To make this delicious no-bake chocolate cheesecake, you will need:
- 200g plain chocolate biscuits
- 100g butter, melted
- 200g milk or dark chocolate, roughly chopped
- 150ml cream, at room temperature
- 300g cream cheese, at room temperature
- 150g caster sugar
- 45g cocoa powder
Line a 20cm spring-form cake tin with baking paper.
Put biscuits into a food processor and process until fine crumbs form. Put crumbs in a medium bowl with butter and stir to combine. Press crumb mixture firmly into bottom of the tin and refrigerate for 30 minutes.
Place the chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoon until the chocolate is melted. Remove chocolate from heat and set aside to cool (roughly 15 minutes).
Whip cream until soft peaks form. Set aside.
Put cream cheese and caster sugar into a food processor. Process until just combined. Add the cooled, melted chocolate and the cocoa and process further until mixture is well combined and smooth.
It is important that both the cream and cream cheese are at room temperature when you start or your cheesecake mixture could turn lumpy (as chilled cream will set the melted chocolate).
Fold the chocolate mixture into the whipped cream and stir until well combine and smooth.
Pour mixture onto biscuit base in tin and smooth the top. Chill for 4 hours or until firm to touch.
Dust with extra cocoa if desired and serve immediately.