What do you get when you combine, cheesecake, rice krispy treats, white chocolate, rocky road, Turkish delight, nuts and nougat? Besides a serious sugar rush, you get the most over the top Christmas Cheesecake ever.
It takes a bit of setting time, but besides that, it’s actually quite quick to prepare. And you can seriously use any combination of naughty treats for this cake.
The super decadent part of this cake is that it’s not just the topping that is laden with all the goodies, but they’re included in the base too, for a super crunchy alternative.
Christmas Cheesecake (No Bake)
What do you get when you combine, cheesecake, rice krispy treats, white chocolate, rocky road, Turkish delight, nuts and nougat? Besides a serious sugar rush, you get the most over the top Christmas Cheesecake ever.
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Ingredients
Base and decorations:
- ⅓ Cup Pistachios (unsalted, shelled) Roughly chopped
- 150 Grams Chocolate covered Turkish delight
- 100 Grams Nougat of your choice
- 3 Cups Rice Krispies / Puffed Rice Cereal
- ½ Cup Desiccated Coconut
- 270 Grams White Chocolate Chopped
- Chocolate balls To decorate
- Mini candies/sweets and/or sprinkles To decorate
- Mini white marshmallows To decorate
- Whipped Cream To decorate
Cheesecake Filling:
- 2½ Cups Plain Cream Cheese (approx. 625g) Softened to room temperature
- ½ Cup Castor Sugar
- ¼ Cup Sour Cream
- 3 Tbsp Fresh Lemon Juice
- 2 tsp Vanilla Extract
- 1 tsp Vanilla Paste Optional
- 1¼ Cup Fresh Whipping Cream (300ml)
- ¾ Cup Icing/Powdered Sugar
Instructions
Base:
- Grease and line the bottom and sides of a 22cm round springform cake tin with baking paper. Also line a baking sheet with baking paper
- Roughly chop the pistachios, Turkish delight and nougat, setting aside ⅓ of each for decorating
- Add the chopped ingredients, rice krispies and coconut to a large bowl
- Place the white chocolate in a microwave safe bowl and melt in 30 second bursts and stirring regularly
- Add the melted chocolate to the other ingredients and mix until all are well coated
- Spoon ⅔ of the mixture into the lined cake tin, pushing down with a spoon or spatula to create an even base
- Spoon the remaining ⅓ onto the lined baking sheet, without spreading out. Place both the tin and baking sheet in the fridge until needed
Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until well combined and smooth
- Add the sour cream and lemon juice and mix until incorporated. Then add the vanilla, mix through and set aside
- In a separate bowl, add the whipping cream and icing sugar and whip with an electric mixer on high speed until stiff peaks form
- Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined
- Add the filling onto the prepared krispy base in the cake tin and spread into an even layer
- Refrigerate until firm, at least 6 hours or preferably overnight
Decorate:
- When ready to serve, remove the cake from the fridge and carefully remove the tin and baking paper lining. Place the cake on your serving plate or cake stand and place back in the fridge while you whip the cream (I did not add sugar to the cream as the rest is super sweet)
- Spoon the whipped cream into a mound on top of the cake. Then break up the leftover rice krispie mixture and scatter over the top
- Sprinkle over chocolate balls, mini marshmallows, sprinkles and the leftover chopped nougat, Turkish delight and pistachios or whatever you prefer
- Serve and enjoy!
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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