Creamy no-bake cheesecake with Aperol Spritz jelly on an Oreo cookie crust.
Ingredients:
Crust
- Oreo cookies (brownie flavor), 350g
- Butter, 100g
Cheesecake filling
- Cream cheese, 500g
- Mascarpone, 250g
- Powdered sugar, 100g
- Zest of 1 orange
Jelly
- Aperol, 150ml
- Gelatin, 2 teaspoons
- Prosecco, 150ml
- Sprite, 75ml
Preparation:
Crust: Grease a 20 cm springform pan with a thin layer of oil. Process the whole cookies in a food processor until finely ground. Transfer to a bowl, add melted butter, and mix thoroughly. Press the mixture into the bottom and up the sides of the prepared pan using the back of a spoon. Press firmly to compact the crust. Chill in the refrigerator.
Cheesecake filling: In a mixing bowl, combine cream cheese, mascarpone, powdered sugar, and orange zest (only the outer orange part). Mix for about half a minute. Spread the mixture into the crust and smooth the surface (leaving space for the jelly). Chill in the refrigerator.
Jelly: Pour Aperol into a saucepan and heat until almost boiling. Remove from heat, add gelatin, and stir until dissolved. Add Prosecco and Sprite, and mix well. Let it cool. Carefully spoon the thickening jelly over the chilled cheesecake filling. Continue chilling the cheesecake for at least 3 hours until the filling and jelly set.
