Chocolate and Raspberry cheesecake
This no-bake chocolate and raspberry cheesecake consists of a buttery biscuit base, vanilla cream cheese filling topped with a rich milk and dark chocolate ganache and lots of raspberries!
Ingredients
- 250 g digestive biscuits
- 80 g melted butter
- 500 g cream cheese
- ½ tsp vanilla extract
- 100 g milk chocolate
- 100 g dark chocolate
- 200 ml double cream
- chocolate shavings
- 20 raspberries
Instructions
- Add the digestive biscuits to a food processor and blitz until they form a coarse crumb. Add the melted butter and blitz again. Transfer the crumb to a 8 inch springform pan that has been lined with parchment paper and lightly press the biscuit base with the bottom of a glass. Chill for 15 minutes.
- Using an electric whisk, mix together the cream cheese, icing sugar and vanilla extract. Transfer this mix into your springform pan and smooth using an offset spatula (or the back of a spoon!) Place in the fridge to chill for 1 hour.
- Melt together your chocolate and cream in the microwave using 30 second intervals, removing and stirring in between. Pour the ganache over the cream layer and refrigerate overnight.
- Top with raspberries and chocolate shavings and then enjoy!