
Tip 2.
Want to get the cake out of the pan nicely? Line the bottom and sides of the baking pan with parchment paper. This will prevent cracks when you open the pan. Not using parchment paper on the sides? Cut the cake loose first, otherwise it will crack when you open the pan.

STORAGE TIPS FOR YOUR RECIPE

Store the cake in the refrigerator to enjoy it for up to 4 days. Outside the refrigerator, the cake will only keep for a few hours. You do not need to cover the cake.

Curious about Roos' other recipes? Take a look at her tasty blogUit de keuken van Roos(From Roos' kitchen).