No Bake Chocolate Cheesecake
This cheesecake is so heavenly you will definitely want to make it again
Servings: 12
Ingredients
- 200 gram chocolate digestive biscuits
- 1/4 cup butter melted
- 500 gram full fat cream cheese
- 250 gram mascarpone cheese
- 1/2 cup/125ml castor sugar
- 2 tsp vanilla essence
- 2 tbsp cocoa
- 200 gram milk chocolate
- 100 gram dark chocolate
- 1 cup/250ml fresh cream
Instructions
- Line the base of a springform pan with parchment paper and set aside
- Place the biscuits in a food processor and pulse until it resembles fine breadcrumbs. Mix in the melted butter
- Place the breadcrumbs in the springform pan and press down with the back of a measuring cup. You can press some onto the sides of the pan if you wish. Refrigerate until the filling is ready
- Whip the fresh cream until stiff peaks form and refrigerate. Ensure your cream is cold when whipping
- Melt the chocolate in a bowl, at 30 second increments until completely melted. Mix well and allow to cool down
- In a large bowl beat the cream cheese together with the sugar. Mix until it's smooth and creamy. Add the mascarpone cheese and beat well. Mix in the vanilla essence and cocoa, slowly drizzle in the chocolate and mix just until combined. Ensure the chocolate is cool but not hard
- Fold in the whipped cream. Pour the filling into the base, cover with clingwrap and refrigerate for 5 hours or overnight
- Decorate with fresh berries and a sprinkle of icing sugar when serving. Use a knife dipped in warm water to cut neat slices
Notes
- Please use good quality chocolate, it makes all the difference to the cheesecake. You can use more dark chocolate and less milk chocolate if you prefer
- You can use any biscuit base you prefer. Plain digestive or any chocolate biscuit could work too
- The full fat is necessary for this cheesecake as it's what allows it to set better without the addition of gelatin or agar agar