Name: No bake tiramisu cheese cake (gelatin 'n egg less)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: Lady fingers 1 packet powdered in a blender to a breadcrumb texture; Butter 3/4 stick room temp ( about 3 ounce); For the cake; Cream cheese 8 ounces at room temperature; Paneer or Ricotta cheese 1/4 cup mashed; Powdered sugar 4 tablespoons; Cool whip /whipped topping 1 8 ounces pkt (see notes); Vanilla extract 1/4 teaspoon; Coffee powder 3/4 teaspoons mixed in 2 tablespoons of warm water; Unsweetened cocoa powder for dusting on top; Coffee beans, chocolates for garnishing

Ingredients

Lady fingers 1 packet powdered in a blender to a breadcrumb texture
Butter 3/4 stick room temp ( about 3 ounce)
For the cake
Cream cheese 8 ounces at room temperature
Paneer or Ricotta cheese 1/4 cup mashed
Powdered sugar 4 tablespoons
Cool whip /whipped topping 1 8 ounces pkt (see notes)
Vanilla extract 1/4 teaspoon
Coffee powder 3/4 teaspoons mixed in 2 tablespoons of warm water
Unsweetened cocoa powder for dusting on top
Coffee beans, chocolates for garnishing

Preparation

Preparation15 min

Cook time35 min

In a medium bowl add in the ladyfingers powder and butter and knead using your hand till the butter mixes in it and blends well.
In a spring form pan put the mixture and fill evenly while pressing down on the bottom of the pan, chill in the refrigerator for 30 minutes.
Meanwhile in a medium size bowl beat the cream cheese for a minute. Add vanilla, paneer and sugar and beat till everything mixes in for 1-2 minutes.
Add in the coffee water mix and combine. Add the cream and fold it gently into the cheese mixture.
Pour this over the crust and put in the refrigerator for 1 hour to set. Remove and put in the freezer covered for 1 hour.
Remove carefully from the pan slice and serve.