No Bake Chocolate Finger Cheesecake
Serves : 12 slices
Full of creamy Cadbury Dairy Milk, this no bake Chocolate Finger cheesecake is the perfect dessert for chocoholics! Just 15 minutes to prepare and with a super easy chocolate ganache topping. Heaven!
Ingredients
For the Cheesecake
- 300 g Cadbury Chocolate Fingers
- 250 g Shortcake Biscuits
- 60 g Butter Unsalted, Melted
- 500 g Cream Cheese Full-fat
- 75 g Icing Sugar or Powdered Sugar
- 300 ml Double Cream or Heavy Cream
- 200 g Cadburys Dairy Milk or Milk Chocolate
For the Chocolate Ganache
- 200 ml Double Cream or Heavy Cream
- 200 g Cadburys Dairy Milk or Milk Chocolate
VIDEO
Instructions
- Make the biscuit base - Place the Chocolate Fingers around the inside edge of an 8 inch springform tin to form an outer wall.300 g Cadbury Chocolate Fingers
- Add the shortcake biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.250 g Shortcake Biscuits, 60 g Butter
- Mix together until well combined, and then pour into the springform tin. Press down onto the biscuit base, smoothing out to the edges of the Chocolate Finger wall.
- Smooth over the base with the back of a spoon, then pop in the fridge to chill for at least 30 minutes to 1 hour.
- Make the cheesecake filling - Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.200 g Cadburys Dairy Milk
- Add the cream cheese and icing sugar into a large bowl and gently combine with a spatula until smooth and creamy.500 g Cream Cheese, 75 g Icing Sugar
- Add the double cream and using a hand held mixer beat the mixture on low to medium until it forms soft, thick peaks.300 ml Double Cream
- Pour the melted chocolate into the cheesecake filling, and gently fold together, using a spoon or spatula, until well combined.
- Alternatively, use a stand mixer with the paddle attachment to make the cheesecake filling, following the same steps.
- Assemble the cheesecake - Pour the mixture onto the chilled biscuit base, then smooth out to the edges and level. Chill the cheesecake in the fridge for at least another 6 hours or overnight.
- Make the chocolate ganache - Break the chocolate into pieces and place in a heatproof bowl.200 g Cadburys Dairy Milk
- In a heavy bottomed saucepan, gently heat the double cream over a low to medium heat. When the cream starts to gently boil, pour over the chocolate and allow it to melt for 1 minute.200 ml Double Cream
- Gently stir together the chocolate and cream, then leave to cool for at least 30 minutes before pouring over your cheesecake.
- Decorate the cheesecake - When ready to serve, remove the cheesecake from the springform pan and slice.
Notes
- Your cheesecake will keep for up to 3 days in the fridge and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminium foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Full-fat cream cheese is a must - a traditional cream cheese, either a block or something like Philadelphia. Don't be tempted to overbeat your cream cheese, it will slacken and your filling won't set properly.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
- Whip double or heavy cream so it forms soft, thick peaks, but be careful not to overwhip it. Double cream tends to be quite stable when whipped, but it can vary depending on the type of cream available in your country.
- Too runny? - If your cream is not whipping up or seems too runny, try using less cream and more cream cheese. And remember don't overbeat your cream cheese!
Nutrition
Serving: 1sliceCalories: 741kcalCarbohydrates: 59gProtein: 7gFat: 56gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 118mgSodium: 375mgPotassium: 260mgFiber: 3gSugar: 38gVitamin A: 1319IUVitamin C: 1mgCalcium: 99mgIron: 3mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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