A Chocolate Biscuit Base, Chocolate Cheesecake Filling, Double Decker, and even more delicious Chocolate goodness. Perfect No-Bake Double Decker Cheesecake!
Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the cocoa powder and blitz again.
Add the melted butter, and pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, and Vanilla until smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.
Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.
Fold through the chopped bits of Double Decker into the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.
Remove the cheesecake from the tin. Whip up the double cream, icing sugar, and cocoa powder till thick and pipeable.
Drizzle over the melted milk chocolate, decorate with the whipped chocolate cream, and some pieces of Double Decker!