Denise says:
- This is a cheesecake with a crunchy base and smooth a gooey centre – what more could you ask from a no-bake dessert? White’s oat range includes granola and bran, which adds fibre and texture to this recipe. Make in advance for best results.
- The secret of the filling is use full fat cream cheese and high quality dark chocolate and leave it overnight in the fridge.
- Preparation Time: 25 minutes plus overnight to set
- Cooking Time: No Cooking
- Serves: 10
Ingredients:
- Base
- 200g White’s Toasted Oats triple choc crunch
- 100g White’s Oat Bran – medium cut
- 150g pitted dates – soaked in boiling water for 15 minutes
- 2 tablespoons water
- Filling
- 600g full fat cream cheese
- 100g melted dark chocolate – 80% cacao or higher
- 250g raspberries
- 2 teaspoons vanilla extract
- Zest 1 lemon
- 100g icing sugar – sieved
- Garnish
- 50g fresh raspberries
- Sprigs of mint
Method
- Line a 22cm round loose base tin with baking parchment so it comes up the sides too.
- Drain the pitted dates and discard the water.
- To make the base, pulse the White’s Toasted Oats, White’s Oat Bran, pitted dates and water in your food processor until they stick together, forming a rough dough. Remove and press into the base of the tin so that it is evenly spread. Transfer to the fridge for 15 minutes to set.
- Melt the chocolate over a bowl of simmering water. Leave to cool so it is room temperature but not set!
- Cut the raspberries in half.
- Whisk the cream cheese, cooled chocolate, vanilla, lemon zest and icing sugar into the food processor, then add the raspberries and blitz very briefly to combine.
- Transfer to your prepared base and smooth the top with a spatula. Chill for at least 6 hours or preferably overnight.
- To serve, decorate with raspberries and garnish with sprigs of mint.
Tagged in: Cheese cake, dairy dessert, dark chocolate, Dates, dessert, lemon, Raspberries, Shavuot, Tea, Vanilla Extract