Chocolate puffed rice cheesecake: a no-bake dessert ready in 30 minutes!

published on 26 June, 2020 at 13:52
It's not your ordinary cheesecake!
 
INGREDIENTS
(20cm round mold)
100g (0.5 cup) of puffed rice
100ml (3.3 oz) of milk
200g (0.8 cup) hazelnut cream
 
For the cream:
100g (0.5 cup) mascarpone
80g (0.6 cup) cream cheese
100ml (3.3 oz) of sweet cream
50g (0.4 cup) powdered sugar
 
METHOD
  1. Combine the rice with the hazelnut cream mixed with the milk. Prepare the mold, line it with baking paper, fill the bottom with a mixture of rice and hazelnut cream, flatten and press well.
  2. Put the mold in the refrigerator for 10 minutes.
  3. Prepare the cream. Whip the sweet cream with the powdered sugar, then add the mascarapone and philadelphia cheese, combining everything with a spatula.
  4. Pour the cream into the mold, then add the rest of the mixture of rice and hazelnut cream. Put the mold in the refrigerator for another hour. Before cutting and serving, remove the cake from the refrigerator for 15 minutes.
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