A no-bake chocolate buttery biscuit base, with a swirled no-bake coffee and chocolate cheesecake filling, with a chocolate drizzle, and coffee whipped cream - heavenly mocha cheesecake!
Blitz the digestives in a food processor with the cocoa powder until it’s a fine crumb.
Mix the biscuits in with the melted butter and press down into the bottom of an 8″/20cm deep springform tin and refrigerate whilst you make the filling!
For the Filling
Melt the milk chocolate carefully and leave to the side to cool slightly.
Using an electric stand mixer, whisk together the cream cheese, vanilla and icing sugar until smooth.
Add the double cream and whisk together until thick – I use my KitchenAid as it whisks the mixture to the perfect texture, and I use level 5-6 speed – a medium/high setting and whisk it until it holds itself (like meringue does!)
Split the mixtures into two bowls. To one half, add the melted milk chocolate and mix together. In the other, add the camp coffee extract and mix until combined as well.
When mixed, dollop the mixtures onto the biscuit base randomly and swirl them together. Smooth over the top and refrigerate for 6+ hours to set, or preferably over night.
To Decorate
Once set, remove from the tin. Whip together the double cream, camp coffee extract, and icing sugar until thick and pipeable.
Drizzle over some melted milk chocolate, pipe on some of the delicious coffee whipped cream, and sprinkle on some pretty sprinkles!
Notes
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try to set the mix anyway! If it still doesn’t set, freeze it and have an ice cream cheesecake!
I use a stand mixer to whip my mixture up. If using an electric hand-held whisk then try not to use too high a setting as this might cause it to over whip and go all icky! So take your time, it will be smooth and hold itself when the mix is ready!
Using full-fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!
This recipe will last 3 days, covered, in the fridge!
You can use actual coffee in this recipe if you wish - simple dissolve 1tsp of instant coffee granules in 1tbsp of water and let it cool completely. Use in place of the coffee extract!