No-bake turrón cheesecake with toasted almonds

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Dessert
Very Easy
8 h 10 m

Love almond desserts? Then this no-bake turrón cheesecake might just become your new favorite! Soft Spanish turrón brings a wonderfully rich, nutty flavor to the creamy filling, while a buttery cookie crust adds a little crunch. And the best part? There's no oven involved. Just whip everything together, let the fridge do its thing, and finish with toasted almonds and a few pieces of turrón. It's a lovely make-ahead dessert for Christmas, but we certainly wouldn't say no to a slice at any other time of year!

Ingredients

6

For the crust:

For the filling:

For the topping:

Materials

  • Food processor
  • 6 to 7-inch (16 to 18 cm) springform pan
  • Parchment paper
  • Acetate cake collar (optional)
  • Flat-bottomed glass
  • Electric mixer
  • Small saucepan

Preparation

Preparation10 min
Waiting time8 hours
  • No-bake turrón cheesecake with toasted almonds - Preparation step 1Pulse the cookies in a food processor until finely crushed. Add the melted butter and pulse again until the crumbs are evenly coated.
  • No-bake turrón cheesecake with toasted almonds - Preparation step 2Line the base of a springform pan with parchment paper. Add an acetate collar around the sides if you have one. Press the cookie mixture firmly and evenly into the base using the bottom of a glass, then refrigerate while you make the filling.
  • No-bake turrón cheesecake with toasted almonds - Preparation step 3Soak the gelatin sheets in a bowl of cold water for about 5 minutes, or until softened. If using powdered gelatin instead, follow the blooming instructions in the FAQ.
  • No-bake turrón cheesecake with toasted almonds - Preparation step 4Place the cold cream, cream cheese, and turrón spread in a large mixing bowl. If you're using a block of soft turrón, blend it into a smooth paste first.
  • No-bake turrón cheesecake with toasted almonds - Preparation step 5Beat with an electric mixer until the filling is smooth, thickened, and light. Avoid overmixing.
  • No-bake turrón cheesecake with toasted almonds - Preparation step 6Warm the milk gently in a small saucepan without letting it boil. Squeeze the excess water from the softened gelatin sheets, then stir them into the warm milk until completely dissolved.
  • No-bake turrón cheesecake with toasted almonds - Preparation step 7Stir a spoonful of the cheesecake filling into the warm milk mixture, then pour it into the bowl and beat briefly until evenly combined. Work promptly so the gelatin doesn't set into lumps.
  • No-bake turrón cheesecake with toasted almonds - Preparation step 8Spoon the filling onto the chilled cookie crust and smooth the top.
  • No-bake turrón cheesecake with toasted almonds - Preparation step 9Gently tap the pan on the counter to release any large air pockets. Cover and refrigerate for at least 8 hours, preferably overnight, until firmly set.
  • No-bake turrón cheesecake with toasted almonds - Preparation step 10Release the springform pan and carefully peel away the acetate collar, if using. For easier serving, leave the cheesecake on the removable pan base or slide it onto a serving plate with a wide cake lifter. Top with pieces of soft turrón and toasted almonds.
  • No-bake turrón cheesecake with toasted almonds - Preparation step 11Slice and serve chilled. Enjoy!

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FAQ ❓

What is turrón blando, and where can I find it?

Turrón blando, also called turrón de Jijona, is a soft Spanish almond confection traditionally eaten at Christmas. Look for it in Spanish specialty stores or online. It has a rich, slightly oily almond texture, so it isn't quite the same as ordinary nougat.
Yes. Break soft turrón into pieces and blend until as smooth as possible before mixing it into the filling. The texture may be slightly grainier than with a ready-made spread. Ordinary almond butter isn't a direct substitute because it is much less sweet.
Maria cookies give a mild, crisp base. In the US, graham crackers are an easy alternative; in the UK, try digestive or plain tea biscuits. Speculoos cookies add a spiced flavor. Use the same weight of cookies for the crust.
Yes. US heavy whipping cream works well, even though it usually has a slightly higher fat content than the cream traditionally used in this recipe. Keep it cold so the filling whips up nicely.
Absolutely! Mascarpone makes the filling a little richer and milder. For classic cheesecake tang, stick with full-fat cream cheese.
Yes, but check the gelatin strength listed on the package. For approximately ⅛ oz of gelatin, use about 1¼ tsp powdered gelatin. Sprinkle it over 1 tbsp cold water and let it bloom for 5 minutes, then dissolve it in the warm milk before adding it to the filling. Gelatin sheets vary in size and strength, so follow the manufacturer's equivalent when available.
It is possible, but agar sets differently and will give a firmer texture. As a starting point, try approximately ¾ tsp powdered agar-agar mixed into 3 tbsp + 1 tsp milk instead of the milk quantity in the ingredients. Bring it to a full boil and simmer according to the package directions, usually 1 to 2 minutes. Quickly whisk in a little filling to temper the mixture, then immediately mix it into the remaining filling and pour into the pan. Agar brands vary, so the final set may need adjustment.
The gelatin may not have dissolved completely, the filling may have been too warm, or the cheesecake may need more time in the refrigerator. Chill for at least 8 hours, ideally overnight. For the most reliable result, check the gelatin strength and make sure it is fully dissolved before adding it to the filling.
Yes! It's ideal for preparing the day before. Cover and refrigerate it, then add the toasted almonds and turrón pieces shortly before serving to keep them looking their best.
Keep the cheesecake covered in the refrigerator for up to 3 days. You can also freeze it without the toppings for up to 1 month, wrapped well. Thaw overnight in the refrigerator; the texture may be slightly softer after freezing. Don't leave it at room temperature for more than 2 hours.

Cookware

blender
Mixer

Attributes

Keep refrigerated
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Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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