No-bake cheesecake with fruit is my favourite summer dessert. It’s light, refreshing, but rich and creamy at the same time. Lately, I’ve been making this sweet treat in the jars. It’s the lazy version (and yummier in my opinion) of a classic cheesecake. The best part of the recipe- it’s seriously hard to mess up. An easy recipe for everyone!
These mascarpone cheesecakes are delightfully simple and delicious. On the bottom, they have no-bake crumble made of oats and cashews. Using chopped nuts instead of classic ground cookies is a tasty way to add some extra crunch (and healthy fats, of course) to your cheesecakes. Instead of strawberries, nectarines and blueberries on top, feel free to use whatever type of fruit you prefer.
Give this recipe a try, I’m sure you will love it. It really can’t be any more simple!
- ½ cup rolled oat (use gluten-free if you are celiac)
- ½ cup cashews, chopped into small pieces
- 2-3 tbsp honey or maple syrup
- 1 tbsp melted coconut oil or butter
- 500 g mascarpone
- 3 tsp vanilla extract pure vanilla powder (or 4 tsp vanilla sugar)
- 2 nectarines, cut into pieces
- 1 cup strawberries, cut into pieces
- ½ cup blueberries
- 1 tbsp honey or maple syrup
- In a medium-sized bowl, mix blueberries, nectarines, strawberries and one tablespoon of honey. Set aside.
- In a second bowl, mix rolled oats, chopped cashews, two tablespoons of honey and coconut oil.
- Stir together mascarpone and vanilla.
- Place a few teaspoons of crunchy cashew mixture in the bottom of the jars. Then add a few spoonfuls of mascarpone. Finally top with the fruit salad.
- Put the cheesecakes in the fridge for at least 30 minutes before serving.