No-Bake Triple Chocolate Cheesecake Recipe

Instructions

1. Add cocoa powder to crumbled whole wheat cookies and mix.
2. Add melted butter and mix evenly.
3. Put it in a mousse mold, flatten it, press it lightly, and set it in the refrigerator.
4. Put the powdered gelatin in cold water and soak it for more than 10 minutes.
5. Gently mix the room-temperature cream cheese (heat in the microwave for 15 seconds twice).
6. Add sugar and vanilla bean paste and mix.
7. Add melted white chocolate (hot) and mix.
8. Heat the soaked gelatin in a microwave for about 30 seconds to melt and mix evenly.
9. Whip about 50% of the fresh cream and mix evenly.
10. Put 300g in a mousse mold, flatten it, and harden it in the refrigerator.
11. Put 150g each in 2 bowls.
12. Add melted milk chocolate and dark chocolate to each bowl and mix.
13. Put the white cheesecake batter, milk chocolate batter, dark chocolate batter, and ganache into a piping bag.
    (For the ganache, I used 20g of dark chocolate + 20g of fresh cream by heating and melting it)
14. Mix and squeeze the dough in a long, deep container and set it in the refrigerator for 3-4 hours.
15. Scoop out the cheesecake and place it on top of the cheesecake.