Cheesy Pancake Bakes

Ingredients

 

For the Chocolate Cheesecake:

 

200 g dark chocolate sandwich biscuits 

1 kg plain low-fat yoghurt 

1 can NESTLÉ full cream condensed milk, well shaken before opening 

3 tbsp NESTLÉ Cocoa Powder 

 

Serving Suggestion:

 

40 fresh raspberries 

Icing sugar for dusting

 

Method:

 

For the Chocolate Cheesecake:

 

1. Pop the chocolate biscuits into a zip lock bag and crush using a rolling pin.

 

2. Add the biscuit crumb into a heat-proof bowl and microwave for 30-45 seconds.

 

3. Grease a medium sized square microwave safe dish (30x30cm) and add the crushed 

chocolate biscuit crumb. With the back of a spoon, press the crumb down onto the base of the dish firmly to create your crust.

 

4. Mix the yogurt and condensed milk together in a microwave safe bowl. Whisk in the NESTLÉ cocoa powder.

 

5. Microwave the filling for 2-3 minutes. Remove the bowl, mix rapidly and put back in the microwave for another 2-3minutes. Pour the mixture over the chocolate biscuit base and refrigerate for a minimum of 4 hours or overnight for best results.

 

Serving suggestion:

 

1. Once the cheesecake has set completely, slice into squares and serve with fresh raspberries. ENJOY!!

 

Serves 40