No-Bake & No-Gelatin Honey Cheesecake Recipe

No-Bake & No-Gelatin Honey Cheesecake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made honey cheesecake using agar powder instead of gelatin.
For those who don’t like gelatin, I think I used agar powder for cheesecake for the first time.

It is definitely a little harder than gelatin and hardens with a texture similar to yokan.
The transparent honey layer has a texture similar to yokan, and the white cheesecake layer has a soft feel.

Dough with agar in it hardens quickly if left at room temperature, so you have to work quickly in the freezer to harden it.
If the dough is hardened at room temperature, you can microwave it for about 10 seconds and mix it before use, but once the agar hardens, it does not turn into a complete liquid, and some hardened particles seem to remain.

However, if you pour it and harden it, it will harden and it will be fine to give it a shape~^^
Boil agar in a pot and mix it with cheesecake dough while it is hot without cooling it separately so it doesn’t harden.

It takes a lot more time and hands than using gelatin, so it seems a little cumbersome to use agar powder~
It has a lot of honey taste, so it is fragrant and has a natural sweet taste, so it is delicious without burden~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake & No-Gelatin Honey Cheesecake

Ingredients

  • 400g Water
  • 120g Honey
  • 3g Agar powder
  • 120g Cream cheese
  • 15g Sugar
  • 60g Whipped cream (whipped up 50%)
  • Crushed digestive cookies
  • Melted white chocolate

Instructions

  1. Put water, honey, and agar powder in a pot, mix, and boil over medium heat for 5-7 minutes, stirring until the agar powder is completely dissolved.
  2. Put 100g in another cup, pour honey water over the finished cup and harden in the freezer for 10 minutes.
  3. Soften the cream cheese, add sugar and mix, then add 100g of honey water and mix.
  4. Add 50% whipped cream, mix, pour over the hardened honey water layer, and harden in the freezer for 15 minutes.
  5. Repeat for 10 minutes for the honey layer and 15 minutes for the cream cheese layer, then pour the last layer of honey water and harden in the refrigerator for about 30 minutes.
  6. Pour the melted white chocolate over the cleaned bubble wrap, spread it flat and harden in the refrigerator.
  7. Spread the crushed Daisy cookie on top of the hardened cheesecake, then cut the hardened white chocolate naturally and sprinkle with honey to finish.

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Recipe video

Thank you for watching~


Enjoy


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