Mint Cheesecake Without Baking (Printer-Friendly)
Chilled mint cheesecake with creamy filling and biscuit base, perfect for summer gatherings and effortless entertaining.
# What You'll Need:
→ Biscuit Base
01 -
200 g digestive biscuits, finely crushed
02 -
100 g unsalted butter, melted
→ Filling
03 -
500 g full-fat cottage cheese, at room temperature
04 -
200 ml whipping cream, cold
05 -
100 g powdered sugar
06 -
2 tablespoons mint extract
07 -
10 g powdered gelatin
08 -
50 ml cold water
# Steps to Follow:
01 -
Combine crushed digestive biscuits with melted butter. Mix until the texture resembles wet sand. Press the mixture evenly into a 23 cm springform tin and refrigerate the base to set.
02 -
Sprinkle gelatin over cold water in a small bowl. Leave to bloom for 5 minutes, then gently heat in a microwave (10–15 seconds) or over a water bath until fully dissolved without boiling. Allow to cool to lukewarm.
03 -
In a large bowl, combine cottage cheese, powdered sugar, and mint extract. Blend with a mixer until smooth and creamy, ensuring no lumps remain.
04 -
In a separate bowl, whip the cold cream until stiff peaks form. Take care not to overwhip. Fold the whipped cream gently into the cheese mixture with a spatula to maintain a light texture.
05 -
Slowly pour the lukewarm, dissolved gelatin into the cheese-cream mixture while stirring constantly to ensure even distribution.
06 -
Pour the filling over the chilled biscuit base. Smooth the top with a spatula and gently tap the tin to release any air bubbles.
07 -
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to ensure a firm and creamy consistency before serving.
# Extra Suggestions:
01 -
Allow all dairy ingredients to reach room temperature before mixing for a smoother texture.
02 -
Ensure the gelatin is fully dissolved and not hot when adding to the filling to prevent lumps.
03 -
The longer the cheesecake chills, the better the flavour and structure.