Unbaked chocolate cheesecake with mascarpone

Crush the biscuits into small pieces. Best in a food processor, but if you don't have one handy, a rolling pin and a bag works too.

Melt the butter and mix it with the biscuits. Press the mixture into the bottom of a cake tin (a removable bottom is ideal) and place in the fridge to set.

Melt the chocolate in a water bath. Mix the mascarpone with the yoghurt and sugar and add to the melted chocolate.

Prepare the gelatin according to the package directions and add it to the mixture. After mixing thoroughly, pour the filling over the base in the cake tin.

Let the cheesecake sit in the refrigerator for at least 4 hours, but ideally overnight. This way you get the perfect consistency and full flavour.

Our no-bake chocolate cheesecake can be decorated with chocolate shavings and chocolate chunks.