A chocolate cheesecake bar on a small plate

Chocolate cheesecake

Name: Chocolate cheesecake
Total time: 30 min
Yield: Makes 12-16 bars
Ingredients: 100g unsalted butter melted, plus extra for the tin; 110g dark chocolate digestives; 160g digestive biscuits; 60g porridge oats; 3 tbsp Nutella; 360g soft cheese; 250g mascarpone; 60g icing sugar sifted; (minimum 55% cocoa solids) 200g dark chocolate melted and cooled slightly; 2-3 tbsp whole milk; 2 tbsp roasted hazelnuts chopped

Maxine Monu

Published: April 20, 2021 at 3:50 PM

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Makes 12-16 bars

Easy

Total time: 30 mins

+ Chilling

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These deliciously balanced no-bake chocolate cheesecake bars make for the perfect afternoon pick-me-up with tea, or dressed with fresh berries for dessert

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Alternatives

Complete the dish

Try this no-bake chocolate cheesecake, then check out our chocolate orange cheesecake, vegan chocolate cheesecake, salted caramel cheesecake, no-bake vanilla cheesecake and more cheesecake recipes. Also discover more decadent chocolate desserts, such as out chocolate torte, chocolate mousse cake and self-saucing chocolate pudding.

Ingredients

Nutrition

100g unsalted butter

melted, plus extra for the tin
110g dark chocolate digestives
160g digestive biscuits
60g porridge oats
3 tbsp Nutella
360g soft cheese
250g mascarpone
60g icing sugar

sifted
(minimum 55% cocoa solids) 200g dark chocolate

melted and cooled slightly
2-3 tbsp whole milk
2 tbsp roasted hazelnuts

chopped

Nutrition: per serving

kcal392
fat29g
saturates16.4g
carbs26.8g
sugars16.2g
fibre2.1g
protein4.9g
salt0.4g

Method

step 1

Lightly butter a deep 23cm square cake tin and line with baking paper, ensuring that it comes up and over the sides of the tin, and put it in the fridge.
step 2

Reserve two of the dark chocolate digestives, then put the rest of the biscuits into a food processor and blitz until fine. Add the oats, melted butter and 1 tbsp of Nutella, then blitz again until it comes together. Tip the crumbs into the chilled tin, spreading them evenly and into all corners, before compacting flat with the base of a glass. Chill for at least 30 minutes.
step 3

Use an electric whisk to beat together the soft cheeses and icing sugar. When all the sugar has been incorporated, add the melted chocolate, remaining Nutella and 2 tbsp of milk, and beat until fully combined. If the mixture looks a little thick add the extra 1 tbsp of milk. Spoon the filling onto the chilled biscuit base and spread level with a spatula. Crush the last two digestives to crumbs, mix with the chopped hazelnuts and sprinkle evenly across the top of the cheesecake. Chill for at least 4 hours or preferably overnight.
step 4

When completely chilled, release one side of the cheesecake by gently pulling up one length of the baking paper. Holding the paper firmly, angle the tin and pull to slide the base of the cheesecake flat onto a chopping board. Use a sharp knife to cut into slices or squares. This will keep, chilled, for up to a week.

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Authors

Maxine Monu

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