Recipe Summary
This No-Bake Threptin Cheesecake is smooth, creamy, and easy to make. Made with cream cheese, whipped cream, melted chocolate, and a crunchy Threptin base, it is perfect for celebrations, dessert cravings, or special occasions.
Ingredients
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10 Threptin diskettes
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2 tablespoons Ghee
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100g Cream cheese
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100ml Whipping cream
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30g Sugar or Stevia
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25g Melted white chocolate
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30g Melted dark chocolate
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2 crushed Threptin diskettes for garnishing
METHOD
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Prepare the Base: Crush the Threptin diskettes into fine crumbs and mix them with melted ghee.
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Set the Base: Press the mixture into a 5-inch cake tin or mould to form the cheesecake base. Refrigerate for 10–15 minutes.
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Prepare the Filling: In a bowl, whisk together cream cheese, whipping cream, and sugar or stevia until smooth.
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Add the Chocolate: Mix in the melted white chocolate and dark chocolate until fully combined.
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Assemble the Cheesecake: Spread the cheesecake mixture evenly over the chilled base.
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Chill the Cheesecake: Refrigerate for at least 3–4 hours or until firm.
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Garnish and Serve: Top with crushed Threptin diskettes before serving.
Helpful Tips
For Extra Texture: Add chopped nuts or chocolate chips to the filling.
Make it Lighter: Use stevia instead of sugar for a lower-sugar option.
Storage: Store refrigerated in an airtight container for up to 3 days.
