Ingredients
Scale
- 250g plain biscuits, broken in half
- 90g cold butter, cubed
- 500g cream cheese blocks, cubed
- 40g thickened cream
- 80g sugar
- 1 teas vanilla bean paste
- 100g white cooking chocolate, melted
- 100g milk cooking chocolate, melted
Instructions
- Into bowl add roughly broken up biscuits. Blitz on speed 7 until fine.
- Add cold butter. Blitz on speed 6 for 30-45 secs until a soft dough forms.
- Press this into a springform tin. I line my tin with baking paper for easy removal. Set aside.
- Add cream cheese to bowl. Blitz on speed 6 for 45 secs. Scrape down.
- Add vanilla and sugar. Blitz on speed 4 for 1 minute. Scrape down.
- Add cream and melted white chocolate and blitz on speed 4 for 1 minute or until creamy and smooth.
- Pour half of the mixture in “blobs” over the biscuit base.
- Add melted milk chocolate to the remaining mix. Mix for 40 seconds or until combined. Spoon over the base. You can swirl the two mixes together if desired with a skewer. Smooth the top of the cheesecake.
- Refrigerate for 3-4 hours. Overnight is ideal.
- Use a warm knife to cut cheesecake (run it under hot water).
Notes
- When using cream cheese without gelatine for cheesecake be sure to buy the full fat version and the non spreadable version otherwise your cheesecake may not set. I find the Philadelphia blocks or Homebrand tubs work best for these no bake cheesecakes.
- Prep Time: 20
- Cook Time: 240
Nutrition
- Serving Size: 8