No-Bake Chocolate Cheesecake
This no-bake chocolate cheesecake is the ultimate over the top chocolate cheesecake. It has a buttery biscuit base, chocolate cheesecake topped with double cream chocolate buttons, brownies and pretzels and chocolate sauce.
Servings: 12 Servings
Ingredients
For the Biscuit Base
- 125 g Unsalted Butter or Stork (melted)
- 300 g Digestive Biscuits
For the Chocolate Cheesecake
- 700 g Full Fat Soft Cream Cheese
- 150 g Icing Sugar
- 300 g Milk Chocolate (melted)
- 300 ml Double Cream
To Decorate
- 300 ml Double Cream
- Chocolate Brownies
- Chocolate Chips
- Chocolate Pretzels
- Chocolate Sauce
Instructions
To Make the Biscuit Base
- In a food processor blitz your biscuits to a crumb.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it nice and level.
- Leave to one side.
To Make the Chocolate Cheesecake
- In a bowl mix together the soft cheese and icing sugar, until it is nice and thick.
- Add in the melted chocolate and mix until completely combined.
- Pour in the double cream, while mixing on a slow speed. The mixture should be thick and hold its shape.
- Pour the mixture into the cake tin and smooth.
- Put the mixture in the fridge to set overnight (or at least 8 hours).
To Decorate
- Remove the cheesecake from your cake tin.
- Whip the double cream until it is thick. If you would like to sweeten the cream add a tablespoon of icing sugar.
- Pipe the double cream onto the top of the cheesecake and decorate the chocolate buttons, brownies and pretzels. Drizzle over the chocolate sauce.