Go Back Email Link
–+ servings
whole eggless cheesecake with blueberries and raspberries
Print Recipe
5 from 8 votes

Eggless Cheesecake Recipe [+Video]

This incredible mascarpne cheesecake is creamy and delicous, no need to bake and egg free! It is so easy to make and will make you wanting more every time you make it. Great quick recipe for unexpected guests and fantastic crowd winner!
Prep Time10 minutes
Cook Time0 minutes
Setting Time4 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American, Mediterranean
Diet: Vegetarian
Servings: 10 people
Calories: 537kcal
Author: Daniele Gallo

Equipment

Ingredients

  • 400 g Condensate milk
  • 250 g Digestive biscuits
  • 250 g Ricotta cheese
  • 250 g Mascarpone cheese
  • 180 g Cream cheese
  • 80 g Butter
  • 3 Medium lemons

Instructions

  • 1 Place the digestive biscuits in a food bag, bash with a rolling pin until crumbed. Decant in a large bowl and add the melted butter.
  • 2 Mix well and pour in a mould. Pressing down with the back of a tablespoon, compact evenly the biscuits at the bottom of the mould. Rest in the fridge.
  • 3 In a separate bowl, put the ricotta cheese, Mascarpone cheese, cream cheese, condensate milk and the juice of the 3 lemons. Whisk well, until a smooth cream is obtained.
  • 4 Pour the cheesy mixture on top of the biscuits base, spread evenly, and refrigerate for a minimum of 4 hours.
  • 5 Remove the mould and decorate the cake with fresh berries before serving

Video

Notes

HINT AND TIPS:
Serve the cheesecake at room temperature or slightly refrigerated for better taste.
If you opt for a fruit compote topping, slice the cake first, then spoon the compote on each slice
A cup of coffee or tea goes great with it!
Allergens: DAIRY, GLUTEN, suitable for vegetarians

Nutrition

Calories: 537kcal | Carbohydrates: 42.9g | Protein: 13g | Fat: 36.2g