No-Bake Triple Chocolate Cheesecake
Ingredients:
Biscuit Base:
300 g Digestives (or graham crackers)
150 g Unsalted Butter
Cheesecake Filling:
600 g Full-Fat Cream Cheese (room temperature)
125 g Icing Sugar
300 ml Double Cream
1 tsp Vanilla Extract
100 g Dark Chocolate
100 g Milk Chocolate
100 g White Chocolate
Decoration:
150 ml Double Cream
2 tbsp Icing Sugar
50 g Dark/Milk/White Chocolate (for drizzling)
Chocolate Curls (optional)
Instructions:
For the Biscuit Base:
Melt the unsalted butter in the microwave on short bursts or in a small pan over medium heat.
Blitz the Digestives (or graham crackers) in a food processor until they become fine crumbs. Add the melted butter to the crumbs and pulse a few times until well combined.
Tip the biscuit base mixture into an 8″/20cm Deep Springform Tin and press down firmly to create an even layer. Chill the tin in the refrigerator while you work on the filling.
For the Cheesecake Filling:
Melt the dark, milk, and white chocolate in separate small bowls in the microwave, using short bursts until fully melted. Leave the chocolates to cool slightly while preparing the rest of the filling.
Using an electric mixer (e.g., KitchenAid), whisk the cream cheese, icing sugar, and vanilla extract until well combined. Pour in the double cream and continue to whip the mixture until it thickens, resembling a mousse-like consistency.
Separate the cream cheese mixture evenly into three large bowls (you can weigh them for accuracy) and add the melted chocolates to each bowl, one by one. Start with the dark chocolate, mix until smooth, and spread it evenly over the biscuit base. Repeat the process with the milk chocolate, and then the white chocolate.
Cover the cheesecake with a lid or wrap and chill it in the fridge for at least 5-6 hours, or preferably overnight, to set fully.
For the Decoration:
Remove the cheesecake from the springform tin and drizzle some chocolate over the top, choosing the same chocolate that forms the lowest layer for the best appearance.
Whip together the double cream and icing sugar and pipe it onto the cheesecake using a piping bag. You can also use a spoon to spread the cream if you prefer.
Decorate the cheesecake with chocolate curls, if desired, for an elegant touch.
Enjoy!
