Curd Cheesecake with Caramel (No-Bake Easter Pască)

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A no-bake curd cheesecake with caramel, condensed milk and candied fruits. Smooth, creamy texture and rich festive flavor.

Portion

Pass the farmer’s cheese through a fine sieve twice until perfectly smooth and creamy.
Cut the candied pears into small cubes and set aside.
Beat the softened butter until creamy. Add the cheese and mix for 5–6 minutes until light and fluffy.
In a separate bowl, combine the caramel chocolate and boiled condensed milk.
Pour hot cream over the mixture and blend until smooth.
Let it cool to 30–35°C, then gently incorporate into the cheese mixture.
Fold in the candied pineapple and pears.
Transfer the mixture into a mold, tapping lightly to remove air bubbles.
Smooth the surface and freeze until fully set.
Remove from the mold and refrigerate for 2–4 hours to thaw slowly.
Decorate as desired. The texture will be silky, creamy, with rich caramel notes and sweet-tart fruit accents.
Happy Easter!