No-Bake Kinder Bueno Cheesecake Recipe

Are you a Kinder Bueno lover? Here’s a sweet and delicious no-bake Kinder Bueno cheesecake for you! The Kinder Bueno chocolate bars are a perfect ingredient to add to the all-time favorite cheesecake. A drizzle of melted milk chocolate and whipped cream are sweet additions as toppings for this cheesecake.

Ingredients:

Crust:

• 170 grams biscuits or Graham crackers
• 2 Kinder Bueno bars
• 6 tbsp melted butter

Filling:

• 8 grams gelatin powder
• 40 ml water
• 2 1/4 cups cream cheese (at room temperature)
• 1/3 cup + 1 tbsp powdered sugar
• 1 tsp vanilla extract
• 10 oz melted kinder chocolate
• 2/3 cup cold heavy cream

Instructions:

Crust:

Prepare a food processor.
Add 170 grams of biscuits or Graham crackers into the processor.
Pulse until fine crumbs form.
Add two Kinder Bueno bars.
Pulse until well combined.
Pour 6 tbsp melted butter.
Pulse for the last time to combine.
Once done, transfer the mixture into an 8-inch springform pan.
Spread and press the mixture into the bottom of the pan.
Place it inside the fridge.

Filling:

In a small sauce bowl, add 8 grams of gelatin powder.
Add 40 ml of water.
Stir the mixture.
Set aside for 10 minutes.

In a large mixing bowl, add 2 1/4 cups of cream cheese.
Add 1/3 cup + 1 tbsp of powdered sugar and 1 tsp of vanilla extract.
Beat until well combined and texture is smooth.
Add melted kinder chocolate into the mixture.
Beat until well combined.
Add 2/3 cup of cold heavy cream.
Whip until soft peaks form.

Meanwhile, microwave the gelatin powder mixture for 15 seconds.
Add 1-2 tbsp of the cream mixture.
Mix until well combined.
Add it back into the bowl of cream mixture.
Mix until well combined.
Pour it into the springform pan with crust in it.
Spread evenly and smoothen the surface.
Place in the fridge for at least 6 hours.
After 6 hours, remove from the fridge.
Release the cheesecake from the pan.
You can drizzle melted milk chocolate as a cake decoration.
You can also add whipped cream topping.
Slice cake into equal triangles to serve.
Enjoy!

Images – https://www.youtube.com/watch?v=4giJCZuAE0c

No-Bake Strawberry Cheesecake | Eggless & Without Oven

You’ll have even more love for strawberries after making this delicious no-bake strawberry cheesecake recipe. This strawberry-filled cheesecake is perfect for that weekend dessert moment.

Ingredients:

Crust:

• 100 grams biscuits
• 30 grams melted butter

Filling:

• 90 grams sour cream
• 200 grams cream cheese (at room temperature)
• 30 grams sugar
• 30 grams milk + 6 grams gelatin

Strawberry Puree:

• 220 grams strawberries (chopped)
• 30 grams sugar
• 10 grams fresh lemon juice (or juice of a lemon)

• 200 ml heavy cream
• 15 grams sugar

Strawberry Jelly:

• 35 grams water
• 5 grams gelatin

Lemon Jelly:

• 100 grams water + 7 grams gelatin
• 100 grams water
• 10 grams lemon juice
• 40 grams sugar

Toppings:

• 10-15 strawberries (halved)
• 10-15 strawberries

Instructions:

Crust:

Put 100 grams of biscuits in a ziplock bag.
Crush into fine crumbs using a rolling pin.
Once done, pour 30 grams of melted butter into the bag.
Massage and mix well to combine.
Transfer into a parchment-lined 15 cm springform pan.
Extend the parchment lining 3-4 inches up from the top of the pan.
Spread the mixture evenly and press into the bottom of the pan.
Place in the fridge while preparing for the filling.

Filling:

Set a large mixing bowl.
Add 90 grams of sour cream and 200 grams of cream cheese into the bowl.
Fold the mixture until well combined.
Add 30 grams of sugar.
Mix well to combine.
Set aside.

Mix 30 grams of milk and 6 grams of gelatin in a small sauce bowl.
Place it on top of a bowl of hot water.
Stir until gelatin melts.
Pour into the bowl of cream filling.
Mix well to combine.

Strawberry Filling:

In a small mixing bowl, add 220 grams of chopped strawberries.
Add 30 grams of sugar.
Squeeze in fresh lemon juice.
Mix to combine.
Transfer into a pot set over medium flame.
Stir and let it simmer.
Continue to stir until it starts to bubble.
Remove from the heat.
Transfer into a juice or puree container.
Use an immersion blender to make it a puree.

Pour 80 grams of the strawberry puree into the bowl of cream filling.
Mix well to combine.
Set aside the remaining strawberry puree for later use.

In another mixing bowl, add 200 ml of heavy cream.
Add 15 grams of sugar.
Whip until well combined and smooth.
Once done, pour into the cream and strawberry filling.
Fold until well combined.
Pour into the springform pan.
Gently tap to evenly spread the filling.
Cover with plastic wrap.
Place it inside the freezer for an hour.
When it’s almost an hour, prepare the strawberry jelly.

Strawberry Jelly:

In a small sauce bowl, add 35 grams of water and 5 grams of gelatin.
Stir to combine.
Put it in a larger bowl with hot water.
Stir until gelatin melts.
Set aside.

In a separate mixing bowl, add 150 grams of strawberry puree that was set aside earlier.
Add the gelatin mix.
Stir to combine.
Pour on top of the cheesecake.
Spread evenly.
Put it back in the fridge and let it cool for an hour.
When it’s almost an hour, prepare the lemon jelly.

Lemon Jelly:

In a small sauce bowl, add 100 grams of water and 7 grams of gelatin.
Stir to combine.
Set aside.

In a small pot, add 100 grams of water.
Add 10 grams of lemon juice and 40 grams of sugar.
Set it over medium heat.
Stir until combined and sugar has dissolved.
Once done, remove from the heat.
Add the gelatin mix.
Stir to combine.
Place it in a large bowl of ice-cold water.
Stir for 1-2 minutes.
Set aside.

Decorate the cheesecake with halved strawberries around the edges.
Put the whole strawberries on the space on top of the cheesecake.
Pour the lemon jelly on top, make sure to cover the strawberries.
Place it in the fridge and let it cool for 2 hours or until jelly has set.
Once everything has set, remove it from the fridge.
Slice into equal portions.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=2utgqRCAIr4

Easy Cheesecake Recipe

Cheesecake is a yummy and sweet dessert that originated from Greece. It consists of a crust and a fluffy cream cheese filling. The crust is made of crushed cookies pressed into a pan. The cheese filling is a combination of cream cheese, sour cream and flour, sweetened with sugar and vanilla extract.

Ingredients:

Crust

• 3 cups digestive cookie crumbs
• 1/2 cup butter (melted)

Cheese Filling

• 16 oz cream cheese (at room temperature)
• 1 1/4 cups sour cream (at room temperature)
• 3/4 cup sugar
• 1 1/2 tbsp lemon juice
• 3 tbsp all-purpose flour
• 1 tsp vanilla extract

Other Ingredients

• 3 large eggs
• preferred toppings (optional)

Instructions:

Preheat oven to 285 F.

Crust

Place digestive cookies in a food processor.
Push until it fine crumbs form.
Once done, transfer to a large bowl.
Add melted butter into the bowl.
Mix well to combine.
Transfer crust mixture into a 7-inch pan.
Spread it on the bottom and along the sides of the pan.
Press the crust on the bottom of the pan.
Place the pan inside the fridge for 30 minutes.

Cheese Filling

Prepare another mixing bowl.
Add cream cheese into the bowl.
Whisk using a handheld electric mixer until creamy.
Add sour cream, sugar, lemon juice, all-purpose flour, and vanilla extract.
Whisk using a handheld electric mixer.
Continue to whisk until well combined.
Set aside.

Prepare a separate bowl.
Crack open three eggs.
Lightly whisk the eggs.
Add to the cheese filling.
Fold until well combined.

Assembly

Remove the pan from the fridge.
Pour cheese filling into the pan of crust.
Spread evenly.
Place it inside the preheated oven.
Let it bake for an hour and 45 minutes or until the cheese filling has set.
Gently shake the pan to check the center of the fluffiness of the filling.
Once done, remove from the oven.
Let it cool completely.
Place in the fridge for at least 8 hours.
After 8 hours, remove the cheesecake from the pan.
Garnish with your preferred toppings.
Slice in equal portions.
Enjoy!

Images – https://www.youtube.com/watch?v=yNyeCrKM9Ss