For the filling, I melted two bars of the Well + Happy Caramello and one bar of their Matcha Latte and added to the Quark and Extra Light Philadelphia. What a revelation it was!
This cheesecake is even easier to make because you don’t have to use gelatine to make it set. You can literally just whack it in he fridge and count down the minutes, unfortunately there is at least 180 of them to count!
This lighter, indulgent, creamy, chocolate-y cheesecake is the perfect treat, especially with Easter on the horizon. I think that this will be a perfect addition to any Easter celebration. You could also get really creative and get the kids to help with the decoration of their favourite chocolate, eggs or bunnies.
I wanted to keep it relatively simple and didn’t want to hike up the calamities and saturated fat content per slice anymore than I had to. So I decorated with some crushed nuts and drizzled a little white chocolate over the top.
This cheesecake contains good fats, is high in protein, contains good quality raw cacao meaning that less sweetness is required, however everything in moderation is ok. A treat every now and then is allowed and today was one of those days. So much so, I may go in for a second slice!
If you make this No Bake Double Chocolate Cheesecake recipe, then let me know how it goes! Leave a comment, take a picture and tag us @whatthequark on Instagram. I love seeing what you come up with. Thanks!
- 85g Rich tea biscuits (reduced fat)
- 85g Almonds
- 50g Coconut oil
- 15ml maple syrup
- 1tsp vanilla extract
- 2 tbsp Well + Happy Cacao powder
- 115g Philadelphia extra light soft cheese
- 500g Quark
- 100g icing sugar
- 2 bars Well + Happy Caramello
- 1 bar Well + Happy Matcha Latte
- Crushed mixed nuts
- 30g White Chocolate
- Mix all of the dry base ingredients together in a food processor and pulse until it reaches a crumb consistency.
- In a pan, melt coconut oil over a gentle heat and then add to the crumb mixture, along with the date syrup.
- Press mixture firmly into the base of a 20cm springform tin. Chill for 10 mins.
- Whisk the soft cheese with the quark, icing sugar and the cacao powder.
- Melt the chocolate bars in a microwaveable bowl in 15 second bursts until completely smooth. Add one spoonful of the quark mixture to the chocolate and mix, then add all of the chocolate to the quark mixture and combine throughly.
- Spoon on top of the biscuit base.
- Refrigerate until set (at least 3 hours but overnight is ideal, if you can wait!)
- Top as you wish, but here I added some crushed nuts and drizzled with white chocolate.