Celery Lemon Cheesecake
An easy to make, no-bake cheesecake, ideal for the whole family without having to turn on the oven. This deconstructed version is a perfect choise, when you don't feel like baking or when you need a refreshing, creamy yet not heavy dessert.
Use Pellas Nature Lemon olive oil as your wow factor.
- Prep Time20 min
- Total Time20 min
- 3 Tbsps cream cheese
- 2Tbsps yogurt
- 1 Tbsp honey
- 1 Tbsp Pellas Nature Lemon olive oil
- 80 gr (3 oz) crumbled biscuits
- 200 gr (6.80 Fl.oz) celery juice
- 7 gr (0.25 oz) agar-agar
Put Pellas Nature Lemon olive oil, cream cheese, Greek yogurt and honey in a bowl and mix. Cool in the fridge.
In a plate add some crumbled biscuits topped with the chilled Greek yogurt mix and a piece of the celery gel.
Drizzle some honey on top.
Mix 100 gr (3.40 Fl.oz) of celery juice with agar-agar and bring to a boil.
In a bowl put the other 100 gr (3.40 Fl.oz) of celery juice. Mix the hot and cold parts.
Chill in the freezer until firm. Tip: Use a wide, open bowl in order for the celery gel to chill faster.