No-Bake Chocolate Cheesecake
Gluten Free
Serves 8-10 people
30mins Prep
A delicious no-bake cheesecake that’s perfect for chocolate lovers, with our decadent Barker’s Choc Lovers Chocolate Sauce, drizzled with more Chocolate Sauce and finished with Fruit Compote.
By Ginny Grant
Ingredients
For the base
- 200 g Almonds, ground
- 200g, approx 12 pitted Medjool dates
- 25 g Butter, melted
For the filling
- 2 tsp Powdered gelatine (or agar agar)
- 4 Tbsp Icing sugar
- 500 g Cream cheese, room temperature
- 1/2 cup Barker's Choc Lovers Chocolate Sauce
- 200 ml Coconut Cream
- 1/2 cup Unsweetened Greek yoghurt
To serve
Method
- Line the sides of a 20cm round cake tin with baking paper
- Put the almonds and dates in a food processor and grind to a rough paste. Add the butter and pulse to combine. Press the date mix firmly into the base of the prepared tin and put into the fridge while you prepare the filling
- Put the gelatine (or agar agar) in a small saucepan with ¼ cup water and sit for 5 minutes, then heat to dissolve the powder. Set aside to cool slightly
- Beat the cream cheese, icing sugar and Barker’s Choc Lovers Chocolate Sauce in a bowl until smooth
- Whip the cream in separate bowl to soft peaks. Fold the cream through the cream cheese mix. Add the yoghurt and gelatine (or agar agar) and fold through
- Put into the cake tin and smooth off the top. Cover well in plastic wrap and refrigerate for a minimum of 8 hours, but ideally overnight
- Carefully remove cheesecake from the tin and put onto a serving platter. Drizzle over extra chocolate sauce, top with seasonal fruit and serve with a dollop of Barker’s Rhubarb, Strawberry & Raspberry Fruit Compote alongside.
