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Quick no-bake cream cheesecake

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Ingredients for 1 servings:

  • 1 large cake base (sponge cake base)
  • 400 g cream cheese, 0.2% fat
  • 250 ml Cremefine, Vanilla
  • 2 packs of cream stiffener
  • 50 g icing sugar, more to taste
  • 1 jar raspberries, 145 g drained weight
  • 1 pack of cake glaze, red

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Place the sponge cake in a cake ring. Beat the cream cheese and powdered sugar until smooth. Whip the Cremefine with the cream stiffener until firm, then stir in the cream cheese until creamy. Spread it on the sponge cake, smooth it out, and refrigerate. After about an hour, mix the glaze with the raspberry juice and berries and pour it over the cream. Once the glaze has cooled, refrigerate for at least another hour. Of course, you can also use any other fruit.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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