No-Bake Cheesecake with Biscuits, Walnuts, and Chocolate Glaze
Ingredients
For the Cream Layers:
For the Glaze:
Instructions
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Toast the Walnuts:
- Toast 140 g of walnuts in a dry pan over medium heat for 2–3 minutes, stirring continuously.
- Set aside to cool.
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Prepare the Cream Cheese Filling:
- In a large bowl, mix 155 g soft butter for about 1 minute with a mixer.
- Gradually add 150 g sugar and mix until creamy.
- Slowly incorporate 700 g of cream cheese, mixing until smooth.
- Divide the cream into 3 equal parts.
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Assemble the First Layer:
- In a springform pan (21–24 cm in diameter), lay down a layer of biscuits.
- Spread the first portion of cream evenly on top.
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Create the Walnut Layer:
- Grind half of the toasted walnuts in a blender or grate them if needed.
- Mix this ground walnut with the second portion of the cream.
- Layer it on top of the second biscuit layer and smooth it out evenly.
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Top Layer:
- Add another biscuit layer.
- Spread the final third of the plain cream on top and smooth it.
- Place the cake in the refrigerator for 20–30 minutes.
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Make the Chocolate Glaze:
- Roughly chop the remaining walnuts.
- Melt 150 g chocolate in the microwave.
- Stir in 2–3 tablespoons of milk until smooth.
- Mix in the chopped walnuts.
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Finish the Cake:
- Gently pour the glaze over the chilled cake, spreading carefully so it doesn’t mix with the cream.
- Refrigerate for at least 4 hours to allow the biscuits to soften.
Best served cold, after chilling for several hours. A perfect dessert to surprise your family!