David Rocco’s No-Bake Cheesecake
A refreshing and tangy take on a no bake cheesecake.  Credit: David Rocco
Servings: 8 yield(s)
Prep Time: 30 mins
Cook Time: 180 mins
Total Time: 210 mins
Ingredients
    For the crust
  • 10 oz chocolate wafer cookies or Oreos
  • 1/4 cup melted butter
    • For the filling
  • 2 sheets of gelatin or 1 packet of powdered gelatin
  • 1/4 cup milk
  • 1 1/2 cup whipping cream
  • 2 cup ricotta
  • 1 cup yogurt (plain or your desired flavor)
Instructions
  1. Make the crust by crushing the cookies either by hand, with a rolling pin or with a food processor. Add butter to crushed cookies and press into an 8 x 11" pan.
  2. In a saucepan, bring milk to a boil, reduce heat, and add the gelatin until it dissolves. Let sit until it comes to room temperature. NOTE: If using gelatin sheets, place in a bowl of cold water for 10 min until soft and gently squeeze to remove the excess water. Then add to the boiling milk until it dissolves.
  3. In a stand mixer or with a hand mixer, whip the cream until stiff peaks form.
  4. In another bowl, mix together the ricotta and yogurt until combined. Gently fold in the gelatin mixture followed by the whipped cream until smooth.
  5. Pour the batter over the cookie crust and place in the fridge for at least 3 hours.
  6. Top with cookie crumbs or shaved chocolate if desired. Serve and enjoy!