No-Bake Cheesecake Recipe with Homemade Chocolate Waffle

Place a bowl (preferably stainless steel) and the beaters in the freezer for 5 minutes.

In a second bowl, place the cream cheese, powdered sugar, and vanilla seeds. Whisk until the mixture becomes creamy.

Pour the liquid cream into the cold bowl, place the refrigerated beaters on the dedicated mixer, and whip the cream until stiff peaks form. Gently fold the whipped cream into the fresh cheese mixture.

Place each waffle at the bottom of a circle and generously cover them with cheesecake mixture. Smooth the surface with a small spoon.

Refrigerate the formed cheesecakes for at least 6 hours (it is best to prepare them the day before).

To finish, before serving, carefully unmold each cheesecake by running the blade of a knife along the inside of the circles. Enjoy plain or topped with fruit coulis or melted chocolate.