Raspberry and milk Chocolate no bake cheesecake


  • digestive biscuits 180g
  • butter 75g, melted
  • 50g muscovodo sugar
  • milk chocolate 100g
  • cream cheese 300g
  • double cream 200ml whisked to soft peaks before mixing 
  • sugar 75g
  • raspberries 150g
  • icing sugar
  • Chocolate melted, to serve (optional)


  1. Pre-heat over to 175c/350f.
  2. Crumble the digestives in a food processor, add the melted butter, sugar and mix well. Place in a 20cm springform cake tin. Place in the oven for 10 – 12 minutes until base is golden and baked. Set aside to cool then put in the fridge to chill whilst you make the filling.

  3. Melt the chocolate in a glass bowl set over a pan of simmering water. Allow to cool.

  4. Mix the cream cheese, whisked cream and sugar together until smooth. Add the raspberries and stir in, then add the melted chocolate and quickly stir through.

  5. Spoon into the cake tin and smooth the top with a palette knife, then chill in the fridge for minimum of 6 hours or overnight.


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