Easy, 4-Ingredient Christmas Cheesecake

In a medium bowl, beat the cream cheese until smooth.

Add the condensed milk and beat until well combined.

Dissolve the gelatin by mixing it in 3 tablespoons of warm water, then add it to the cheese and milk mixture.

Here, depending on how easy you want the recipe to be, you have the choice to either prepare it like a traditional cheesecake by pouring the mix into a crust (you can choose between a store-bought crust or using a pressed crumble of flour, butter and sugar that’s been baked for a few minutes in the oven) or to leave it more as a mousse without crust.

Chill for a minimum of 4 hours.

Melt the white chocolate in the microwave in 30-second increments, stirring to make sure its smooth and help melting - make sure the bowl is completely dry or this will keep the chocolate from tempering!

Pour the chocolate onto a baking sheet lined with parchment paper and spread it evenly using a spatula or the back of a spoon.

Refrigerate the chocolate for 15 minutes.

Remove with a sharp knife, and cut the chocolate into long strips or shards.

Once the cheesecake has chilled, arrange the chocolate on top. You can choose to place the shards all going in one direction, or make a cross-hatched pattern for even more texture.

To make this seasonal, you could add red and green elements, such as sprinkles, mint leaves, and red raspberries - as shown in the picture on my mini-cheesecake 🙂