Recipes

Embrace the vibrant flavours of summer with this gorgeous Aperol Spritz Cheesecake, an easy no-bake cheesecake that perfectly recreates the beloved Italian cocktail. With a buttery biscuit base and a delicious filling infused with tangy Aperol and quark, this dessert offers a refreshing treat that’s ideal for parties or laid-back afternoons. Impress your guests and keep your kitchen cool with this delectable dessert!

Recipe

Aperol Spritz Cheesecake

Experience the vibrant flavors of summer with this gorgeous Aperol Spritz Cheesecake, an easy no-bake cheesecake that perfectly imitates the beloved Italian cocktail.

Course	Dessert
Kitchen	Hollands
Servings	1 Taart

Preparation time

Preparation time	20 min
Stiffen up min.	2 uur
Cooling time	15 min
Total	2 uur 35 min

Equipment

Springform
Mixer
Measuring cup
Saucepan
Piping bag

Ingredients

For the base:
200 g Digestive biscuits (or gluten-free biscuits for a gluten-free option)
100 g Unsalted butter, melted
For the filling:
250 g Quark
250 g Cream cheese
100 g Icing sugar
Grated zest of 1 orange
100 ml Aperol
200 ml unwhipped cream
10 g gelatine, powdered
50 ml cold water
For the topping:
Thin orange slices
Fresh mint leaves

Aperol Spritz Cheesecake

Instructions

Prepare the base:

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a freezer bag and rolling over them with a rolling pin.

Mix the base:

In a bowl, combine the crushed biscuits with the melted butter. Stir until the mixture resembles wet sand.

Form the base:

Press the biscuit mixture firmly into the bottom of a 23 cm springform tin to create an even layer. Place in the fridge while you prepare the filling.

Soften the gelatin:

Sprinkle the gelatin into a small bowl of cold water and let it sit for about 5 minutes.

Prepare the filling:

In a large mixing bowl, combine the quark, cream cheese, icing sugar, and orange zest. Beat with an electric mixer until smooth.

Add the Aperol:

Slowly add the Aperol to the filling and mix thoroughly until fully incorporated.

Whip the cream:

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the filling mixture until fully combined.

Dissolve the gelatin:

Gently warm the softened gelatin in the microwave or over a water bath until fully dissolved. Let it cool slightly, then stir in a spoonful of the cream mixture to temper it. Mix well before folding it back into the main filling.

Assemble the cake:

Pour the filling over the chilled biscuit base and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.

Garnish and serve:

Once set, remove the cake from the springform tin. Garnish with thin orange slices and fresh mint leaves on top.

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For a healthier option, replace the powdered sugar with a sugar substitute like Stevia or erythritol. If you’re going for a gluten-free dessert, use gluten-free cookies for the base. For a vegan or dairy-free alternative, replace the cream cheese with a plant-based version and the heavy cream with coconut cream.

Be innovative, enjoy the process and let your creativity run wild in the kitchen! Remember that cooking is about experimenting with flavors and ingredients. Happy cooking from Cookinglife!

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