Strawberry and chocolate no-bake cheesecake

Strawberry and chocolate cheesecake is perfect for hot weather. Sweet yet refreshing, delicate and light as a cloud, this no-bake cheesecake is made with your favourite fruit :). With really warm days approaching, it is worth having a chilled strawberry dessert in the fridge that everyone will be happy to reach for. Highly recommended!

Ingredients for the chocolate biscuit base:

• 300 g chocolate sandwich biscuits with chocolate filling (in the UK, Bourbon biscuits; Oreo with chocolate filling or other)
• 50 g dark chocolate, broken into pieces and melted
• 50 g butter, melted

Place the biscuits, chocolate and butter in a food processor and blitz until the biscuits are thoroughly crushed and the mixture has the consistency of wet sand. If you do not have a food processor, place the biscuits in a strong bag (e.g. a resealable bag) and bash firmly with a rolling pin or meat mallet until thoroughly crushed, then combine with the melted butter and chocolate.

Prepare a 23 cm springform tin with a removable ring and line the bottom with baking paper. Tip the biscuit mixture into the tin and press it firmly into the base and halfway up the sides. Chill until the filling is ready.

Ingredients for the strawberry cheesecake mixture:

• 1 packet of strawberry jelly, to make 500 ml
• 250 g curd cheese, ground three times
• 200 g strawberries, hulled
• 250 ml double cream

Dissolve the strawberry jelly in 250 ml boiling water (half the amount of water recommended on the packet) and leave to cool slightly.

Place the liquid, cooled jelly, curd cheese and strawberries in a bowl. Blitz with a hand blender until you have a smooth, lump-free cheesecake mixture. Place in the fridge until it has thickened slightly.

Whip the double cream until stiff. Add it to the slightly thickened strawberry mixture and gently fold together with a balloon whisk. Pour over the chocolate biscuit base. Place in the fridge until completely set.

Additionally:

• 250 g strawberries, hulled
• 250 ml double cream
• 2 tsp icing sugar

Whip the double cream with the icing sugar until stiff. Spread over the cheesecake. Arrange the halved strawberries on top.

Ingredients for the chocolate topping:

• 50 ml double cream
• 50 g plain/dark chocolate chips or chopped plain/dark chocolate

Place the double cream in a small saucepan. Heat until almost boiling, then remove from the heat. Add the chocolate chips to the cream and leave to stand for 2 minutes. After this time, stir until you have a smooth chocolate sauce. Leave until the topping has thickened slightly, then drizzle over the cheesecake.

Store the strawberry and chocolate cheesecake in the fridge for up to 3 days.

Enjoy!