Creamy, decandent, and crunchy No bake Chocolate Swirl Cheesecake is a delicious dessert to die for!
250 gms digestive biscuits
100 gms melted butter
400 ml heavy cream/whipping cream
750 gms cream cheese
scant of 1 cup sugar
100 gms chocolate of your choice (melted and cooled)
Crush the digestive biscuits in a food processor or ziplock bag with a rolling pin. Mix it with melted butter. Transfer it to a greased 8” inch cake springform pan. Press this mixture into the base of the pan and level it smoothly. Refrigerate for 30 minutes.
Take a small bowl. Add chopped chocolate and using the double boiler method, melt it down. Reserve.*
Whip the cream in a large bowl till you get soft peaks. Keep aside.
Beat cream cheese and sugar together in a separate bowl lightly with an electric beater on low for 2-3 minutes or use a wooden spoon. Fold in the cream gently till everything is fully incorporated.
Spread it on the top of the crushed biscuit base.
Drizzle the melted chocolate* on top of the cheesecake mixture and using a skewer make swirl movements.
Allow it to set for a couple of hours in the freezer until firm. Yes, it’s a long wait!!!
Share, serve and Enjoy!!!!
p.s.: it was so tempting tat my little one (who was behind me from the time I put CSC in the freezer) and yrs truly took a bite and then clicked the pic