About this recipe:This no cook chocolate brownie cheesecake is creamy and rich and a great way to combine two ultimate desserts.
For the base
110g digestive biscuits
2 chocolate brownies, chopped
75g butter, melted
For the filling
350g mascarpone cheese
400g cream cheese
150g chocolate, melted
150ml double cream
1/2 teaspoon vanilla extract
3 chocolate brownies, finely chopped
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Method Prep:10min › Extra time:5hr chilling › Ready in:5hr10min
For the base:
In a bowl, combine the crushed digestives, brownies and the butter and stir thoroughly. Press into the base of a 23cm springform cake tin.
For the filling:
In a large mixing bowl and using an electric hand whisk, combine the mascarpone cheese, cream cheese, melted chocolate, double cream and vanilla extract. Whisk until light and fluffy. Fold in the chopped brownies. Spoon over the crushed digestive base and smooth the top. Cover with cling film and chill in the fridge for 5 hours.
To serve, remove from the fridge, slice and serve.