Chocolate Cheesecake –No Bake
A crunchy base topped with creamy cheesecake and a rich chocolate sauce...

You will need:

  • 60g melted butter
    1 tbsp (15g) butter
    400ml cold whole milk
    125ml hot water
    18cm or 20cm loose-base round tin

How to Make

Blend

Blend cookie crumb with melted butter and press with the back of the spoon to cover the base of the tin. Let in fridge to cool for about 15min.

Add

Beat the pudding mix with the milk in large bowl on low speed until moistened. Scrape the bowl and beat on medium speed for 2 minutes until thick and creamy. Spread on top of biscuit base. Chill for about 1 hour.

For the Topping

In the meantime prepare the sauce: in small saucepan stir the chocolate sauce mix with the hot water and the butter.  Cook the mixture on medium heat whisking constantly with a wire whisk till it thickens and just bubbles.Transfer the sauce in a small bowl and let to cool for about 1 hour.

Pour

Spread on top of the cheesecake pudding and let the finished dessert in the chiller for at least 1 more hour.