No-Bake Cheesecake with Biscuits, Walnuts, and Chocolate Glaze

Ingredients

For the Cream Layers:

For the Glaze:

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

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