I love a no-bake cheesecake! This one is so delicious and easy. It is a great base recipe to add any different toppings you like- salted caramel, raspberry jam etc.
I have used our brown butter choc chip cookies we make instore as the base, but you can use store bought cookies and blitz them up in a food processor to a fine crumb. A packet of your classic Farmbake choc chip cookies is 310g; grab two packets of those. Blitz up 400g worth, reserve 50g of the crumb for decoration, and use the rest of the whole cookies for the top.
Makes: 9-inch cheesecake
Prep time: 20 min
No bake time: set in the fridge overnight
350g cookie crumbs
120g butter, melted
500g cream cheese
100g icing sugar
25g cocoa powder, sifted
125g dark chocolate
1 tsp vanilla essence
10g icing sugar
1 tsp vanilla essence
50g dark chocolate
50g cookie crumb
Additional cookie pieces for decoration
Chocolate shards (optional- just melt choc, spread and set)
Edible flowers (optional)
Line a 9-inch springform cake tin with a baking paper circle on the base and also strips of baking paper around the insides of the tin.
To make the base:
Combine the cookie crumbs and melted butter. Tip into the tin and press down well with the back of a dessert spoon.
To make the filling:
Pour 350ml of cream into your stand mixer bowl and whip until medium peaks form. Once the cream is whipped up, transfer to a separate bowl and set aside.
Combine the chocolate with the remaining 150ml of cream for the filling in a heatproof bowl and microwave for 1 minute or until the chocolate has melted. Mix to combine and set aside- this is your ganache for the filling.
Add the cream cheese, icing sugar, vanilla essence and cocoa into the mixer bowl and beat until combined. Then add the ganache you have just made to the mixer and beat until smooth.
Remove the bowl from the stand mixer and fold in the whipped cream by hand until just combined.
Pour the cheesecake filling into your spring form tin. Give the tin a shake to get rid of any air bubbles. Use a palette knife to spread the cheesecake filling and make the top nice and smooth. Place in the fridge to set overnight.
The next day, remove your cheesecake from the fridge, take out of the tin and peel off the baking paper.
Pour 200ml of cream, icing sugar and vanilla essence into your stand mixer bowl and whip until medium peaks form. Use a star nozzle, and pipe around the top of the cheesecake.
To make the chocolate sauce put the remaining 100ml of cream and chocolate in a heatproof bowl and microwave for 1 minute or until the chocolate has melted. Mix until smooth. Drizzle over top of the whipped cream decoration.
Sprinkle the cookie crumbs over the chocolate sauce and place the broken up bits of cookie, shards and flowers on to finish.
Keep it in the fridge and take it out an hour before serving. If you have any leftovers, store in an airtight container for up to three days in the fridge.
To see a how to video check out @michellemorfett on Tiktok or Instagram