No-Bake Chocolate Cheesecake
12
Serves
-
Prep Time
-
Cook Time
I have been making this cheesecake since my early teens and it never fails to deliver.
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Ingredients
- 200g chocolate – chopped
- 1½ cups cream
- 750g cream cheese
- 2 cups icing sugar
- Cocoa, to dust
- Whipped cream and edible flowers, to garnish (optional)
Biscuit Base
- 150g plain sweet biscuits
- 2 tablespoons cocoa powder
- 150g butter – melted
Method
- Line the base of a 22cm-diameter round springform cake tin with baking paper.
- To make the Biscuit Base, blitz the biscuits and cocoa in a food processor.
- Add the butter and pulse to combine.
- Press into the prepared tin and refrigerate until needed.
- To make the cheesecake filling, combine the chocolate and ½ cup of the cream in a medium bowl. Place over a pan of simmering water or microwave in 20–30 second bursts, stirring between bursts, until melted and smooth. Set aside.
- Place the cream cheese in a mixer or large bowl and beat until smooth.
- Add the icing sugar and the chocolate mixture and beat on a low speed until combined.
- In a separate bowl, whip the remaining cream until stiff peaks form.
- Fold the cream cheese mixture into the whipped cream on a low speed.
- Spread over the prepared base and refrigerate for 6 hours or overnight until set.
- To serve, dust with cocoa and decorate with whipped cream and flowers if desired.