No-Bake Shine Muscat Chocolate Cheesecake Recipe

Name: No-Bake Shine Muscat Chocolate Cheesecake
Prep time: 75 min
Total time: 75 min
Yield: 8
Cuisine: Korean
Ingredients: 60g Whole wheat biscuits; 25g Melted unsalted butter; 4g Gelatin + 20g Water; 120g Cream cheese; 25g Sugar; 2g Vanilla extract; 20g Plain yogurt; 4g Lemon juice; 70g Whipping cream; Shine Muscat; 4g Gelatin + 20g Water; 200g Cream cheese; 10g Sugar; 3g Vanilla extract; 50g Milk couverture chocolate; 50g Dark couverture chocolate; 120g Whipping cream; 80g Whipping cream; Purple food coloring; 15g Blueberry puree

by Cooking Tree 2023-10-20

written by Cooking Tree Published: 2023-10-20Last Updated on 2023-10-19

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Cooking Tree will show you how to make a homemade version of this delectable recipe for No-Bake Shine Muscat Chocolate Cheesecake.

I made a cheesecake with shiny and bouncy shine muscat~.
The flavor went well with the rich chocolate cheesecake.

I used a whole shine musket inside and it bursts with juiciness.
I thought Blueberries and Shine Muscat would go well together.

I colored the whipped cream on top with blueberries, but if you don’t have blueberry puree.
you could use purple food coloring.

It’s a cheesecake with a cute and toy-like visual, so it’s a cheesecake with a cute feeling~^^

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Shine Muscat Chocolate Cheesecake
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Rating: 5.0/5
( 36 voted )

Serves: 8 Prep Time: 75 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 130 calories 33 grams fat

Ingredients

60g Whole wheat biscuits
25g Melted unsalted butter

4g Gelatin + 20g Water
120g Cream cheese
25g Sugar
2g Vanilla extract
20g Plain yogurt
4g Lemon juice
70g Whipping cream
Shine Muscat

4g Gelatin + 20g Water
200g Cream cheese
10g Sugar
3g Vanilla extract
50g Milk couverture chocolate
50g Dark couverture chocolate
120g Whipping cream

80g Whipping cream
Purple food coloring
15g Blueberry puree

Instructions

Mix the crumbled whole wheat cookies with the melted butter, place in a 12 cm mousse mold, press flat, and refrigerate.

Cheesecake (white)

Mix the water with the powdered gelatin and leave to stand for 10 minutes.
Beat the room temperature cream cheese with the sugar and vanilla extract.
Mix in the plain yogurt and lemon juice.
Heat the soaked gelatin in the microwave for 15 seconds to dissolve, then mix it into the cheesecake batter.
Add about 50% of the whipped cream and mix evenly.
Line a 12 cm mousse tin with a little of the cheesecake batter and press in the shine muscat.
Pour in the rest of the cheesecake batter, flatten, and set in the refrigerator for about 2 hours.

Cheesecake (Chocolate)

Mix the water with the powdered gelatin and let it sit for about 10 minutes.
Beat the room temperature cream cheese with the sugar and vanilla extract.
Add the melted chocolate and mix.
Heat the soaked gelatin in the microwave for 15 seconds to dissolve, then mix it into the cheesecake batter.
Add about 50% of the whipped cream and mix evenly.
Seal the bottom of a 15 cm mousse tin with plastic wrap and place the cheesecake in a 12 cm mousse tin.
Remove the mousse band, pour in the chocolate cheesecake batter, flatten and place in the refrigerator to set for about 2 hours.
Whip the whipped cream with 1-2 drops of purple food coloring, then fold in the blueberry puree.
(If you don't have puree, adjust the color with purple food coloring)
Pour over the cheesecake and place in the freezer for about 20 minutes.
top with the shine musket and dust with powdered sugar for garnish.