Indulge in the luscious layers of this no-bake apple cheesecake, a dessert that marries the rustic charm of szarlotka with the creamy indulgence of a classic cheesecake. This recipe simplifies the traditional baking process by employing a refrigerator to set its delightful layers, beginning with a crumbly biscuit base followed by a tangy apple layer, and crowned with a velvety mascarpone cream.
Why You’ll Love This: If you’re a fan of cheesecakes and apple pies, this no-bake apple cheesecake is a dream come true. It combines the best of both worlds—creamy and tangy—with the convenience of no oven required. The texture is incredibly satisfying with a buttery biscuit base, a refreshing apple middle, and a smooth, sweet mascarpone top. Plus, it’s surprisingly easy to make, even for those new to no-bake desserts.
Perfect Occasion: This no-bake apple cheesecake is perfect for any gathering where you want to impress without the stress. It’s ideal for warm weather gatherings, holiday feasts, or any occasion that calls for a special, refreshing dessert. It’s also a fantastic choice for make-ahead meals where oven space is at a premium.
Decoration Tips: To enhance the visual appeal of this cheesecake, consider a few simple yet elegant decoration tips:
- Sprinkle the top with crushed meringue pieces to add texture and a touch of sophistication.
- Arrange thin apple slices in a circular pattern on top for a fresh, artisanal look.
- Dust lightly with cinnamon or powdered sugar just before serving to evoke the cozy warmth of apple pie.
Ingredients:
- 100g of biscuits, finely blended
- 50g of melted butter
- 8 large apples, peeled, cored, and finely diced
- Lemon juice (adjust according to taste)
- Sugar (optional, to taste)
- Powdered gelatin (measured to set the apple mixture)
- 200g of 30% fat cream
- 250g of mascarpone cheese
- 2 tablespoons of powdered sugar (adjust to taste)
- Crushed meringue, for topping
Instructions:
- Begin by preparing the base: Mix the finely blended biscuits with melted butter. Transfer this mixture to a lined cake tin, pressing it down firmly to form an even layer. Refrigerate to set.
- For the apple layer: In a pan, cook the diced apples with lemon juice until all the water evaporates and the apples are tender. Add sugar if the apples are too tart. Stir in the powdered gelatin until dissolved and slightly thickened. Pour this over the biscuit base and smooth out. Chill in the refrigerator.
- For the cream layer: Whip the cream with mascarpone and powdered sugar until stiff. Spread this cream evenly over the set apple layer.
- Finish by sprinkling crushed meringue over the top for a delightful crunch.
- Refrigerate until completely set before serving.
Enjoy this divine concoction of creamy, tangy, and sweet layers that make up your new favorite no-bake dessert!
