Mocha Cheesecake

If you need an easy, foolproof dessert to impress your guests, look no further! We’ve teamed up with our friends at Coffee Dunkers to create the ultimate buttery biscuit base. But here's the twist: we've infused it with a rich, aromatic Two Chimps Coffee filling, giving you a mocha cheesecake that's a winner in both taste and texture.
Ingredients:
Biscuit Base
• 300g (2 packs) Coffee Dunkers (we used the Chocolate Rock flavour)
• 150g unsalted butter
• 15g cocoa powder
Cheesecake Filling
• 150g milk chocolate
• 2 tbsp espresso
• 500g full-fat cream cheese
• 150g icing sugar
• 1 tsp vanilla extract
• 300 ml double cream
Coffee Cream for on-top
• 100 g milk chocolate
• 150 ml double cream
• 2 tbsp icing sugar
• 2 tbsp espresso powder
Biscuit Base
1. Place the biscuits into a plastic bag and use a rolling pin to crush them to a fine crumb consistency (we recommend doubling up your bags in case one splits from the impact!) You can also do this with a food processor to save some time!
2. Melt the butter.
3. Mix the biscuits with the melted butter and cocoa powder and stir until combined. Tip the mixture into an 8″/20cm deep springform tin, press down until smooth and place in the fridge.
Cream Cheese Filling
1. Melt the 150g milk chocolate and leave to the side to cool slightly.
2. Make your double espresso and put it to the side to cool.
3. Using an electric mixer, whisk the cream cheese, vanilla extract and icing sugar until smooth.
4. Add the 300ml double cream and whisk together until it reaches a stiff peak consistency.
5. Split the mixtures into two bowls. To one-half, add the espresso and stir before using an electric whisk until a thick, stiff peak consistency. (this helps reduce mess!)
6. Add the melted chocolate and whisk together to the second half. Stop once it reaches a stiff peak consistency.
7. When mixed, randomly dollop the mixtures onto the biscuit base and swirl them together. Smooth over the top and refrigerate for 6+ hours to set, or ideally overnight.
Coffee Cream
1. Melt your chocolate and set aside to cool.
2. Whip the double cream, espresso powder and 2 tbsp icing sugar until thick and pipeable.
3. Remove your cheesecake from the fridge from the tin.
4. Add your coffee cream to a piping bag and pipe around the edge of your cheesecake.
5. Make sure your chocolate is cooled, and use a spoon to drizzle the chocolate over the top of the cheesecake.
6. If you have any leftover biscuits, you can use these to decorate around the edge!
7. Enjoy!