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Makes 24




12 chocolate sandwich biscuits 

2 sachets (10g each) gelatine powder  

1kg plain low-fat yoghurt 

¾ tin NESTLÉ Full Cream Condensed Milk

1 tbsp lemon juice

4 tbsp NESTLÉ Cocoa Powder

¼ slab (85g) Aero Dark Chocolate



  1. Grease a 24-hole mini muffin tin and set aside. 

  2. Place the biscuits in a large resealable plastic bag, seal and bash with a rolling pin to a fine crumb. 

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

  4. Press the crumbs into the base of the muffin tray and allow to set in the fridge until needed. 

  5. Pour 3½ tbsp cold water into a small bowl and sprinkle over the gelatine powder. Set aside for 5 minutes. 

  6. In a medium-sized bowl, mix the yoghurt, condensed milk and lemon juice. Microwave for 2-3 minutes, then remove the bowl, whisk rapidly and put back in the microwave for another 2-3 minutes. 

  7. Microwave the gelatine mixture for 20 seconds at a time until completely dissolved. *Chef’s Tip: Don’t let it boil!

  8. Mix the gelatine into the yoghurt mixture. 

  9. Split the cheesecake batter into 3 bowls, adding incrementally less mixture per bowl. 

  10. Add 2½ tablespoons of the NESTLÉ Cocoa Powder to the largest portion, and the remaining ½ tablespoon NESTLÉ Cocoa Powder to the second-largest portion, leaving the third and smallest portion plain. 

  11. Carefully spoon 2 teaspoons of the darkest chocolate cheesecake mixture into the centre of each muffin hole, over the biscuit base, then spoon 1 teaspoon of the medium-dark cheesecake chocolate mixture into the centre of that, finishing with ½ teaspoon of the plain cheesecake mixture spooned into the centre of that. You should get a bulls-eye or ombré ring effect.

  12. Refrigerate for 3-4 hours to set, or overnight for best results.

  13. Using a peeler, peel the side of the chocolate bar to make chocolate curls.

  14. Carefully remove each cheesecake from the muffin tray, sprinkle over a few chocolate curls and ENJOY!

Triple Chocolate Ombré Cheesecakes

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