No-bake cloudberry cheesecake
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Category
Sweet recipes
A silky no-bake cheesecake made with Natural Nordic cloudberry powder, cashews, and cream cheese, topped with a gently spiced cloudberry-apple glaze. Naturally rich and beautifully Nordic.
Recipe: Natural Nordic
Photo: Natural Nordic
Ingredients
Crust
- 150g digestive cookies
- 50g butter of your choice
- 1 tbsp Natural Nordic Cloudberry Powder
Filling
- 180g cashews (soaked for 15-30 minutes in hot water)
- 300g cream cheese of your choice
- 80g natural yogurt
- 1 tsp vanilla sugar (optional)
- 1-2 tbsp honey
Topping
- 100g cane sugar
- 2 tbsp lemon zest
- 40g cornstarch
- 3 tbsp Natural Nordic Cloudberry Powder
- 100ml apple juice
- 2 apples, peeled and grated
- 150ml plant-based milk
- 50g butter
Directions
Prepare the cake tin: Line the base and sides of a springform pan with parchment paper.
- Make the crust: Crush the cookies in a plastic bag or food processor. Mix in the soft butter and cloudberry powder until well combined. Press firmly into the base of the cake tin and refrigerate while preparing the filling.
- Make the filling: Blend soaked cashews, cream cheese, yogurt, vanilla sugar, and honey in a food processor until smooth and creamy. Pour over the crust and refrigerate overnight to set.
- Make the topping: In a saucepan, combine sugar, lemon zest, grated apples, and cornstarch. Whisk to mix evenly. Add apple juice and plant-based milk. Stir over low heat until the mixture thickens.
- Remove from heat and whisk in the cloudberry powder.
- In a mixing bowl, combine the warm mixture with cold butter and whisk until smooth. Cover the surface with plastic wrap and let it cool slightly (10–15 min).
- Spread the cooled topping over the chilled cheesecake. Refrigerate for at least 1 hour (or freeze for 30 minutes) before slicing and serving.