Baker wows with simple 'no bake' chocolate cheesecake recipe (2024)

An 'Instagram famous' baker has shared her simple recipe for 'no bake' chocolate cheesecake, which can be made without using an oven.

In a recent video posted to her viral food page, FitWaffle Kitchen, Eloise Head showed fans how to make the cake with basic ingredients such as butter, cream, icing sugar, chocolate and cream cheese.

The self-taught chef, from London, uses Digestive biscuits for the base, covers the top in a rich layer of creamy chocolate and lines the rim of the cake with chocolate fingers.

Ms Head, who became a social media sensation during the first Covid lockdownin early 2020 by sharing photos of her simple but decadent desserts, describes the cheesecake as 'so indulgent'.

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Photos of the cake - which has abuttery biscuit base, a creamy chocolate cheesecake filling, and a milk chocolate ganache topping - have gone viral on Instagram, racking up almost 30,000 'likes' since they were uploaded on June 7.

Hundreds tagged their friends in comments such as 'best ever', 'we need to make this' and 'saw this and thought of you'.

To make the cake, Ms Head said she mixes 300 grams of Digestive biscuits with 160 grams of melted butter, stirring until they have combined.

Next, she lines the rim of a springform tin with about 51 chocolate fingers, standing them vertically against the side of the dish.

Ms Head then presses the buttery biscuit into the base of the tin and leaves it to set in the fridge while she turns her attention to the filling.

To make this, Ms Head whisks 350ml of double cream until stiff peaks have formed on the top.

In a separate bowl, she mixes 500g of cream cheese with 120 grams of icing sugar and whisks until smooth.

Ms Head pours in 250 grams of milk chocolate - melted and cooled - before whisking once more.

She pours in the whipped cream and folds the two mixtures together.

Ms Head removes the tin from the fridge and scoops the creamy cheese filling onto the biscuit, then smooths the top with the back of a palette knife and refrigerates the tin for a further five hours.

Once the cake has set, she sets about making the ganache by pouring 100ml of hot double cream over 200 grams of milk chocolate.

Ms Head allows the mixture to cool before pouring it over the cheesecake and leaving it to set for two hours.

Coronavirus LockdownsLondon

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