Description
A rich and creamy no-bake cheesecake with a chocolate filling, buttery biscuit crust, and a fresh, tangy berry topping.
Ingredients
- 250g chocolate biscuits, crushed
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 100g caster sugar
- 200g dark chocolate, melted and cooled
- 300ml double cream, whipped
- 1 teaspoon vanilla extract
- 300g mixed berries
- 50g caster sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornflour
- 2 tablespoons water
Instructions
- Mix crushed biscuits with melted butter and press into a springform pan. Chill in refrigerator.
- Beat cream cheese and sugar until smooth.
- Add melted chocolate and vanilla, mix well.
- Fold in whipped cream gently.
- Pour filling over crust and smooth the top.
- Refrigerate for at least 4 hours or overnight.
- Cook berries with sugar and lemon juice until soft.
- Add cornflour mixed with water and cook until thickened. Cool completely.
- Spread berry topping over set cheesecake.
- Slice and serve chilled.
Notes
- Ensure cream cheese is softened to avoid lumps.
- Chill overnight for best texture.
- Frozen berries can be used if needed.
- Do not overmix after adding whipped cream.
- Store refrigerated up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
