This petit suisse cake is the easiest and richest cake I've made in a long time. I have borrowed the recipe my friend Vero from @oh.mamibluewhich has one of the most beautiful and varied accounts in all of Instagram.

To my surprise when I tried it for the first time, it does not have petit suisse but its flavor is totally to that of those delicious bottles that reminds us all of our childhood and our children. I don't need an oven and it gets ready in just 10 minutes. The rest is the rest you need in the fridge to curdle and be able to cut it but I will tell you that freshly made in the form of a shake it is already delicious.


  • 12 digestive cookies or Maria cookies
  • 50 g melted butter
  • 300 g Philadelphia cream cheese
  • 200 ml dessert cream 35% fat
  • 1 sachet of strawberry gelatin
  • Half a glass of warm water
  • Strawberries to decorate


We grease a mold of 15cm or 18cm 8mine is 18 cm).

Crush the cookies in the blender until they are reduced to flour, mix them with the melted butter and place the base mixture at the bottom of a removable mold.

Dissolve the gelatin in warm water and stir well.

In a bowl put the cream with the cheese and melted gelatin and crush well so that it is a mixture without lumps.

With the help of a spatula or a spoon put this mixture in the mold, flatten the surface and let cool in the fridge for at least 3 hours so that the cake sets well.

Decorate with laminated strawberries and enjoy!

Tips and Tricks

  • You can add a couple of tablespoons of your favorite sweetener even though I didn't and it was great.
  • Holds in the fridge for up to 6 days perfect
  • Difficulty: easy
  • Preparation time: 10 minutes + 3 hours of curd in the fridge
  • Servings: 10

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