No-Bake Honey Cheesecake Recipe

Name: No-Bake Honey Cheesecake
Prep time: 70 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: 60g Warm water; 20g Honey; 2g Gelatin sheet; 70g Crushed digestive cookie; 35g Melted unsalted butter; 1 Egg yolk; 25g Water; 35g Sugar; 20g Honey; 150g Mascarpone cheese; 6g Gelatin sheet; 5g Lemon juice; 300g Whipped cream (whipped up 60%)

Cooking TreePublished: 2022-10-29 Updated: 2022-10-2102.4K views

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

I made a no-oven honey mascarpone cheesecake with sweet and fragrant honey flowing~

It is fragrant and delicious with fragrant mascarpone cheese and sweet honey.

On the top, a honeycomb pattern is made using bubble wrap and honey is poured on it.

After freezing in the freezer, carefully remove the bubble wrap and it will separate well.

I liked the combination of honey and cheesecake better than I thought, so I ate it well~^^

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Honey Cheesecake

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Rating: 5.0/5
( 38 voted )

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

Ingredients

60g Warm water

20g Honey

2g Gelatin sheet

70g Crushed digestive cookie

35g Melted unsalted butter

1 Egg yolk

25g Water

35g Sugar

20g Honey

150g Mascarpone cheese

6g Gelatin sheet

5g Lemon juice

300g Whipped cream (whipped up 60%)

Instructions

Mix warm water and honey, squeeze out the water from gelatin soaked in cold water for 10 minutes, mix, pour into a hemisphere mold, and harden in the freezer for 2 hours.

Mix the crushed Daize cookie and melted unsalted butter, put it in a mold, press it firmly, and put it in the refrigerator.

Place the egg yolk bowl in a pot of hot water, add water, sugar, and honey, mix until the sugar dissolves, then add the mascarpone cheese and mix.

Remove from the pot, squeeze out the water from gelatin soaked in cold water for about 10 minutes, mix, then add lemon juice and mix.

Add (4) to 60% whipped cream and mix, then put a little in the mold and flatten it.

Put the honey jelly hardened in the hemispherical mold into the mold, leave a little bit of the remaining mousse, put it all in, flatten it, and let it harden in the refrigerator for about 30 minutes.

Add a little yellow food coloring to the remaining zucchini dough and mix.

Pour the remaining dough into the mold, put the bubble wrap cut into 15cm pieces, press it into shape, and then harden it in the freezer for 3 hours.

Remove the bubble wrap and wrap the outside of the mold with a steam towel to melt it slightly, then remove the mold and sprinkle honey on top to finish.

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