Servings: 8 pieces
Calories: 290kcal
Cost: $15
Equipment
- Large bowl
- Whisk
- Spatula
- 18 cm or 20 cm deep cake pan
- Microwave-safe bowl
Ingredients
- 190 g cream cheese
- 397 g sweetened condensed milk
- 354 ml evaporated milk
- 1 tbsp vanilla extract
- 14 g gelatin powder
- 120 ml cold water for gelatin
- 180 g colorful chocolates
- 180 g crushed cookies
- 60 g melted butter
- 240 ml whipped cream (optional)
Instructions
- Mix crushed cookies with melted butter until it resembles wet sand and press into the bottom of an 18 cm or 20 cm deep cake pan. Refrigerate.
- Sprinkle gelatin powder over cold water and let it sit for about 5 minutes to bloom, then microwave until fully dissolved.
- In a blender or large bowl, combine cream cheese, sweetened condensed milk, evaporated milk, vanilla extract, and dissolved gelatin. Blend until smooth.
- Pour half of the mixture into the prepared mold, sprinkle with colorful chocolates, then add the remaining filling.
- Scatter more chocolates on top and refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Notes
Use room-temperature cream cheese for smoother blending. Don’t skip the chilling step—it’s crucial for setting the gelatin. Experiment with different types of chocolates, like dark or white chocolate chips. Store your cheesecake in the fridge for up to 5 days or freeze for longer storage. For an elegant presentation, dress up your cheesecake with fresh berries or a drizzle of chocolate sauce.
Nutrition
Calories: 290kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 22g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
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