This no-bake chocolate cheesecake recipe is simple to make and packed with chocolate!
- 200g plain chocolate biscuits
- 80g butter, melted
- 1/3 (80ml) cup cold water
- 5 teaspoons gelatine
- 500g cream cheese, softened
- 1/2 cup (65g) icing sugar
- 1/2 cup (120ml) milk
- 150g white chocolate, melted
- 150g dark chocolate, melted
- 1 and 1/2 cups (350ml) thickened cream, whipped
- 100g milk chocolate, grated
Grease and line a 24cm round springform pan.
Process biscuits in a food processor until they become fine crumbs. Transfer to a bowl and add the melted butter. Stir until well combined. Use your fingertips to press into the base of the prepared pan and refrigerate for 20 minutes or until firm.
Place water into a heatproof microwave safe bowl. Sprinkle over the gelatine. Stand for 1 minute. Microwave, uncovered, on high (100%) power for 20 to 40 seconds until gelatine dissolves. Set aside for 15 minutes.
Using an electric mixer, beat the cream cheese, sugar and milk until smooth. The cream cheese needs to be softened at room temperature or it will mix lumpy. Stir in the gelatine. Divide cream cheese mixture between 2 bowls.
Stir the melted white chocolate into one of the cream cheese mixture and the melted dark chocolate into the other.
Pour the dark chocolate mixture over the biscuit base. Freeze for 10 minutes or until slightly firm to the touch. Then carefully spread the white chocolate mixture over the dark. Cover and refrigerate overnight.
Release sides of pan, sprinkle cheesecake with the grated milk chocolate and try not to eat it all in one day…