Cold cheesecake is a nice alternative to the classic cheesecake. Simple and quick to prepare, this dessert will be perfect for the summer days. The big advantage of this cheesecake is the possibility of extending it with any additions from chocolates to a variety of fruits 🙂


Cracker Crust:

2 cups graham cracker crumbs or herbatniki, crushed
⅓ cup brown sugar
½ cup butter, melted


250 g mascarpone or cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract
1 tablespoon lemon juice
2 ½ tablespoon sour cream
200 ml cream 30 %


To make the crust, combined cracker crust ingredients into a bowl. Pour in 2 tablespoons of cracker crust into each of muffin liner into a muffin tray and press tightly into the bottom. In a large mixing bowl, put cream cheese and mix using an electric mixer until creamy and smooth. Add powdered sugar and mix until well. Scrape down the sides and up of the bottom of the bowl using a rubber spatula. Pour in lemon juice, vanilla extract and sour cream and mix thoroughly. In a different mixing bowl, pour in the cream and mix on a high speed until became fluffy. Fold in the cream slowly into the cream cheese mixture and mix until well combined. Put the cream cheese mixture into prepared graham cracker crust and spread. Cover and chill for a night.


brown sugar, butter, cheesecake, cream cheese, cream, graham cracker, lemon juice, mascarpone, powdered sugar, sweet cream, vanilla

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