This "no bake" chocolate cheesecake is super silky and deliciously chocolatey. The cream cheese gives that expected tangy "cheesecake" flavour that will have you in raptures.
Line an 8 or 9" springform cake tin with baking paper.
Place the cubed butter in TM Bowl. Melt 2min/Varoma/Speed 3.
Add 200gm chocolate biscuits and cinnamon to the butter. Blitz 5 sec/Speed 8.
Scrape down the bowl and blitz again. 5 sec/Speed 5.
Add the biscuit crumb to the prepared tin and press into position firmly with a flat glass. Refrigerate.
Sprinkle gelatin over the water in a small microwave-safe bowl. Use a spoon to get out any lumps.
Microwave the gelatin mixture for 30 seconds and then ensure that the mixture is well combined and lump free.
Place the chocolate squares in a small microwave-safe bowl. Microwave at 30-second intervals stirring in between. Continue until the chocolate is fully melted.
Without cleaning the TM bowl add the cream cheese and condensed milk to the TM. Combine 30 sec/Speed 4.
Scrape down the bowl, add the melted chocolate and gelatin. Combine 30 sec/Speed 4.
Scrape down the bowl, add the remaining 50g of chocolate ripple biscuits. Blitz 5 sec/Speed 7.
Pour the cheesecake filling into the base and refrigerate for at least 6 hours.
Melt the remaining 50g chocolate in the microwave.
Use a spoon to scoop out the chocolate and draw zigzag lines on the cheesecake.
Decorate with Easter Eggs and serve.
*Please allow 6 hours for this recipe to fully set.
No-Bake Chocolate Cheesecake https://www.thermo.kitchen/no-bake-chocolate-cheesecake-easter/