Frozen Cheesecake

You don’t need gelatine for making a frozen cheesecake! Decorate this easy cake with berries and edible flowers.

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Frozen Cheesecake

Frozen Cheesecake recipe
  • Yield: 8 pieces 1x
  • Method: No-bake
Scale

Ingredients

Cookie base

  • 260 g sugar candy cookies (9.25 oz)
  • 40 g butter (1.5 oz)

Filling

  • 6 dl whipping cream (2 ½ cups)
  • 400 g cream cheese (14 oz)
  • 1 dl granulated sugar (¼ cup + 3 tbsp)
  • 1 tbsp vanilla sugar
  • 2 tsp lemon zest
  • 5 tbsp lemon juice

Decoration

  • Berries
  • Edible flowers

Instructions

  1. Line a 20 cm springform pan with baking paper.
  2. Crush the cookies and add the melted butter. Press the mixture onto the bottom of the pan.
  3. Whip the cream with an electric mixer.
  4. Mix the cream cheese, sugar, vanilla sugar, lemon zest and lemon juice in a bowl. Fold in the whipped cream.
  5. Pour the mix into the pan and even out the surface.
  6. Freeze for at least four hours.
  7. Decorate the cake with berries and edible flowers.

Did you make this recipe?

Share a photo and tag @emmaivane — we would love to see what you have made!

You can also try my other cheesecake recipes.

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