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  • Olive Magazine

    Fancy a slice?

    Apr 22, 2021 6 minutes
    Recipes MAXINE MONU, HOLLY COCHRANE and ED SMITH Photographs JAMES LEE

    No-bake double chocolate cheesecake

    These deliciously balanced cheesecake bars make for the perfect afternoon pick-me-up with tea, or dressed with fresh berries for dessert.

    30 MINUTES + CHILLING | MAKES 12-16 BARS | EASY

    unsalted butter 100g, melted, plus extra for the tin
    dark chocolate digestives 110g
    digestive biscuits 160g
    porridge oats 60g
    Nutella 3 tbsp
    soft cheese 360g
    mascarpone 250g
    icing sugar 60g, sifted
    dark chocolate (minimum 55% cocoa solids) 200g,
    melted and cooled slightly
    whole milk 2-3 tbsp
    roasted hazelnuts 2 tbsp, chopped

    1 Lightly butter a deep 23cm square cake tin and line with baking paper, ensuring that it comes up and over the sides of the tin, and put it in the fridge.

    Reserve two of the dark chocolate digestives, then put the rest of the biscuits into a food processor and blitz until fine. Add the oats, melted butter and 1 tbsp of Nutella, then blitz again until it comes together. Tip the crumbs into the chilled tin, spreading them evenly and into all corners, before compacting

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