No Bake Italian Mini Strawberry Cheesecakes

When the guys from method asked me to collaborate on their new #FearNoMess (http://bit.ly/26UHgo2) project the first thing I thought was: I can finally show my readers what happens behind the scenes in my kitchen when I’m making a new dessert. Yes, because the result that appears in the final pictures is accurately prepared and doesn’t show you all the work behind it like the styling, the lighting, the attention and the time required to obtain the perfect shot. For this project, I decided to prepare a dessert that could provide some relief from the scorching heat that has arrived in New York and after some thinking, I chose to go with cheesecake! I really took this project seriously that’s why I had to make the recipe twice.. the first time I made a REAL MESS

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My personal version of the cheesecake is based on an Italian recipe and it does not require the use of the oven. In addition, ricotta cheese is added to the traditional cream cheese to make it lighter. I decided to use the sprinkles too, because they bring a summer touch to the dessert and lately they have been my go-to ingredient when it comes to garnishing!

Since I first moved to the States, method has caught my attention. I fell in love immediately with the stylish and colorful design of their bottles and the mild fragrance of the soaps. On top of that, I discovered that the formula of method products is animal friendly; this is a vital requirement for me since my lovely Brownie (my chocolate Labrador who is currently with my fiancé) is coming to live with us in New York shortly and her safety is now my priority.

Cleaning the mess left in the kitchen after preparing this recipe (and I mean it!) was no longer a pesky task with method. My favorite fragrance is grapefruit, with that note of blood orange + cassis, which I absolutely love and it adds a special scent to my cooking utensils.

Now set your imagination free and don’t be afraid to make a mess in the kitchen!

 

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No Bake Strawberry Mini Cheesecakes
Serves 12
#FearNoMess @methodhome
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Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
Crust
  1. 15 Digestive cookies
  2. ½ stick of butter
Cheesecake
  1. 8 oz cream cheese
  2. 1 cup ricotta italiana
  3. 4 tbsp sugar
  4. 1 tsp vanilla
  5. ¼ cup strawberry juice
  6. Whipped cream
  7. Sprinkles
Instructions
  1. Crumble the digestive cookies, add melted butter
  2. Place mixture evenly in 12 paper cups and create a thick and flat base in each. Leave it to cool in the freezer while you’re making the filling.
  3. Mix together cream cheese, ricotta cheese, sugar, vanilla, strawberry juice until everything is smooth.
  4. Now, transfer the mixture into the cups and level the surface.
  5. Place the tray in the fridge for 5 hours or until it looks dense and solid.
  6. Garnish the cake using whipped cream and add some sprinkles.
  7. You can now enjoy your creation as well as a clean kitchen!
Miss Cocò Cupcake /
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