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Easy Spanish Desserts

Confession: I am not a dessert chef. And while I rate my kitchen skills reasonably well, I still get a little nervous when tasked with making desserts. The conundrum is, of course, I love sweet things, and cheesecake is right up there with my all-time favorites! 

Perhaps this is why I love making these no-cook, no-bake cheesecake recipes, and you’ll see a whole bunch on our blog. They’re super easy to make, you can add virtually any flavors or toppings you like to suit the season, and more importantly, they taste incredible and feed my cheesecake craving for one more week! 

The best news, once you’ve made this recipe, you’re all set to try all these other no-bake cheesecake recipes. Check these out below: 

• Mixed Berry Cheesecake
• No bake cheesecake with avocado and lime
• White Chocolate Cheesecake with a crunchy pistachio nut topping

Vermouth and figs

Yep, a not-so-unlikely combination that works wonders in sweet dishes, especially in desserts. Both ingredients are used extensively in Spanish cuisine, although it is surprisingly quite rare that they are used together. Or perhaps, until now…

Baked and no-bake cheesecake – What’s the difference?

No-bake cheesecakes tend to be softer and more fluffy in texture. They’re utterly smooth and very decadent. Both types of cheesecake will be very creamy, and both often use cream cheese, but baked cheesecakes have eggs, whereas your no-bake variety doesn’t. 

For a no-bake cheesecake to set, it’ll need to refrigerate for at least one hour before serving, but longer is better. Once served at room temp, it’ll only hold out for an hour or so before it starts to melt and become very gooey — less time if it’s a warm day. 

Baked cheesecakes are denser and have a slightly firmer texture which is achieved by baking the ingredients, with or without a water bath. Baked cheesecakes also tend to be served without a topping.

Whichever cheesecake type you prefer, no-bake cheesecakes are hands down far easier to make and taste incredible.

Here’s our baked cheesecake recipe with honey and orange.

What is Vermouth?

Spanish Vermouth is a fortified white wine with herbs, spices, and other botanicals added. It is left to age in barrels and has a light pink or reddish hue in color. Typically, Vermouth is sweet and has hints of cinnamon, cardamom, and cloves. It’s the perfect ingredient to use in desserts as it has a distinctive flavor. 

In Spain, Vermouth is a popular tipple and you’ll see it enjoyed neat with lots of ice and a generous wedge of orange or lemon. In other Mediterranean countries, Vermouth is served mixed into cocktails. 

How long does Vermouth last?

We only use a shot or two of Vermouth for this recipe so you’ll have plenty leftover in the bottle. Once your bottle of Vermouth is opened, you’ll need to store it in the fridge. When refrigerated, Vermouth lasts around a month. As Vermouth is a fortified wine, it will eventually turn to vinegar if left in the heat (even at room temperature). 

Alcohol-free Vermouth (from Spain)

Typically when you cook with alcohol, the cooking process dissolves the alcohol content and just leaves the flavors of the liquor used. However, as this is a no-bake, no-cook recipe, using normal Vermouth will leave this recipe with a very very mild alcohol content (don’t worry, Grandma will be able to drive home after having a sneaky second slice!). 

If you prefer to use non-alcoholic Vermouth, there are some great options available. VERSIN Vermouth is Alcohol-Free and is imported from Spain and still has the same Vermouth flavor we need for this recipe.

Fig season

Fresh figs are available from May to November in the Northern Hemisphere, and from November to May in the Southern Hemisphere, although you’ll find dried figs and farmed figs any time of year. 

 Figs grow wild in many parts of Spain and can be picked as early as the beginning of May in the region of Andalusia in Southern Spain. Here in the Valencia Region, we have a steady supply of wild figs available from mid-June until late August. 

Essential equipment: Tart pan with removable base

For ease and convenience, we find using a tart pan with a removable base the best for our cheesecake-making adventures. Also known as ‘quiche pans’ these types of molds have a removable bottom and a crinkled edge that gives pies, tarts, and cheesecakes a distinctive edge style. 

 Tart pans are available in a wide range of sizes, ranging from 6 inches (15cm) in diameter all the way up to 12-14 inches (30-35cm). Most tart pans will have an edge depth of around 1-2 inches (2.5-5 cm).

Serving and storing leftovers

As this cheesecake recipe sets during refrigeration, you’ll want to serve it immediately after taking it out of the fridge. If you leave your cheesecake at room temp for more than 1 hour, you’ll end up with a wilting, gooey mess — if it’s a hot day, don’t even wait that long! 

 To serve, remove from the fridge and slice with a warm sharp knife. It’s great served alongside a small glass of chilled Vermouth, or coffee. 

 This dessert recipe is very rich and sweet on its own, so you don’t need to add anything, but a little honey drizzled over the figs on top works a treat. 

 In the unlikely occurrence that you have any leftovers, store your cheesecake in a sealable cake container in the fridge. When refrigerated, it will last up to 3 days. It is not recommended to freeze and thaw this cheesecake recipe.

FAQs

How long does this cheesecake recipe take to make?

• Prep time: 20 minutes
• Cook time: 0
• Setting time: 1 hour (minimum, overnight is best)
• Total time: 1 hour, 20 minutes.

Best pan to use when making a no-bake cheesecake

Use a tart pan (also called a quiche pan) with a removable bottom and sides. The pan should be around 10 inches (25cm) in diameter and have 1-2 inch (2.5-5cm) sides. 

How long does a no-bake cheesecake need to be refrigerated to set?

A no-bake cheesecake will set in around one hour but the longer you leave it, the more it will hold. At the 1-hour mark, it will be firm enough to slice, but you’ll want to serve it immediately after removing it from the fridge. For best results, we recommend leaving it in the fridge overnight. 

Can you use olive oil for a biscuit base for cheesecake?

Yep, you sure can. Olive oil makes a healthy substitute for butter and will set fine once refrigerated. It’ll be a little crumbly, but the health benefits of not using butter are a much better trade-off. 

How can I make a firm biscuit base with olive oil instead of butter?

For a 9-10 inch (20cm) tart pan, sub out the butter for 2 tablespoons of olive oil. Mix well and make sure you press the crushed biscuit base into the pan. The more compacted the base, the better.