No Bake Chocolate Flake Cheesecake
2 Reviews
About the bake
This no bake chocolate cheesecake recipe is an absolute game changer. Whip it up ahead a gathering and pop it in the fridge to chill, allowing you to enjoy a little R&R. Our favourite bit about this recipe has to be the topping, after all this is no ordinary no bake cheesecake, this is a Cadburys Flake chocolate cheesecake.
With the added touch of gelatine there will be no more wondering 'why is my no bake cheesecake not firm', instead you will be pondering 'how soon can I cut a slice?'
Ingredients
For the base
- 250gDigestive biscuits (crushed)
- 150gUnsalted Butter (softened)
- 2 tbspCocoa powder
- 30gBillington's Unrefined Light Muscovado Sugar
For the filling
- 4Gelatine leaves
- 200gDark chocolate
- 600gCream cheese (full fat)
- 200gBillington's Unrefined Golden Caster Sugar
- 1 tspNielsen-Massey Vanilla Extract
- 3Egg yolk(s) (free range) (medium)
- 250mlDouble cream
For the decoration
- 2Cadbury Flakes
Method
Step 1
Grease and line the base of a 20cm round springform tin.
Step 2
To make the base melt the butter and sugar together in a pan then add the crushed biscuits and cocoa powder and stir until evenly coated.
Step 3
Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand. Place in the fridge for 20-30 minutes to cool and set. Meanwhile make the filling.
Step 4
Soak the gelatine leaves in a small bowl with some slightly warm water for about 5 minutes.
Step 5
Melt the chocolate in a heat proof bowl over some simmering water, then set to one side to cool.
Step 6
Slowly beat together the cream cheese, caster sugar, vanilla extract and egg yolks until the mixture is very smooth and thick, taking care not to over beat.
Step 7
Whip the cream in a separate bowl until thick then carefully fold into the cream cheese mixture.
Step 8
Next drain the soaked gelatine leaves and add them to the cooled melted chocolate, stirring until the gelatine is evenly distributed.
Step 9
Add a little of the cream cheese mixture and stir in, then add a little more, repeat until you have mixed in all of the cream cheese mixture and it is well combined and smooth. Adding it like this should stop the gelatine setting in lumps.
Step 10
Spoon this mixture onto the cooled base and leave to cool then cover and place in the fridge overnight to cool completely and set.
Step 11
Crush up your cadbury flakes and sprinkle over the top of the cheesecake just before serving.