No-Bake Chocolate Fingers Cheesecake,

No-Bake Chocolate Fingers Cheesecake,

 combining a rich chocolate filling with a crunchy biscuit crust and a decorative border of chocolate fingers. This dessert is as beautiful as it is delicious! 🍫✨

Ingredients:

• Crust:
• 2 cups (200g) crushed digestive biscuits (or graham crackers)
• 1/2 cup (113g) unsalted butter, melted
• Filling:
• 16 oz (450g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups (360ml) heavy cream, whipped to soft peaks
• 200g (7 oz) dark or milk chocolate, melted and cooled slightly
• Decoration:
• 2 packs (200g each) of chocolate fingers
• Chocolate shavings, curls, or sprinkles
• Optional: Fresh berries or whipped cream

Instructions:

1. Prepare the Crust:
Combine the crushed biscuits and melted butter in a bowl until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Chill in the refrigerator while you prepare the filling.
2. Make the Filling:
In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Gradually mix in the melted chocolate until well combined.
Gently fold in the whipped cream until the mixture is light and fluffy.
3. Assemble the Cheesecake:
Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
Arrange the chocolate fingers vertically around the edge of the cheesecake, pressing them gently into the filling to secure.
4. Decorate:
Sprinkle the top with chocolate shavings, curls, or sprinkles. Add fresh berries or whipped cream for an extra flourish, if desired.
5. Chill:
Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
6. Serve:
Remove the cheesecake from the springform pan carefully, ensuring the chocolate fingers stay intact.
Slice and serve chilled.