Indulge in Decadence: Creamy Chocolate & Black Cherry Cheesecake, the Perfect No Bake Monday Treat

It's Monday morning and you've just waved everyone off, promising to miss them ... But you know you've got creamy, heavenly Chocolate & Black Cherry Cheesecake waiting for you patiently in the fridge. A smooth, creamy blend of cream cheese and double cream with soft, sweet and tangy black cherries in syrup lightly folded through, nestled on a intensely dark chocolatey biscuit base ... And now they've gone and it's yours, all yours ... Why hello Monday!

Chocolate & Black Cherry Cheesecake The Perfect Combination of Flavours

Chocolate, cream and black cherry ... A classic for a reason. The cheesecake itself combines cream cheese and double cream for an irresistibly smooth, cool texture, then imagine sweet and tangy black cherries soaking up syrup, bursting with flavour to elevate the creaminess of the cheesecake. The crunchy, rich dark chocolate base of a classic well known chocolate sandwich biscuit, provides a decadent foundation. It contrasts beautifully with the soft cheesecake layer above, creating a delicious cheese cake that will keep you coming back for more.

Chocolate & Black Cherry Cheesecake - The Recipe

Ingredients

• For the crust:

- 2 x 150g of Chocolate Sandwich Biscuits (I used Oreos)

- 150g of unsalted butter, melted

• For the cheesecake filling:

- 200g of cream cheese, at room temperature

- 300ml of double cream

- 2 heaped tbsp of icing sugar

- A splash of vanilla extract

- 2 - 3 tbsp of black cherries, pitted and soaked in syrup (I used Fabbri Amarena Cherries)

Method:

Preparing the Crust

Melt the butter and crush the digestive biscuits into fine crumbs; using a food processor.

Mix the crushed biscuits with the melted butter. Press this mixture firmly into the bottom of a springform pan to create an even layer. Refrigerate whilst you make the filling.

While the crust cools, whip up your cheesecake filling. In a large bowl, combine the double, cream, cream cheese and powdered sugar, mixing until you achieve a smooth consistency. The goal is to create a light and fluffy texture. Add a splash of vanilla extract before gently folding in the black cherries. Avoid overmixing to keep the cherries intact.

Pour the luscious cheesecake mixture onto the cooled chocolate crust, smoothing it out evenly. Cover with plastic wrap and refrigerate for at least four hours, but overnight is ideal. This waiting period is essential; it allows the cheesecake to set properly and lets all the flavours meld beautifully.