This no-bake cheesecake on a ginger biscuit base is perfect for when you’re short on time but still want to celebrate. It’s great for family gatherings over coffee and parties.
Ingredients
- Ginger biscuits – 12 pieces
- Powdered sugar – 1 teaspoon
- Fresh mint – 1 tablespoon
Cheesecake filling:
- Ginger biscuits – 12 pieces
- Cinnamon – 1 teaspoon
- 30% cream – 330 ml
- Vanilla homogenized cheese – 800 g
Ginger Biscuit Base:
- Ginger biscuits – 250 g
- Peanut butter – 2 tablespoons
- Rapeseed oil – 2 tablespoons
Preparation
Place the ginger biscuits in a resealable bag or leave them in their packaging and crush them with a rolling pin. Then transfer them to a bowl and crumble them more thoroughly between your fingers. To the crushed biscuits, add two heaping tablespoons of peanut butter and two tablespoons of oil. Knead all the ingredients by hand until a fairly compact biscuit dough is formed.
Transfer the biscuit dough to a baking tin lined with parchment paper and press it down firmly to flatten it. Place the prepared base in the refrigerator for about 15 minutes.
Place the ginger biscuits in a food processor, grind them into powder, and mix them with a heaping teaspoon of cinnamon. Whip the chilled cream until stiff peaks form in the mixer bowl. Add the vanilla homogenized cheese and the crushed ginger biscuits mixed with cinnamon. Mix everything thoroughly.
Transfer the cheesecake filling onto the ginger biscuit base. Chill the prepared cheesecake in the refrigerator for a minimum of 2 hours. Cut the ginger biscuits into small pieces to create a sort of crumble. Sprinkle the chilled cheesecake with chopped ginger biscuits and gently press them to adhere to the cheesecake filling.
Remove the baking tin rim and carefully transfer the cheesecake to a plate. Decorate it with a few more ginger biscuits and dust it with powdered sugar sifted through a fine-mesh sieve. Finally, garnish it with a few fresh mint leaves.
