No-Bake Mocha Cheesecake
Our no-bake mocha cheesecake recipe is just delightful. Coffee, chocolate, caramel and cream all swirled together - and what really sells this cake? NO BAKE!
STEP 1 | Use a food processor to break the digestives into a fine crumb.
STEP 2 | Mix in the melted butter, and press down into the bottom of a deep cake tin. Refrigerate until later.
STEP 3 | Melt the chocolate caramel pieces, and leave to the side to cool.
STEP 4 | Using an electric mixer, whisk together the cream cheese, vanilla extract and icing sugar till smooth.
STEP 5 | Add the thickened cream, and continue to whisk until a thick texture is reached.
Ingredients
- Chocolate Coated Digestives | 300g | Blended
- Butter | 150g | Melted
- Chocolate Caramel Pieces | 150g | Melted
- Cream Cheese | 500g
- Icing Sugar | 100g
- Vanilla Extract | 1 tbsp
- Thickened Cream | 300mL
- Camp Coffee | 2-3 tbsp
STEP 1 | Use a food processor to break the digestives into a fine crumb.
STEP 2 | Mix in the melted butter, and press down into the bottom of a deep cake tin. Refrigerate until later.
STEP 3 | Melt the chocolate caramel pieces, and leave to the side to cool.
STEP 4 | Using an electric mixer, whisk together the cream cheese, vanilla extract and icing sugar till smooth.
STEP 5 | Add the thickened cream, and continue to whisk until a thick texture is reached.
STEP 6 | Split the mixture into two bowls. To one half, add the melted chocolate/caramel and mix together. In the other, add the Camp Coffee and also mix until well combined.
STEP 7 | Dollop the mixtures onto the biscuit base, and swirl together using a wooden skewer/chop stick.
STEP 8 | Refrigerate for 6+ hours (or preferably overnight).
Serves 12
