Grape Cheesecake

Sharing is caring!

Loaded with fresh grapes, Mascarpone cheese, yogurt, sour cream, whipped cream and chocolate cookies, this no bake grape cheesecake recipe with chocolate cookie crumbs makes a beautiful, light and delicious dessert.

I always get excited when I see something from home. A few weeks ago I bought grapes from Namibia and made this easily adjustable layered grape dessert with cheesecake filling and chocolate cookie crumbs. It looks and tastes divine and only tastes less than 15 minutes to make. Makes a perfect anytime dessert.

What you’ll need to make grape cheesecake recipe

250 g (8.8 oz) Mascarpone cheese
150 g (5.3 oz) plain yogurt
200 ml (6.8 fl.oz/ about ¾ cup) whipping cream
200 g (7.1 oz) sour cream
50 g (¼ cup/ 1.8 oz) sugar
1 tablespoon vanilla sugar
225 g (7.9 oz) chocolate cookies
500 g (1.1 lbs) grapes, washed and dried

  • Very important all ingredients for the cheesecake filling must be very well chilled!!
  • Use 1/4 teaspoon vanilla extract if you don’t have vanilla sugar. Just add an extra 1 tablespoon regular sugar.

How to make no bake grape cheesecake recipe

Put the cookies in a freezer bag and beat with a rolling pin or something similar to create crumbs and set aside.

Whip very well chilled whipping cream until light and fluffy.

Add vanilla sugar, normal sugar, yogurt, sour cream and Mascarpone cheese to a bowl and combine well.

Then add whipped cream and mix gently, until you have a homogeneous mixture. You want to retain the air in whipped cream, so that you’ll have a less dense and voluminous dessert.

Next layer the dessert. Start with the cheesecake filling aka. cream and end with crumbs. Add a layer of cheesecake filling at the bottom. Then arrange grapes on top and sprinkle with chocolate cookie crumbs.

Repeat the process until you’ve used up the cheesecake filling, grapes and crumbs. Done!

Notes:

  • Very important use chilled ingredients
  • Use 1/4 teaspoon vanilla extract if you don’t have vanilla sugar. Just add an extra 1 tablespoon regular sugar.
  • Feel free to make this dessert 2 to 3 days in advance. Just be sure to keep it in the fridge (covered with cling film).

More no bake cheesecake recipes

Grape cheesecake

This simple and easily adjustable layered grape dessert with cheesecake filling and chocolate cookie crumbs looks and tastes divide and only tastes less than 15 minutes to make. Makes a perfect anytime dessert.
Prep Time15 mins
Total Time15 mins
Course: Dessert, Puddings and desserts
Cuisine: International
Keyword: birthday, Christmas, creamy dessert, dinner party, Easter, grape dessert recipes, layered grape dessert, mother's day
Servings: 6 Servings
Author: Ester from esterkocht.com

Equipment

  • Hand mixer with whisk
  • Bowls
  • Casserole glass dish

Ingredients

  • 250 g (8.8 oz) mascarpone cheese well chilled
  • 150 g (5.3 oz) plain yogurt well chilled
  • 200 ml (6.8 fl.oz/ about ¾ cup) whipping cream well chilled
  • 200 g (7.1 oz) sour cream well chilled
  • 50 g (¼ cup/ 1.8 oz) sugar
  • 1 tablespoon vanilla sugar
  • 225 g (7.9 oz) chocolate cookies
  • 500 g (1.1 lbs) grapes, grapes washed

Instructions

  • Put the cookies in a freezer bag and beat with a rolling pin to create crumbs and set aside. Whip very well chilled whipping cream until light and fluffy. Add vanilla sugar, normal sugar, yogurt, sour cream and Mascarpone cheese to a bowl and combine well. Then add whipped cream and mix gently, until you have a homogeneous mixture. You want to retain the air in whipped cream, so that you’ll have a less dense and voluminous dessert.
  • Next layer the dessert. Start with the cream and end with crumbs. Add a layer of cheesecake filling at the bottom. Then arrange grapes on top and sprinkle with chocolate cookie crumbs. Repeat the process until you’ve used up the cheesecake filling, grapes and crumbs. Done!

Notes

  • Very important use chilled ingredients
  • Use 1/4 teaspoon vanilla extract if you don't have vanilla sugar. Just add an extra 1 tablespoon regular sugar.
  • Feel free to make this dessert 2 to 3 days in advance. Just be sure to keep it in the fridge (covered with cling film)

 

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

 

Sharing is caring!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.