No-bake double chocolate cheesecake
These deliciously balanced cheesecake bars make for the perfect afternoon pick-me-up with tea, or dressed with fresh berries for dessert.
30 MINUTES + CHILLING | MAKES 12-16 BARS | EASY
unsalted butter 100g, melted, plus extra for the tin
dark chocolate digestives 110g
digestive biscuits 160g
porridge oats 60g
Nutella 3 tbsp
soft cheese 360g
mascarpone 250g
icing sugar 60g, sifted
dark chocolate (minimum 55% cocoa solids) 200g, melted and cooled slightly
whole milk 2-3 tbsp
roasted hazelnuts 2 tbsp, chopped
1 Lightly butter a deep 23cm square cake tin and line with baking paper, ensuring that it comes up and over the sides of the tin, and put it in the fridge.
2 Reserve two of the dark chocolate digestives, then put the rest of the biscuits into a food processor and blitz until fine. Add the oats, melted butter and 1 tbsp of Nutella, then blitz again until it comes together. Tip the crumbs into the chilled tin, spreading them evenly and into all corners, before compacting flat with the base of a glass. Chill for at least 30 minutes.
This story is from the May 2021 edition of Olive.
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This story is from the May 2021 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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