OREO CHEESECAKE
Try this no-bake cheesecake for a quick and easy treat! Combine 2 cups crushed Oreos with 4 tablespoons melted butter.
Press mixture into the bottom of an 8x8-inch pan.
Chill until ready to use.
Using a hand mixer, beat together 1 (227-gram) block softened cream cheese, 1 cup allpurpose cream, 1 teaspoon vanilla extract, and 2 tablespoons cocoa powder.
Dissolve 2 tablespoons unflavored gelatin in 1/4 cup hot water.
Add to cream cheese mixture and beat until well combined.
Pour on top of prepared crust.
Sprinkle with Oreo crumbs.
Chill for at least 3 hours.
Slice into squares to serve. Serves 6 to 8.
WHITE CHOCOLATE GREEN TEA CHEESECAKE
Green tea and white chocolate is a winning combination in this recipe.
To make, mix together 2 cups graham cracker crumbs, 4 tablespoons melted butter, and 2 tablespoons sugar in a bowl.
Press into the bottom of a 9-inch tart pan. Chill until ready to use.
Use a hand mixer to beat together 1 (227-gram) block softened cream cheese, 1 tablespoon
unsweetened matcha powder, and 1 cup all-purpose cream.
Microwave 100 grams white chocolate in 15-second bursts until melted. Beat into cream cheese. Dissolve 2 tablespoons unflavored gelatin (we used Alsa gulaman) in 1/4 cup hot water.
Add to the mixture and beat until well combined.
Pour over prepared crust and chill for 3 hours or overnight.
Garnish with chocolate shavings and dust matcha powder on top before serving.
Serves 6 to 8.
To make, mix together 2 cups graham cracker crumbs, 4 tablespoons melted butter, and 2 tablespoons sugar in a bowl.
Press into the bottom of a 9-inch tart pan. Chill until ready to use.
Use a hand mixer to beat together 1 (227-gram) block softened cream cheese, 1 tablespoon
unsweetened matcha powder, and 1 cup all-purpose cream.
Microwave 100 grams white chocolate in 15-second bursts until melted. Beat into cream cheese. Dissolve 2 tablespoons unflavored gelatin (we used Alsa gulaman) in 1/4 cup hot water.
Add to the mixture and beat until well combined.
Pour over prepared crust and chill for 3 hours or overnight.
Garnish with chocolate shavings and dust matcha powder on top before serving.
Serves 6 to 8.
MANGO CREAM CHEESECAKE
Using otap for the crust instead of graham crackers?
Totally genius! Pulse 1 (250-gram) pack otap in a food processor to make crumbs, around 2 cups.
Mix with 4 tablespoons melted butter and press into the bottom of an 8x8-inch pan. Chill until ready to use.
Using a hand mixer, beat together 1 (227-gram) block softened cream cheese, 1/4 cup condensed milk, 1 teaspoon vanilla extract, and 1 cup all-purpose cream.
Dilute 2 tablespoons unflavored gelatin in 1/4 cup hot water.
Add to cream cheese mixture and beat until well combined.
Mix in 1/4 cup chopped fresh mangoes.
Pour over prepared crust and chill for at least 3 hours or overnight.
To serve, slice into squares and top with mango jam.
Serves 6 to 8.
LEMON BLUEBERRY CHEESECAKE CUPS
Brighten up your day with this tangy treat!
Mix together 2 cups graham cracker crumbs, 4 tablespoons melted butter, and 2 tablespoons sugar in a bowl.
Divide among 8 (5-ounce) baking cups.
Chill until ready to use. Using a hand mixer, beat together 1 (227-gram) block softened cream cheese and 1/2 cup sugar.
Beat in 3 tablespoons allpurpose flour, 2 tablespoons all-purpose cream, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 2 eggs until well combined.
Spoon over crust.
Bake in a 325°F oven for 20 minutes or until set.
Cool on a wire rack, then chill for at least an hour.
To serve, top with blueberry jam and sprinkle with lemon zest.
Serves 8.
