No-bake Nutty Chocolate Cheesecake
No-bake Nutty Chocolate Cheesecake is an irresistible recipe taken from the Dairy Diary.
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
Salted caramel sauce for drizzling (optional)
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.