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Chilled Chocolate Cheesecake

Chilled Chocolate Cheesecake

Chill for 4 hours | Serves 4

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For when you want dessert without the cooking, our No Bake Chocolate Cheesecake is just the thing. We’ve combined a sweet biscuity chocolate digestive base, topped with creamy Philadelphia, rich creme fraiche and chocolate for an indulgent dessert that everyone will love. Grab your favourite dessert drink and tuck in!

Allergens:MilkGlutenSoya

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

30 grams

Butter

(ContainsMilk)

100 grams

Chocolate Digestive Biscuit Crumbs

(ContainsGluten, Soya)

100 grams

Chocolate Chips

(ContainsSoya)

180 grams

Philadelphia Cheese

(ContainsMilk)

75 grams

Creme Fraiche

(ContainsMilk)

75 grams

Caster Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4706 kJ
Energy (kcal)1125 kcal
Fat76.0 g
of which saturates47.0 g
Carbohydrate97 g
of which sugars71.0 g
Dietary Fiber0 g
Protein11 g
Cholesterol0 mg
Salt1.16 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Rolling Pin
Spoon
Bowl
heat resisting bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

a) Melt the butter in a saucepan on low-medium heat. When done, remove from the heat. Pop the biscuits into a freezer bag. Bash them with a rolling pin or the bottom of a saucepan until they resemble breadcrumbs. Add the biscuit crumbs to the melted butter and mix together until combined. b) Divide between 2 glasses or serving bowls. Lightly pat the crumbs down with the back of a spoon to make the base. Pop into the fridge to firm up while you make the filling.

2

a) Heat 2cm of water in a small saucepan on medium-heat until just simmering. Pop the chocolate chips into a heatproof bowl and set it on top of the saucepan. TIP: Make sure the bottom of the bowl isn’t touching the water - if it is, pour out a little. b) Lower the heat so that it is barely bubbling and gently stir in the chocolate until melted. Once it's melted, set aside to cool slightly.

3

a) Mix together the Philadelphia cheese, creme fraiche, sugar and melted chocolate in a medium bowl until well combined. Divide the mixture evenly over the biscuit bases, smoothing the top with the back of a spoon. If you have some mixture leftover put this in a bowl and save it for later. b) Leave to chill for at least 4 hours, overnight, or until the dessert has set. Share between friends and family. Enjoy!