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Cheesecake with Biscuits and Cream Cheese

Nadia GalinovaNadia Galinova
Cheesecake with Biscuits and Cream Cheese
Image: Rositsa Petrova
1 / 3
Preparation20 min.
Cooking5 min.
Тotal25 min.
"Everyone can prepare a delicious cheesecake, especially when they have such an easy and tested recipe for it"


  • for the base
  • biscuits - 5.6 oz (160 g)
  • butter - 2.5 oz (70 g)
  • for the cream
  • cream cheese - 4.4 oz (125 g)
  • sour cream - 8.8 oz (250 g)
  • powdered sugar - 5 - 6 tbsp.
  • chia - 2 tbsp.
  • gelatin - 0.2 oz (5 g)
  • for the filling
  • jam - 5.3 oz (150 g) (optional)
  • gelatin - 0.2 oz (5 g)

How to cook

This cheesecake is prepared extremely quickly, and the result is always very good.

Start by grinding the biscuits in a blender or crushing them in a zip lock bag with a rolling pin. Melt the butter and mix it with the biscuits until you have moist crumbs. Then pour the mixture into a form with a removable bottom 8″ (20 cm). Form the base by pressing it down.

Refrigerate it for 20 minutes and during this time prepare the cream. Soak the gelatin in 1/4 cup of cold water until it swells up.

In a bowl, mix the cream cheese and powdered sugar and stir until you have a smooth mixture. Then add the sour cream. Stir again.

Put gelatin in a bowl and in a water bath until it liquefies. The water should not start boiling.

Add it to the cream mixture, stir and pour the mixture on the already cooled and hardened base.

Finally, add 2 tbsp. of chia seed. Stir and refrigerate it for 2 hours.

Once the cream has set, add the jam, in which you can also add 5 grams of gelatin, as I did, but you can skip it. If you decide to make it with gelatin, first soak it in cold water (1/4 cup) and then liquefy it in a water bath, then add it to the jam. Refrigerate it for another hour.

Your cheesecake, that doesn't require baking is ready to eat - quick, easy and very tasty.



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