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4-Ingredient Microwave

Chocolate Cheesecake



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




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

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