zoom
  • Save to your scrapbook
  • Save to your scrapbook

    No-bake chocolate wafer cheesecake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    No-bake chocolate wafer cheesecake

    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!

    • Preparation time: 35 minutes, plus chilling
    • Cooking time: 0 minutes
    • Total time: 35 minutes, plus chilling

    Serves: 12

    Ingredients

    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

    Method

    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. 


    Cook’s tip


    Dip your cake knife into just-boiled water, dry with a tea towel and you’ll find it cuts through cleanly. 

    Your recipe note

    Edit your recipe note

    This recipe appeared within the August 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores

    Comments

    Average user rating

    4 stars

    Glossary