No bake chocolate and banana cheesecake
parchment paper, baking tin, rolling pin, 2 pots, freezer bag, Bowl , whisk, cooking spoon, heatproof bowl, knife
- parchment paper
- baking tin
Use some of the butter to grease the round baking tin and then line with parchment paper
- 30 g digestive biscuits
- 15 g butter
- rolling pin
- freezer bag
Crush the biscuits by placing them in a freezer bag and using a rolling pin. Melt the rest of the butter in a pan and mix in the crushed biscuits.
Press the biscuits into baking tin and leave in the fridge while you do the filling.
- 50 g mascarpone cheese
- 60 ml double cream
- 15 g sweetened cocoa powder
- ¼ tsp Vanilla extract
- cooking spoon
Place the mascarpone and double cream into a bowl and whip with an electric whisk until stiff peaks form. Then add in the cocoa powder and vanilla extract and stir.
- ¼ banana
- 10 g milk chocolate
- heatproof bowl
Place your filling on top of your biscuit base and leave in the fridge. Meanwhile break up the chocolate and place into a heatproof bowl over a pan of boiling water and melt. Dip the sliced up banana pieces to make chocolate dipped banana slices to decorate your cake.
Leave in the fridge for an hour or two and enjoy with a squirt of whipped cream.