No-Bake Green Grape Cheesecake Recipe

Name: No-Bake See through Green Grape Cheesecake
Prep time: 70 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: 250g Cream cheese; 65g Sugar; 50g Plain yogurt; 4g Vanilla extract; 5g Lemon juice; 5g Gelatin; 150g Whipped heavy cream (whipped up 50%); Green grape; 85g Crushed digestive cookies; 40g Melted unsalted butter; 250g Water; 40g Sugar; 8g Lemon juice; 12g Gelatin

Cooking TreePublished: 2023-02-28 Updated: 2023-02-2402.3K views

Cooking Tree is serving you a delectable recipe for No-Bake Green Grape Transparent Cheesecake, and we’ll show you how to prepare it from scratch.

I made a green grape cheesecake filled with green grapes in a transparent jelly~
I hardened the cheesecake with green grapes in a 12cm mold and put it in a 15cm mold to harden the surface with jelly to make it transparent.

It has a unique feel and is interesting~
In reality, the green grapes in the jelly are clearer and the transparent feeling of the jelly is well expressed, but in the photos and videos, it looks a little disappointing~

The cheesecake should be thinly hardened on top of the crust so that it does not seep into the cookies when the outer jelly hardens.

It gives a cute and refreshing feeling to the appearance of fresh green grapes floating around.

The green grapes are fresh and go well with the cheesecake, and the taste is really good~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake See through Green Grape Cheesecake

Pin Print

Rating: 4.0/5
( 39 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

250g Cream cheese

65g Sugar

50g Plain yogurt

4g Vanilla extract

5g Lemon juice

5g Gelatin

150g Whipped heavy cream (whipped up 50%)

Green grape

85g Crushed digestive cookies

40g Melted unsalted butter

250g Water

40g Sugar

8g Lemon juice

12g Gelatin

Instructions

Soften the cream cheese, add sugar and mix. Add plain yogurt, vanilla extract, and lemon juice and mix.

Soak in cold water for about 10 minutes, drain, and microwave for 10 seconds to add melted gelatin, then add 50% thinly whipped cream and mix.

Attach the sliced grapes to the inside wall of a 12cm frame, put cheesecake dough on the side, put uncut grapes on top, cover with dough, and harden in the freezer for 1 hour.

Mix the crushed Daize Cookies and the melted unsalted butter, press it down on the bottom of the 15cm mold, and harden it in the refrigerator for about 10 minutes.

Pour a little cheesecake batter into a 15cm mold, flatten it, and harden it in the refrigerator for about 30 minutes.

Remove the hardened material from the 12cm mold, place it in the center of the 15cm mold, and put it in the refrigerator.

Add sugar and lemon juice to water, mix, add melted gelatin, mix, pour into a 15cm mold, and harden in the freezer for 30 minutes.

Fill the remaining cheesecake batter flat in the mold and harden in the refrigerator for 3 hours.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.