Creamy no-bake cheesecake with Aperol spritz jelly on an Oreo cookie base
Ingredients
Crust
- oreo cookies (brownie flavor), 350 g
- butter, 100 g
Cheesecake filling
- cream cheese, 500 g
- mascarpone, 250 g
- powdered sugar, 100 g
- zest of 1 orange
Jelly
- Aperol, 150 ml
- gelatin, 2 teaspoons
- Prosecco, 150 ml
- Sprite, 75 ml
Preparation:
Lightly grease a 20 cm springform pan with oil.
Blend the whole cookies in a food processor until they form a powder. Transfer to a bowl, add melted butter, and mix well. Press the mixture into the bottom and sides of the pan using the back of a spoon. Chill in the refrigerator.
In a mixer bowl, combine the cream cheese, mascarpone, powdered sugar, and orange zest. Mix for about half a minute. Spread the mixture into the pan and smooth the surface, leaving space for the jelly. Chill in the refrigerator.
Heat the Aperol in a saucepan (almost to boiling). Remove from heat, add gelatin, and stir until dissolved. Add Prosecco and Sprite, and mix. Let cool. Gently spoon the thickening jelly over the chilled cheesecake layer.
Continue chilling the cheesecake for at least 3 hours until the filling and jelly set.
