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No bake easy pesto cheesecake

Serves 6 as a main dish, 12 as a starter.
Preparazione 30 min
Tempo totale 2 h 30 min
Porzioni 6


  • 250 g ricotta cheese
  • 100 ml cream fresh single
  • 1 tsp agar agar powder
  • 100 g crackers whole wheat
  • 80 g shortening vegetable
  • 200 g tomato
  • 30 g basil fresh leaves
  • 30 g Parmesan cheese
  • 20 g pine kernels
  • 1 clove garlic
  • 3 tbsp olive oil
  • q.s. sesame seeds


  • Blend basil leaves with 2 tablespoons of olive oil, parmesan cheese, pine kernels, a little salt and pepper to obtain a smooth pesto sauce. Set aside.
  • Blend whole wheat crackers to get a coarse flour, add melted shortening and stir to obtain an homogeneous mixture. Divide it in shot glasses or an 8 inch round mold and put in the fridge.
  • Heat 5 tablespoons of cream in a small pan, add the agar agar and mix well. Bring to the boil and simmer on low heat for 3 minutes, stirring constantly.
  • Mix the ricotta cheese with pesto sauce, add the agar agar cream mixture and mix well using a whisk. Whip the remaining cream and add it to the ricotta pesto cheesecake filling using a spatula, stirring gently from bottom to top.
  • Pour the cheesecake filling over the cracker crust then put in the fridge for 2 hours.
  • Top the cheesecake with cut tomatoes seasoned with oil, salt and pepper, sprinkle with sesame seeds or roasted pine kernels and serve.