No Bake White Chocolate Cheesecake

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This is a great Easter dessert, rich chocolate biscuit base topped with a smooth creamy white chocolate cheesecake!

12 slices

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  No Bake White Chocolate Cheesecake

For The Base:

125 g Unsalted butter
300 g Digestive Biscuits
50 g Dr. Oetker Fine Dark Cocoa Powder

For The Cheesecake:

400 g Dr. Oetker 26% White Chocolate
450 g Full Fat Cream Cheese at room temperature
300 ml Double Cream
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)

For The Decoration:

15 g Dr. Oetker Fine Dark Cocoa Powder (1 tsp)
about 20 - 25 ml Water (4 - 5 tsp)
50 g Dr. Oetker Dark Chocolate
80 g Chocolate Mini Eggs

preparation

Preparation

For The Base

Step 1: Line a 9” spring form cake tin with greaseproof paper. Place the digestive biscuits in a food processer and blitz until a fine crumb. – if you do not have a food processor place the biscuits onto a sandwich bag and crush using a rolling pin.

Step 2: Place the crushed biscuits and Cocoa Powder in a bowl and mix until the biscuit is coated in Cocoa Powder. Pour in the melted butter and stir to coat all the biscuit in butter.

Step 3: Pour the biscuit mixture into the prepared cake tin and press into the base of the tin to create an even biscuit base layer. Place in fridge to allow the set whilst making the topping.

For The Topping

Step 4: Break the Chocolate into squares and place in a microwavable bowl. Microwave the Chocolate for 1 minute and stir, continue to microwave in 10 seconds bursts, stirring between bursts until the Chocolate is melted and leave to one side to cool.

Step 5:  Place  the cream cheese, cream and Vanilla Extract into a separate bowl and whisk until soft peaks form. Whisk the White Chocolate into the mixture ensuring the chocolate is not too cool as lumps will form in the mixture as the chocolate begins to set.

Step 6: Remove the base from the fridge and pour the mixture on top smoothing the top to cover the base and create an even finish. Place back in the fridge and leave to set for 3 hours or overnight. 

For The Decoration

Step 7: Before serving remove the cheesecake from the fridge and remove from the tin, placing the cheesecake onto your serving plate.  

Step 8: In a small bowl add the Cocoa Powder, add the water a tsp at a time stirring after each addition until you have a smooth paste to create the splatters onto the cheesecake. 

Step 9: Using a paint brush dip into the cocoa paste and splatter over the cheesecake, repeat until the whole cheesecake is splattered. – This a messy job, we suggest placing a baking tray behind the cheesecake to catch any extra splatters and protect your walls!

Step 10: Create the chocolate curls by running a potato peeler down the edge of the chocolate bar. Place the chocolate curls in the centre of the cheesecake to represent a nest and place the chocolate eggs on top. Your Easter Cheesecake is now ready to serve and enjoy!

Nutritional Information for the recipe No Bake White Chocolate Cheesecake

Per Serving Per 100 g / ml
Energy 2793 kJ
667 kcal
1859 kJ
444 kcal
Fat 51.19 g 34.13 g
Carbohydrate 43.39 g 28.93 g
Protein 8.72 g 5.81 g

preparation

Preparation

For The Base

Step 1: Line a 9” spring form cake tin with greaseproof paper. Place the digestive biscuits in a food processer and blitz until a fine crumb. – if you do not have a food processor place the biscuits onto a sandwich bag and crush using a rolling pin.

Step 2: Place the crushed biscuits and Cocoa Powder in a bowl and mix until the biscuit is coated in Cocoa Powder. Pour in the melted butter and stir to coat all the biscuit in butter.

Step 3: Pour the biscuit mixture into the prepared cake tin and press into the base of the tin to create an even biscuit base layer. Place in fridge to allow the set whilst making the topping.

For The Topping

Step 4: Break the Chocolate into squares and place in a microwavable bowl. Microwave the Chocolate for 1 minute and stir, continue to microwave in 10 seconds bursts, stirring between bursts until the Chocolate is melted and leave to one side to cool.

Step 5:  Place  the cream cheese, cream and Vanilla Extract into a separate bowl and whisk until soft peaks form. Whisk the White Chocolate into the mixture ensuring the chocolate is not too cool as lumps will form in the mixture as the chocolate begins to set.

Step 6: Remove the base from the fridge and pour the mixture on top smoothing the top to cover the base and create an even finish. Place back in the fridge and leave to set for 3 hours or overnight. 

For The Decoration

Step 7: Before serving remove the cheesecake from the fridge and remove from the tin, placing the cheesecake onto your serving plate.  

Step 8: In a small bowl add the Cocoa Powder, add the water a tsp at a time stirring after each addition until you have a smooth paste to create the splatters onto the cheesecake. 

Step 9: Using a paint brush dip into the cocoa paste and splatter over the cheesecake, repeat until the whole cheesecake is splattered. – This a messy job, we suggest placing a baking tray behind the cheesecake to catch any extra splatters and protect your walls!

Step 10: Create the chocolate curls by running a potato peeler down the edge of the chocolate bar. Place the chocolate curls in the centre of the cheesecake to represent a nest and place the chocolate eggs on top. Your Easter Cheesecake is now ready to serve and enjoy!

Nutritional Information for the recipe No Bake White Chocolate Cheesecake

Per Serving Per 100 g / ml
Energy 2793 kJ
667 kcal
1859 kJ
444 kcal
Fat 51.19 g 34.13 g
Carbohydrate 43.39 g 28.93 g
Protein 8.72 g 5.81 g
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