Delicious no-bake cheesecake with bubble milk tea flavor and chewy tapioca pearls. So creamy, melts right in the mouth!
美味的免烘烤芝士蛋糕，香濃的奶茶味和可口的木薯珍珠。 軟滑的質感，入口中即融！
Ingredients
Milk Tea
- 2 cups milk (480ml)
- 6-8 black tea bags
Yield: ~300ml milk tea
Cheesecake
- 1 pkg cream cheese (226g)
- 1 cup milk tea (240ml)
- 6 tbsp sugar (75g)
- 1 cup heavy cream (240ml)
- 5 tsp gelatin powder (14g)
- 5 tbsp cold water (70ml)
Toppings
- ⅓ cup tapioca pearls (60g)
- 2 tbsp brown sugar (25g)
- 6-inch cake mold
- Adjust the sugar amount to your own liking
- If the cream cheese mixture is too cold simply microwave it 30-60s before mixing in gelatin
- To unmold, wrap the pan with hot towel OR let the cake sit at room temp for 30 mins
配料
奶茶
- 2杯牛奶（480毫升）
- 6-8包紅茶
產量：～300毫升奶茶
芝士蛋糕
- 1盒奶油芝士（226克）
- 1杯奶茶（240毫升）
- 6湯匙糖（75克）
- 1杯鮮奶油（240毫升）
- 5茶匙吉利丁粉（14克）
- 5湯匙冷水（70毫升）
澆頭
- ⅓杯木薯珍珠（60克）
- 2湯匙紅糖（25克）
- 6英寸蛋糕模
- 根據自己的喜好調整糖量
- 如果奶油芝士混合物太冷，需要將其用微波爐加熱30-60s，再加入吉利丁
- 脫模前需要用熱毛巾包住盤或將蛋糕在室溫下靜置30分鐘
Steps
This video will guide you through the process.
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