A simple and dreamy no-bake chocolate cheesecake. Shave chocolate over the top and dust with a little icing sugar or cocoa powder for presentation.
150g plain biscuits-digestives or Marie
3 tablespoons maple syrup or golden syrup
120ml cream for whipping
200g cream cheese, room temperature
200g milk chocolate (I use a Lindt chocolate block)
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Directions Preparation:30min › Extra time:1hour chilling › Ready in:1hour30min
Crush biscuits until the consistency of bread crumbs. Melt butter and add the maple syrup to melted butter. Combine butter mixture and biscuits then push into a 17cm springform tin to form the base. Refrigerate.
Melt chocolate in a microwave or double boiler and set aside to cool.
Whip cream with a hand mixer until soft peaks begin to form. Fold in cooled chocolate until well combined. Set this aside.
In a new bowl beat cream cheese until it is a smooth consistency.
Combine cream cheese and chocolate cream mixture together, folding it gently until well combined.
Take base out of fridge and pour mixture over the top. Refrigerate for approximately 40 minutes until the mixture has set.
A lovely mild chocolate fix. I used a block of Cadbury Milk Chocolate (it was languishing in the cupboard), but perhaps a darker chocolate would result in a more punchy chocolate taste. A definite repeater though! - 16 Dec 2015