I found this recipe via Google search a couple years ago when I needed something chocolatey but not too heavy. After the first glance at the description and the amount of the reviews I decided to make it immediately. I wasn’t disappointed and I never remember anyone disappointed with this cake ever since. Just recently, I made several variations of this cake for multiple gatherings and dinner parties with friends, the reviews were great each time, to the point that even our friends’ 9 years old daughter emailed me asking for this recipe.
Original recipe came from SUGAR.PLUM.FAIRY via allrecipes.co.uk
In my version of the recipe I use Bourbon Biscuits instead of Digestives, I don’t use sugar in a base and I increased the amount of dairy products (I like cheesecake to be a bit higher), I also choose to add different accents into the cake by adding some alcohol to the mixture (it can be orange, mint, almond flavour), which completely changes the taste. You can adapt the flavouring and decoration depends on the season.
NO_BAKE CHOCOLATE CHEESECAKE (WINTER EDITION)
150g Bourbon biscuits (or Digestive biscuits)
100g caster sugar
150ml whipping cream
150g dark chocolate, melted and cooled
2 tablespoons cocoa powder mixed with a little hot water
300g cream cheese
shot of any flavoured alcohol (mint/amaretto/orange), optional
1. Crush the biscuits and mix with the melted butter. Press into a 18cm (7 in) cake tin and refrigerate.
2. Meanwhile, whip cream until soft peak stage. Add cooled melted chocolate, then the cocoa powder mix. Blend well and set aside.
3. Beat the cream cheese and sugar together. Fold in cream/chocolate mixture and mix thoroughly.
4. Spread into tin on top of crushed biscuits. Refrigerate for at least 2 hours or overnight. I chose to decorate with handmade chocolate mini trees and flaked coconut to recreate winter theme. Then serve. 🙂