No-bake cheesecake with raspberry roll and fruit

Tip: tap a step to mark it as done.

1. Crust

   Crush the cookies into fine crumbs. Stir the melted butter and cocoa powder together until smooth, pour over the crumbs and mix, then add the chocolate pieces. Press the mixture into the bottom of a springform pan about 20 cm in diameter, smooth the surface and refrigerate briefly.

2. Filling

   Beat the cream cheese, sour cream, sugar and lemon zest with a mixer on medium speed for about 2 minutes. Add the chilled cream and beat for about 1 more minute, until the filling thickens. Avoid beating longer, as the mixture could curdle.

3. Assemble

   Cut the sponge roll into thin slices and stand them close together around the inside edge of the pan. Spread half the filling over the crust, arrange the fruit on top, cover with the remaining filling and smooth the surface.

4. Chill

   Let the dessert set in the refrigerator, preferably overnight. Before removing it from the pan, let it stand at room temperature for 15 minutes, then garnish with raspberries and mint leaves.

   Source: domashniy.ru

Tip: The cream must be well chilled or the filling will not thicken. Raspberries, strawberries and blueberries all work well in the filling; pat juicy pieces of fruit dry first.

This recipe was translated from the Slovak original: Nepečený cheesecake s malinovou roládou a ovocím