skish
IT

No-bake ricotta cheesecake with mixed berries

A crushed rusk base, ricotta cream and fresh berries, served in a glass.

  • 15 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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No-bake ricotta cheesecake with mixed berries

Per serving

Calories
250 kcal
Protein
10.7 g
Carbohydrates
27.3 g
Fat
11.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Ricotta100 g
  • Italian rusks1
  • Raspberries40 g
  • Blueberries40 g
  • Honey1 teaspoon

Contains: gluten, lactose,

In season: June – September

Method

  1. Crumble the rusk finely with your hands, or in a bag crushed with a rolling pin, and spread the crumbs over the bottom of a glass, pressing them down with a spoon.
  2. Work the ricotta with the honey using a fork until smooth and creamy, then spread it over the base.
  3. Gently rinse the raspberries and blueberries, pat them dry with kitchen paper and arrange them on the cream.
  4. Cover and chill for 1 hour, so the base sets and the flavours come together.

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