No-Bake biscuit Cheesecake

Ingredients

• For the biscuit layer — 14 ounces of biscuits, broken into pieces
• For the biscuit layer — 10 tablespoons of butter
• For the biscuit layer — 1 cup of milk
• For the biscuit layer — 3/4 cup of cocoa powder
• For the biscuit layer — 3/4 cup of granulated sugar
• For the biscuit layer — 1 teaspoon of vanilla bean paste
• For the biscuit layer — A pinch of salt
• For the biscuit layer — Cheesecake Layer (No-Bake)
• 18 oz (3 blocks) cream cheese, softened to room temperature
• 3/4 cup powdered sugar
• 2 teaspoons vanilla bean paste
• 1 1/2 cups cold heavy cream
• 1 teaspoon lemon juice
• For the chocolate ganache layer, you’ll need — 6 ounces of semi-sweet chocolate, finely chopped
• For the chocolate ganache layer, you’ll need — 1/2 cup of heavy cream
• For the chocolate ganache layer, you’ll need — 1 tablespoon of butter

Instructions

1. Make the Chocolate Biscuit Base
2. In a saucepan, combine butter, milk, sugar, cocoa powder, and salt.
3. Heat the mixture gently, stirring continuously until it becomes smooth and fully melted (avoid boiling).
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Next, fold in the broken biscuits until they are completely coated with the mixture.
6. Press the biscuit mixture firmly into a lined springform pan with dimensions of 9 inches by 9 inches.
7. Allow the mixture to chill in the refrigerator while you prepare the cheesecake layer.
8. Prepare the Cheesecake Layer
9. Beat the softened cream cheese until it’s completely smooth and free of lumps. Add the powdered sugar and vanilla extract, and mix until the mixture is creamy. In a separate bowl, whip the cold heavy cream until it forms stiff peaks.
10. Gently fold the whipped cream into the cream cheese mixture in batches. Then, fold in the lemon juice. Spread the mixture evenly over the biscuit base. Finally, refrigerate the cheesecake layer.
11. Heat heavy cream until it’s just steaming (not boiling). Pour it over chopped chocolate and let it sit for 2–3 minutes. Stir until it’s smooth, then mix in the butter. Let it cool slightly until it’s pourable but not hot.
12. Pour the ganache over the set cheesecake and smooth the top. Refrigerate it for 8–9 hours or overnight.
13. Slice the cheesecake with a warm knife for clean cuts.