No-bake cheesecake with strawberries
(0)
30 min
Under an hour
Sezamo
O prăjitură răcoritoare și sănătoasă, perfectă pentru zilele de vară. Acest desert fără coacere combină un blat crocant din fulgi de ovăz și unt de arahide cu o cremă fină de brânză de vaci și iaurt, totul îndulcit natural cu miere. Căpșunile proaspete adaugă o notă fructată și un aspect spectaculos, transformând acest tort întrun deliciu vizual și gustativ.
Ingredients
Preparation method
Preparing the mold and gelatin
Prepare a cake mold (22 cm diameter) and line its bottom with baking paper. Place the gelatin in a small saucepan, pour 150 ml of water over it, and set it aside to hydrate and swell.
Preparing the crust and fruit
Meanwhile, prepare the crust: in a medium-sized bowl, mix the oat flakes with peanut butter and liquid coconut oil. Spread the resulting mixture onto the bottom of the cake mold and press it down firmly using the bottom of a glass. Wash the strawberries, cut them in half, and arrange them along the edge of the cake mold, with the cut side facing outwards. Keep the remaining strawberries in the refrigerator for later and place the mold with the crust in the fridge as well.
Preparing the cream and assembly
In a large bowl, mix the cottage cheese with the yogurt and honey. Place the saucepan with the hydrated gelatin over low heat and warm it for 1-3 minutes, stirring continuously, until the gelatin dissolves completely (be careful, it must not boil!). Pour the dissolved gelatin over the cheese mixture and mix well. Remove the mold from the refrigerator, pour the cream over the crust, and place the cake back in the fridge for at least 4 hours (ideally overnight) until it sets completely.
Chef's tip
For a more festive look, you can glaze the strawberries on top with a little diluted honey or a thin layer of clear jelly.
Nutritional values
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