Double chocolate cheesecake (no bake)
Double chocolate cheesecake has a rich chocolate and biscuit base and is topped with chocolate mascarpone cheesecake cream. This no bake cheesecake recipe is easy to follow, foolproof and can be prepared ahead of time.
Ingredients
For the cheesecake base
- 200 grams plain biscuits
- 45 grams cocoa powder
- 120 grams butter
- 1 tablespoon honey
- 1 teaspoon olive oil
For the cheesecake cream and topping
- 250 grams mascarpone (at room temperature)
- 200 ml double cream
- 20 grams caster sugar
- 150 grams chocolate (suitable for melting)
- 10 grams grated chocolate
Instructions
Prepare the cheesecake base
- Place the biscuits in a plastic bag and crush into fine crumbs using a rolling pin.
- Melt the butter and sugar in a saucepan.
- Add the crushed biscuits and cocoa powder to the melted butter and honey and mix well.
- Line the base of the non stick tin with greaseproof paper and lightly brush with oil.
- Spoon the biscuit base mixture into the base of the lined tin, spread to an even thickness and compact using the back of a spoon. Place in the fridge until you are ready to add the topping.
Prepare the cheesecake cream
- Melt the chocolate.
- Place the mascarpone and and caster sugar in a large bowl and cream together with a wooden spoon.
- Stir in the melted chocolate and mix well.
- Lightly whisk the cream and then fold into the mascarpone/chocolate mixture using a tablespoon and then place in the fridge for around 30 minutes.
Assemble the cheesecake
- Spread the chocolate cheesecake cream over the base and chill for around an hour.
- Carefully remove from the tin and place on a serving plate.
- Decorate with grated chocolate or any other decoration of your choice.
Nutrition
Calories: 591kcalCarbohydrates: 39gProtein: 7gFat: 47gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 93mgSodium: 253mgPotassium: 267mgFiber: 5gSugar: 19gVitamin A: 1190IUVitamin C: 1mgCalcium: 102mgIron: 3mg
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