Cheesecake recipe for 12-14 people, takes only 20 mins; recipe has butter, chocolate digestive biscuits, milk chocolate, dark chocolate, mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder, vanilla extract, double cream, maltesers and chocolate buttons.
No-bake chocolate cheesecake
Course: Cheesecake
Servings
12-14
servings
Prep time
30 mins
Ingredients
- Dark Chocolate: 150g dark chocolate
- Butter: 130g butter, melted, plus extra for the tin
- Vanilla Extract: 1 tsp vanilla extract
- Cream Cheese: 300g cream cheese (don't use a low-fat variety)
- Double Cream: 300ml double cream
- Icing Sugar: 50g icing sugar
- Mascarpone: 250g mascarpone
- Milk Chocolate: 150g milk chocolate
- Malted Milk Drink Powder: 25g malted milk drink powder (we used Horlicks)
- Maltesers: 150g Maltesers (100g chopped, 50g whole), plus a handful to decorate
- Chocolate Buttons: 100g chocolate buttons, roughly chopped
- Chocolate Digestive Biscuits: 300g chocolate digestive biscuits
- Hot Chocolate Powder: 25g hot chocolate powder
Directions
- Butter and line a 23cm springform cake tin. Blitz the biscuits in afood processorto form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
- In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in themicrowavein 30-second bursts, stirring between each interval until melted. Set aside to cool.
- Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
- Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
