These cheesecakes are especially good in summer when you don’t want to stand at the stove at all, and besides, the cheesecake without baking is low in calories.
Summary
| Prep Time | 20 mins |
| Course | Dessert |
Ingredients
Ingredients- Gingerbread cookies (crushed) – 2 1/4 cups
- Cream cheese at room temperature – 230 g
- Natural yogurt without additives – 0.5 cup
- Crystallized ginger (finely chopped) – 0.5 cup
- Butter (melted) – 5 tbsp
- Sugar – 0.6667 cup
- Vanilla extract – 0.5 teaspoon
- Mascarpone cheese – 450 g
- Fat culinary cream – 0.3333 cup
- Softened butter for lubricating the mold
Print Recipe
Pin Recipe Instructions
- In a medium bowl, mix the crumbled gingerbread cookies and melted butter, stir well with your hands, and pour half of this mass into an oiled dish, pressing down and forming a dense crust with sides.
- In another bowl combine cream cheese, yogurt, sugar, vanilla extract, and ginger, beat with a mixer until smooth. Then add Mascarpone and cream, beat well (the mass should thicken, but do not interrupt the cream so that it does not peel off).
- Put half of the creamy mass in the prepared cookie crust, and sprinkle with the remaining 1/2 of the remaining cookie crumbs on top, add a layer of cheese mass again and sprinkle with the remaining crumbs. Cover and place the unbaked cheesecake in the refrigerator overnight.
Bon Appetit!
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