About this recipe:The only sugar in this cheesecake is in the biscuits used to make the biscuit base, but you could experiment with some of the sugar-free biscuits that they have nowadays. You could also try using 4 tablespoons of the low GI agave nectar instead of the sugar substitute. Enjoy!
150g (5 oz) digestive biscuits
45g (1 1/2 oz) butter
120ml whipping cream
150g (5 oz) cooking chocolate, melted and cooled
1 teaspoon vanilla extract
2 tablespoons cocoa, mixed with a little hot water
6 tablespoons granulated sweetener, such as Splenda
1 (200g) tub cream cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Extra time:1hr30min chilling › Ready in:1hr50min
Crush the digestive biscuits and mix with the melted butter. Press into a 18cm (7 in) cake tin and refrigerate.
Whip cream until soft peak stage. Add cooled melted chocolate, vanilla, then the cocoa mix. Blend well and set aside.
Beat the cream cheese and granulated sweetener together. Fold in cream/chocolate mixture and mix thoroughly.
Spread into tin on top of crushed biscuits. Freeze for one hour.
Refrigerate for about 30 minutes, then serve.
Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!