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This mint cheesecake without baking is the ultimate solution when you want something cool and sweet without turning on the oven. I first made it on a sweltering summer afternoon and was amazed at how uplifting that minty fragrance felt in my kitchen. If you love desserts that are creamy yet refreshing, this recipe will transport you straight to a breezy garden party.
I originally made this for a friend who loves mint and every time she visits it is the first dessert she requests. It has a way of turning any day into a mini celebration.
Ingredients
- Cottage cheese: choose a full fat version for a rich and creamy base. Look for fresh cheese without added salt.
- Cream: this creates a light and fluffy texture. Use well chilled cream for easier whipping.
- Powdered sugar: adds smooth sweetness that blends easily. Choose a fine powder to avoid lumps.
- Gelatin: ensures the cheesecake sets beautifully. Choose unflavored sheets or powder for best results.
- Water: needed to bloom and dissolve your gelatin. Use filtered water for clean flavor.
- Mint extract: brings the magical minty freshness. Find a pure extract with natural flavors.
- Digestive biscuits: these create the crunchy base. Pick classic digestives for best texture.
For the best taste use real dairy products and check the extract for strong mint aroma.
Step by Step Instructions
- Prepare the Biscuit Base:
- Crush digestive biscuits into fine crumbs using a food processor or rolling pin. Melt butter in a small pan until just liquid. Combine melted butter with crumbs until the mixture holds together like wet sand. Press firmly into the bottom of a twenty three centimeter cake tin lined with parchment. Place in refrigerator to chill and set the base while you work.
- Bloom and Dissolve Gelatin:
- Sprinkle gelatin over cold water in a small bowl making sure all powder is moistened. Let sit five minutes until gelatin is swollen. Warm gently in the microwave for ten seconds or set over simmering water until fully clear and melted. Stir and cool until just warm to the touch.
- Blend the Cheese Mixture:
- In a mixing bowl combine cottage cheese powdered sugar and mint extract. Beat with a mixer or whisk until completely smooth and creamy checking for any lumps. Taste to be sure the mint is pronounced enough for your liking.
- Whip the Cream:
- In a separate bowl whip the cream until stiff peaks form but do not overbeat. The whipped cream should stay fluffy and hold its shape.
- Combine the Cheese and Cream:
- Gently fold the whipped cream into the cheese mixture with a spatula. Use soft strokes to preserve the airiness.
- Add Gelatin Mixture:
- Slowly pour the cooled but still liquid gelatin into the cheese mixture while stirring constantly. Work gently but quickly to blend evenly so the gelatin does not start to set in streaks.
- Fill the Mold and Chill:
- Pour the finished mixture over the chilled biscuit base smoothing the top with a spatula. Tap the tin on the counter to remove air bubbles and create a smooth finish. Return to refrigerator for at least four hours or overnight until set firm and sliceable.
My favorite part is the hypnotic scent of mint as I blend the filling. My family loves to gather in the kitchen as the cheesecake chills waiting for that first cool slice after dinner. It is the one dessert my niece always asks to decorate with fresh mint leaves and chocolate chips.
Storage Tips
This cheesecake lasts well three to four days in the refrigerator. Cover the pan tightly with cling film or transfer slices into an airtight container to keep flavors fresh. I find the mint grows even more fragrant after twenty four hours.
Ingredient Substitutions
You can easily swap the mint extract for vanilla or citrus if you want a twist. Instead of digestive biscuits try graham crackers or plain oat cookies as a base. For a lighter version use reduced fat cottage cheese though the result may be a bit more crumbly.
Serving Suggestions
This cheesecake shines at picnics and barbecues when served chilled. Try it with a topping of fresh berries or a drizzle of chocolate sauce. I also love adding a few leaves of fresh mint for aroma just before serving.
Cultural Context
No bake cheesecakes have roots in European kitchens where bakers looked to avoid hot ovens in the summer months. The mint addition is a nod to classic garden flavors and always reminds me of retro desserts served at family gatherings in warm weather.
Common Recipe Questions
- → How long does no-bake mint cheesecake keep?
Store the cheesecake in the refrigerator for up to 4 days, covered to maintain freshness. Flavors improve after chilling.
- → Can I use a different extract instead of mint?
Yes! Vanilla, lemon, or orange extracts make great alternatives for a unique twist on flavor and aroma.
- → What toppings pair well with this dessert?
Try shaved chocolate, fresh raspberries, strawberries, nuts, or coconut flakes for extra texture and visual appeal.
- → Why use gelatin in this cheesecake?
Gelatin sets the creamy filling without baking, ensuring the cheesecake holds its shape and remains smooth when sliced.
- → Can I prepare it in advance?
Absolutely! Make it a day ahead—the cheesecake holds up well and the flavors mingle beautifully overnight.