No-Bake Coffee Jelly Cheesecake Recipe

Instructions

1. Add melted butter to the crushed lotus cookies, mix, place in a square mousse mold (15cm), press flat, and put in the refrigerator.
2. Add powdered gelatin to water and soak for more than 10 minutes. Add instant coffee to warm milk and dissolve completely.
3. Gently loosen the cream cheese at room temperature, add condensed milk and vanilla extract, and mix.
4. Mix the coffee dissolved in milk into the cream cheese dough and heat the soaked gelatin in the microwave for about 20 seconds to dissolve it completely.
5. Add the melted gelatin to the cream cheese dough and mix, whip about 60~70% of the fresh cream into the cream cheese dough, and mix.
6. Put about 1/3 of the coffee cream cheese dough in another bowl, add the melted dark couverture chocolate and mix evenly.
7. Pour 1/3 of the dough into the mousse mold and harden in the freezer for 20 minutes. Then pour in all the coffee cream cheese dough and harden in the refrigerator for 3 hours.
8. Add powdered gelatin to water and soak for at least 1 minute. Add sugar to coffee beans and mix, then add soaked gelatin and mix.
9. Pour into the mousse mold and harden in the refrigerator for at least 1 hour.