Woman reveals how to make simple no-bake chocolate finger cheesecake

The self-taught cook, based in London, runs FitWaffle, which she started on Instagram but is now across all social media sites with millions of followers.

And her latest recipe looks amazing – a no-bake chocolate finger cheesecake.

She starts by lining the rim with Cadbury fingers, then adds a Digestive biscuit base, a layer of cheesecake and then chocolate ganache.

To make the cheesecake, you’ll need a springform tin to make it easy to release before adding the finishing touches.

Eloise said: ‘Who else loves Chocolate Fingers? I feel like they’re so underrated!

‘This cheesecake has a buttery digestive base, a creamy chocolate cheesecake, a milk chocolate ganache topping, surrounded by chocolate fingers!’

Ingredients

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Base:
300g Digestive biscuits, crushed
160g unsalted butter, melted
51 Chocolate fingers (approx)

Cheesecake:
350ml Double cream, cold
500g Cream cheese
120g Icing sugar
250g milk chocolate, melted & cooled slightly

Topping:
100ml double cream, hot (microwave for 1 minute)
200g milk chocolate/choc chips

Tin size: 8” springform pan (9” is also fine, you will just need more chocolate fingers)

Mix together the crushed digestives and melted butter until combined.
Line the edge of your tin with chocolate fingers, carefully spooning your base into the middle. Press the base down firmly and pop it in the fridge.
Pour double cream into a bowl and whisk until it reaches stiff peaks.
In another bowl, whisk together cream cheese and icing sugar until smooth. Add melted chocolate and whisk until combined.
Add whipped cream and fold this in, then spoon it onto your base and smooth it out. Refrigerate for at least five hours.
For the topping, pour hot cream over chocolate chunks and stir until smooth. Let it cool slightly and then pour over your cheesecake. Refrigerate for at least two hours.

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