No-Bake & No-Gelatin Wafers Chocolate Cheesecake Recipe

Name: No-Bake & No-Gelatin Wafers Chocolate Cheesecake
Prep time: 65 min
Total time: 65 min
Yield: 8
Cuisine: Korean
Ingredients: 60g Whole wheat biscuits; 30g Melted unsalted butter; Wafers; 330g Cream cheese; 20g Sugar; 250g Milk couverture chocolate; 3g Vanilla extract; 150g Whipping cream; 50g Dark couverture chocolate; 50g Whipping cream

Cooking Tree2023-10-1801.8K views

In Cooking Tree, we’re serving up delicious No-Bake & No-Gelatin Wafers Chocolate Cheesecake, and we’ll show you how to make it from scratch.

I made a cheesecake with soft milk chocolate filling~.
You can eat it with crunchy sweets around the edges.

I made it without gelatin so it was simpler and better.
It’s sweet, soft, and has a melt-in-your-mouth texture.

I used milk chocolate, but you can use dark chocolate for a firmer texture.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake & No-Gelatin Wafers Chocolate Cheesecake

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Rating: 5.0/5
( 54 voted )

Serves: 8 Prep Time: 65 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 120 calories 19 grams fat

Ingredients

60g Whole wheat biscuits

30g Melted unsalted butter

Wafers

330g Cream cheese

20g Sugar

250g Milk couverture chocolate

3g Vanilla extract

150g Whipping cream

50g Dark couverture chocolate

50g Whipping cream

Instructions

Line a mold with wejas and mix whole wheat cookies with melted butter.

Dip the inside of the weheasels, press flat, and place in the refrigerator.

Heat the cream cheese in the microwave for 30 seconds, then add the sugar and mix gently.

Melt the milk-covered chocolate and stir into the cream cheese.

Fold in 50% of the whipped cream and mix evenly.

Pour into a mousse mold, flatten, and chill in the refrigerator for at least 3 hours.

Melt the dark couverture chocolate with the whipped cream in the microwave for 20 seconds.

Pour into the mousse mold, flatten, and chill in the refrigerator for at least 1 hour.

Notes

- Mold size : 15cm x 8cm

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