CHOCOLATE CHEESECAKE NO BAKE RECIPES

Steps:

• Lightly grease the base and sides of a 23cm (9in) round springform tin (see GH Tip). Unclip the tin to remove the base, then take a 30.5cm (12in) sheet of baking parchment and lay it over the base of the tin. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is pulled underneath the join, then line sides of tin with another piece of baking parchment.

  Whiz the biscuits in a food processor until they are finely crushed - alternatively, crush them with a rolling pin. Add the melted butter and 1tbsp of sugar to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of the prepared tin and chill until needed.

  Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of bowl doesn't touch the water). When melted and smooth, lift bowl off the pan and set aside until chocolate is cool, but still liquid.

  Put the cocoa powder into a small bowl and stir in 3tbsp hot water to make a smooth mixture. Set aside to cool.

  In a large bowl, whip the cream until it just holds its shape, then fold in the cooled melted chocolate and cocoa powder mixture.

  In a separate large bowl, beat together the cream cheese and remaining sugar until smooth, then fold into the chocolate mixture until well combined. Spoon the cheesecake mixture on top of the chilled biscuit base, level and chill until set - at least 3hr.

  To serve, remove cheesecake from tin and transfer on to a serving plate or cake stand. Peel off parchment paper and dust with a little cocoa powder.

Steps:

• Melt butter and add to biscuit (cookie) crumbs and cocoa.
• Press into the bottom (no need to do sides) of a foil (2 sheets) covered pan, I use a round 9" pan, chill until ready for filling.
• Beat cream cheese until soft then very slowly add condensed milk, beating as you add so it doesn't go lumpy.
• Add lemon juice and beat until smooth, pour into prepared pan, it should be reasonably thick once juice is added.
• Chill until set, then freeze for an hour – this makes it easy to remove from pan and to decorate, then place on serving plate.
• Melt about 8 mints with a tiny amount of the cream, I use the microwave on very low setting for about 15 to 30seconds (the cream is added so it won't be too hard to spread), you could use more mints here, just allow enough mints for decoration, spread melted mints over very cold cheescake.
• Spread enough whipped cream on top to cover the chocolate mint, smooth top and pipe the rest around the edges if you wish – I like to run a fork across top in lines so the chocolate shows through.
• Arrange mints, halved diagonally, around the top edge of cake or decorate as you wish.