Creamy no-bake cheesecake ?

this no-bake Lindt Ball cheesecake is a sweet dessert made with a mix of cream cheese, eggs, sugar and your choice of flavors of either vanilla strawberry limon or others on a crust of cookie crumbs,
it’s tasty and chunky which will delight the whole family and especially the little children who love sweets .try baking this beautiful, uncooked cheesecake 1 day ahead to make sure there is enough time for the strawberry mixture to stabilize.

Creamy no-bake cheesecake

this no-bake Lindt Ball cheesecake is a sweet dessert made with a mix of cream cheese, eggs, sugar and your choice of flavors of either vanilla strawberry limon or others on a crust of cookie crumbs,it's tasty and chunky which will delight the whole family and especially the little children who love sweets .try baking this beautiful, uncooked cheesecake 1 day ahead to make sure there is enough time for the strawberry mixture to stabilize.

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Ingrédients

  

• 150 g unsalted butter, melted
• 250 g of sweet cookies crust
• 250g Lindt Lindor Cream and Strawberry Scoops to decorate
• 2 tablespoons of lukewarm water
• 1 teaspoon of powdered gelatin
• 500 g cream cheese at room temperature, chopped
• 100g icing sugar
• 200 g chilled melted white chocolate
• 1 packet of Lindt Lindor Mango and Cream Balls to decorate
• 1 basket of fresh strawberries to decorate
• 1 fresh mango, thinly sliced to decorate

Instructions

 

• Line the base of a 7 cm deep and 20 cm deep spring-loaded pan with parchment paper. Lightly oil the side. Process cookies in a food processor until fine crumbs form. Add the butter and stir to combine. Transfer the mixture to the prepared skillet and press firmly at the base and up. Place in the refrigerator until needed.
• Buy Lindor strawberry balls in a heat-resistant container. Place on a skillet with boiling water, stirring occasionally, for 5 minutes until melted.
• Place lukewarm water in a small microwave-safe bowl. Sprinkle over gelatin and stir until well combined. Microwave for 30 seconds, then use a fork to dissolve the jelly. Let cool a bit.
• Use electric beaters to beat cream cheese and sugar until smooth. Add sour cream and whisk to combine. Add the mixture of white chocolate and jelly. Whisk to combine.
• Pour half of the cream cheese mixture into the pan. Pour half of the melted strawberry mixture on top and use a flat blade knife to rotate the cream cheese mixture. Add remaining cream cheese mixture and remaining melted strawberry mixture and turn. Smooth the surface. Place in refrigerator for 4 hours or overnight to set.
• Remove the cheesecake from the pan. Garnish with mango balls, additional strawberry balls, fresh strawberries and mango.