When dividing responsibilities for my little brother’s surprise leaving party, I was quick to bag the role of dessert-maker. With my lack of skills when it comes to savoury dishes, I wanted to stay well clear of preparing the main meal. Plus there was going to be cake baked by a professional so if I screwed up it would be no big deal. I chose to do a trio of no-bake desserts – cheesecake, tiramisu, and trifle – and whilst I started off optimistic, I quickly realised I had taken on too much to do in very little time. Let’s just say I won’t be volunteering to be in charge of a dessert table again.
Today I’m sharing the no-bake dark chocolate raspberry cheesecake – the recipe makes 16 individual pots, or a 20cm whole cheesecake (make sure you use a spring-form tin to make it easier to get it out). The tiramisu was a work-in-progress, and the trifle is more assembly than baking but I might just share it later on anyway.
- 300g Digestives biscuits
- 150g unsalted butter, melted
- 500ml double cream
- 2 tbsp icing sugar
- 300g cream cheese
- 200g dark chocolate, melted
- 200g milk chocolate, roughly chopped
- 200g raspberries
- Crush the biscuits into crumbs using a rolling pin. Add the melted butter and then transfer the mixture to a 20cm springform cake tin, or spoon 1-2 tbsp. of the mixture into individual pots. Press the mixture down using the back of a spoon to create the base. Place in the fridge for at least 20 minutes.
- Whisk 300ml of the double cream with the icing sugar until soft peaks form. Gently fold in the cream cheese. Allow the mixture to come to room temperature before folding in the dark melted chocolate. Spread the mixture on top of the biscuit base and then refrigerate for at least 1 hour.
- To make the ganache - place the milk chocolate into a heatproof bowl. Heat the remaining 200ml of double cream in a saucepan until it starts to simmer and then pour this over the chocolate. Let the mixture sit for a minute before stirring and incorporating the chocolate and cream together. Allow the mixture to cool slightly.
- Pour the ganache over the filling and arrange raspberries on top, gently pressing them into the ganache. Refrigerate for another 2-3 hours.