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No-bake chocolate wafer cheesecake
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This no-bake, easy recipe is perfect to whip up anytime for family and friends. The combination of smooth creamy filling on top of a crunchy biscuit and chocolate wafer base is hard to resist!
80g unsalted butter, melted, plus extra for greasing
150g digestive biscuits
5 KitKat Original bars, split into 10 fingers
150ml whipping cream
150g dark chocolate, roughly chopped
180g tub Philadelphia Soft Cheese
50g icing sugar
100g Greek natural strained yogurt
½ tsp vanilla bean paste
1. Grease the base and sides of a 20cm loose-bottomed cake tin and line with baking parchment. Whizz the digestives and 4 KitKat fingers to crumbs in a food processor, then mix with the melted butter. Press evenly into the tin, smoothing with the back of a spoon. Chill while you make the filling.
2. Heat the cream in a pan to just before boiling. Take off the heat, add the chocolate and set aside for 2 minutes, then stir to combine. Meanwhile, with a wooden spoon, beat the soft cheese, icing sugar, yogurt and vanilla together until combined. Mix into the chocolate-cream mixture, a large spoonful at a time, until combined.
3. Tip the chocolate mixture over the base and smooth the top, then chill for at least 6 hours but ideally overnight. To serve, lift the cheesecake from the tin and remove the parchment, then place on a serving plate. Decorate with the remaining 6 KitKat fingers before serving.
Dip your cake knife into just-boiled water, dry with a tea towel and you’ll find it cuts through cleanly.
This recipe appeared within the August 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in July 2019.