Quick Honey Cheesecake with Sour Cherries
This cheesecake doesn't require baking and it is perfect for a hot summer day. The combination between the sweet filling and the sour cherries is fantastic.
Servings: 8 people
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.