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No Cook Chocky Cheesecake

The Base


400g Chocolate Digestive Biscuits smashed into crumbs

add 75g melted butter and mix well

Press into the base of a springform tin and pop in the fridge to harden


The Filling


800g cream cheese (philladelphia, mascapone, ricotta)

4 heaped tbsp icing sugar

mix together gently

Melt 100g dark chocolate & 300g milk chocolate together and let cool slightly

Pour off a quarter to save for later and then add 1 spoon at a time of the cream cheese mixture and mix well until all is mixed in and it is of an even colour

Pour the mixture over the base and then chill for at least 2 hours


The Topping


Once the cake has chilled, melt the quarter of chocolate that you kept back eariler and then pour over the cheesecake and turn the tin until the surface is covered.

Chill for 30 mins and then carefully remove the sides of the tin, use a palete knife that has been in hot water run around between the cheesecake and the side to make it easier


Cut a BIG slice and enjoy