Vanilla Cheesecake

90Min

8Servings

580Cal

HardLevel

VegetarianKid friendly

#cheesecake#no_bake#vanilla#decadent

Equipment

Cutting board

Mixing bowls

Mixing spoon

Whisk

Small pot

Ingredients

Crust

Cocoa biscuits

200 g

Melted butter (melted)

80 g

Praliné Crunch

Hazelnut praliné

70 g

Hazelnut paste or purée

70 g

Crushed crêpes dentelles

50 g

Cream Cheese Filling

Cream cheese (Philadelphia)

300 g

Mascarpone

250 g

Powdered sugar

50 g

Heavy cream

200 ml

White Chocolate Ganache

White chocolate

80 g

Cream

40 g

Instructions

Prepare the crust

Crush cocoa biscuits into fine crumbs. Mix with melted butter until it resembles wet sand. Press firmly into the bottom of a 20cm springform pan.

10 min

Chill the crust

Place the crust in the refrigerator to set while preparing other components.

15 min4°C

Make praliné crunch

Mix hazelnut praliné, hazelnut paste, and crushed crêpes dentelles until well combined.

5 min

Prepare cream cheese filling

Whip cream cheese, mascarpone, and powdered sugar until smooth. Add vanilla. Whip heavy cream to stiff peaks and fold into cheese mixture.

10 min

Assemble first layer

Spread praliné crunch over the crust. Pour cream cheese filling on top and smooth the surface. Chill for at least 4 hours or overnight.

480 min4°C

For best results, chill overnight to allow flavors to develop fully.

Make white chocolate ganache

Heat cream until just simmering. Pour over chopped white chocolate and let sit for 2 minutes. Stir until smooth. Add vanilla.

10 min60°C

Finish and serve

Pour ganache over chilled cheesecake. Refrigerate until set. Slice and serve.

30 min4°C

Original recipe

TikTokRecipe by @Celia

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Room temperature 30 minutes

Best served chilled. Wrap tightly before freezing.

Try Chopa today

Save recipes, plan meals, and manage your groceries — all in one app.

Download on theApp Store Get it onGoogle Play