No-Bake Honey Chocolate Cheesecake Recipe

Name: No-Bake Honey Chocolate Cheesecake
Prep time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Korean
Ingredients: 50g Crushed digestive cookies; 25g Melted unsalted butter; 75g Dark chocolate; 55g Heavy cream; 2g Gelatin; 75g Whipped heavy cream (whipped up 50%); 90g Cream cheese; 25g Honey; 2g Melted gelatin; 50g Whipped heavy cream (whipped up 50%); Yellow food coloring

by Cooking Tree 2023-07-04

written by Cooking Tree Published: 2023-07-04Last Updated on 2023-07-03

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

I made a no-oven chocolate cheesecake with fragrant and sweet honey.
It looks like a bee coming to play just by looking at it, so it’s cute and fun~

I layered chocolate and cheesecake layers alternately to harden it and expressed it as if there was honey on the top.
The taste of chocolate and the taste of cheesecake with honey mixed in a subtle way, and it was really delicious!

It can be made easily by making only two types of dough, and it does not require an oven, so I think it can be made easily~

It was so delicious that I ate it with exclamations of admiration~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Honey Chocolate Cheesecake
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Rating: 5.0/5
( 53 voted )

Serves: 2 Prep Time: 55 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

50g Crushed digestive cookies
25g Melted unsalted butter
75g Dark chocolate
55g Heavy cream
2g Gelatin
75g Whipped heavy cream (whipped up 50%)
90g Cream cheese
25g Honey
2g Melted gelatin
50g Whipped heavy cream (whipped up 50%)
Yellow food coloring

Instructions

Add melted unsalted butter to the crushed Daije cookies, mix, put in a 7cm mold covered with mousse strips, press firmly, and place in the refrigerator.
Pour fresh cream into the dark chocolate and melt it in the microwave for about 1 minute, then add the soaked gelatin and mix.
Add 50% whipped cream, mix, put about 25g in the mold, and harden in the freezer for 10 minutes.
Soften cream cheese, add honey, mix, add melted gelatin, mix, add thinly whipped fresh cream and yellow food coloring, and mix.
Put about 25g cheesecake dough on the chocolate dough and harden it in the freezer for about 10 minutes.
Repeat alternately to harden, pour in the last chocolate dough, put the cleaned bubble wrap on top, shape it, and let it harden in the freezer for about 1 hour.
Remove the mold, bubble wrap and Mousse Strip, and top with the remaining cheesecake batter to finish.

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