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:





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

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

 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.

 Mix the yogurt and condensed milk together in a microwave safe bowl. Whisk in the

NESTLÉ cocoa powder.

 Microwave the filling for 2-3 minutes. Remove the bowl, mix rapidly and put back in the

microwave for another 2-3 minutes. Pour the mixture over the chocolate biscuit base and

refrigerate for a minimum of 4 hours or overnight for best results.

Serving suggestion:


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

  • ENJOY!!

  • 40 fresh raspberries 

  • Icing sugar for dusting


Serves 40

See Foodies of SA website for the video

Recipe from Foodies of SA

Picture: King Arthur Flour

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