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No-Bake Chaga Cheesecake

No-Bake Chaga Cheesecake

MAKES: 8-10 servings
PREP TIME: 30 minutes
READY IN: 8 hours
USES: Instant Chaga

Our favourite mushroom joins with cream cheese to form the filling of this easy, no-bake chaga cheesecake.

Note: Use a creamy, commercial peanut butter whose oil doesn't separate so that the filling's shape holds well.


For the crust:
16 whole graham crackers
7 tablespoons unsalted butter

For the filling:
2 teaspoons Instant Chaga
680g cream cheese (brick, not spreadable)
1 and 1/2 cups confectioner's sugar
1 cup peanut butter
1 teaspoon vanilla extract
1/2 cup heavy cream

For the ganache:* 
1/2 cup heavy cream
113g semisweet chocolate
*Alternative topping in step 4

1. Make the crust: Place the graham crackers in a food processor and pulse until finely ground. Melt the butter and put it in the food processor. Pulse until moistened. Grease the bottoms and sides of a 9-inch springform pan, and pour in the crust. Press the crust firmly into the bottom and sides of the pan with the bottom of a measuring cup. Refrigerate.
2. Make the chaga cream cheese filling: Let the cream cheese soften at room temperature before beating it with an electric mixer for 1 minute. Add your "Instant Chaga", confectioner's sugar, peanut butter, vanilla, and heavy cream, beating between each addition. Beat the complete mixture on high speed for 2 minutes or until you achieve a smooth creaminess. Pour your chaga cream cheese filling on top of the refrigerated crust and refrigerate again overnight.
3. Make the chocolate ganache: Chop the chocolate. In a saucepan, bring the heavy cream to a simmer, remove from heat, and stir in the chocolate until smooth. Give the mixture 5 minutes to cool before you pour it over the chilled chaga cheesecake. Chill for another 2 hours before serving. Keep leftovers refrigerated or frozen.
4. Alternatively, you can save time by simply grating the chocolate over the cheesecake and drizzling each serving with caramel or chocolate syrup.


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