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No-bake cheesecake


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Rate this recipe 3.2/5 (148 Votes)


  • 50 g speculoos biscuits
  • 10 g butter
  • 100 g of fromage frais 0%
  • 60 g ricotta
  • 1 small pot natural petit filou 0% (50g)
  • Zest of 1/2 lemon
  • 1 sheet of gelatine
  • 2 tablespoons powdered artificial sweetener


servings 2
Level of difficulty Easy
Preparation time 20mins
Cost Budget Friendly


Step 1

Crush the biscuits, mix with the melted butter. Spread into the bottom of a cake tin, wrapped in cling film, and place in the fridge.

Step 2

Put the gelatine in cold water for 10 minutes.

Step 3

With an electric mixer, beat the fromage frais with the ricotta, petit filou and sweetener for 3 minutes.

Step 4

Dissolve the softened gelatine in 1 tablespoon boiling water, then add to the cheese mix and beat again for 1 minute.

Step 5

Add the lemon zest and mix with a spatula.

Step 6

Pour the cheese mix onto the base. Cover in cling film and leave to set for at least 12 hours in the fridge.

Step 7

Just before serving, unmould the cheesecake onto a serving plate and garnish with finely crumbled biscuits and fresh raspberries or strawberries.


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