Go Back
–+ servings
Slice of Polish no-bake cheesecake (sernik na zimno) with strawberry jelly and fresh blueberries on a white plate
Print Recipe

Polish No-Bake Cheesecake (Sernik na Zimno)

Creamy Polish no-bake cheesecake (sernik na zimno) with strawberry jelly and fresh blueberries. Easy recipe with a smooth, light texture.
Prep Time30 minutes
Chilling time:12 hours
Total Time12 hours 30 minutes
Servings: 10 servings
Calories: 340kcal
Author: Chef Lukasz
Rate & Review

Equipment:

Ingredients:

Biscuit Base:

Cheesecake Layer:

  • 350 g full-fat cream cheese - room temperature
  • 250 g mascarpone
  • 50 g sugar - use up to 75 g if you prefer a sweeter cheesecake
  • 150 ml double cream - whipped to stiff peaks
  • 2 tbsp natural yoghurt
  • 1 lemon zest
  • ½ lemon juice

Jelly & Fruit Topping:

  • 600 ml strawberry jelly - warm but not hot
  • 300 g strawberries - sliced into quarters
  • 150 g blueberries

Instructions:

Prepare the Biscuit Base

  • Crush the digestive biscuits finely using a food processor or rolling pin.
    Crushed digestive biscuit base pressed into a springform tin for Polish no-bake cheesecake
  • Mix thoroughly with the melted butter until evenly combined.
  • Press the mixture firmly into the base of a 23 cm round spring-form tin, creating an even layer.
    Tip: Use the bottom of a glass to compact the base well - this helps the cheesecake slice cleanly later.
    Place the tin in the fridge while you prepare the filling.

Make the Cheesecake Filling

  • In a stand mixer or large bowl, combine: cream cheese, mascarpone, yoghurt, sugar, lemon zest and juice. Mix until smooth and creamy, with no lumps.
  • Gently fold in the whipped double cream using a spatula.
  • Whisk in 100 ml of the strawberry jelly - this helps the cheesecake set while keeping it light.
  • Spoon the mixture into the tin and smooth the surface with a palette knife. Refrigerate for 20–30 minutes to lightly firm up.
    Smooth cheesecake layer spread evenly in a springform tin for Polish no-bake cheesecake
  • Add the Strawberries
  • Arrange the sliced strawberries evenly over the cheesecake. Press them in gently so they stick, without sinking too deep. Try to cover as much of the surface as possible for an even finish.
    Sliced strawberries arranged on the cheesecake layer in a springform tin for Polish no-bake cheesecake

First Jelly Layer

  • Using a ladle, gently pour a thin layer of jelly over the strawberries - just enough to cover them. Pour slowly to avoid disturbing the fruit. Return the cheesecake to the fridge for 30–60 minutes, until the jelly is set.
    Important: The jelly should be warm, not hot. Hot jelly can melt the cheesecake layer and cause bleeding.

Final Jelly Layer & Blueberries

  • Once the first jelly layer has set, pour over the remaining jelly. Scatter the blueberries evenly on top.
    Strawberry jelly layer with blueberries setting on Polish no-bake cheesecake in a springform tin
  • Place the cheesecake back in the fridge and allow it to set overnight. This resting time is essential for clean slicing and proper structure.
  • Unmould and Slice
  • The next day, run a thin knife carefully around the edge of the tin to release the jelly. Remove the springform ring gently. Slice with a sharp knife, cutting straight down, then pulling the blade out towards you. Wipe the knife clean between slices for best results.
    Whole Polish no-bake cheesecake (sernik na zimno) topped with strawberry jelly and fresh blueberries
  • Serve
  • Serve well chilled. Light, creamy, refreshing — this is classic Polish sernik na zimno, just as it should be.

Nutrition:

Serving: 120g | Calories: 340kcal | Carbohydrates: 28g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 85mg | Sodium: 220mg | Potassium: 190mg | Fiber: 1.5g | Sugar: 18g | Vitamin A: 420IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 0.6mg
QR Code linking back to recipe