Dessert in 5 minutes! Without oven, without gelatin and without flour

 INGREDIENTS

• 250 g biscuits
• 120 g melted butter
• 400 g cream cheese
• 50 g icing sugar
• 300 g white chocolate
• 450 g cream 33%

INSTRUCTIONS

1. First, break 250 g of dry biscuits into the blender glass, crush them until you obtain a powder.
2. Then, pour them into a bowl and add 120 g of melted butter and mix with a spoon to mix everything well.
3. Once done, take the mixture you just obtained and pour it into a greased 18cm diameter mold lined with parchment paper and level it with a spoon.
4. Now put it in the refrigerator for 30 minutes to rest.
5. Meanwhile, take a bowl and pour 400 grams of cream cheese into it and mix it with the double electric mixer.
6. Then add 50 g of icing sugar and 150 g of melted white chocolate. Mix everything with the double electric mixer.
7. In another bowl, mix 300 g of 33% cream with an electric mixer and, once whipped, add it to the mixture prepared previously and mix gently with a spatula.
8. Everything must be well mixed.
9. Take the mold with the dough out of the refrigerator, add the mixture you just made, spread it well, level it and put it back in the refrigerator for 3 hours.
10. At this moment, put the 150 g of white chocolate in a bowl and melt it in a double boiler or microwave,
    
11. In another bowl, put 150 g of 33% cream. Then add the cream to the melted chocolate and mix, mixing well with a spoon.
12. Next, take the pan with the cake out of the refrigerator, open the pan and remove the parchment paper from the edge.
13. Now pour the chocolate cream on top, distributing it well and letting it fall over the edges.
14. Decorate with some crumbled cookies on top and refrigerate for another 30 minutes.