Chocolate brownie cheesecake

    5 hours 10 min

    This no cook chocolate brownie cheesecake is creamy and rich and a great way to combine two ultimate desserts.

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    Serves: 10 

    • 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

    Prep:10min  ›  Extra time:5hr chilling  ›  Ready in:5hr10min 

      For the base:

    1. In a bowl, combine the crushed digestives, brownies and the butter and stir thoroughly. Press into the base of a 23cm springform cake tin.
    2. For the filling:

    3. 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.
    4. To serve, remove from the fridge, slice and serve.

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