There’s nothing worse than turning the oven on in summer only to have it heat up your whole kitchen! So during the warmer months, why not look into a few simple no-bake dessert treats that will not only satisfy your sweet tooth but also leave you feeling excited about getting back into the kitchen again!
This delicious white chocolate cheesecake is a simple recipe that will turn your after dinner treat into a gourmet dessert, without all the bells and whistles. Simply leave some time for it to set in the fridge overnight and dig in!
- 250g packet nice biscuits
- 125g butter, melted
- 6 gelatine leaves
- 2 x 180g blocks white chocolate, chopped
- 600ml tub thickened cream
- 180g dark chocolate, chopped
- 750g cream cheese, softened
- 2 x 50g sachets coconut milk powder
- Grease 22cm round springform pan. Line base and sides with 2 layers of baking paper, extending paper 2cm above edge of pan. Process biscuits in food processor until finely chopped. Add butter. Process until mixture is well combined. Press over base of prepared pan. Refrigerate until needed.
- Place gelatine leaves in small bowl of cold water. Stand for 5 to 7 minutes or until softened.
- Meanwhile, place white chocolate in microwave-safe bowl. Microwave on HIGH (100%), stirring with metal spoon every 30 seconds, for 1 to 2 minutes or until smooth. Gradually add 1/2 the cream, stirring constantly, until mixture is well combined. Place dark chocolate in microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until smooth.
- Squeeze excess liquid from gelatine and place in small saucepan over low heat. Cook, stirring constantly, for 30 seconds or until melted. Remove from heat.
- Use electric mixer to beat cream cheese until light and fluffy. Add coconut milk powder. Beat to combine. Add hot gelatine, beating until combined. Add white chocolate mixture. Beat to combine, scraping down sides of bowl. Beat in remaining cream until combined. Pour mixture into prepared pan. Level top.
- Working quickly, drizzle dark chocolate over top of cheesecake. Run butter knife through mixture to create a marbled effect. Refrigerate overnight or until cheesecake has set. Remove cheesecake from pan and place on serving plate. Stand for 10 minutes before serving.