No-bake Lotus cheesecake

Method
Prep:30min  ›  Ready in:30min 

1. For the base, smash the biscuits to fine crumbs in a blender. Put the crumbs in a bowl and add the melted butter. Mix until it has the consistency of wet sand and the crumbs have absorbed all of the butter. Spread this mix evenly into a 30cm (12 in) round cake tin or loose bottomed cake tin and press down firmly. Put it in the fridge to set.
2. For the topping stir the cheese with the biscuit spread in a bowl until smooth and even. Transfer on to the chilled biscuit base and spread evenly.
3. Sprinkle the top with the fudge chunks. Return the cake to the fridge until ready to serve.

Tips

If you prefer a sweeter filling, add 100g icing sugar or 10g sweetener to the cheese.
The firmness of the mascarpone may vary from brand to brand. If it is very soft, use 12g gelatine, soaked and dissolved in hot (not boiling) water and add to the cheese. It then requires several hours in the fridge for the filling to set.
The fudge chunks can be mixed in with the cheese filling instead of placed on top.