Do you crave for some cheesecake but don't have an oven at home? Don't worry, we have an easy recipe for you! You do not need any heat source for this recipe and the best thing is it only take less than 20 minutes of time to prepare. Like any other cheesecake recipe, it is best to chill it in the refrigerator for at least 4 hours before serving. We understand that the waiting time can be hard but trust us, it will be worth it!
This cake taste absolutely yummy and you will be blown away by how easy it is to make! If you like coffee and cheese, you will love this recipe. The cake melts in the mouth and you can taste a hint of coffee each bite. The cream cheese make the cake super creamy and it adds a bit of tartness to the cake. We highly encourage you to try out this recipe and let us know if you have tried the recipe!
RECIPE
Preparation time: less than 20 mins | Chilling time: 4 hours Ingredients:
1/3 cup of hot water
1 tablespoon of instant coffee powder
1/2 tablespoon of condensed milk
200 grams of Marie / milk arrowroot biscuits
250 grams of cream cheese
50 grams of butter
2 tablespoons of Greek yogurt
1 tablespoon of lemon/lime juice
170 grams of condensed milk
Optional: For decoration:
1 table spoon of Milo powder/ cocoa powder
Crushed biscuits
Directions:
1. In a bowl, mix hot water, instant coffee powder and condensed milk together. Continue mixing until the coffee powder dissolves completely. Set it aside.
2. In a big bowl, whisk cream cheese and butter until smooth. You can use a hand whisk or an electric hand mixer, whichever comfortable for you.
3. Add Greek yogurt, lemon juice and condensed milk. Mix until all ingredients are incorporated. The mixture should be smooth and lump-free.
4. Prepare a container with lid and start building your cheesecake!
Dip a biscuit in the coffee mixture and place it flat in the container. Repeat this step until the bottom layer of the container is covered with biscuits. Do not worry if there are gaps in between the biscuits, it does not matter.
5. Add 2 big dollops of the cream cheese mixture to the layer of biscuits and spread it evenly.
6. Repeat step 3 and 4 alternately until you run out of the biscuits and the cream cheese mixture.
7. Chill the cake in the container with lid on for at least 4 hours.
8. Before serving, sprinkle crushed biscuits and Milo/cocoa powder on top of the cake.
Slice and serve it chill. Enjoy!
Tips:
*Make sure your cream cheese and butter are at room temperature or else it can be hard for you to mix the 2 ingredients together and you won't get a smooth mixture.
*Do not soak but dip the biscuits in the coffee mixture.
*Dip one biscuit one at a time because the biscuits can get quite soft after dipping in the coffee mixture and it can be hard to work with when it gets soft.
*This recipe is very flexible, feel free to adjust the amount of condensed milk and lemon juice to your liking. Have a taste after mixing the cream cheese mixture, you may add more condensed milk if you like it sweeter or add more lemon juice if you like it tarter, make sure to mix it well before building your cake.
*We highly recommend to chill it for at least 4 hours for better taste!
Storage:
Store the cake in a container with lid on in the refrigerator.
It could last for up to 7 days in the refrigerator.
Container:
Material: Glass
Size: 15.9 x 15.9 x 8 cm
The recipe make a full container of cake.
Hope you enjoy this recipe! please let us know if you have recreated this recipe 😉
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