Q. What’s even better than a refreshing glass of Aperol Spritz? A. Aperol Spritz in a super easy, super delicious no-bake cheesecake form.
I would happily eat this Aperol Spritz cheesecake every single day. It has a crunchy, buttery sweet digestive base, the creamiest no-bake filling and a totally satisfying sunny Aperol spritz topping. As far as I’m concerned makes the perfect grown-up dessert!
How to make Aperol Spritz no-bake cheesecake:
The base:Â I use a classic crushed digestive base for this (if you can’t get hold of digestives, you can use graham crackers instead.)Â The biscuits are mixed with a little extra sugar and salted butter to get the perfect crunchy salty-sweet base.
The filling:Â This super creamy filling is my always my go-to for a no bake cheesecake. It takes a couple of minutes to make, sets really easily and tastes oh so good! Made with cream cheese, mascarpone and double cream it’s super indulgent, but not too sweet.
The topping:Â The cheesecake is topped with a deliciously zesty aperol jelly (totally worth making on it’s own as a dessert too!) Made with Aperol, prosecco and orange juice it’s perfectly balances out the creamy cheesecake layer.
What is Aperol?
Just in case you’re not already familiar with this super popular Italian liqueur, here’s a little more info for you.
- Aperol is a classic Italian aperitif with a distinctive deep orange colour.
- It’s exact recipe is a closely guarded secret, but it’s key ingredients are bitter & sweet oranges, rhubarb + a mixture of herbs & roots.
- It’s a light liqueur, with an alcohol content of 11%. So you can happily get away with drinking (or eating) multiple glasses of it!
Aperol Spritz Cheesecake Recipe:
Aperol Spritz Cheesecake
For the base
- 180 g digestives
- 90 g unsalted butter melted
- 1 tbsp brown sugar
For the filling
- 340 g full fat cream cheese
- 75 g mascarpone
- 60 g caster sugar
- 1 tsp vanilla extract
- 250 ml double cream
For the topping
- 4.5 sheets leaf gelatine
- 250 ml prosecco
- 2 tbsp caster sugar
- 75 ml Aperol
- 120 ml orange juice strained
- Lightly grease a deep 20cm springform pan and set aside.
- In a large bowl mix together the crushed digestives, sugar and melted butter until well combined. Press the mixture into the bottom of the springform pan in an even layer. Chill in the fridge for at least 30 minutes
- To make the filling beat together the mascarpone, cream cheese, sugar and vanilla until smooth. Add the cream and beat until the mixture is thick enough for a spoon to stand up in it. Dollop the mixture on to the crushed biscuit base and smooth out the top. Chill while you make the topping.
- To make the jelly topping, first cover the gelatine leaves with cold water in a bowl. Set aside. In a small pan heat 50ml of the prosecco with the sugar and simmer for 5 minutes, until the mixture is reduced and slightly syrupy. Remove from the heat. Squeeze the excess water from the gelatine leaves and stir into the prosecco mixture until melted. Pour the mixture into a jug, add the aperol & orange juice and chill in the fridge for 45 minutes.
- Whisk the remaining prosecco into the jelly. Chill for another 15 minutes, then pour an even layer over the cheesecake. Leave to set in the fridge for at least 4 hours before serving
Recipe adapted from Sainsbury’s Magazine