No-Bake Double Belgian Chocolate Cheesecake
with Lotus Biscoff Base
Rich and decadent, this easy-to-make cheesecake will satisfy your sweet tooth!
Cals 674 · Prot 7 · Carbs 49 · Fat 49
Vegetarian
60 min
Rich and decadent, this easy-to-make cheesecake will satisfy your sweet tooth!
Cals 674 · Prot 7 · Carbs 49 · Fat 49
Vegetarian
Ingredients
Cheesecake
Butter
4*
75 Grams
Lotus biscuits
9*10*11*
175 Grams
Belgian dark chocolate
9*
100 Grams
Cream cheese
4*
320 Grams
Icing sugar
75 Grams
Cocoa powder
15 Grams
Whipping cream
4*
200 ML
To serve
Belgian white chocolate
4*9*
50 Grams
Allergens
*4 Milk, *9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2806 / 674 |
| Fats (g) | 48.6 |
| of which saturated (g) | 23 |
| Carbohydrates (g) | 49 |
| of which sugars (g) | 37.7 |
| Fibers (g) | 0.4 |
| Proteins (g) | 6.5 |
| Salt (g) | 0.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make crumb
- Melt the butter in a pan over a low heat.
- Add the Lotus biscuits to a food processor and blitz to form a fine crumb.
- In a bowl, combine the melted butter and biscuit crumbs.
- Mix to form a texture similar to wet sand.
Tip! Don't have a food processor? Place the Lotus biscuits into a large ziplock bag and crush with a rolling pin.
2 Layer base
- Divide the Lotus crumb between a selection of cups, jars, or bowls (whatever you have on hand will work).
- Using the back of a spoon, compact the crumb to the bottom.
3 Whip cream
- In a large bowl, use a whisk or electric beater to whip the cream to form stiff peaks.
Tip! Stiff peaks refers to when you remove the whisk or beaters the peak that forms will keep its shape.
4 Mix filling
- Add the dark chocolate to a microwave-safe bowl, and melt the chocolate in the microwave for 30 sec to 1 min.
- In another large bowl, add the cream cheese, icing sugar and cocoa powder.
- Using a spatula, beat the ingredients together until smooth.
- Add the melted dark chocolate and fold into the mixture.
- Fold the whipped cream into the cream cheese mixture until smooth.
5 Layer filling
- Divide the cheesecake filling between the containers.
- Cover the cheesecake with a lid or clingfilm and place in the refrigerator for 3-4 hours, or as long as overnight.
Tip! Strapped for time? Set the cheesecakes in the freezer for 30 min.
6 Serve
- Meanwhile, using a knife finely chop the white chocolate to form shavings.
- Top the set Chocolate Cheesecakes with the chocolate shavings.
Tip! Cover cheesecakes with a lid or cling film. Store in the refrigerator and consume within 4 days.
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