A rich, creamy no-bake cheesecake with a chocolate crumb base - and it comes together in under 20 minutes. The Brownie Crisps give you a base with actual depth of flavour, not just sweetness.

What You Need

For the base:

• 1 pack Brownie Crisps (any flavour), crushed
• 2 tbsp melted butter (or coconut oil)

For the filling:

• 200g cream cheese, softened
• 3 tbsp icing sugar (or to taste)
• 1 tsp vanilla extract
• 150ml whipping cream, whipped to soft peaks

To finish:

• Fresh berries or a drizzle of dark chocolate

How to Make It

1. Blitz the Brownie Crisps into fine crumbs. Mix with melted butter until it holds when pressed.
2. Press firmly into the base of a lined tin or individual glasses. Refrigerate for 15 minutes.
3. Beat cream cheese with icing sugar and vanilla until smooth. Fold in whipped cream.
4. Spoon filling over the set base. Smooth the top.
5. Chill for at least 2 hours (or overnight for best results).
6. Top with berries or a drizzle of melted dark chocolate before serving.

Tips

Use Chocolate Chip Brownie Crisps for a double-chocolate base, or Almond Chip for a slightly nuttier crumb. The base holds well for up to 2 days in the fridge.