No-bake cherry and marshmallow cheesecake
Cherry and marshmallow cheesecake dessert, no-bake
Introduction
In a world where ovens are often left to rest, our cherry and marshmallow cheesecake dessert becomes an ideal choice for a cool weekend. This no-bake cheesecake is a perfect combination of the creamy texture of mascarpone, the sweetness of cherries, and the delicacy of marshmallows. A true delight for the taste buds, this dessert will bring joy to both children and adults. Let’s dive into the preparation of this delicacy!
Preparation time: 25 minutes
Chilling time: 4-5 hours
Total time: 4 hours and 30 minutes
Servings: 8
Ingredients
Crust:
- 220 g plain biscuits (digestive or butter biscuits)
- 85 g butter (melted)
- 3 tablespoons milk
Cream:
- 500 g mascarpone
- 150 ml heavy cream (cold)
- 2 tablespoons powdered sugar
- 3 tablespoons plain yogurt
- 150 g fresh cherries (pitted)
- Zest of 1 lemon
- 2 teaspoons vanilla extract
- 3 sheets of gelatin
- 4 chocolate-covered marshmallows (cut into small pieces)
Sauce:
- 350 g cherries (for sauce)
- 1 tablespoon sugar
- 5 tablespoons water
- 1 teaspoon cornstarch (for thickening)
- Mint leaves (for garnish)
Preparation
Step 1: Preparing the crust
1. Start by crushing the biscuits. You can use a blender, but if you don’t have one, place them in a plastic bag and crush them with a rolling pin. Make sure they are finely crushed so that the crust is even.
2. In a bowl, melt the butter in the microwave or over a double boiler. Add the melted butter to the biscuits and mix well. Add the 3 tablespoons of milk and continue mixing until the mixture is homogeneous.
3. Prepare an adjustable ring and place it on a platter (I set the diameter of the circle to 22-24 cm). Place the crust mixture inside the ring and press down firmly with your fingers to form a compact base. Refrigerate the crust for about 30 minutes.
Step 2: Preparing the cream
1. Wash the cherries and pit them. If the cherries are large, you can cut them in half, but if they are small, you can leave them whole.
2. In a bowl, whip the cold heavy cream until it forms peaks. Make sure the bowl and whisk are cold; this will help achieve a stable whipped cream.
3. In another bowl, mix the mascarpone with the powdered sugar until creamy. Add the yogurt, lemon zest, and vanilla extract, continuing to mix.
4. Soak the gelatin sheets in cold water for 10 minutes, then remove and squeeze them well. Melt the gelatin over a double boiler or in the microwave, being careful not to boil it. Gradually add the melted gelatin to the mascarpone mixture, stirring constantly with a spatula to avoid lumps.
5. Gently fold the whipped cream into the mascarpone cream until well combined. Finally, add the marshmallow pieces and mix gently.
Step 3: Assembling the cheesecake
1. Remove the crust from the refrigerator and add a thin layer of cream over it. Place the pitted cherries on top, then add another layer of cream, followed by the marshmallow pieces.
2. Finish with a final layer of cream and smooth the surface with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4-5 hours, ideally overnight.
Step 4: Preparing the cherry sauce
1. Start by washing the cherries for the sauce, pitting them. If they are large, cut them in half.
2. Place the cherries in a saucepan along with the sugar and the 5 tablespoons of water. Bring to a boil over medium heat for about 5 minutes, stirring occasionally.
3. In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water. Pour the cornstarch mixture over the boiled cherries and stir continuously over low heat until the sauce thickens. Remove from heat and let the sauce cool to room temperature.
Serving
1. Once the cheesecake has chilled well, remove it from the refrigerator. Use a spoon to pour the cherry sauce over the cheesecake, covering the entire surface.
2. Garnish with mint leaves for a fresh and appealing look. Cut the cheesecake into slices and serve with joy.
Useful tips
- If you want a more intense flavor, you can add a few drops of lemon juice to the cherry sauce.
- Substitute cherries with other seasonal fruits, such as raspberries or peaches, to vary the recipe.
- Use a food processor to make the crust, saving time and effort.
- For an even creamier texture, you can add a bit more yogurt or cream to the cheesecake mixture.
Nutritional benefits
This dessert is not only delicious but also brings some nutritional benefits. Cherries are rich in antioxidants, vitamins, and minerals, having anti-inflammatory effects and being excellent for heart health. Mascarpone provides a source of protein and calcium, while yogurt contributes to digestive health.
Frequently asked questions
1. Can I use whole grain biscuits?
Of course! Whole grain biscuits are a healthier option and will provide a more pronounced flavor.
2. How long can the cheesecake be stored in the refrigerator?
The cheesecake can be stored in the refrigerator for up to 3 days, covered with plastic wrap.
3. Can I substitute gelatin?
For a vegetarian option, you can use plant-based gelling agents like agar-agar.
In conclusion, this cherry and marshmallow no-bake cheesecake is the perfect choice for enjoying a refreshing dessert, full of flavors and textures. It is easy to make, and the final result will surely impress everyone. So gather your family and friends and enjoy every slice with a smile! Enjoy your meal!
Ingredients: Batter: 220 g plain biscuits 85 g butter 3 tablespoons milk Cream: 500 g mascarpone 150 ml liquid cream 2 tablespoons powdered sugar 3 tablespoons plain yogurt 150 g cherries grated lemon zest 2 teaspoons vanilla extract 3 sheets of gelatin 4 pieces of chocolate-covered marshmallows Sauce: 350 g cherries 1 tablespoon sugar 5 tablespoons water 1 teaspoon starch mint leaves
