Cucumber Walnut Cheesecake

  • Difficulty: Medium
  • 3 hours and 10 minutes
  • 6 servings

What if we used cucumber for our cheesecake? It’s refreshing, it has a mild taste, so why not? Other than that, we’ll use for our no-bake, the usual digestive cookies, ground walnuts, cream cheese, sugar, and honey. Let’s spike it a bit with lemon juice and, voila! It’s incredible!

Ingredients Needed for Cucumber Walnut Cheesecake

3 ounces digestive cookies
3 tablespoons ground walnuts
½ cup melted butter
2 cucumbers, thickly sliced
1 tablespoon honey
1 tablespoon lemon juice
1 cup of sugar syrup
½ cup cream cheese
2 tablespoons powdered sugar

How to Cook Cucumber Walnut Cheesecake

  1. Add the cookies and ground walnuts to the blender and crush them.
  2. Pour the melted butter and mix some more.
  3. Line a springform pan with parchment paper and add the mixture to it. Evenly spread it and press it gently.
  4. Refrigerate for 1 hour.
  5. Add the sliced cucumbers, honey, and lemon juice to the blender and mash them.
  6. Pour the sugar syrup and mix some more.
  7. Add the cream cheese and powdered sugar to a bowl. Mix until smooth.
  8. Add the cucumber mixture and mix some more.
  9. Pour this into the springform pan and refrigerate for 2 more hours.

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