Ingredients
Crust
- 5 oz Butter melted
- 12 oz Graham Crackers or Cookies (digestive biscuits shown here)
Topping
- 17 oz Mascarpone
- 9 oz Cream Cheese
- 2 tbsp Raw Honey
- 1/2 cup Coconut Oil melted
- Zest and Juice from 1 Lemon
- 1/2 cup Sour Cherries
Instructions
Crust
- Place the butter in a small saucepan over low heat.
- Stir from time to time until melted. Remove from heat and set aside to cool.
- Break the biscuits/cookies and place in a food processor.
- Mix until they become a fine meal.
- Transfer in a bowl and add the melted butter.
- Stir well until the mixture becomes sticky.
- Prepare a springform: coat the bottom with parchment paper and grease the sides with cooking spray.
- Transfer the mixture to the springform. Press with the back of a spoon to spread it evenly.
- Take it to the fridge until you prepare the topping.
Topping
- Mix the mascarpone with the cream cheese at medium speed until fluffy.
- Stir in the lemon zest and honey.
- Add the lemon juice and the coconut oil little by little and mix at low speed.
- Take the crust out of the fridge and cover with the cheese mixture.
- Refrigerate for at least 4 hours before serving.
Cheesecake is one of the most common desserts around the world. There are so many recipes and styles of preparing it that it is impossible not find the ONE that you like best. I believe that the ultimate thing about this dessert is that you may improvise a lot. There are many fit combinations and a lot of options to choose from.
For example, I prefer baked cheesecakes but I don't find the courage to turn on the oven on a hot summer day. And the day I cooked it was very very hot. Bye bye baked cheesecake! So I opted for a no-bake dessert, extremely easy to prepare.
Since my kids are very fond of sweet treats (just show me one child who isn't!) I try to offer them some healthier alternatives. I replaced the sugar with honey and didn't add any thickener to the topping. Just cream cheese, mascarpone and coconut oil.
You should start with the crust. Cut the butter in small pieces and place in a small saucepan, over low heat. Stir from time to time until it melts. After that set aside to cool a little bit.
Meanwhile break the cookies into large pieces. You don't need to spend much time doing this, because the food processor will do all the work.
I prefer the crust of my cheesecakes to be thicker because it add more crunchiness to the dessert. But if you like it thinner, reduce the amount of cookies.
Pulse until you get a fine meal, just like the one in the picture.
Transfer the ground cookies to a bowl and combine with melted butter. Mix until the mixture gets sticky. You may also use the food processor for that, but mine got stuck due to the large amount of biscuit meal. If you have a larger mixing bowl, go for the easy way.
Prepare a 9 x 1½ inch round springform pan: line the bottom with parchment paper and grease the side of the pan with cooking spray or some butter. Here is a tip: wet the bottom of the srpingform and the paper will stick to it. Or grease with some oil. You will get the same result.
Transfer the biscuit mixture to the pan and use the back of a spoon to spread it evenly. Take the pan to the fridge for the crust to harden a little bit before adding the cream.
Mix together the cream cheese and mascarpone until fluffy. Use the low or medium speed of the mixer to get the mixture well beaten.
Add the raw honey and lemon zest and mix well. Start adding the lemon juice and coconut oil little by little.
A piece of advice here: I used coconut oil, but it was hardly a good choice for a summer day. I barely had the time to decorate and photograph the cheesecake because the topping was beginning to melt. This is why I gave up to my ideas of an elaborate decoration and only added the sour cherries.
Coconut oil has its melting point at 75°F and the temperature in my kitchen was around 89°F. Kind of hot, right? So, it would be much better to add butter instead. You will have more time to admire your work of art. On the other hand, if you prepare the cheesecake in winter the coconut oil will do its job.
After you finish mixing, take the crust out of the fridge and add the topping. Use a spatula or the back of a spoon to spread evenly. Take the springform to the fridge and keep it there for at least 4 hours before serving.
This cheesecake is perfect because it has a sweet & a bit sour taste. If you prefer more sweetness, add another tablespoon of honey. Otherwise, just enjoy the creamy texture as it melts rapidly in your mouth.
Enjoy!
Ingredients
Crust
- 5 oz Butter melted
- 12 oz Graham Crackers or Cookies (digestive biscuits shown here)
Topping
- 17 oz Mascarpone
- 9 oz Cream Cheese
- 2 tbsp Raw Honey
- 1/2 cup Coconut Oil melted
- Zest and Juice from 1 Lemon
- 1/2 cup Sour Cherries
Instructions
Crust
- Place the butter in a small saucepan over low heat.
- Stir from time to time until melted. Remove from heat and set aside to cool.
- Break the biscuits/cookies and place in a food processor.
- Mix until they become a fine meal.
- Transfer in a bowl and add the melted butter.
- Stir well until the mixture becomes sticky.
- Prepare a springform: coat the bottom with parchment paper and grease the sides with cooking spray.
- Transfer the mixture to the springform. Press with the back of a spoon to spread it evenly.
- Take it to the fridge until you prepare the topping.
Topping
- Mix the mascarpone with the cream cheese at medium speed until fluffy.
- Stir in the lemon zest and honey.
- Add the lemon juice and the coconut oil little by little and mix at low speed.
- Take the crust out of the fridge and cover with the cheese mixture.
- Refrigerate for at least 4 hours before serving.
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