Chocolate chilli cheesecake (no-bake)

Chocolate chilli cheesecake

Ingredients:

  • 1¼ cups chocolate biscuit crumbs
  • 80g butter, melted
  • 500g Philadelphia cream cheese, softened
  • 400g can sweetened condensed milk
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp chilli powder
  • ¼ cup boiling water
  • 2 tabs instant coffee
  • 1 tsp powdered gelatine
  • 100g milk chocolate melts, melted and cooled slightly
  • 100g milk Lindt Excellence dark chocolate with chilli, melted and cooled slightly
  • ½ cup thickened cream, softly whipped
  • Extra chocolate or cocoa powder, to decorate

Method:

  1. Grease a 20cm springform pan.
  2. Combine biscuit crumbs and butter; then press mixture into the base of the pan and refrigerate.
  3. Beat the cream cheese, condensed milk and spices with an electric mixer until just combined.
  4. Dissolve the coffee in the water, followed by the gelatine powder. Stir until completely dissolved.
  5. Add the melted chocolate and gelatine/coffee to the cream cheese mixture; beat until smooth.
  6. Gently fold through the cream.
  7. Pour the mixture over the prepared base. Refrigerate for 3 hours or until set.
  8. Grate chocolate over the top to decorate, or dust with cocoa powder. Slice and serve.

Chocolate and coconut slice (no-bake)

Chocolate and coconut slice

Ingredients (base):
  • 400g of plain chocolate biscuits
  • 75ml coconut oil
Ingredients (filling):
  • 2 cups pure icing sugar
  • 50g copha
  • 1/2 cup coconut cream
  • 1/4 desiccated coconut
  • 1/2 teaspoon coconut essence
Ingredients (topping):
  • 180g milk chocolate, chopped
  • 25ml coconut oil
  • 100g white chocolate, chopped
Method:
  1. Grease a slice pan (approx 20cm x 25cm). Line pan with baking paper, allowing 3cm overhang on all sides.
  2. Process biscuits until they are finely chopped. Add butter and process until just combined. Spread mixture over the base of the pan, then cover and refrigerate for 30 minutes.
  3. To make the filling, place icing sugar, copha and coconut milk in a microwave safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until sugar has dissolved and mixture is smooth. Stir in essence and desiccated coconut. Using a spatula, spread mixture over the prepared base. Refrigerate for 1 hour or until set.
  4. To make the topping, place milk chocolate and coconut oil in a microwave-safe bowl. Microwave on medium (50%) for 1-2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 5 minutes to thicken. Place white chocolate in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth.
  5. Spread the milk chocolate mixture over the filling. Spoon the white chocolate into a snap-lock bag and snip off one corner. Pipe lines vertically over the milk chocolate. Drag a skewer horizontally through the lines, approximately 2 inches apart. Now horizontally drag the skewer between those lines, this time in the opposite direction, to create a marbled effect.
  6. Refrigerate for 4 hours or until set.
  7. Remove from the fridge, cut into squares and enjoy!
 

Mars bar cheesecake (no-bake)

Serves 8

Ingredients:

  • 250g plain chocolate biscuits
  • 150g butter, melted
  • 2 tbsp brown sugar
  • 20g butter, extra
  • 300ml thickened cream
  • 50g milk chocolate, chopped finely
  • 3 tsps gelatin
  • 1/4 cup (60ml) water
  • 2 x 250g packets cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 3 x 60g Mars bars, chopped finely

Method:

  1. Process/crush biscuits until mixture resembles fine breadcrumbs. Add butter, process/mix until just combined. Using one hand, press crumb mixture evenly over base and side of 21cm springform tin. Cover and refrigerate 30 minutes or until firm.
  2. Meanwhile, combine brown sugar, extra butter and 2 tbsps of the cream in a small saucepan; stir over low heat until sugar dissolves, to make butterscotch sauce.
  3. Combine chocolate and another 2 tbsps of cream in another small saucepan; stir over low heat until chocolate melts.
  4. Sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; then let cool for 5 minutes.
  5. Beat cheese and caster sugar in medium bowl with electric mixer until smooth. Beat remaining cream in small bowl with electric mixer until soft peaks form. Stir slightly warm gelatine mixture into cream cheese mixture; stir in Mars bars; fold in cream.
  6. Pour half of the cream cheese mixture into prepared tin; drizzle half of the butterscotch and chocolate sauces over the mixture. Pull skewer backwards and forward through the mixture several times go create a marbled effect. Repeat process with remaining mixture and sauces.
  7. Cover cheesecake and refrigerate 3 hours or until set.

Note:  You can also melt the milk chocolate and cream in a microwave oven; cook on HIGH (100%) for about 1 minute, stirring twice during cooking time.