No-Bake Chocolate Cheesecake

Step 1: Prepare the Cookie Base

Crush 250 grams of plain chocolate cookies in a food processor or by hand until fine crumbs.

Step 2: Combine Base Ingredients

Add 100 grams of melted butter to the crushed cookies and stir until the mixture clumps together like wet sand.

Step 3: Form the Base

Lightly grease a 20cm (8-inch) springform tin with spray oil and line the bottom with non-stick baking paper. Tip the cookie mixture into the tin and press it down firmly and evenly with a flat-bottomed glass.

Step 4: Chill the Base

Place the tin with the cookie base into the fridge to chill for about 15 minutes.

Step 5: Melt the Chocolate

In a microwave-safe dish, melt 300 grams of dark chocolate. Microwave for about 1.5 minutes, stopping every 30 seconds to stir, until smooth.

Step 6: Cool the Chocolate

Set the melted chocolate aside for 5-10 minutes to cool slightly.

Step 7: Prepare Cream Cheese Mixture

In a large mixing bowl, combine 500 grams of room-temperature cream cheese and a 400-gram can of sweetened condensed milk.

Step 8: Whip the Mixture

Using an electric mixer, beat the cream cheese and condensed milk until the mixture is smooth and has gained some volume.

Step 9: Combine with Chocolate

Pour the cooled melted chocolate into the cream cheese mixture.

Step 10: Whip Chocolate Cheesecake

Beat with the electric mixer until the mixture is thoroughly combined, whipped, creamy, and chocolatey.

Step 11: Assemble Cheesecake

Carefully spoon the chocolate cheesecake mixture onto the chilled cookie base in the springform tin.

Step 12: Smooth the Surface

Even out and smooth off the surface of the cheesecake with a spatula.

Step 13: Chill Cheesecake

Place the cheesecake in the fridge to chill for at least 6 hours, preferably overnight, until firm.

Step 14: Serve

Once chilled, use a butter knife or palette knife to gently run around the edge of the cheesecake to free it from the pan. Remove the springform sides and place the cheesecake onto a serving plate.

• Use dark chocolate for a stronger cocoa flavor.

• Chocolate acts as a natural setting agent, eliminating the need for gelatin.

• Decorate with grated chocolate or chocolate sauce.

• Top with fresh fruit for a healthier touch.