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No-bake Nutty Chocolate Cheesecake
Rated 5.0 stars by 1 users
Category
baking, pudding
Cuisine
British
Author:
Emily Davenport
Servings
8 servings
Prep Time
20 minutes
Calories
583
No-bake Nutty Chocolate Cheesecake is an irresistible recipe taken from the Dairy Diary 2020.
Ingredients
- Digestive biscuits 225g (8oz), crushed
- Butter 75g (3oz), melted
-
Powdered gelatine 1 x 12g sachet
- Full fat soft cheese 250g (9oz)
- Icing sugar 50g (2oz)
- Peanut butter smooth 50g (2oz)
- Vanilla extract 1 tsp
-
Double cream 150ml (¼ pint), whipped
- Snickers bars 5, roughly chopped
Directions
- Line a 20cm (8in) loose-based tin with cling film. Mix biscuit crumbs with butter and press into tin
- In a small bowl, sprinkle gelatine over 4 tablespoons cold water and leave for 10 minutes. Place the bowl over a pan of hot water and stir until gelatine has dissolved
- In a large bowl, beat together soft cheese, icing sugar, peanut butter and vanilla. Fold in gelatine, whipped cream and four chopped Snickers bars. Spoon into lined tin and chill for at least 4 hours until firm
- To serve, remove from tin, drizzle with caramel sauce, if using, and pile remaining Snickers pieces in centre
Nutrition
Calories 583, Fat 43.1 grams, Saturated Fat 21.8 grams
