Chocolate Ganache Cheesecake

Sweet and creamy ganache balances perfectly with a buttery biscuit base and cascading melted chocolate topping for a no-bake cheesecake like no other. The perfect show-stopping dessert, which only requires 5 ingredients.

Prep time 20m

Total time 20m

Servings 8 servings

Difficulty Easy

55% Milk Chocolate Buttons (Giant) - 200g Tin

£11.00

Ingredients

200g Chocolate Biscuit

40g Unsalted Butter

500g Cream Cheese

300g+ 100g 55% Milk Chocolate

300g Double Cream + 100g Double Cream

Method

1

For the base:
2

Blitz the biscuits in a small blender, melt the butter and mix until combined.
3

Spread the base across the bottom of the tin and pat down with the back of a spoon until flat and smooth and set in the fridge until firm.
4

For the filing:
5

Heat the 300g of cream in a pan until steaming, pour over the chocolate, leave to melt for a few moments before whisking together to make a smooth ganache.
6

This next step if optional but we love the affect it makes — set your ganache in the fridge for about 30 minutes until it’s firm enough to hold its shape and can be piped.
7

Once ready pipe on top of the set base around the bottom of the tin. With the remaining ganache, mix it with the cream cheese, cream until smooth.
8

Fill the rest of the tin with the cheesecake mix and spread evenly until smooth. Set in the fridge for a few hours until set.
9

Or, make your ganache as per the first method and mix everything together to make the cheesecake filling, fill the tin and set in the fridge.
10

To finish:
11

Melt the 100g chocolate and spread over the top, slice and enjoy!