No bake cheesecakes are one of my favourite things to quickly whip up for a gathering, dinner party dessert or just a cheeky treat! Although I am not a massive chocolate fan – I’d choose a packet of crisps over chocolate any day – one of my favourite combinations is chocolate and raspberry. The recipe below combines the richness of chocolate and the sweetness of raspberries to make a delish dessert for any occasion!
Ingredients
- 100g Hobnob biscuits (crushed)
- 40g Butter
- 250g Cream Cheese
- 150ml Double Cream
- 120g Caster Sugar
- 180g Milk Chocolate
- 25g Cocoa Powder
- 1 Punnet (around 250g) Raspberries
Method
- Grease the base of 9 inch cake tin with butter or alternatively line with baking parchment.
- Crush the hobnobs until they are fine crumbs. I do this the old fashioned way in a zip lock bag and crush with a rolling pin (a good de-stressor) but alternatively you could use a food processor
- Melt your butter either in a saucepan on the hob or in the microwave (be careful not to burn) and mix with the crushed biscuits.
- Once combined transfer the biscuit mixture into your prepared tin and use the back of a metal spoon to spread the mixture and push flat. Place the tin in a fridge to cool.
- Melt the milk chocolate. I melt my chocolate in a saucepan on a low heat, alternatively you could use a Bain Marie or microwave the chocolate. If you choose to melt the chocolate in the microwave make sure you check it every 15-20 seconds to stop it burning. Once melted set the chocolate aside to cool.
- In a bowl beat together the cream cheese and the caster sugar until combined.
- In a separate bowl whisk the double cream until small peaks form.
- To the double cream mixture add the melted chocolate and 20g of sifted cocoa powder, mixing together until well combined.
- Fold in the cream cheese mixture.
- Add the cheesecake mixture to your biscuit base using a pallet knife or the back of a spoon to smooth the top down.
- Pop back into the fridge for at least 4-5 hours or overnight is possible.
- Once set remove from the tin and top with the freshly washed raspberries.
Et voilà!
Happy Baking!
Love,
Hannah ♥