FoodCoop Recipes
Rocky Road No Bake Cheesecake
Rethink classic cheesecake with this chewy, crunchy base, which you can make from leftover treats and mini eggs.
Cook
40 minutes
Serves
12
Ingredients
FOR THE BASE
30g Co-op unsalted butter, cubed,
plus extra for greasing
80g leftover Easter milk or dark chocolate, or cooking chocolate
80g rich tea biscuits, crushed 50g mini Co-op marshmallows 30g chocolate honeycomb balls, roughly chopped
FOR THE CHEESECAKE
2 x 200g packs Co-op light soft cheese
200g Co-op 0% fat Greek style natural yogurt
40g Fairtrade icing sugar, sifted
2 tsp vanilla extract
12g sachet gelatin powder 180g mini chocolate eggs, some roughly chopped
Method
Grease and line an 18cm loose- bottomed cake tin
Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth
Remove from the heat and add the biscuits, marshmallows and honeycomb
Tip into the prepared tin and press down with the back of a spoon until smooth
Chill in the fridge while you make the filling
For the filling, whisk the soft cheese, yogurt, icing sugar and vanilla together until smooth
Put 3 tbsp very warm water in a small bowl and add the gelatin
Stir until it has dissolved, then mix into the rest of the filling
Pour on top of the biscuit base, smooth the top and leave to set in the fridge for 3-4 hours, or overnight if you have time
To serve, remove the cake from the tin and decorate with the mini chocolate eggs
Cook's tips
Timing plus 3-4 hours chilling
