A simple, delicious dessert you’ll want to make again and again
This recipe is an exception for this website, but as it comes out delicious and is really simple to prepare, I had to share it. I’ve also added at the bottom a section with a few biscuit base ideas if you want to assemble it as a cheesecake.
🧁 Cheesecake Cream Filling
Ingredients:
- 440g Fresh spreadable cheese (e.g., Philadelphia)
- 400g Mascarpone
- 200g Granulated sugar
Instructions:
- In a bowl, combine the spreadable cheese and mascarpone.
- Add the sugar and mix with a whisk or electric mixer until smooth and the sugar is fully dissolved.
💡 Versatility: This cream is perfect for multiple preparations, especially spoon desserts (dolci al cucchiaio), such as layered cups, tart fillings, or dessert jars. You could add vanilla extract or lemon zest or cocoa powder (for a chocolate version) or enrich with dark chocolate drops, etc. Additionally you can use different toppings like chocolate, biscuits, fruit or jam.
🍪 Choose Your Base (for a 22 cm round baking tray):
1. Digestive Biscuit Base
- 250g digestive biscuits
- 125g unsalted butter (melted)
2. Oreo Base
- 300g Oreo cookies (with filling)
- 100g unsalted butter (melted)
3. Biscoff Base
- 150g Biscoff biscuits
- 50g unsalted butter (melted)
Instructions for All Bases:
- Crush the biscuits using a food processor or place them in a sealed sandwich bag and crush with a rolling pin.
- Mix the crushed biscuits with the melted butter until well combined.
- Press the mixture firmly into the base of a 22 cm round baking tray to form an even layer.
- Refrigerate the base for at least 3–4 hours to set.
🍓 Assembly & Serving:
- Once the base is set, spread the cheesecake cream evenly over it.
- Chill for another hour if needed for a firmer texture.
- Decorate with fresh fruit, chocolate shavings, jam, or your favorite topping.