This super-quick chocolate cheesecake recipe is an ideal one to keep to hand for those last-minute guests or when you have an attack of the munchies and want something a little bit different! This cheesecake takes minutes to throw together, doesn’t need any baking or cooking but do allow at least one hour for chilling.
Super-Quick Chocolate Cheesecake
Ingredients:
For base:
12oz digestive biscuits
6oz butter
1tsp vanilla extract
For top:
12oz cream cheese
4oz chocolate
2oz icing sugar
Method:
Line a 9″ springform cake tin with greaseproof paper.
Crush the digestive biscuits into small crumbs.
Melt the butter and stir into the biscuit crumbs.
Add the vanilla extract.
Empty the crumbs into the cake tin, flattening and levelling it until it is packed tightly together at the bottom.
Put the cream cheese into a clean bowl (you can see by the darker flecks in the topping that I used the bowl I’d made the base in – hence I picked up some leftover crumbs from the side to make the flecks!).
Melt the chocolate and add to the cream cheese mixture.
Whisk together.
Add icing sugar and whisk a little more until all combined.
Spread out over your base.
Refrigerate for at least 1 hour.
After this time you should be able to release your springform tin and remove for serving.
