The perfect no-bake dessert for Valentine's... a biscuit base, chocolate cheesecake, chocolate coated strawberries making the perfect Valentine's Cheesecake!
Melt the unsalted butter in the microwave in short bursts or in a small pan over a medium heat.
Blitz the biscuits in a food processor to a small crumb, 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.
Cheesecake
Melt the milk chocolate in the microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
In a large bowl, whisk the full fat soft cheese, icing sugar and vanilla extract until combined.
Pour in the melted and cooled milk chocolate and whisk 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. Or, whip the cream separately in another bowl, and fold into the mixture.
Spread the mixture on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.
Decoration
Whilst your cheesecake is setting - make the chocolate coated strawberries.
Melt the two chocolates in separate bowls - once melted, dunk the strawberries into the milk chocolate, and place onto a lined tray.
Once finished, drizzle over the melted white chocolate and leave to set in the fridge.
Remove the cheesecake from the tin and place on your serving plate.
Whip the double cream, icing sugar, cocoa powder together to soft peaks. Add to a piping bag with a piping nozzle.
Pipe on the whipped cream, and top the swirls of cream with the chocolate coated strawberries.
Sprinkle on some freeze dried raspberries and enjoy.