Strawberry-Amarettini Torte

By Feli Chic'Cuisine

Easy to prepare! This non-bake and refreshing cheesecake is a beautiful harmony of flavours.


Serves 8

For the Crust

  • 130g butter biscuits, crushed

  • 70g Amaretti biscuits, crushed

  • 90g butter, melted

For the Filling

  • 130g mascarpone

  • 95g cheese cream

  • 500g yoghurt (reserving 4 tablespoons)

  • 4 packs (1 pack = 1 1/2 teaspoons) vanilla sugar

  • 8 gelatin sheets

  • 300g strawberries

  • pistachios



1. Grease and line with parchment paper a 9-in. (23 cm) springform pan.

2. Place the butter biscuits in a large ziplock bag and crush it with a rolling pin into fine crumbs. Repeat the procedure for the amaretti biscuits.

​3. In a medium bowl, combine crushed butter biscuits, crushed amaretti, and stir in melted butter.

​4. Press onto the bottom of the prepared pan. Refrigerate.


5. In a bowl, mix the mascarpone, yoghurt, cheese cream and vanilla sugar until smooth. Add cubed strawberries, reserving some berries for decoration.

6. In a saucepan, put the sheets of gelatin in cold water, and let them soak for about 5-6 minutes.

7. Gently squeeze the water out of the gelatin sheets. In a saucepan, combine the gelatin with 3-4 tablespoons of yoghurt cream over low heat. Gradually stir the disolved gelatin in yoghurt-cheese cream mixture.

8. Gradually, fold in the yoghurt-mascarpone cream the 2/3 of sliced strawberries, reserving berries for decoration. Pour over biscuits crust.​ Refrigerate for at least 3 hours or overnight.​ Decorate with sliced strowberries and pistachio​

Strawberry-Amarettini Torte
"It is spring again. The earth is like a child that knows." Rainer Maria Rilke​​​

       ''Sugar and Spice and

           other Things Nice''

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