Este cheesecake de cereja e mirtilo, servido em doses individuais, é a sobremesa ideal quando se procura algo rápido, delicioso e que não precisa de ir ao forno. A sua base crocante de bolacha contrasta na perfeição com o recheio cremoso de mascarpone e iogurte grego, e a cobertura de fruta fresca dá-lhe um toque de frescura e acidez. É uma receita versátil e elegante, perfeita para terminar qualquer refeição.

Ingredientes

  • 250g de queijo mascarpone
  • 2 Iogurtes Gregos
  • 4 c.s. de Açúcar
  • Raspa de 1/2 Laranja
  • 1 colher chá de essência de baunilha
  • Doce de cereja (ou outro que prefiram)
  • 150g de Mirtilos
  • 1/2 Pacote de Bolacha Maria (usei integral)
  • 50g de manteiga

Preparação

  1. Derreta a manteiga.
  2. Numa picadora, ou robot, coloque a manteiga e as bolachas e triture ligeiramente. Deixe a bolacha com alguma textura.
  3. Se preferir pode colocar as bolachas num pano, batendo depois com o rolo da massa. Coloque numa tigela, junte a manteiga e misture com um garfo.
  4. Coloque esta preparação no fundo de taças ou copos.
  5. Leve ao frigorífico enquanto executa o passo seguinte.
  6. Numa taça misture o queijo, os iogurtes, o açúcar, a raspa e a baunilha até obter uma textura uniforme.
  7. Divida o preparado sobre a bolacha e termine com doce de cereja e mirtilos.

For a dessert that’s effortlessly elegant and wonderfully simple, here is the recipe, translated into English for you.

Cherry and Blueberry Cheesecake

This recipe is for a beautiful no-bake, deconstructed cheesecake served in individual glasses, making it a perfect, hassle-free dessert for dinner parties or a quick sweet treat. It’s wonderfully light, combining the rich creaminess of mascarpone cheese with the slight tang of Greek yoghurt, all sitting on a crunchy digestive biscuit base.

The beauty of this dessert lies in its simplicity and adaptability. While the recipe calls for cherry jam, feel free to use any fruit compote you love – raspberry, strawberry, or blackcurrant would all work beautifully. For an extra layer of flavour, you could swap the orange zest for lemon zest to give the filling a brighter, sharper taste.

Building the cheesecake in glasses not only looks elegant but also makes serving incredibly easy. You can prepare these ahead of time and keep them chilled in the fridge, ready to be brought out when it’s time for dessert. Just add the fresh blueberries at the last minute to ensure they look their best.

Ingredients

  • 250g mascarpone cheese
  • 2 Greek yogurts
  • 4 tbsp caster sugar
  • Zest of 1/2 Orange
  • 1 tsp vanilla extract
  • Cherry jam (or another flavour of your choice)
  • 150g fresh blueberries
  • 1/2 packet of digestive biscuits (about 125g)
  • 50g butter

Preparation

  1. Melt the butter and set aside.
  2. In a food processor, pulse the biscuits with the melted butter. You want to crush them lightly, leaving some texture rather than turning them into fine dust.
  3. Alternatively, you can place the biscuits in a clean tea towel and crush them with a rolling pin. Transfer to a bowl, add the melted butter and mix with a fork.
  4. Spoon this mixture into the bottom of your serving glasses or bowls, pressing it down gently.
  5. Place the glasses in the refrigerator to chill while you prepare the filling.
  6. In a separate bowl, mix the mascarpone cheese, Greek yogurts, sugar, orange zest, and vanilla extract until you have a smooth, uniform texture.
  7. Spoon this creamy filling over the chilled biscuit base, then top with a layer of cherry jam and a scattering of fresh blueberries before serving.