No-Bake Shine Muscat Chocolate Cheesecake Recipe

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

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

1. Mix the water with the powdered gelatin and leave to stand for 10 minutes. 2. Beat the room temperature cream cheese with the sugar and vanilla extract.

Cheesecake (white)

3. Mix in the plain yogurt and lemon juice. 4. Heat the soaked gelatin in the microwave for 15 seconds to dissolve, then mix it into the cheesecake batter.

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5. Add about 50% of the whipped cream and mix evenly. 6. Line a 12 cm mousse tin with a little of the cheesecake batter and press in the shine muscat.

Cheesecake (white)

7. Pour in the rest of the cheesecake batter, flatten, and set in the refrigerator for about 2 hours.

Cheesecake (white)

1. Mix the water with the powdered gelatin and let it sit for about 10 minutes. 2. Beat the room temperature cream cheese with the sugar and vanilla extract. 3. Add the melted chocolate and mix.

Cheesecake (Chocolate)

4. Heat the soaked gelatin in the microwave for 15 seconds to dissolve, then mix it into the cheesecake batter. 5. Add about 50% of the whipped cream and mix evenly.

Cheesecake (Chocolate)

6. Seal the bottom of a 15 cm mousse tin with plastic wrap and place the cheesecake in a 12 cm mousse tin. 7. Remove the mousse band, pour in the chocolate cheesecake batter, flatten and place in the refrigerator to set for about 2 hours.

Cheesecake (Chocolate)

8. 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) 9. Pour over the cheesecake and place in the freezer for about 20 minutes. 10. top with the shine musket and dust with powdered sugar for garnish.

Cheesecake (Chocolate)