No-bake Chocolate Cheesecake

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No-bake Chocolate CheesecakeThis cheesecake is rich and delicious, definitely not one for the kids and paired with the subtle heat of the Ginger Biscuit Base makes a fantastic dessert.

  • Yield: 4 to 6 Servings


  • base of your choice
  • 200 ml (7 fl oz) double (heavy) cream
  • 100 g (3½ oz) good-quality dark chocolate (minimum
  • 70 cocoa), broken into pieces
  • 50 g (2 oz/scant ½ cup) icing (confectioner's) sugar
  • 150 g (5 oz) full-fat cream cheese
How to Make It
  1. Bring 150 ml (5 fl oz) of the cream nearly to the boil in a saucepan or bowl if microwaving. Add the broken chocolate to the scalded cream and leave for 1 minute to melt, then stir to a smooth ganache and leave to cool.
  2. In the cup of your blender mix the icing sugar, cream cheese and remaining cream to a smooth mixture. Add the ganache, stir briefly and replace the lid for a final blitz to mix well. Scoop the chocolate cheesecake mixture on top of your chosen base,
  3. smooth the top and put in the fridge to set for 2 hours.

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