NO-BAKE HOT CHOCOLATE CHEESECAKE

This easy to make no-bake chocolate lovers cheesecake isn’t just super easy to make in a jiffy, but it looks just like a giant cup of hot cocoa! Perfect for celebrating the holiday period!

INGREDIENTS

Crust

400g Oreos, crushed

175ml unsalted butter, melted

Cheesecake

3 tbsp powdered gelatin + 4 tbsp cold water

500g (2 blocks) Philadelphia cream cheese

600ml (2 ½ cups) thickened/whipping cream

1 tsp vanilla extract

580g (4 cups) dark chocolate, melted

Decorations

300g (3 cups) mini white marshmallows

4 tbsp water

1 tbsp cocoa powder to dust

8 mini candy canes

Method

Crust

Add the Oreos into the bowl of a food processor and blitz until you reach fine crumbs. Add the melted butter and blitz until the crumbs are coated.

Pour the wet crumbs into a 9-inch springform pan and use the back of a spoon to press firmly into the sides and bottom of the tin. Chill for 1 hour.

Cheesecake

Add the powdered gelatin ad cold water to a small mixing bowl. Use a fork to mix until well combined. Set aside to set. Microwave for 30 seconds right before you add to the cheesecake mixture.

Add the cream cheese, cream and vanilla extract to the bowl of a food processor and blitz on high speed until smooth. Scrape down the bowl using a spatula before you add the melted chocolate. Mix until well combined. Add the melted gelatin and mix for a final time.

Pour the mixture into the chilled cake tin and chill for another 2 hours.

To finish the cheesecake, add 200g of the marshmallows into a large microwave safe bowl along with the water and microwave for 40 seconds. Use a spatula to mix until well combined.

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NOTES

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This cake can be prepared ahead of time! It can be stored in an airtight container for up to three days, stored in the fridge.

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TOOLS YOU'LL NEED

• 9 inch springform pan

• Measuring cups

• Measuring spoons

• Spatula

• Mixing bowls

• Microwave

• Small food safe paint brush

• Food processor

• Piping bag

• Open star piping tip

• Knife