Milk Chocolate Finger Cheesecake

An indulgent no-bake cheesecake with a crunchy biscuit base, creamy chocolate-filled centre and smooth milk chocolate topping, finished with milk chocolate fingers for the ultimate chocolate treat.

Serves: 10 | Prep time: 30 minutes | Chilling time: Minimum 5 hours, ideally overnight

Ingredients

For the base

250g Digestive biscuits
100g Unsalted butter, melted

For the cheesecake

600g Full-fat soft cheese
100g Icing sugar
1 tsp Vanilla extract
250ml Double cream
150g Milk chocolate, roughly chopped into small pieces

For the chocolate topping

200g Milk chocolate
100ml Double cream

To decorate

Approx. 350–400g milk chocolate finger biscuits, enough to surround the cheesecake
75g milk chocolate, roughly chopped into small pieces

Method

Make the biscuit base. Crush the digestive biscuits into fine crumbs. Mix with the melted butter until everything is evenly coated.
Spoon the mixture into the base of a 20cm springform cake tin and press down firmly with the back of a spoon. Refrigerate for 30 minutes.
Make the cheesecake filling. Add the full-fat soft cheese, icing sugar and vanilla extract to a large bowl and beat until smooth.
Pour in the double cream and whisk until the mixture becomes thick enough to hold its shape.
Gently fold through 150g of roughly chopped milk chocolate, keeping the pieces fairly small.
Spoon the cheesecake mixture over the chilled biscuit base and smooth the top. Refrigerate for at least 4 hours.
Make the chocolate topping. Gently warm 100ml double cream until hot but not boiling. Pour over 200g chopped milk chocolate and leave for a minute before stirring until completely smooth.
Allow the chocolate mixture to cool slightly, then spread it evenly over the top of the cheesecake.
Return to the fridge until the chocolate topping has set.
Carefully remove the cheesecake from the tin. Arrange the chocolate finger biscuits vertically around the entire outside, gently pressing each one against the cheesecake.
Finish by scattering the remaining chopped chocolate pieces over the top.
Chill until ready to serve.