Gingerbread no-bake cheesecake

Such cheesecakes are especially good in the summer when you don’t want to stand at the stove at all, besides, no-bake cheesecake is low in calories.

Ingredients

• Gingerbread cookies (crushed) - 2 1/4 cups
• Cream cheese at room temperature - 230 g
• Yogurt natural without additives - 1/2 cup
• Ginger crystallized (finely chopped) - 1/2 cup
• Butter (melted) - 5 tbsp. l.
• Sugar - 2/3 cup
• Vanilla extract - 1/2 tsp
• Mascarpone cheese - 450 g
• Fat cooking cream - 1/3 cup
• Softened butter for greasing the mold

Directions

1. In a medium-sized bowl, mix the crumbled gingerbread cookies and melted butter, mix well with your hands and pour half of this mass into an oiled form, pressing down and forming a dense cake with sides.
2. In another bowl, combine cream cheese, yogurt, sugar, vanilla extract and ginger, beat with a mixer until smooth. Then add Mascarpone and cream, beat well (the mass should thicken, but do not beat the cream so that it does not exfoliate).
3. Put half of the creamy mass into the prepared biscuit crusts, and sprinkle the remaining 1/2 of the remaining biscuit crumbs on top, lay out a layer of cheese mass again and sprinkle with the remaining crumbs. Cover and refrigerate the no-bake cheesecake overnight.